American

Cod and potato are the cornerstones of one of the classics of American cooking: fish chowder. Here they take on a new form as the basis for these distinctly New England potato pancakes.

Chef-owner Michael Mina of Michael Mina restaurant in San Francisco created this recipe for Epicurious's Wine.Dine.Donate program. He recommends using local strawberries whenever possible.

Charlotte Fekete of Athens, Georgia writes: "I'm a junior in college, and I'm planning to go to cooking school after graduation. I've already had some experience decorating cakes and working for a caterer, but it was my mom who taught me how to cook. I've also learned a lot from reading magazines and cookbooks." Charlotte's mother learned this recipe years ago, when she was working on a shrimp boat.

Bourbon adds oaky sweetness to the honey-hoisin-chili glaze.

Prolific cookbook author James McNair has been chief judge of Sutter Home Winery's burger cook-off since it began in Napa in 1990. One of his books, Build a Better Burger, includes every winning recipe. Some past winners — and McNair's Louisiana roots — inspired the burger here.

These delicate, lightly spiced cupcakes are reminiscent of carrot cake. Grated zucchini makes them exceptionally moist.

Sweet berry juices are absorbed by a cushion of simple-to-prepare drop biscuits in a dessert that's made for the season.

Brandi Neuwirth of Cary, North Carolina, writes: "My family and I moved here from Los Angeles last year, and my new surroundings have really influenced my cooking. There's a great farmers' market nearby where I get lots of local ingredients like tomatoes, squash, and, of course, okra. The produce there inspired me to create this dish, which is a real taste of the South." Tossing the okra in cornmeal before frying creates a crisp coating, adding texture to this colorful, summery dish.

Be sure not to overblend — the little bits of fruit add a pleasant textural contrast. The pitted dates available in supermarkets work well.

Now's the perfect time for strawberries at their peak, and here is a way to celebrate all their fabulous flavor.

The flavors of a classic New York cookie make a nostalgic malted.

The ultimate strawberry shortcake: A bit of brown sugar adds depth of flavor to the biscuits, lemon and mint perk up the berries, and the cream is even more luscious with the addition of white chocolate.

This drink was featured as a Cocktail of the Month.

Brandi Neuwirth of Cary, North Carolina, writes: "My family and I moved here from Los Angeles last year, and my new surroundings have really influenced my cooking. There's a great farmers' market nearby where I get lots of local ingredients. The produce there inspired me to create this dish, which is a real taste of the South."

If you can't find white peaches and nectarines, this dessert would also be lovely made with the yellow varieties.

Editor's note: This recipe is from Michele Adams's and Gia Russo's book Wedding Showers: Ideas & Recipes for the Perfect Party. Tart, juicy raspberries are stacked between layers of rich chocolate cake for a delectable and colorful presentation. You can bake this cake the night before the shower and keep refrigerated overnight. Frost and decorate the cake the morning of the shower.

Who can resist rich chocolate with roasted pecans and butter-rum caramel? Melting the chocolate in stages insures that it will set. If you wish, the alcohol can be omitted.

Nothing beats great hot chocolate. Use the best chocolate you can get your hands on. We love Valrhona, but Lindt and Ghirardelli are also excellent choices. If giving as a gift, transfer the mix to crocks, jars, canisters, or cellophane bags, decorate with ribbons, and attach gift tags with the serving directions.