Food Processor

This sauce evokes Provence at its productive best, in summer, when farms and family gardens are at their peak production, yielding vegetables with an incomparable depth of flavor. Note: be sure all of your ingredients, and the bowl or mortar you are working with, are at room temperature. Differing temperatures can cause the aïoli to separate. When making aïoli - or any mayonnaise-like sauce - think slow, slow, slow. There is a simple remedy for separated aïoli. Put an egg yolk in another bowl, and slowly whisk the separated aïoli into it.

The recado is a dry rub that gives a burst of flavor to almost any meat or vegetable but is particularly wonderful on beef and corn.

Baked yams and steamed spinach make colorful accompaniments. Ice cream alongside hot apple turnovers tops off the meal.

Can be prepared in 45 minutes or less.

This recipe is from chef Matthew Moran of Moran's Restaurant and Cafe in Sydney. He recommends when buying the beef, choose thick sirloin steaks, grain-fed preferably, and that they be brought to room temperature before cooking.

An impressive-looking layer cake with great flavor—and lots of room for candles.

This recipe was created to accompany Honeydew in Cardamom Lime Syrup with Vanilla Cream.

Can be prepared in 45 minutes or less.

This softly set ice cream isn't churned, so you don't need an ice cream maker.

Parsley and thyme replace the usual basil in this sauce. Try it on cooked vegetables.