The fastest way for a frantic cook to bump up the flavor in a Desperation Dinner is to grab a spice blend. Instead of finding, opening and measuring half a dozen different spices, reach for just one jar or bottle that is already measured and mixed by the spice company.

Have you noticed that the supermarket spice shelf is literally stuffed with blends these days? The McCormick company in particular is innovating away! Being newspaper columnists, we’re on the list to get free “review copies” of the new blends, and a lot of them are pretty good. Beverly especially likes the McCormick “Grill Mates” blends, (even though the ingredients list includes “corn syrup solids,” a definite deal-breaker for a lot of cooks). The pork rub and turkey rubs are especially assertive and easy.

So, which spice blends are your can’t-live-without favorites? Here are some of our other standbys:

• Curry is probably the oldest spice blend available in the grocery store. We prefer imported curries for their more assertive flavor. These are usually found in small tins on the spice aisle.
• Chili powder has been around the block a few times as well, but the quality varies less among major brands. We love this blend of chili peppers, cumin, oregano, salt and garlic for the zip it adds to chilies as well as our other Mexican-inspired recipes.
• We couldn’t imagine cooking without Italian Style Herb Seasoning. A blend of marjoram, thyme, rosemary, savory, sage, oregano and basil, this blend is perfect with everything from chicken Parmesan to lasagna to minestrone.
• Relatively new to the North American market is Herbes de Provence, or as it is sometimes called, Provencal herb seasoning blend. A balance of rosemary, marjoram, thyme, sage, anise seed and savory, this handy combo is perfect for stuffings, salad dressings, marinades and creamy pastas.
• Apple Pie Spice and Pumpkin Pie Spice both have cinnamon, nutmeg and allspice, but Pumpkin Pie spice adds a touch of ginger. Of course these blends make seasoning pies a breeze, but used in moderation, a dash can add depth to steamed carrots and other savory dishes, too.
• Lots of our recipes rely on the considerable power of Cajun-style seasoning. Cayenne pepper, black pepper, onions, garlic, paprika and other classic Bayou-style spices are all formulated in advance so you only need one jar. Many brands contain a good bit of salt, so give the final dish a taste before adding any more.