Let’s face it. We would eat Mexican food every day of the year if we could. It’s just all-around yummy. Tortillas, cheese, savory slow-cooked meats and margaritas. What more does anyone need in life?

To kick off our celebration of the Three Many Cooks book, we’d like to ask you to share your “really good stuff” with us.

Tell us your favorite story about food and family, or friendship.

Spinach is such a versatile vegetable, enjoyed cooked or raw, and is packed with so many things that are good for you. It’s usually available all year, but its peak season is right about now, when beautiful bundles of these green leaves adorn tables at many local farmers markets.

Asparagus is our topic this week: growing, storing, preparing, cooking, you name it. Tell us:

Do you have any favorite asparagus tips (ha!) or recipes?

Easter week is in full swing, and if you haven’t already boiled and dyed eggs, it’s more than likely on your agenda in the next couple of days. Dyed eggs are the centerpiece of many families’ Easter celebrations, so we want to share knowledge today about all things Easter egg.

Do you have any tips for growing vegetables? Favorite veggies you like to plant each year? Any particular challenges planting specific varieties? Any questions that other gardeners here may be able to answer?

Every time I prepare corned beef, I always end up with a lot left over. If you find yourself in that same predicament, we thought we’d help you out with a few ideas for those corned beef leftovers.

Many things can interfere with our daily schedule and we sometimes find ourselves scrambling to put together that last meal of the day. So let’s put our heads together and gather ideas to help each other out when we find ourselves in that predicament!