Basil

To bring out the best in this dish, buy or order the finest cheeses from a cheese shop or Italian deli: fresh ricotta, mild imported provolone, and Parmigiano-Reggiano.

I like using Israeli couscous for this dish, although pearl barley may be substituted. This couscous is quite starchy and should be rinsed after cooking.

This versatile tomato sauce gets its name from the addition of chiles—arrabbiata is Italian for angry. It's great on pasta (especially linguine with clams), roasted meats, and fish.

The leftover braising oil is extremely flavorful. You can toss it with pasta or use it in dressings. This recipe is an accompaniment for Monkfish and Clam Bourride .

Smothering is a Cajun cooking term that refers to browning anything from meat to vegetables in oil, then braising it in a small amount of liquid, tightly covered, until tender.

The corn coulis also pairs nicely with pork tenderloin, shrimp, or grilled chicken. Active time: 35 min Start to finish: 45 min

The riper the tomatoes, the better the flavor of this delicate consommé. To clarify it, we've used the traditional French method of creating an egg-white "raft," which attracts particles from the simmering broth and is then discarded. Though the consommé is served cold, it is not jellied.

Using frozen puff pastry for the crust makes this quiche-like tart super-easy.

Since the crust is made with purchased puff pastry, this delightful savory tart comes together easily.

The tofu in this chowder provides a richness surprisingly similar to that of cream but with much less fat.

This recipe can be prepared in 45 minutes or less.

Ripe tomatoes, basil and fresh corn enhance a terrific side dish.

Not a Mexican salsa, this Italian "green sauce" is made of fresh basil, parsley, garlic and a big splash of vermouth. Swirled atop the cheese mixture, the salsa verde adds a lovely marbled effect to the fondue.

Crusty Italian bread and mixed greens with a red wine vinaigrette are good with the pasta. Afterward, put out big strawberries and bowls of mascarpone cheese (or sour cream) and brown sugar for dipping.

Low-fat mozzarella cheese makes this a rich-tasting dish for brunch or a simple supper.