Hot summer temptatures call for simpler meal solutions, and that often means salads and dips. Although this recipe was originally prepared as part of a New Year's eve spread, it is well suited for a summer meal along with plenty of chopped up vegetables and some crackers or bread crisps. No heat is required to make this easy and "cheesy" dip—just a food processor, a cutting board, and a knife.

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Biscuits are surely at the top of the comfort food list for many cooks and appreciative diners. A classic biscuit is not only enjoyable with a pat of butter or your favorite jam, but also an ideal way to fill out a meal — any meal! Sour cream and, of course butter features here in this delightfully flaky, all-purpose biscuit. Anytime you have some sour cream to use up, do consider whipping up a batch of these.

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Indian flatbreads appear regularly in my household as they are a traditional and ideal accompaniment to a wide variety of Indian meals. Crêpe-like flatbreads such as dosas are easier to make, but when I have the time and inclination, I will go to the effort of preparing breads that require a bit care and attention for a treat. One such treat is these slighty bitter and earthy, thin and flaky flatbreads made with chopped fresh methi or fenugreek leaves.

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This colorful Basque-style cheesecake is made in a loaf pan without the fuss—indeed, it's so easy to make that all you need is a food processor, a loaf pan, and an oven, and the preparation takes hardly any time at all. Everything gets whizzed up, poured into the pan, and then baked until browned on top. Basque cheesecakes are crustless with a creamy, custard-like interior and a caramelized surface, but this loaf version is made with fewer eggs than traditional recipes, and it yields a perfect size cheesecake for a dinner.

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