Quick

**What to drink:**A glass of bubbly would be perfect with the olives. Try Domaine Chandon Brut Classic (California, $20).

Why you'll make it: Because its tart and spicy cream topping does butter one better. Stubborn strands of corn silk are most easily removed by rubbing with a damp paper towel, or even with a little oil.

Why you'll make it: Because it's as good as a lobster roll in a simpler-to-make easier-on- the-budget package.

Why you'll make it: Because it's the simple version of the omelet, and works as well for breakfast as it does for lunch, a late dinner, even with drinks.

Why you'll make it: Because it's everything that's good at the market right now in one good-for-you salad.

Why you'll make it: Because it's the classic side salad reconsidered, with lush peaches standing in for tomatoes.

Why you'll make it: Because it's the perfect summer pasta — few ingredients, easy prep, big flavors.

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.

This classic "green sauce" (not related to the Mexican tomatillo salsa of the same name) can be used as a dip for crudités, grilled shrimp, or focaccia; or spooned over grilled fish, chicken, or lamb.

This gorgeous centerpiece dish comes together in three easy steps.

All-American hot fudge gets a jolt of flavor from ground coffee beans.

The sweetness of this brittle is balanced by a sprinkling of salt.

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

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.

A lovely vinaigrette, enhanced with pan juices and the flavorful punch of a little tapenade, makes this simple broiled fish taste deep and complex.