Blender

Can be prepared in 45 minutes or less.

This elegant first course from American Seasons is topped with parsley oil, which is easy to make and could also be drizzled over roasted fish or steamed potatoes, and other vegetables.

Active time: 40 min Start to finish: 1 3/4 hr

"While visiting my daughter near Portland, Oregon, I ordered the soup of the day at Mother's Bistro & Bar," writes Roslyn Levy of Palm Harbor, Florida. "It turned out to be the best sweet-potato soup I've ever had." Buy leafy celery stalks for this soup; the chopped leaves make a great garnish.

A simple but very flavorful main course that can be served with equal ease for a sit-down or buffet dinner.

This is my son, Dante's, favorite summer dish at Craft, and it's not hard to figure out why; the white corn, already sweet to begin with, is served in a "cream" derived naturally from puréed corn, further intensifying the corn flavor. Unlike corn on the cob, which is best eaten straight from the field, corn that is a day or two old may work even better here, since some of the natural sugars will have converted to starch, allowing for a thicker cream.

For this recipe we call for a 13 1/2- by 4- by 1-inch rectangular tart pan with a removable fluted rim; you could also use an 8 1/2- by 1-inch round tart pan (both have about a 3 3/4-cup capacity).

(Three Generations of Squash) Active time: 1 hr Start to finish: 2 1/4 hr

This recipe makes great use of the tough outer leaves of romaine, which are often discarded.

Hannah Levitz of Monroe Township, New Jersey, writes: "I'm always looking for good recipes that I can simplify. I first became interested in cooking when my son, Paul, was growing up. He was a picky eater and quite a challenge to cook for. He's married now with children of his own, and thankfully, he has learned to love almost everything I make. When we all get together, I like to do the cooking — it gives my daughter-in-law a break. And because most of my recipes are speedy, I still have time to enjoy my three grandchildren."

It's famous, it's infamous, it's notorious. It has destroyed diets and led to love affairs. Marriages have been proposed over it, couples have been wed in it, princes have been made from it. People have traveled from all corners of the world for just one sip of our creamy, dreamy, icy blend of chocolatey goodness. It'll make you want to blow bubbles through your straw. It makes everyone a child again. For years, fans begged and plead and offered firstborn sons for the recipe, but we three princes guarded the formula with our lives. It was such a closely kept secret that not even the White House could gain access to it. Jackie Kennedy once requested the recipe so that it could be served at a gala evening at the While House. I offered to travel to Washington to make it myself, but when my security clearance didn't come through in time, I refused to hand over the secret formula — not even to the First Lady herself! When customers asked how it was made, we would respond that we had a Rube Goldberg machine churning it out in the back — a hodgepodge of arms, wheels, gears, handles, paddles, and even canaries in cages working in concert to concoct the magic elixir. We would never let on that it was as simple as a blender and some magnificent chocolate. And now, to thank our customers for fifty great years, we've finally decided to share the secret recipe with the world. For truly authentic Serendipity taste, throw a sprinkle of magic in the mix. For this and all the frozen drinks that follow, the recipe yields one gigantic Serendipity-sized serving, which is perfect for sharing. Enjoy.

The cool sweetness of this soup is a particularly good match for the tangy grilled chicken with mustard-dill sauce. Serve it with extra-virgin olive oil for drizzling.