Teaspoon

A common spice enjoyed by many Americans appears to lower blood sugar and cholesterol, a potential boon to millions of people with diabetes and millions of others with high cholesterol. The spice is cinnamon. In a paper published in December in Diabetes Care, researchers from the Beltsville Human Nutrition Research Center, part of the U.S. Department of Agriculture, reported on a small but encouraging study of 60 people with Type 2 diabetes in Pakistan. It showed that as little as 1 gram a day of cinnamon - one-fourth of a teaspoon twice a day - can lower blood sugar by an average of 18 to 29 percent, triglycerides (fatty acids in the blood)

THERE ARE PROBABLY as many cooking styles as there are senses. The other night I tried a new approach, at least for me - cooking by smell. I worked on a Bolognese meat sauce until the aromas wafting up from the pot passed the sniff test. There was, for example, a step in the making of meat sauce that called for pouring a cup of dry white wine on the sizzling meat and cooking "until the wine has evaporated." Rather than eyeballing this step, I nosed it. I simply put my proboscis over the simmering brew.

This time of year it can be hard to eat the five daily servings of fruit and vegetables nutritionists recommend. Dried figs are one easy way to give your body what it needs. Just 1 1/2 dried figs equal one serving of fruit. They also provide an excellent source of fiber and even a good amount of calcium. Here's an easy appetizer from the California Department of Food and Agriculture: Remove stems from 12 dried California figs and cut figs in half lengthwise. Place cut side down in a flat pan. In a small bowl, combine 1/4 cup soy sauce, 1/4 cup cider, 1 teaspoon sugar, 1 sliced clove of garlic and 1 tablespoon thinly sliced gingerroot.

This year, let your grilling adventures take you beyond steaks and burgers. Try grilling fish, for a change. It isn't as difficult as you may think. The folks at Weber-Stephen Products say you just need to keep a couple of things in mind. To test the fish for doneness, slide a sharp knife between the layers of the meat, then turn it slightly to get a good look inside. If the meat still looks translucent in the middle, grill it another minute or two. And remember, always put a little oil on your fish before grilling it to prevent sticking.

An oyster-and-artichoke salad captured top honors at the National Oyster Cook-off held recently in Leonardstown. Jackie Horridge of Nashville, Tenn., created the winning salad and took home the $1,000 grand prize. The People's Choice Award went to Marty Hyson of Baltimore for his Roasted Chestnut-Oyster Stew. More than 100 recipes were received. Here are the winners from Horridge and Hyson: Roasted Chestnut-Oyster Stew Serves 6 2 bacon slices 2 cups roasted chestnuts, chopped 1 cup chopped onion 1/2 cup chopped celery 1/2 cup chopped green onion 1/4 cup all-purpose flour 1 1/2 cups diced, peeled baking potato reserved oyster liquid 4 cups 2 percent reduced-fat milk 3/4 teaspoon salt 1/2 teaspoon dried thyme 1/8 teaspoon white pepper 2 tablespoons dry sherry 24 ounces Maryland oysters, drained, reserving 1/2 cup liquid 1 teaspoon fresh chopped parsley Cook bacon in a Dutch oven over medium heat until crisp.

With sweet corn piled high in the grocery stores and at farmers' markets, you may be looking for some new ideas on what to do with it all. The folks at the Supersweet Corn Council, who grow corn in Georgia and Florida that is avialable form October to July, suggest roasting ears at 500 degrees in an oven for 10 to 12 minutes, or until some kernels begin to brown. For even more flavor, try brushing the corn with one of these toppings: * Orange-Soy Glaze made from 1/4 cup orange marmalade and 1 tablespoon soy sauce.

All you need to know about Nigella Lawson's latest cookbook is pictured on the cover - succulent, mouthwatering, stimulating, seductive. Oh, and she's holding some tomatoes, too. Yes, Britain's goddess of the kitchen is back with another book, Forever Summer (Hyperion, 2003, $35), that ties into her television cooking show that can be seen in this country on cable's Style and E! networks. For those unfamiliar with Lawson, she is a sexy, fun and disarming presence of the small screen - more a food lover than instructor.

Ruth Wick of Lenoir City, Tenn., sent in a short request. "I would like the recipe for classic Swedish meatballs." Sandi Till of Sunriver, Ore., responded. "Here are Swedish meatballs that were my family's favorite for a very long time -- 45 years. My three children always loved them, and now five grandchildren enjoy them, and I hope you like them too, Ruth! We love them on fluffy rice or noodles." Recipe requests Gertrude Lyles of La Plata writes that she wants the recipe for a dessert served in the employees' cafeteria at the Greater Southeast Community Hospital.

Just in time for the New Year's party scene: Nuts! Hardly a party takes place these day without a bowl pecans, almonds, pistachios and the like coated with spicy, sweet or savory seasonings. To most of us, they are a nice little snack. Boston-based cookbook author (and nut entrepreneur) Sally Sampson recognized them as something more - an opportunity. Enter Party Nuts! (Harvard Common Press, 2002, $9.95), Sampson's collection of 50 recipes of, well, party nuts. That's a pretty slender idea on which to hang a cookbook, but Sampson certainly goes far and wide in her quest for spicy finger food.

My mother used to make a cheese souffle that she served at holiday dinners. I never wrote the recipe down, but I would like to try to make it. I think she used Swiss cheese. It's making me sad to keep reading about people who lost or never wrote down their family recipes. I will try to help on one condition: that regardless of whether you like this recipe as is or choose to tweak it to suit your taste, just write the darned thing down and pass it on. That way, some future slob like me won't get a letter from your grandkids asking for help.