Basil

Cabbage has been a staple vegetable in New England since the colonists sowed the first seeds. In the beginning, English settlers boiled it, just as they had back home. Eventually, other immigrants introduced creative new ways to prepare it. Coleslaw, for example, was brought over by the Dutch. This is our version, with the colorful addition of beets, another popular ingredient in this part of the world.

A creamy "comfort" soup that has plenty of richness without a lot of cream.

If you're feeling extravagant, try replacing the scallops with half a pound of lobster. Or substitute a pound of cubed chicken for the seafood and chicken broth for the clam juice.

Use this snappy seasoning on pork, lamb and beef as well.

Can be prepared in 45 minutes or less.

Here's a popular starter at The American Restaurant in Kansas City.

Unfortunately, beets are not on the top-ten list of favorite foods for many people. Most people hate them because they've only eaten them boiled or canned, but I was fortunate enough to try the real thing at an early age. So they're on my top-ten list, and this recipe might just be a great way to get them on yours. The roasting brings out the sweetness and intensifies the depth of flavor that is lost when you boil. Once you roast a beet, you'll never go back. Don't throw away the beet greens: braise or sauté them if they are large, or add them to salad greens if they are small. The rich, thick Walnut Gorgonzola Dressing is also great on burgers or grilled portobello mushrooms or mixed into greens.

"When my son was young," writes Mary Gareffa of East Longmeadow, Massachusetts, "he used to tease me for standing over the pot of sauce, stirring and simmering it slowly, but that's the way my father showed me. A sauce is like a baby; you have to be gentle with it. And I know I must be doing something right, because my grandson, Jason, called me just last week to get the recipe." This quick and easy version of Mary's heirloom recipe is ready in under an hour.

This lovely first course has the texture of risotto without the constant stirring. What to drink: Arneis or Soave.

A little bit of smoked mozzarella goes a long way in boosting flavor without adding much fat. Active time: 40 min Start to finish: 2 hr

This specialty is about as regional as you can get. Although the recipe's name and origin are shrouded in mystery, in central Iowa it's a traditional steak dish topped with butter, Italian herbs, and garlic. The version featured here uses fresh herbs for extra flavor.