Snap Peas

Chayote, apple-green and sensuously furrowed, comes to grocery counters trailing romance and history. It goes by many names: "chayotl" to the Aztecs, who probably were the first to grow it; "mirliton" in Louisiana, where it may be baked stuffed with shrimp or bread crumbs and cheese; "Buddha's hand gourd" to the Chinese -- "as if," write Jane Grigson and Charlotte Knox in "Cooking with Exotic Fruits & Vegetables," "between moments of meditation in a...

There's no doubt that fresh spinach is good for us, and it can be delicious, too. But it used to take so much time and devotion to clean it. The stems had to be cut or pulled off and the leaves submerged in plenty of cold water; sometimes it took two or three changes of water to remove every trace of grit and grime. Then it needed to be drained and dried.Now it's in the bag, prominently displayed in the produce section. It's clean and ready to cook or eat raw.Place several handfuls of clean spinach-in-the-bag in a microwave-safe casserole -- stems and all; the leaves can be left whole or chopped for easier eating.

Imagine making a fashion statement by eating fresh peas. Although the idea may seem silly today, indulging in little green legumes was all the rage in 17th-century Europe. It was so popular that it sparked commentary from the court of King Louis XIV. In 1696, according to The Penguin Companion to Food by Alan Davidson, Madame de Maintenon, the king's second wife, wrote: "There are some ladies who, having supped, and supped well, take peas at home before going to bed at the risk of an attack of indigestion.

During those days when both time and money are in short supply, a harried cook needs to be able to fall back on some easy, inexpensive recipes.A concern for health and fitness places another requirement on these recipes: The food should be low in fat (especially saturated fat) and high fiber and in complex carbohydrates. Seven-Ingredient Fried Rice fulfills all three of these requirements deliciously.The ingredients for the zesty, aromatic sauce can be assembled as much as two weeks in advance and refrigerated until ready to prepare.

First lady Michelle Obama opened up a new front in the administration's health care campaign Tuesday - the kids. Obama invited the fifth-graders from Washington's Bancroft Elementary School back to the White House - where they had planted a vegetable garden in April - to harvest the produce and to help White House chefs prepare a healthy meal with some of the results. But before the 36 children, their teachers and the White House kitchen staff got to chow down on baked chicken, brown rice and salad at a picnic in the first lady's formal flower garden, Obama spoke about the role of poor eating habits in the nation's spiraling health care costs.

In her book, "The Story of Corn," author Betty Fussell tells readers just about anything they might need to know about corn -- except how to cook it -- or not cook it, as the case may be. The original manuscript of the book contained recipes, but they didn't make the final cut.Sprinkled throughout, though, are vital bits of information about cooking with corn. For example, Ms. Fussell tells readers that from the moment it is plucked from the spiky stalk, corn's natural sugar begins converting to starch.

My husband never met a steak he didn't like, but when it comes to fish, he falls into the picky-eaters category. When we were first married, I discovered that his curiosity was limited to shrimp and fried catfish - both staples of the South, where he grew up. But over the years I've introduced him to all manner of fish and seafood. What I've learned is that he likes just about any fish, as long as it has bold, vibrant flavorings. A perfect example of the type of seafood dish he now adores is Grilled Swordfish With Fresh Corn Salsa.

Summertime's long, warm days are the perfect setting for the ultimate alfresco dining experience: a picnic. Whether you're heading out to watch Fourth of July fireworks next Tuesday or attending an outdoor concert, a picnic packed with simple, easy-to-transport foods makes any summer outing a little special. To take the guesswork out of what to pack, we asked some experts to assemble picnics tailored to particular occasions, from a romantic open-air dinner for two to a family foray with a meal in a hamper.

Seafood lovers who have been following fish news know that it's going to be a long spring. Salmon, the king of the season's fish, is missing in action and its prices are likely to stay high through the summer. But, as Momma used to say, there's never a door that closes without a window opening somewhere else. This season's silver lining is Pacific halibut, which, thanks to the salmon shortage, might finally get its moment in the spotlight. Halibut is a fish with charms all its own. While salmon is rich and assertive, halibut is mild-mannered.

As interest in fish as a healthy part of the diet has grown in recent years, so has the availability of innovative fish-based recipes. This week's dish, wahoo with tomato coulis and capers, is just such a recipe. It was created by chef Sharon Ashburn of the Antrim 1844 inn in Taneytown. She suggests pairing the piquant fish dish with a rice pilaf and butter-braised sugar snap ,, peas or haricots verts. To finish the meal, pick up some individual pecan tarts at the bakery.Wahoo with tomato coulis and capersServes 4FOR THE FISH:4 (4-ounce)