Food Processor

New England tradition is behind this hearty soup supper. A mixture of tangy cheddar, Port wine and Dijon mustard produces a terrific spread to nibble on while the chowder is cooking. Pour Sauvignon Blanc throughout the meal.

A mild buttermilk tang offsets the sweetness of this caramel-colored custard pie.

Like a traditional basil pesto, this sauce can also be mixed with pasta, stirred into soup for a lively accent or spread over grilled fish.

Tropical flavors star in this cool indulgence.

Pies are probably the most popular dessert in Lancaster. Brown sugar and sweet potato are among the many ingredients used in fillings.

A nice accompaniment to Blackberry and Apricot Compote. Can be prepared in 45 minutes or less.

The chef at Kristina's makes this dish with haddock; we call for sea bass, which is more readily available.

Even easier: Use purchased pesto to help speed up the preparation.

Can be prepared in 45 minutes or less.

The perennial Christmas gift gets a luscious face-lift in this impressive cake. We guarantee that it won't get shuffled around, and no one will make any jokes about it. Store the cake in the refrigerate for up to three weeks before giving. Wrap it in some red or green cellophane, and present it in a decorative box (a hatbox is fun) tied with a big, bright bow.

Lemon curd, lemon-cornmeal shortcakes, blueberry sauce and fresh blueberries are teamed in a winning dessert.

In the early days of California cooking, savory puddings were often served, a reflection of the fact that eggs and dairy have historically been mainstays of the state's agriculture. That was a legacy from the mission padres who, in addition to growing field crops such as corn and beans, usually kept cows and chickens to help feed their communities. In Northern California, Dungeness crab season begins around the first of November. The crab lends rich taste and nice texture to the first-course pudding.

This combination of black and green olives, onion and garlic is a rendition of the relish served on the classic New Orleans sandwich called muffuletta from the Palladio restaurant in the Hyatt Regency in Rochester, New York.