American

Here's the real thing — far more vividly colored, textured and flavored than the stuff that comes out of a can, and far more comforting. A drizzle of lemon-rosemary cream gives this classic American soup an Italian touch.

Don't be intimidated by the amount of hot pepper sauce in the marinade; the chicken will pick up only some of the heat.

"On a tour of the South, I had dinner at The Boathouse, an outstanding restaurant in Charleston, South Carolina," says Marion Hunt of Valhalla, New York. "Their spicy shrimp and sausage with grits was my favorite meal of the entire trip." The creamy grits and spicy sauce create a nice contrast. Adjust the amount of hot pepper sauce to make the dish as hot as you like.

There's a southern accent to this entrée, so round out the menu with corn muffins, coleslaw and three-bean salad; then bring on the coconut layer cake.

The success of this dish depends entirely on the quality of your ingredients. Now's the time to use your best olive oil, freshly ground pepper, and a generous amount of a flavorful sea salt.

"By adding a little espresso powder to a recipe for caramel sauce, I created an ice cream topping that has made this sundae the signature dessert in my house I had always refused to share the recipe with friends who requested it, but I finally decided that it's too good to keep secret," says Gordon Finley of Durham, North Carolina. These are terrific made with coffee or vanilla ice cream — or both.

Most of the assembly for this layered bread-and-egg dish can be done one day ahead. Serve it hot or warm.

This southern-style omelet would go nicely with sautéed plum tomatoes and warm corn bread. Dessert can be butter pecan ice cream drizzled with bourbon.

For convenience, you can use the mini candy bars available in one-pound bags.

Developed in 1923, the boysenberry is a hybrid of the blackberry, raspberry and loganberry.

Called Upper Peninsula Pasties, the original crusts, made with barley flour and little fat, were tough enough to survive a day in the copper mines. Boston-based pastry chef Greg Case has devised this more tender version. Active time: 1 hr Start to finish: 2 1/4 hr

This stew should be made in a large soup kettle measuring at least 10 inches in diameter. If the kettle is any smaller, you may need to cook the meat in three batches. I like mashed potatoes with my stew. If you prefer potato chunks in your stew, boil them separately and add them to the pot with the carrots and peas.

Great with beef stew or any other dish that has lots of gravy.