Basil

This recipe can be prepared in 45 minutes or less. Round out this satisfying soup with a composed platter of marinated beets, red onions, sliced hard-boiled eggs, pickled vegetables and a wedge of imported Parmesan. Try a purchased berry tart for a pretty dessert.

Can be prepared in 45 minutes or less.

Grilled zucchini adds extra flavor and texture to this light and pretty main course.

Can be prepared in 45 minutes or less.

Onions, olives, basil and lemon accent this unusual combination from Un Grand Café in Chicago, Illinois. If you cannot find Yukon Gold potatoes, regular white-skinned potatoes will do nicely.

This pesto, from Trapani, in Sicily, is made with almonds and tomato and far less basil than traditional pesto — don't expect it to be green.

An easy no-bake lasagna.

Add a glass of rosé and some crusty Italian bread to make a perfect summer lunch.

Yellow or white peaches work equally well.

(Gratins d'Aubergine, Mozzarella et Pistou) This makes a terrific meatless main course. It would serve eight as a side dish; simply layer the ingredients in a 13x9x2-inch baking dish, then bake and broil it as directed.

Fresh kernels of raw corn are so sweet and tender that they don't need to be cooked. Their natural sugars and crisp juiciness pair wonderfully with the salty Parmesan and peppery arugula.

Gulisa's Ajika This lively condiment goes nicely with grilled meats and fish as well as with pork stew.

Serve with: Crudités dipped into creamy Italian dressing. Dessert: Sliced apricots drizzled with anisette liqueur.

Can be prepared in 45 minutes or less.

Mark Taylor of West Hartford, Connecticut, writes: "I started cooking out of necessity when I first graduated from college, since I couldn't afford to eat out. Having grown up watching my mother cook for our large family, I used her recipes. She was always trying new dishes whenever we had guests and sharing her adventurous attitude toward eating. These days, even though my wife and I both work, we still cook several times a week. Now I tend to rely on recipes I've picked up from restaurants and friends. I enjoy experimenting with different ingredients and figuring out new ways to improve a recipe, as I've done with the one here." Serve the fish and sauce over couscous.