Blender

Can be prepared in 45 minutes or less but requires additional unattended time.

Lane Crowther, A contributing editor at Bon Appétit, says that "For twenty-five years our family endured side dishes of canned creamed corn and sweetened baked squash—simply for the sake of tradition. With this soup, I was finally able to convince everyone that a few classic Thanksgiving ingredients (like corn and squash) could be combined in a delicious new way."

This recipe is an accompaniment for Crown of Shrimp with Truffle Sauce . Active time: 20 min Start to finish: 30 min

Chilaquiles, the ever-popular Mexican casserole, was created to use up stale tortillas. Made with a good sauce, the tortillas come back to life, take on all the flavors, and provide a wonderful textural contrast. Although chilaquiles are usually prepared casserole style, I have seen them made to order with scrambled eggs and chorizo. I particularly enjoy chilaquiles as a brunch item served with margaritas, chilled Mexican beer, or a hearty sangria.

Threads of rosy-tipped snow crabmeat look pretty atop this jade green soup, but you may want to splurge on jumbo lump crabmeat. This is also delicious hot.

Pipián is an earthy, pureed seed sauce that is traditional in Mexican cooking. Serve this dish with rice to soak up the sauce.

The inclusion of fennel and a dash of Pernod puts a sophisticated spin on the classic chilled potato soup. Offer your guests iced tea with the meal.

Active time: 20 min Start to finish: 20 min

A creamy "comfort" soup that has plenty of richness without a lot of cream.

The foundation of this recipe is a lemon curd that can be served on its own with, say, scones or toasted brioche, or partnered with fruit. In this layered treat, some of the curd is combined with whipped cream to make the mousse, and some is used on its own. When covering the curd, make sure that the plastic wrap touches the surface to prevent a "skin" from forming on top.

If desired, this soup may also be served cold‑chill soup in a bowl set in another bowl of ice and cold water, stirring, about 20 minutes. This recipe can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Here's a simple, richly flavored recipe from Josefina Howard, owner of Rosa Mexicano restaurant in New York.

This recipe was created to accompany Romaine and Watercress Salad with Roquefort Buttermilk Dressing . Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less but requires additional unattended time.