Basil

Feel free to swap in store-bought pizza dough here—the most important part of the recipe is grilling the pies.

This can be tossed with a pound of pasta (serve warm or chilled), used as a topping for grilled chicken, or spread onto toasted slices of baguette or focaccia.

Those abstaining from the cocktails will appreciate this equally refreshing use of basil and lemon, two flavors that pair beautifully.

This recipe makes enough for several batches of the vodka gimlets or lemonade; any left over would also give a nice hit of flavor to a glass of iced tea.

This fragrant twist on the gimlet cocktail gets its clean green notes not from lime juice but from fresh basil. For extra glamour and aroma, tuck small sprigs of additional basil into each glass.

The classic cold soup seems almost restrained next to this lusty dish — gazpacho ingredients are grilled, then tossed with pasta and cheese (some of the vegetables are puréed to make a tangy sauce that lightly cloaks the whole). The sausages are cooked separately, so this recipe will come in handy when there are vegetarians around.

Editor's note: The recipe and introductory text below are from Dinner After Dark: Sexy, Sumptuous Supper Soirées by Colin Cowie. This is the most basic tomato salad, given the Southeast Asian and Indian name for pickles or side dishes. It is simple to prepare, relies on the best fresh ingredients, and serves as a wonderful garnish or refresher alongside the Tomato Lamb Bredie and in addition to chutney.

To turn this starter into a main course, top it with skewers of grilled shrimp.

This simple vegetarian pasta is perfect for a summertime picnic.

This recipe was created by chef Dan Barber of Blue Hill restaurant in New York City and Blue Hill at Stone Barns in Pocantico Hills, New York. It's part of a special menu he created for Epicurious's Wine.Dine.Donate program.

This halibut recipe is perfect for warm weather. While the grill is fired up, throw on some asparagus or another quick-cooking vegetable for an easy dinner.

Some of us prefer the taste of grilled lobster to boiled. The smokiness of the fire balances the richness of the meat while simultaneously intensifying its flavor.

Salmon are gorgeous, and a whole one — completely boned — makes a breathtaking centerpiece. A savory stuffing of roasted fennel and plum tomatoes transforms the fish into a meal in itself, complemented by a creamy basil sauce with orange zest and saffron.

Mixing aromatic herbs like mint and basil with asparagus and peas creates a beautiful green dish. Salty feta sparks it up.

Grilling eggplant lends it a smoky flavor, and this fun, layered presentation gives a wintertime favorite a summer makeover.

For a quick defrost, microwave the veggies in bowls for one to two minutes on high.

Fresh marinara sauce makes all the difference in these robust sandwiches. Look for it near the cheeses and fresh pasta at the supermarket.