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Fresh corn from a farmers' market or a grower's farmstand will taste the sweetest.

Sformato D'Asparagi con Fonduta This savory flan has an intense asparagus flavor. Its texture is unusually tender for a flan, without a trace of egginess.

There's no need to trim the watercress; you can use every bit of it in this recipe. Active time: 30 min Start to finish: 2 3/4 hr(includes chilling)

Treat yourself to fresh clams for this recipe — they make all the difference. This dish originated in Rhode Island during the late 19th century, when, as story has it, Portuguese immigrants added tomatoes to their chowder. British New Englanders believed their creamy chowder to be superior and named the Portuguese version after Manhattan, presuming that New Yorkers were the only people crazy enough to add tomatoes.

The oversize croutons add a nice crunch to this warming dish, which is a cross between a soup and a stew. Serve with: Romaine salad with sliced oranges, black olives, and balsamic vinaigrette.

The consistency and flavor of bottled Asian chile sauces can vary, as can the heat of fresh chiles, so make adjustments to taste. For these tropical rolls, we found the thinner Wei-Chuan brand spring roll wrappers worked best. Active time: 1 hr Start to finish: 1 hr

This appetizer has been one of the restaurant's most popular since it opened in 1950. For a pretty presentation, arrange the crab legs in Belgian endive spears, and garnish with cucumber and radicchio.

Can be prepared in 45 minutes or less.

This recipe can be prepared in 45 minutes or less.

At Le Gavroche, the salad is composed on individual plates and the leaves of Belgian endive are left whole. Alternatively, the endive may be sliced and tossed with the other ingredients for a more casual presentation.

"My brother has a small shrimping net, and once, years ago, he brought me several pounds of shrimp after a successful trip," says Robert Randolph of Perdido Beach, Alabama. "I created this appetizer as a way to use all that shrimp. Now, whenever my brother stops by with his catch, my family requests this dish."

When a dark chilly afternoon in October portends a killing frost, gather the last of the garden's bounty and make a steaming pot of soup for dinner. This recipe makes a generous amount that will feed a family for more than one satisfying meal.

Great served with grilled lamb, steak or any Mediterranean-style menu.

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

Onion soup is known internationally as a French classic, but the Tuscans claim that they were actually the first to use the tear-provoking vegetable in soup.