Cumin

The addition of stuffing creates layers -- of flavors and textures, of color and form -- that add new dimension to vegetables. The gorgeous longboats of purple Chinese eggplants get a faintly Middle Eastern treatment: here, a stuffing of walnuts and black kale flavored with cumin and pomegranate molasses. The walnuts give both structure and a nutty depth, and the spice notes provide intricacy; together, they allow the dish to play off the classic Mediterranean mezze muhammara, a creamy walnut and eggplant dip. Amy Scattergood wrote this article for the Los Angeles Times, which provided the recipe analysis.

Last weekend, we invited several students at the college where my husband teaches for Sunday night dinner at our house. The young people had just arrived to start their senior year, and we thought they might like a home-cooked meal. I settled on an autumn grill meal. At the market I found beautiful sirloin steaks, which I marinated in freshly squeezed lemon juice, crushed garlic, cumin, oregano and olive oil before cooking them over a charcoal fire. To go with the meat, I prepared mashed potatoes seasoned with creamy goat cheese and chopped cilantro along with cumin and cayenne pepper.

Last month my husband and I were invited to a number of large holiday events. Parties at the college where my spouse is a professor seemed to have a cast of hundreds. We went to huge open houses where it was hard to move an inch and attended buffets where navigating the crowds to get to the food table was a challenge. Although I love the festiveness of these grand celebrations, once the season is over, I welcome small, quiet gatherings. So this week, I have invited just one couple to come to our house for a simple supper to precede going to the movies.

1 1/4 pounds skinless, boneless salmon1 1/4 cups fine fresh bread crumbsSalt and freshly ground pepper to taste1/4 teaspoon freshly grated nutmeg1/4 teaspoon ground cumin1/4 teaspoon Tabasco sauce1/3 cup milk1/3 cup sour cream1/4 cup chopped fresh coriander1 tablespoon corn or vegetable oil4 tablespoons butter1 tablespoon lemon juiceChop the salmon coarsely with a very heavy sharp knife or with a food processorPlace salmon in a mixing bowl and add 1/2...

Boneless center-cut pork chops cook quickly and evenly and adapt to a variety of cooking methods. They are also fairly lean -- about 38 percent of calories from fat. MOLASSES BLACK- PEPPER PORK CHOPS Makes 4 servings cooking spray 1 / 2 teaspoon salt 1 / 2 teaspoon ground cumin 2 teaspoons cracked black pepper (see note) 3 tablespoons molasses 4 (4-ounce) boneless center-cut pork chops Preheat oven to 400 degrees. Coat a shallow baking sheet with cooking spray. Combine the salt, cumin, black pepper and molasses in a bowl and spread it over both sides of the chops.

During the summer, you can increase your intake of fresh fruits and vegetables, add more color to your dinner plate and save calories if you use homemade salsas and relishes as the base for accompaniment to grilled meats.This may sound like a lot of work, but if you can chop a tomato, peach or red pepper and add a few seasonings, you can make a zesty accompaniment for a piece of grilled pork or beef at a fraction of the calories of a butter or cream sauce.Both savory and sweet flavor combinations work.

One twentysomething friend called me a few days ago to ask for help with a party she was giving her best friend. The young hostess was concerned about the food and was calling for menu advice. Simple, unfancy dishes, especially ones cooked over a grill, were what she envisioned for her fete. Could I offer suggestions, she asked. Together, we outlined a meal.For appetizers, there would be barbecued shrimp in their shells, served with a spicy dipping sauce. The main course would include grilled lime-scented chicken, steamed green beans, sliced tomatoes, and corn on the cob with three flavored butters.

As I began planning my menu for the first night of Hanukkah, which begins Friday evening, I recalled a visit to Mrs. Kitching's Boarding House on tiny Smith Island in Maryland's Chesapeake Bay.To my surprise, I tasted what was billed as "Jewish Apple Cake." Frances Kitching, the proprietress, had in fact met very few Jewish people in her long life but had discovered the recipe in a church cookbook. Since then I have found recipes for the cake in many other American church cookbooks. Indeed, just a few weeks ago, a Catholic friend told me she was bringing "Jewish Apple Cake" to a potluck dinner at my home.

I've always included coleslaws as part of my summer repertoire because they can be made ahead and are such nTC perfect complement to barbecue and grill entrees. Over the years I have created quite a few variations on this classic salad. I've made it with mayonnaise as well as with vinaigrette dressing. I have included julienned fennel along with sliced cabbage in some versions, and I have crushed caraway seeds and added them as a seasoning to other renditions.A few weeks ago I made a new coleslaw with cabbage and thin strips of red and yellow peppers, all tossed in a lime and honey dressing scented with cumin and cilantro.

Pork tenderloin plays many roles. The sauced king of the gourmet dinner. The grilled picnic prince. Or the quick kebabed mate for a sassy red pepper. Take your pick. For me, the cubed version is the best choice for any get-it-on-the-table-fast meal. I give it a Mediterranean hit with a cumin and hot paprika coating. Another fast actor completes the entree: couscous. Cook it with lightly sauteed sweet onions, such as Vidalia or Maui varieties, and top it with the kebabs. Carol Mighton Haddix writes for the Chicago Tribune.