Cooking With Secret Ingredients By Michael Roberts, SPECIAL TO THE TIMES; Roberts is the corporate chef of the Twin Peaks restaurants in Southern California
Give Prunes a Chance By Faye Levy, SPECIAL TO THE TIMES; Levy is the author of "Faye Levy's International Chicken Cookbook" (Warner Books, 1992)
Eggplant Lasagna: a Meal in a Slice By Betty Rosbottom, SPECIAL TO THE TIMES; Rosbottom is a cooking-school director and author of "American Favorites" (Chapters Publishing, 1996)
Integrate Russia, Don't Isolate It By Boris Berezovsky, Boris Berezovsky, an entrepreneur who helped finance Boris Yeltsin's reelection campaign, is deputy secretary of the Russian National Security Council and an associate member of the Russian Academy of Sciences
A Nest Egg Squashed By S.J. Diamond, S.J. Diamond is a former consumer affairs columnist for The Times. She lives in Los Angeles
The Bulldozers Arrive, and the Squeeze Is On in East Jerusalem By Daoud Kuttab, Daoud Kuttab is the director of the Institute of Modern Media at Al Quds University in Jerusalem. He was honored last year by the Committee to Protect Journalists, based in New York. E-mail: dkuttab@baraka.org