Basil

Tracey Medeiros of Atlanta, Georgia, writes: "I'm a food stylist and recipe developer — and passionate about my job. It was a dream of mine to have a career in the culinary arts, but I didn't think that was possible. In college I was a political science major and considered going to law school. But soon after graduation I realized cooking was my true calling." Italian-inspired sandwiches hot off the grill.

"When I lived on Chesapeake Bay, I had access to the freshest seafood, and I still love cooking with it," writes Bobbi Claibourne of Tucson, Arizona. "Having promised to bring a dish to my in-laws' holiday dinner last year, I paired clams with sausage for this starter, which is now a new family favorite." Offer crusty bread with this to soak up some of the juices.

With bacon and lots of fresh herbs, this salad has a delicious balance of flavors. A warm baguette and a good Cabernet round out the menu.

Juicy cantaloupe makes a refreshing salsa for grilled chicken or fish. For a milder salsa, discard all the chile seeds.

This quick side dish goes well with fish, such as arctic char, or grilled chicken.

Soba noodles can be found in the Asian foods section of some supermarkets.

"I came up with this recipe to make use of the immersion blender that I received as a gift," writes Heather Prudhon of Santa Clara, California. "It makes a good quantity of sauce and tastes great served over rice."

Active time: 10 min Start to finish: 10 min

It's best to serve this lobster salad right after you make it, rather than preparing it in advance. If the salad stands for more than half an hour, pineapple enzymes will alter the texture of the lobster meat. Active time: 30 min Start to finish: 30 min

Tomato gratin or potato, red pepper, and fennel salad would make a terrific accompaniment to the fish.

Pasta with shellfish is an old Italian tradition. Have crusty bread on hand to serve.

Serve with: Grilled asparagus and pasta tossed with Parmesan and chopped mint.