Bacon

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.

If you are looking for a chowder that is deeply flavored and hearty but not overly rich, this is it. It's perfect for a casual occasion, but the "meatballs" deliver an element of surprise, along the lines of an optical illusion, and make it really quite special. The idea for this chowder came from an old San Francisco recipe for "Force Meatballs" in a cookbook called Joe Tilden's Recipes for Epicures (1907), reprinted in Richard Hooker's Book of Chowders. The "meatballs" were actually made from crabmeat, a fun idea that I knew had great potential. Tilden, a renowned Bay Area amateur cook, left only these instructions for his meatballs: "Serve in any fish chowder or soup." So I paired my version of his meatballs with a chowder that had flavors similar to cioppino, the famous San Francisco seafood stew flavored with garlic, onions, bell peppers, and tomatoes. I served it to my wife and kids, telling them only that it was "meatball chowder." The well-browned meatballs look like the real thing, so they were all a bit dumbfounded when they tasted them. My son, J.P., said "Wow, they taste like crab cakes!" Everybody loved the chowder!

Bonnie Wilkens Metully of Cincinnati, Ohio, writes: "Having two very active teenagers means I've also had to learn how to put together an interesting dinner even on busy nights. I get inspiration from my favorite bedtime reading, an immense collection of cookbooks and food magazines. I also do a quick grocery run every day — usually because I've just read about a dish that I simply must try — but also because having a well-stocked refrigerator is the key to easier cooking."

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."

This is great warm or at room temperature.

Made with bacon, cream and Parmesan cheese, this resembles the spaghetti dish of the same name.

"Pease porridge in the pot nine days old" fairly well summarizes the technique of stew preparation in Shakespeare's day. A thick soup would have been left cooking for days at a time, with new vegetables, stock, and bits of leftover meat continually added. This Italian version contains rich duck meat, a delicious and unusual addition to pea soup.

Active time: 50 min Start to finish: 50 min Goodale's, on Second Avenue in New York City, became a favorite watering hole of Gourmet's staff after the magazine moved into its new headquarters at 777 Third Avenue in 1965. Goodale's owner, Perce, was renowned for wearing Bermuda shorts all year round. He also gave his name to this popular appetizer. Baked clams were a favorite first course in the '60s, but were often disappointing mushy mounds with nary a minced clam to be found. Goodale's version, which features whole clams and uses packaged stuffing, is the best and most straightforward we've tasted.

To cut down on prep time, use cooked lobster meat, available in some fish markets and supermarkets, or follow the directions below for cooking frozen lobster tails.

Serve Champagne to add an elegant, light touch to this terrific brunch menu.

A lovely dish that's a snap to prepare.

In this typical Northern Italian entrée, polenta is topped with a rich and meaty ragù. Begin preparing the dish one day before you plan to serve it.

This recipe can be prepared in 45 minutes or less.

Fresh mint adds a summery accent to an elegant egg dish. Round out this delicious meal with a platter of fresh fruit.

Can be prepared in 45 minutes or less.

Pour a full-bodied red wine, such as a Bordeaux, Merlot or Cabernet Sauvignon.

Can be prepared in 45 minutes or less.