Basil

This one is Italy, pure and simple. Which is precisely what Italian cuisine is all about: Get yourself fresh, pure ingredients in season, plus some fine, real condiments and seasonings, and put it all together without a lot of fuss, and ecco! A simply superb meal, as healthy as they come and as good as eating gets. It's also beautiful on the plate. Note that scampi does not, in fact, mean shrimp, as many people think, but rather refers to the popular lemon, garlic, and oil preparation for shrimp in so many red-sauce Italian joints.

This traditional Thai-style soup is my personal favorite. I love coconuts, and this soup is all about the coco. I like to use different ages of coconut meat to get varied textures. A more mature nut makes a chunky soup, while a younger one makes a creamy soup. I also like to use a variety of hot peppers: jalapeño, serrano, and even the super-spicy Thai chile, just to get a wide range of spiciness. Some peppers are hot as you eat them, others after you eat them; my favorites are hot only when you stop eating them.

The fresh herbs in this dish- part of the gluten-free menu at Boston's Myers + Chang-add flavor but not fat.

To add a pungent touch of crunchiness to this classic Italian salad, after grilling the bread, rub it with garlic before tossing it with juicy tomatoes.

Briny shellfish give this quick bouillabaisse its depth of flavor. Basil rouille (a garlicky Provençal mayonnaise) adds vibrancy.

Sprinkle these simple cookies with sanding sugar and serve them with ice cream. Or leave off the sugar and serve with tea for a more savory option.

Sesame oil and rice vinegar spin the caprese eastward.

At San Francisco's Contigo, chef Brett Emerson created this muddled soda to showcase the small, sweet strawberries he finds at the farmers’ market.

Again, easy peasy. Not only can this be made while the pasta is cooking, you have plenty of time to make a lovely salad and assemble a cheese plate for after dinner. Parmesan, lemon, and basil are a threesome made in heaven. The cheesy lemon basil flavors are also very kid friendly.

The glories of summer are captured in this pale green egg salad redolent of fresh basil, green onions, and crunchy cucumbers. Serve it surrounded by greens or tucked into pita loaves or slices of crusty bread for a satisfying lunch.

The beauty of this basic recipe is that it can be tweaked in numerous ways. For a spicy version, add some sriracha sauce. Try swapping out the lemon juice for lime juice and use feta cheese instead of Parmesan and mix in some chopped fresh cilantro and chopped red onion or shallot. For a curried chickpea salad, leave out the Parmesan and add curry powder to taste, dried currants, sliced green onions, and shredded carrots.

A hearty Italian bread salad serves up good-for-you omega-3 fatty acids (thank you, salmon!) along with vitamin C–rich green beans.

Fresh herbs abound here—as does niacin, an energizing B vitamin: One serving of salmon dishes up nearly 70 percent of your daily niacin needs.

Thai red curry paste, unsweetened coconut milk, and fish sauce are available in the Asian foods section of most supermarkets. Serve this curry over steamed jasmine rice.

Delicious served warm or at room temperature, this is an elegant party dish that cooks quickly. The tart tomato-orange chutney can be made several hours in advance or the day before.

This hearty, veggie-filled rigatoni recipe requires a little bit of work, but makes plenty for a group and is full of flavor.