Blender

This savory soup is thickened with masa harina, a flour made from dried corn cured in limewater. Dried ancho chiles give the vegetable broth a stunning brick-red color, and epazote (a pungent wild herb native to Mexico) contributes authentic flavor. Cubed potatoes and hefty chunks of fresh corn on the cob make the soup hearty enough to serve as a main course.

Our youth culture has even reached the green market: Baby vegetables are among the most sought-after produce, whether we buy them because they are sweeter and more tender than their full-grown counterparts or just because they look great on the plate. Seek out golden yellow, chioggia (an Italian heirloom variety that has white and pink rings inside), and Albino beets at farmers' markets.

Gemma Sanita Sciabica of Modesto, California, writes: "My husband's family produces olive oil, and I'm the company's recipe developer. We often hear from customers who love our oil but complain that they don't have the time to cook. Their comments inspired me to share my favorite recipes, which show just how simple great Italian food can be."

Chef-owner Shawn McClain of Custom House restaurant in Chicago created this recipe for Epicurious's Wine.Dine.Donate program. He recommends using a creamy, mild blue cheese like Fourme d'Ambert.

At the restaurant, this dish is drizzled with tomato sauce, then garnished with salami and sautéed zucchini.

Meyer lemons add a floral note, but if you can't find them, regular lemons work just fine.

This sauce adds a nice kick to Shabu-Shabu. Use it as you would wasabi in sushi restaurants.

Taleggio is an Italian semisoft cheese. Its mildly piquant flavor sharpens with age and pairs especially well with the black truffles and prosciutto in this dish. Taleggio stands up to big Italian wines, like Barolo and Barbaresco.

Flavorful pork shoulder, along with fruit—dried and fresh, the perfect fall combination—stuff these chiles en nogada.

It's hard to believe there's no cream in this soup, it's so velvety. A swirl of minty pistou, added at the last minute, provides complexity.

The Standard Hollywood, which serves celebrities such as Heather Graham and Megan Mullally, has a trendy diner feel, but you'll find more than the burger special on the menu. Executive chef David Linville offers international treats like this salad with protein-rich lean flank steak.

Editor's note: The recipe below is excerpted from Cal-a-Vie Living: Gourmet Spa Cuisine and is part of a healthy and delicious spa menu developed exclusively for Epicurious by Cal-a-Vie.

Editor's note: The recipe below is excerpted from Cal-a-Vie Living: Gourmet Spa Cuisine and is part of a healthy and delicious spa menu developed exclusively for Epicurious by Cal-a-Vie.

Editor's note: The recipe below is excerpted from Cal-a-Vie Living: Gourmet Spa Cuisine and is part of a healthy and delicious spa menu developed exclusively for Epicurious by Cal-a-Vie. This salad was inspired by Chef Dave Armour in 1989 and can be prepared with any lettuce. We like to add hoisin-crusted shrimp to this, just warm enough to wilt the spinach, and, of course, some homemade bread hot out of the oven.

**Editor's note:**This recipe is reprinted from Rose Hammick's and Charlotte Packer's book Great Parties for Kids. For Hammick's and Packer's tips on throwing a kids' summer party, click here. Kids love Popsicles, and when made from fruit and yogurt, they are healthy as well as delicious. Popsicle molds are available from kitchen or department stores. If you're short of time, you can also make popsicles from ready-made smoothies.