• A look at the "veritable chameleon" that is the brownie, plus a tasty recipe for coffee-flavored bars.
• To those who cling to their Hellman's: An ode to the ease and wonder of homemade mayonnaise.
• A doctor explains why fish is great for diabetes and all around good health.
• Columnist Kate Lawson shares recipes for May morels in Michigan, and provides some tips for amping up your dip with chive-infused oil.
• Do you know how many calories are hiding in your favorite treats?
• A cookie the kids can eat for breakfast? Grab 'n' Go Breakfast Cookies answers that question with a big "yes."
  
• A mustard taste test that dips into six tasty options from Laurent du Clos All Natural Whole Grain to Honeycup Stone Ground.
• Questions and answers: Sandwiches to perk up a picnic and the difference between fresh and frozen veggies.

Got a magnificent mushroom recipe? You could win two pounds of morel mushrooms from Marx Foods!

According to the contest description, Marx Foods is open to "the most simple ideas to complicated epicurean creations." However, they do point out that "sometimes with fresh seasonal items, they should be the star of a dish and not overshadowed with other flavors." My guess is that they will pick something simple that really features the mushrooms, but they could surprise me.

The recipes will be judged on deliciousness (you better hope that the judge has the same taste buds as you) and originality.

The contest deadline is Thursday, May 15th. As the time of this writing, 35 people have entered.

Get all the contest details and submit your entry at Marx Foods.

[via Stltoday via Alanna]

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I purchased a bag of morel powder during the last day of the Portland Farmer's Market. I asked the adorably wizened man working the mushroom booth what should be done with the stuff. His eyes lit up and he suggested everything from sprinkling it in risotto and soups to rubbing it onto salmon for a particularly Northwest treat.

I'd like to add it to some dish to complement my aforementioned holiday ham. I've been mulling over the possibility of a nice potato gratin with plenty of half-and-half, a lot of minced garlic, salt, pepper and morel powder. When should I mix it in? How much should I use? Or do you have other ideas on what to do with this treasure?

[Photo Sarah Gilbert]