Basil

The ciabatta slices make for man-sized crostini, perfect for a Super Bowl party. If you can, always cut the bread into bite-sized chunks for more manageable portions.

These rich nibbles only taste decadent. Soft goat cheese is naturally lower in fat.

Wilted radicchio and spinach are a nice match for spicy red pepper flakes and smoky, salty bacon. Treviso—with its not-too-tough (but also not-too-tender) leaves—is the best choice for this recipe if you can find it.

Espagueti Frutos del Mar Hearty with shrimp, mussels, squid, and octopus, this flavor-packed pasta dish gets an extra boost from a bright basil purée drizzled on before serving. True, there's some effort involved in making it, but you can prepare the various elements in stages, and the drama and deliciousness of the result will more than compensate your efforts.

Trompe l'oeil as much as hors d'oeuvres, these rolls use carrot where nori would usually be at a sushi bar and boneless beef top loin instead of tuna. The pungent mustard sauce is an artful counterpoint to the sweet carrot.

Be sure to drain the salad before adding to the sandwich.

Serve with steamed rice to soak up the flavorful sauce.

Editor's note: The recipe and introductory text below are adapted from Molto Italiano by Mario Batali. It's part of a special menu created by Lidia Bastianich and Mario Batali for Epicurious's Wine.Dine.Donate program. Insalata Caprese Invernale I love this winter version of the Neapolitan classic because it is very easy to do, and the slow-roasted tomatoes are better than any regular tomatoes for all but about three months of the year. The extra pesto keeps well in the fridge for two weeks, provided you cover the top with a half-inch of extra-virgin olive oil.

This recipe was created by chef Lachlan Mackinnon Patterson of Frasca Food and Wine in Boulder, Colorado. It's part of a special menu he created for Epicurious's Wine.Dine.Donate program. For the polenta, chef Mackinnon Patterson recommends Anson Mills Rustic Coarse Polenta.

Love the crust? Eat up! It's a solid source of heart-smart folate.

This dessert honors two good friends of the tomato—basil and cheese. Garnishes of candied cherry tomatoes and fried basil make it extra-special.

A playful twist on the Bloody Mary, served frozen as a granita with a little vodka poured over. The Tolstoi is a full-flavored red hybrid tomato. If you can't find it, the Brandywine would also be delicious.

This time of year, corn adds a little sunshine to everything it touches: Its sweetness really pops next to cheese tortelloni and the salty jolt of prosciutto.

In this elegant twist on the traditional French method of cooking en papillote, fish fillets become incredibly moist as they steam inside a sheath of zucchini slices.

A nice side for grilled chicken or steak.

For tender burgers, gently combine and shape the chicken mixture.

The basil oil would also be delicious drizzled over fish, vegetables, or chicken.