Prepare for your minds to be blown. Ready? Homemade energy bars. Three ingredients. No cooking. No tricks. No kidding. More

I have a romantic history with chocolate pies. It doesn't matter if it's my grandmother's microwave chocolate pie, chocolate chess pie, chocolate pudding pie, or brownie pie. I never discriminate. However, this satiny, creamy, light-as-a-feather French silk pie may have just nudged itself to my winner's circle. More

Nine times out of ten, when you see fennel salad on a restaurant menu, it is simply shaved with lemon, olive oil and Parmesan cheese — a classic, foolproof combination to be sure, but if I'm going to pay $9 for a side salad, it had better not be something I can make perfectly well at home on a Wednesday night. So when I spotted an unusual fennel salad with roasted tomatoes, pistachios and cream on the menu of Seattle's The Walrus and the Carpenter, I knew I had to order it. And once I tasted it, I knew I had to make a version of my own. More

In my small Alabama hometown, a restaurant lives and dies by its chicken salad recipe. Heaven help the one that decides not to include the Southern staple on its menu. For the local "ladies who lunch" crowd, it is practically a food group, and it should not to be taken lightly. More

In the usual order of things, one decides to have a party, and then figures out which dishes to serve. But in this case, it was a stellar pomegranate and olive relish that got the ball rolling. "We have to throw a holiday party so people can taste this!" exclaimed my partner, and pretty soon we were discussing the guest list between bites. More

The only thing I might like better than brussels sprouts roasted to a crisp are thinly sliced raw brussels sprouts dressed with a bright vinaigrette and toasted nuts. This salad takes a little more time to make than the usual shaved sprouts salad, but the extra work is worth the flavor and texture combination of nutty brown butter vinaigrette, crunchy brussels sprouts, crisp slices of sweet apple and toasted hazelnuts. And unlike most salads, it tastes even better the day after it's made. More

Is it just me, or is anyone else always on the hunt for good snack ideas? I can usually manage coming up with a healthy lunch or an inspired dinner, but my afternoon hunger often caves to chips, salsa, and melted cheese. Seriously, you'd think I would have outgrown that old standby by now... More

Q: I recently moved to Mexico City and I'm at a bit of a loss when it comes to baking. Not only is Mexico City at high altitude (7,500 feet) but I have a manually ignited gas oven that may not heat evenly. I miss baking sweet treats! Any suggestions for stove top desserts, or other desserts that don't need an oven? More

Q: My consumption of raw vegetables usually goes down during the winter, when I opt for casseroles, soups and other comfort foods. I'd like to keep eating raw veggies throughout the year though. Any recipe ideas for doing so when the mercury dips?

Sent by Jenika More

Here's a great way to lighten up weeknight meals or just add some variety to your plate. I love the idea of crunchy nibs of cauliflower as a backdrop for a rich stew or some grilled seafood. Have you ever tried this? More