Martha Stewart makes spaghetti with mussels and more

1. Gently muddle basil and orange with a wooden spoon or muddler until basil is barely bruised but fragrant. Stir in wine, and let sit at least 15 minutes and up to 2 hours.

2. Divide among 6 ice-filled glasses.

1. Bring a large pot of salted water to a boil, and cook pasta until al dente. Drain pasta, reserving 1 cups pasta water.

2. Meanwhile, in another large pot, heat 4 tablespoons oil over medium-high heat; sauté shallots, red-pepper flakes and parsley stems until tender, about 5 minutes. Add wine; cook until liquid is reduced by one-third, about 2 minutes. Add mussels, cover with a tight-fitting lid, and steam until they open, 5 to 6 minutes; discard any that do not open after 6 minutes.

3. Add pasta to mussels, tossing until well combined. Add pasta water, and continue to toss and cook over medium-high heat until sauce has reduced and coats pasta. Stir in parsley leaves and lemon zest and juice. Stir in remaining oil, and serve immediately.

1. Preheat oven to 450 degrees. Drizzle 1 tablespoon oil in a shallow 2-quart baking dish. Layer half the leeks in dish, and then cover with half the potato; season with ½ teaspoon salt and a pinch of pepper. Top with a layer each of half the eggplant, half the zucchini and half the tomatoes; season with ½ teaspoon salt and a pinch of pepper. Scatter with half the olives and half the thyme. Drizzle with 2 tablespoons oil. Repeat layering and seasoning with remaining vegetables. Drizzle with remaining oil, and cover loosely with foil.

2. Bake 20 minutes, and then remove foil. Press vegetables down with a spatula, and bake until potato is tender and edges are well caramelized, about 45 minutes more. Let cool 10 minutes before slicing.

1. Toast fennel seeds in a small sauté pan until just fragrant. Remove from heat and stir in honey. Let cool, and transfer to a 4-ounce glass jar. Let honey infuse at least 4 hours; honey can be stored up to 3 weeks (the longer the honey is allowed to infuse, the more intense the flavor will become).

2. Arrange cheeses, fennel-infused honey and fruit on a serving platter. Slice bread thinly and serve immediately.