Teaspoon

For many of us, Memorial Day weekend marks the beginning of summer even though the calendar says it arrives several weeks later in June. This holiday certainly signals to me that the warm-weather season is upon us. By late May the temperature in New England, where I live, finally reaches the 70s, our lawn transforms itself from winter tan to a brilliant green, a profusion of flowers decides to bloom, and my herb garden comes to life. As a cook, I am reminded by this change of season that it's time to swap heartier menus for lighter, fresher ones.

The foundation of many a nourishing, fiber-rich breakfast is a prime staple for cookie-baking as well. Rolled oats contribute a distinctive chewiness and wholesome, toasted-grain taste that rounds out the butterscotch flavor of a classic oatmeal cookie. The only thing better is oatmeal cookies with a surprise ingredient -- dried apricots, coconut or chocolate -- in place of the usual raisins.Makes about 5 dozen cookies1 cup dried apricots1 1/2 cups flour1 teaspoon baking soda1/2 teaspoon ground cinnamon1/4 teaspoon each: salt, ground nutmeg and ground cloves3/4 cup butter, softened1 1/2 cups firmly packed brown sugar2 eggs1 teaspoon vanilla extract2 cups quick-cooking rolled oats1/2 cup chopped walnutsCut apricots into thin slivers.

Liquid marinades made with citrus juice, vinegar or wine are marvelous for breaking down the muscle fiber in tougher cuts of meat and for adding flavor. But here's the rub: Delicate fish can disintegrate in acidic liquids, and naturally tender cuts of meat need only a flavor boost -- not tenderizing.A better technique for flavoring such foods is to treat them to a gentle massage with dried herbs and spices.By making your own herb-and-spice rubs, you can custom-mix blends for beef, pork, lamb or fish.

If you've been to a spa recently, you already know this: The food is good. And if you haven't, we've got a surprise for you. The days of bland, meager fare served in the name of weight loss are over.Modern spa meals are creative, substantial, even luxurious, yet most of them feature entrees that are a diet-friendly 300 calories or less. Eating like this is such an easy way to drop pounds, it seems unfair that it's a treat reserved for those lucky enough to visit an expensive health resort.

I HAVE FRITTERED away much time and countless opportunities but, until recently, I had not frittered any apples. I had heard of apple fritters. As a child, I, like thousands of other American kids, had been exposed to the Walt Disney version of apple history. It told the tale of a character who put a pot on his head and wandered across America planting apple seeds.You know the fella I am referring to. I am reluctant to mention his name, for professional reasons. Every fall, food writers churn out stories about apples.

Next to cash, there's almost nothing kids in college welcome as much as a taste of home, especially home-baked cookies.Nutmeg and lemon zest accent the buttery sweetness of the cakelike cookies in the first recipe.Walnuts and raisins give the cookies in the second recipe a craggy appearance, but inside, these "rocks" are soft and tender.Raisin RocksMakes about 54 (2-inch) cookies1 cup each: all-purpose flour and whole-wheat flour3/4 teaspoon baking soda3/4 teaspoon ground cinnamon1/4 teaspoon ground cloves2/3, cup butter, softened1 cup firmly packed brown sugar2 eggs1/2 teaspoon vanilla extract1 1/2 cups raisins1 cup chopped walnutsIn a bowl, stir together flours, baking soda, cinnamon and cloves to combine thoroughly; set aside.

Stocking your kitchen with grains and dried legumes is a practical investment in good, healthful eating. Properly combined, these inexpensive staples are a low-fat source of complete protein and, along with the fruits and vegetables of each season, contribute vitamins and minerals and other nutrients, as well as fiber, to the diet.Health benefits aside, these simple foods lend themselves to one imaginative combination after another, providing the freshness, variety and appealing taste that make meals enjoyable.

Rhubarb and persimmon aren't the most common produce, but they're well worth seeking if you think you'd like to try the two recipes in today's column.Joseph T. Hoskins of Rock Hall wrote: "I'd like to find a recipe for an old-fashioned rhubarb cobbler," and Audrey M. White of Reisterstown requested a custard-type rhubarb dish.Most responses were similar. Tester Laura Reiley chose one from Eleanor Harvey of Delmont, Pa., who called her dish a rhubarb crunch.Janet Leih of Canton, S.D., requested a recipe for persimmon pudding.

Marianne Thomas of Bend, Ore., writes that she remembers the Depression years and a spicy cake that was "our favorite." It was a nameless cake that had "chocolate (maybe cocoa) and nuts. The frosting was fluffy and contained coffee as well as chocolate. Can you find such a recipe?"Kathy Dallam of Bel Air sent the response chosen by tester Laura Reiley. Dallam wrote:"My mother-in-law, Louise Ackerman, always made this cake for my husband's birthday when he was growing up. Here's her recipe, unchanged.

