David Leite, Recipe Tester

This Moroccan-style feast from Lynn Rossetto Kasper requires nothing more than a little patience and a lot of wet naps.

Puree tomatoes, cukes, bell peppers, bread, vinegar, garlic, and olive oil until smooth, toss in the fridge until mind-numbingly cold, then slurp and sigh.

You may think you’re going to gift these little half-pint jars of lemon curd, but who are you kidding? Our money says you’ll be lapping it up straight from the jar.