Rice & Grains

(Wheat Berry Salad with Tomatoes, Tuna, and Capers) Kamut, a strain of wheat said to date back to ancient Egypt and now widely available in health-food stores, is a good substitute for Sicilian durum wheat. It is very similar in taste and texture when cooked. Spelt, though a bit chewier, is also acceptable. It too is available in health-food stores.

Can be prepared in 45 minutes or less.

This homey, comforting cereal is like warm granola, especially with the crunchy honey-toasted walnut topping.

These cookies travel well and sustain travelers well, too.

Risotto de Bulgour aux Pois et Asperges At the restaurant, this is made with spelt, a chewy grain that requires much longer cooking than does the more readily available bulgur called for here.

Brown sugar, almonds and oats combine for a crunchy topping in this lovely dessert. A touch of kirsch, a clear cherry brandy, enhances the fruit.

"Here is a simple dish I came up with that is especially good during the cold months, as the chipotle chiles can be pretty fiery," says B. Fairbrother of Chicago, Illinois. "My Mexican neighbors were the inspiration."

Fudgies, says my friend Cindy Kane, "are the most wonderful food in the world." She must really think so, since she's sent me the recipe three times. It is pretty great, though, and not only that — it's also easy enough for children aged eight and up to make for themselves. And, says Cindy, "It makes more than you'd think." The only change I've made from her recipe is that I've substituted unsweetened chocolate for cocoa.

A fall favorite that's topped with vanilla ice cream or lightly sweetened whipped cream.

This is equally good served warm or cold. If you prefer it cold, begin preparing the dessert well ahead so that it has time to chill.

Serve the curry with steamed white rice and Indian beer, and make a stop at an Indian restaurant to get some samosas — savory filled pastries — to pass as appetizers, and the flatbread called naan to sop up the curry sauce. For dessert, how about assorted teas and a carrot cake?

A growing interest in Middle Eastern food, spurred most likely by the vegetarian movement, brought tabbouleh to the attention of many Americans. It was often served as a side dish at health food restaurants.

Nixon's re-establishment of relations with China led Americans to discover, among other things, that there was more to Chinese cooking than the Cantonese dishes we had all grown up with.

Regarded as peasant food for centuries, polenta achieved culinary stardom in the past few years, thanks to widespread exploration of all aspects of Italian gastronomy. Polenta can be enjoyed in its soft, creamy state right after being prepared; or it can be chilled in a loaf pan, sliced and cooked on a grill or griddle. Try this soft version with sausages. The coarse polenta specified is sometimes labeled "stone-ground corn grits."