From Box Elder, S.D., Pat Pfeifer writes: "I'm looking for a recipe to compare to the bloomin' onion which I had at the Outback restaurant in Kansas City, Mo. Also, the dip that went with it. Thanks for any help you can give."From Baltimore, Erin Branham responded: "This is for the dip and the bloomin' onion that she had at the Outback restaurant. It can be found in Todd Wilbur's 'Top Secret Restaurant Recipes' cookbook. Enjoy!"Bloomin' OnionServes 2 to 4 as an appetizer1 egg1 cup milk1 cup all-purpose flour1 1/2 teaspoons salt1 1/2 teaspoons cayenne pepper1/2 teaspoon ground black pepper1/4 teaspoon dried oregano1/8 teaspoon dried thyme1/8 teaspoon cumin1 giant Spanish onion (3/4 pound or more)

A bag of shrimp in the freezer is like a helping hand. It's a great backup for those nights when you just can't make it to the store to pick up dinner. The shrimp thaws quickly in a bowl of cold water. And with a bit of seasoning and a quick saute, it's versatile enough to go over rice, pasta or couscous to make a filling entree. If you have time and think of it, marinate the raw shrimp in spices before you leave for work. Or just let them marinate for 15 minutes. Either way, the warm North African spices in this recipe create a flavorful, spicy match for the shrimp.

Have you been lax about getting your flax? Flaxseeds are naturally high in omega-3, an essential fatty acid that keeps your skin, nervous system and immune system functioning properly. Unfortunately, the positive effects of omega-3 are blunted by omega-6, a fatty acid found in highly processed foods made from soy and corn. When it comes to getting the right ratio, "a lot of Western-style diets are way out of whack," says Kelley Fitzpatrick, director of health and nutrition for the Flax Council of Canada.

As a bride in the 1950s, Dorothy McMann of Baltimore used to make an applesauce cake with a recipe that came from the label of the Ann Page applesauce jar. Unfortunately, she never copied down the recipe and she was hoping someone might still have a copy. Millie DiBlasi of Linthicum sent in a recipe for an applesauce cake that she clipped from the newspaper in 1979. Any good-quality, natural-style applesauce will work just fine for this dense but moist spice cake. This cake tastes even better the day after you make it and will keep well for several days.

Instead of inviting friends for dinner, I sometimes ask them to come for wine and simple appetizers. For me, this is one of the easiest ways to entertain, especially when I'm busy. I prepare one or two nibbles, open a bottle of wine, set out glasses and napkins, and that's it. Several weeks ago, after learning that a dear friend from the Midwest was coming to visit her daughter who was expecting twins (and who happens to live only a few miles from us), I had planned such a get-together.

For a smart baby, eat more fish. Although fatty fish, such as salmon, are rich in heart-healthy omega-3 fatty acids, the government has warned pregnant women to restrict their intake to avoid exposure to high levels of mercury. But researchers at the Harvard School of Medicine have found a diet high in omega-3 may outweigh the risks posed by environmental pollution. They found that pregnant women who ate more than two servings of fish a week had children who performed better on verbal, visual and motor skills tests than their peers.

Tacos are a traditional food of Mexico, sure, but they also provide a canvas for endless improvisation. This version is mostly true to its roots until you get to the topping, flavored with North African harissa. Made with red chiles, spices and oil, the sauce delivers a spiciness that can vary in heat levels. Stirred into mayonnaise, an idea borrowed from Wave Restaurant in Chicago, it makes a crowd-pleasing dip for fingerling potatoes or a topping for just about any savory dish, such as these tacos.

The Perfect Recipe for Losing Weight & Eating Great By Pam Anderson Weight Watchers All-Time Favorites Over 200 Best-Ever Recipes From the Weight Watchers Test Kitchens Wiley / $29.95 / 2008 This book has no inspiring back story, no narrative, nothing but 225 recipes. The Weight Watchers people don't even bother to tell you how they chose these best-ever ideas. But like Pam Anderson's, the recipes are not diet-y. And they're good. Here, too, the portions are small. The Mussels in Spicy Tomato Broth - easy to make and it turned out well - tells you to eat 30 mussels (OK)

If my husband and I were to name our favorite cities, New Orleans would be right at the top of our list. Our ties to the Crescent City are deep. Growing up, we visited often because we had grandparents who lived nearby, then we spent our college years at Tulane and Newcomb. We have many fond memories of celebrating Mardi Gras on Bourbon Street, and now, many years later, we still check the calendar to find out when Fat Tuesday falls. I am planning to host a Mardi Gras party next week, and already have the menu chosen.

Last fall, my husband and I were fortunate enough to take a weeklong cruise along the Dalmatian coast to the island of Corfu, then around the tip of Italy. The Greek isle turned out to be one of my favorite ports of call. As usual, the food got my attention. A small group of us decided to tour the center of Corfu's main town and to eat lunch in one of the many cafes that line its streets. The menu, all in Greek, was indecipherable, but fortunately our waiter helped. When I couldn't make up my mind about what to order, he suggested one of the restaurant's specialties - lamb and vegetables baked in parchment.

Veganomicon The Ultimate Vegan Cookbook Skinny Bitch in the Kitch By Rory Freedman and Kim Barnouin Running Press / 2007 / $14.95 In contrast to Veganomicon, this title says it all. This cookbook follow-up to the hot-selling 2005 vegan manifesto Skinny Bitch, a foul-mouthed screed on the horrors of the food industry, offers recipes that are supposed to help you "keep to your SB standards and eat like a whale." But we found this book a bit, well, skinny in comparison to Veganomicon.