Basil

To make perfectly round sandwiches, cut each of the layers separately with the same biscuit cutter. Ask your butcher to slice the prosciutto more thickly than usual so it can be cut easily without tearing; you will need 1 round for each sandwich.

Crisp herb fritters are an unusual way to savor fresh herbs. Dipped in beer batter, fried lightly in oil, and served with lemon wedges, they make a delightful accompaniment to a glass of wine. If the batter is too thick, thin with a little water; if it is too thin, add a little flour.

Quahogs are found mainly off the eastern coast of the United States; steamer clams may be used instead.

These flavorful patties are a leaner version of the breakfast staple. Serve them with Pancakes (page 290) or Blueberry Muffins (page 285).

The yogurt dipping sauce, full of fresh basil and a hint of curry, makes this dish especially fragrant and flavorful. Try it with a side of quinoa.

The combination of fresh basil and lime in the dressing makes this dish distinctive and delightful. It’s a nice and easy way to work some fish into your week.

Fresh spinach adds a new dimension to basil-based pesto. Try the pesto as a topping for chicken, fish, or pasta.

Crisp, colorful vegetables are the highlights of this salad. Try it for a summertime picnic for a group or for the next family reunion.

A sprinkling of crumbled feta tops this very tasty mix of fresh spinach, sweet grape tomatoes, artichokes, and basil.

Just a few minutes of standing time brings out the delectable flavor of the fresh basil in this easy-to-prepare soup.

By roasting bell peppers instead of using the bottled roasted variety, you will cut a lot of sodium from these crostini, or “little toasts.” For an attractive presentation, arrange the hors d’oeuvres in a pinwheel design on a serving platter.

Poaching refers to cooking in a liquid that’s heated to just below boiling. The shells are kept on the shrimp while cooking to keep them tender and to allow the shells to release their flavor into the poaching liquid. Cooking halibut, salmon, or shellfish this way produces a delicate texture.

This is the perfect tart to celebrate summer. It showcases the ripest heirloom tomatoes, fresh corn, and basil. You can use any tomatoes, but I like to use a mixture of colors. The corn kernels add crunch and a burst of flavor. The tang of the goat cheese pulls all the tastes together.

This tart with a lattice top is a real showstopper. Your guests’ eyes will light up when it’s brought to the table. Known as a torta rustica in Italy, versions are served around Easter in celebration of the season. The filling is traditionally spinach, though I’ve incorporated other greens for more contrast in flavors. Other versions can have sausage, eggplant, and peppers as the filling.