Mix all of the ingredients together in a small bowl. Store at room temperature in an airtight container...

In a coffee grinder or food processor, grind the fennel seeds, cumin seeds, coriander seeds, black peppercorns, star anise, cinnamon stick, white peppercorns and whole cloves. Transfer to a bowl and stir in the ground coriander, sugar and salt...

Stir together all ingredients in a bowl until combined well. Cooks' note:Spice rub keeps in an airtight container at room temperature 3 months...

Toast coriander seeds in a heavy small skillet over medium heat until aromatic, about 2 minutes. Transfer to a mortar or spice mill. Add peppercorns and crush until broken into coarse pieces. Mix crushed spices in a small bowl with thyme, rosemary, and salt. Store in the refrigerator in an airtight container for up to 3 days...

Bring water, barley, salt, and turmeric to a boil in a 2-quart heavy saucepan, then simmer, covered, until barley is tender, about 10 minutes. Remove from heat and let stand, covered, 5 minutes. Drain barley in a colander and transfer to a bowl. Stir in mint, onion (to taste), lemon juice, cumin, oil, and salt and pepper to taste.Each serving contains about 144 calories and 2 grams fat...

Heat oil in a 1- to 1 1/2-quart heavy saucepan until it registers 365F on thermometer. Fry sage in 5 or 6 batches, stirring, 5 seconds (leaves will crisp as they cool). Transfer with a slotted spoon to paper towels to drain and season with salt. Cooks' note:Sage leaves can be fried 2 days ahead and cooled completely, then kept in an airtight container at room temperature...

1. In a 3-quart saucepan combine water, chicken broth, chicken, and chili powder. Bring to boiling; reduce heat. Cover and simmer for 8 minutes. Add corn. Simmer, uncovered, for 5 minutes more. Stir in salsa; heat through. 2. To serve, ladle soup into bowls. Top with chips and sprinkle with cheese. Makes 4 servings...