Onion

To prevent bruising, snip the basil with sharp kitchen scissors rather than cutting it with a knife. You may use any combination of tomatoes; cut cherry tomatoes in half.

This recipe will serve four as a first course or light lunch. To serve the noodles as a meal, add a few cups of diced firm tofu or cooked chicken breast to the simmering broth in step 3.

This recipe uses the shredded meat and tomato pieces left over from making the beef stock (recipe follows). Serve over egg noodles or rice.

You will need to make the stock at least 1 day before you make the soup.

The stock must be refrigerated at least 6 hours; make it 1 day ahead.

You can also serve this soup cold or at room temperature. Puree it in batches to prevent overflow (particularly because you do so while it’s hot), if needed. You can stir in a small amount of water to thin the soup after pureeing it, if you like.

This lively guacamole can also be served as a dip with tortilla chips. If you want to make it a day ahead, be sure to press plastic wrap directly on the surface of the guacamole to prevent browning.

We like this soup best when served hot, but it is also delightfully refreshing well chilled.

Serve this quick appetizer with a hearty brown bread.

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