Summer

This recipe can be prepared in 45 minutes or less.

'90S SEINFELD After Elaine exclaims that she only likes the tops of muffins ("The Muffin Tops" first aired on May 8, 1997), her former boss thinks Elaine has hit on a clever marketing idea. But when you only sell the tops, what do you do with the hundreds of muffin "stumps" (bottoms) that are left? Elaine and her gang take to the streets with garbage bags of stumps, trying to pawn them off on anyone and everyone. There are no takers; even the homeless turn them down with disdain. It didn't take long after the airing of the episode for muffin-top pans to appear on store shelves — another TV triumph. Active time: 35 min Start to finish: 1 1/4 hr

This recipe makes more chutney than you'll need for the corn bread rounds see the leftovers as a condiment for cheese and crackers or for roasted meats. Active time: 20 min Start to finish: 1 1/4 hr

Tomates Rellenos Active time: 45 min Start to finish: 45 min Long before guacamole, tortilla chips, and Margaritas became a popular light dinner, guacamole was often served in tomatoes, and we were charmed by this presentation.

"My husband, Don, and I both like to cook," writes Lisa Pendelton of Pasadena, California. "We run our own architectural firm. The business is rewarding but stressful, so spending time in the kitchen is a wonderful distraction. We divide the work and always help each other out. Actually, that's also the way we work at the office." Lisa's salmon is also great with her lemon cream: Mix 2/3 cup sour cream with 2 tablespoons fresh lemon juice.

People who turn their noses up at rice often find this tiny pasta irresistible. Active time: 40 min Start to finish: 40 min

Celebrate the last days of the tomato crop with this recipe. A hearty vegetarian main course, it needs only a salad and a loaf of Italian bread to complete the menu. End with fresh figs (dried are okay, too) steeped in Pernod and spooned over vanilla ice cream.

Serve with a crisp romaine salad and the Saffron Rice and Red Pepper Pilaf. Marinate the veal six hours before grilling. What to drink: A dry Italian white wine, such as a Vernaccia di San Gimignano.

If you are making the creamed grilled corn and are using a charcoal grill, grill the corn first, then add more briquettes to keep the fire hot while you finish up the corn dish on the stove. Then keep the corn warm, covered, over low heat while grilling the grilled scallions with lemon and pork.

Any combination of vegetables from the supermarket salad bar would work well here. Complete this colorful vegetarian meal with a romaine salad tossed with marinated artichoke hearts, canned garbanzo beans, and a creamy Italian dressing. End with biscotti and espresso.

This salad, or some approximation of it, was on [the Rainbow Room's] menu and my mother loved it and made her own version at home regularly. I do, too. Its ingredients list may sound odd, but this is a combination that not only works but becomes addictive. Don't be alarmed at the amount of vinegar: the astringency of the dressing, against the fulsome oiliness of the nuts and, in turn, nutty sweetness of the carrots, is the whole point.

Active time: 20 min Start to finish: 2 1/2 hr

Active time: 25 min Start to finish: 45 min

"I dined on the most sumptuous grilled radicchio salad at The Dish Bistro and Wine Bar the last time I was in Tucson," writes Cindy Shafer of Huntington Beach, California. "Please get the recipe — I must have it." Yellow and green beans, and artichoke hearts are grilled along with the radicchio in this recipe. Serve the salad while the vegetables are still warm.

Serve these spicy grilled shrimp with bread for sopping up all the sauce.