Basil

Offer crusty bread to dip into the wonderful broth. What to drink: A crisp, citrusy Sauvignon Blanc from California or ice-cold pale ale.

Bettina says that this recipe is one of her delicious and dependable standbys.

Our take on this soup is faithful to the classic flavors. Assorted marinated vegetables from the local Italian deli are nice to start, and wedges of almond cake with espresso are a great finish.

Chef Laurent Manrique is a big fan of Laura Chenel goat cheese in Sonoma, which is available at many cheese shops across the country.

Dottie Stubel of Marietta, Georgia, writes: "While on a trip to Hilton Head Island, my husband and I ate at the Spartina Grill. Everything was phenomenal, but we especially enjoyed the tomato-crab bisque." Chunks of fresh crab make an elegant garnish for this rich soup.

Karen Azar of North Providence, Rhode Island, writes: "My boyfriend and I recently dined at Terra Mar Grill in the Saybrook Point Inn, in Old Saybrook, Connecticut. He had the campanelle pasta, and it reminded him of a meal his mother used to make. Could you please obtain the recipe?" Active time: 30 min Start to finish: 1 1/2 hr

This fresh, uncooked version of a classic pasta sauce is also delicious served over rice. The rich nutty flavor of brown rice stands up well to the piquant flavors of the sauce. If you prefer a cooked sauce, you can saute the garlic and tomatoes in the olive oil, then add the remaining ingredients except the rice and heat through.

Pick up grilled zucchini and fresh figs from a specialty market to round out the meal.

Top steak, chicken, or fish with this sauce, or toss it with warm potatoes. It's also great in a tomato or tuna sandwich.

You can substitute skinless boneless chicken breasts for the veal cutlets. Active time: 30 min Start to finish: 35 min

We prefer wild salmon for this recipe because it has a milder flavor and is more environmentally friendly than farmed varieties. Active time: 20 min Start to finish: 30 min

A lovely dish that's a snap to prepare.

This lively salad adds color, flavor and crunch to any grilled main course.

Flavored vinegars can be used to enliven dressings and marinades, finish pan sauces, or pickle vegetables--and they make wonderful gifts. Once the steeping is completed, these vinegars keep for several months. (Garnishes and other solids left in the jar, however, may discolor or break down.)

Can be prepared in 45 minutes or less.

An entrée from Bar Italia, St. Louis, Missouri. Herbed breadcrumbs top it off nicely.