Teaspoon

Have you been lax about getting your flax? Flaxseeds are naturally high in omega-3, an essential fatty acid that keeps your skin, nervous system and immune system functioning properly. Unfortunately, the positive effects of omega-3 are blunted by omega-6, a fatty acid found in highly processed foods made from soy and corn. When it comes to getting the right ratio, "a lot of Western-style diets are way out of whack," says Kelley Fitzpatrick, director of health and nutrition for the Flax Council of Canada.

As a bride in the 1950s, Dorothy McMann of Baltimore used to make an applesauce cake with a recipe that came from the label of the Ann Page applesauce jar. Unfortunately, she never copied down the recipe and she was hoping someone might still have a copy. Millie DiBlasi of Linthicum sent in a recipe for an applesauce cake that she clipped from the newspaper in 1979. Any good-quality, natural-style applesauce will work just fine for this dense but moist spice cake. This cake tastes even better the day after you make it and will keep well for several days.

Instead of inviting friends for dinner, I sometimes ask them to come for wine and simple appetizers. For me, this is one of the easiest ways to entertain, especially when I'm busy. I prepare one or two nibbles, open a bottle of wine, set out glasses and napkins, and that's it. Several weeks ago, after learning that a dear friend from the Midwest was coming to visit her daughter who was expecting twins (and who happens to live only a few miles from us), I had planned such a get-together.

For a smart baby, eat more fish. Although fatty fish, such as salmon, are rich in heart-healthy omega-3 fatty acids, the government has warned pregnant women to restrict their intake to avoid exposure to high levels of mercury. But researchers at the Harvard School of Medicine have found a diet high in omega-3 may outweigh the risks posed by environmental pollution. They found that pregnant women who ate more than two servings of fish a week had children who performed better on verbal, visual and motor skills tests than their peers.

Tacos are a traditional food of Mexico, sure, but they also provide a canvas for endless improvisation. This version is mostly true to its roots until you get to the topping, flavored with North African harissa. Made with red chiles, spices and oil, the sauce delivers a spiciness that can vary in heat levels. Stirred into mayonnaise, an idea borrowed from Wave Restaurant in Chicago, it makes a crowd-pleasing dip for fingerling potatoes or a topping for just about any savory dish, such as these tacos.

The Perfect Recipe for Losing Weight & Eating Great By Pam Anderson Weight Watchers All-Time Favorites Over 200 Best-Ever Recipes From the Weight Watchers Test Kitchens Wiley / $29.95 / 2008 This book has no inspiring back story, no narrative, nothing but 225 recipes. The Weight Watchers people don't even bother to tell you how they chose these best-ever ideas. But like Pam Anderson's, the recipes are not diet-y. And they're good. Here, too, the portions are small. The Mussels in Spicy Tomato Broth - easy to make and it turned out well - tells you to eat 30 mussels (OK)

If my husband and I were to name our favorite cities, New Orleans would be right at the top of our list. Our ties to the Crescent City are deep. Growing up, we visited often because we had grandparents who lived nearby, then we spent our college years at Tulane and Newcomb. We have many fond memories of celebrating Mardi Gras on Bourbon Street, and now, many years later, we still check the calendar to find out when Fat Tuesday falls. I am planning to host a Mardi Gras party next week, and already have the menu chosen.

Last fall, my husband and I were fortunate enough to take a weeklong cruise along the Dalmatian coast to the island of Corfu, then around the tip of Italy. The Greek isle turned out to be one of my favorite ports of call. As usual, the food got my attention. A small group of us decided to tour the center of Corfu's main town and to eat lunch in one of the many cafes that line its streets. The menu, all in Greek, was indecipherable, but fortunately our waiter helped. When I couldn't make up my mind about what to order, he suggested one of the restaurant's specialties - lamb and vegetables baked in parchment.

Veganomicon The Ultimate Vegan Cookbook Skinny Bitch in the Kitch By Rory Freedman and Kim Barnouin Running Press / 2007 / $14.95 In contrast to Veganomicon, this title says it all. This cookbook follow-up to the hot-selling 2005 vegan manifesto Skinny Bitch, a foul-mouthed screed on the horrors of the food industry, offers recipes that are supposed to help you "keep to your SB standards and eat like a whale." But we found this book a bit, well, skinny in comparison to Veganomicon.

Rocco's Real Life Recipes: Fast Flavor for Every Day By Rocco DiSpirito Talk With Your Mouth Full: The Hearty Boys Cookbook By Dan Smith and Steve McDonagh Stewart, Chabori & Chang / $27.50 / 2007 Both Rocco DiSpirito's and Rachael Ray's books leave the impression of having been tossed off to keep the franchise going. Dan Smith and Steve McDonagh are not as well-known, but they seem to have put much more effort into their book. They're celebrities, too, albeit of a different order - they're Chicago caterers who won a Food Network reality show and now have their own show, Party Line With the Hearty Boys.