Basil

Lorraine Stevenski of Clearwater, Florida, writes: "As a kid growing up in an Italian family, I loved being in the kitchen. But I didn't become serious about cooking until I got married and had my own kitchen to experiment in. My husband and I lived in Queens, New York, within walking distance of many Greek, Italian, and Spanish food shops. The new foods I discovered there inspired my passion for cooking." Panko is available in the Asian foods section of most supermarkets.

Active time: 25 min Start to finish: 1 hr

Freezing the meat for 30 minutes will make it easier to slice. Serve with a crisp, dry Riesling or beer.

Cheryl Zook of Ketchum, Idaho, writes: "After I graduated from college last fall, I spent a few months in Europe. By far, my favorite stop was Florence. I'll always remember the vegetable soup I had at Ristorante Mamma Gina near the Ponte Vecchio." This is almost as thick as a stew. If you prefer a thinner soup, simply add more vegetable stock. Because the beans need to soak overnight, begin preparation a day ahead.

Try this with ciabatta or whole wheat bread.

Active time: 20 min Start to finish: 25 min

Peperoncini, breadsticks, and orzo mixed with sliced oil-cured olives would round out the main course beautifully. End with raspberries and sweetened whipped cream.

The halibut is delicious with sautéed green beans and steamed new potatoes. End with espresso granita or ice cream with grappa.

If you can't find Thai anise basil and Thai lemon basil, you can substitute Italian basil and lemon balm (the latter is available at farmers markets and specialty produce stores).

If you can't get sorrel at your local market, arugula leaves or large basil leaves are a good alternative.

Here's a tangy dressing that is great on sliced tomatoes, mixed greens, hard-boiled eggs, or cold steamed potatoes.

"On a trip to the Northwest, I enjoyed dinner at Yarrow Bay Grill in Kirkland, Washington," writes Sue Eltringham of Prescott, Arizona. "I'm a big fan of mussels and was especially fond of their version, with coconut-curry sauce. I'd like to have the recipe so that I can enjoy it again before my next visit." Rich coconut flavor and just the right amount of heat make this starter special. A trip to an Asian market will likely yield most of the ingredients you need.

This sophisticated main-course pasta goes wonderfully with garlic bread, Italian-style mixed greens drizzled with vinaigrette, and raspberry gelato with Italian macaroons.

Serve this intensely flavored curry — made with Thai red curry paste and coconut milk from the supermarket's Asian foods section — over steamed jasmine rice. A side salad of bean sprouts drizzled with Asian salad dressing would be a cooling accompaniment; follow it with mango slices.

While staying at the Hotel Villa Flori, which overlooks Italy's Lake Como, I had an outstanding pasta with a chunky pesto sauce," says Patty Owens of Walnut Creek, California. "Is there any chance the chef would share the recipe?" This pesto sauce includes walnuts, a variation on the classic recipe. To give the dish a creamy quality, add some of the pasta cooking water to the sauce.