Sour Cream

Active time: 25 min Start to finish: 45 min

Connie Capani of Binghamton, New York, writes:"I am 100 percent Italian, so perhaps it's no surprise that I love food: To Italians, it's like a security blanket. I learned how to make spaghetti and other Abruzzi favorites from my mother. Looking at food magazines is what got me interested in venturing out into American culinary territory. I wanted to know how to make a "gravy" that didn't include tomatoes. These days, I work only part-time as a substitute teacher, but I still don't want to be in the kitchen the whole time when my husband and I entertain. " Serve with whipped cream or ice cream.

Just about every book we've ever seen on southwest cooking includes a recipe for one of the spicy cornbreads of the region. Once you've tasted one, you'll know why — they are really delicious. This version is more of a pudding than a bread because it is quite moist and cheesy in texture. It makes a wonderful side dish to replace potatoes or rice, or it is quite satisfying eaten as a light entrée or lunch with a salad of fresh young greens.

The ultimate onion dip? You decide.

If you're bored with corn on the cob, this is an excellent way to use fresh corn. The fritters alone would also be delicious for breakfast, topped with maple syrup, or as a side dish for a ham dinner.

Chlodnik Polish cooks serve this soup (pronounced "hu-WOHD-neek") as a cooling first course for summer meals. It's a delicious alternative to gazpacho.

Serve these tacos with salsa, shredded lettuce, sliced avocado and black olives. Corn and black bean salad finishes the meal—except for dessert. We recommend spice cake.

I particularly like this version of whitefish salad, because there is no filler in it. Mark, a political consultant who served in the Carter White House, makes it for break-the-fast as well as during the year brunches.

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

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

Can be prepared in 45 minutes or less.

A drizzle of chipotle-accented cream boosts the flavors in this refreshing summer soup.

This recipe uses a combination of direct and indirect heat, which can be accomplished using a charcoal or gas grill. If you have a gas grill, you can easily use it to roast the peppers.

Bake this at least one day ahead.

Try this recipe, inspired by a visit to a pizza truck in Normandy!