I promise, Zucchini Souffle will behave for you. I dropped mine on the counter one time while I was unmolding it from its baking pan, and it survived. I fearlessly re-greased the pan, spooned the souffle mixture back into it, baked it for another 10 minutes, and voila! The souffle unmolded perfectly and even puffed up a little more after the second baking. Zucchini Souffle is one handy little recipe to pull out of your bag of tricks when you're looking for a side dish, or light meal, to bring to a barbecue, potluck or family get together, maybe even for the upcoming Memorial Day holiday.

When readers of Bluffton Today were asked for favorite recipes from someone who had "passed on" for a chance to win a copy of Jessica Bemis Ward's "Food to Die For: A Book of Funeral Food, Tips and Tales," we were delighted that two of the area's best cooks -- Bluffton's Caroline Kennedy and Hilton Head Island's Charlotte Ward -- wanted to participate.

"But even though my bones and joints often ache and my mind becomes dizzyingly tired at the end of each day, baking lifts my spirits and rewards me in many ways." This may not sound anything like any of the lawyers you and I know personally, but they are the sentiments of Washington, D.C. baker Warren Brown who left a career in law, 10 years ago, to open CakeLove Bakery (www.cakelove.com).

If your favorite farmers market, or nearby roadside produce stand, are not yet open, it soon will. And, once that occurs, you will be inspired by what you'll find. My first trip to the market this season yielded the sweetest tomatoes I've enjoyed in months. Silver Queen corn was there, too, as well as lovely Vidalia onions, from Vidalia, Georgia, where the 35th Annual Vidalia Onion Festival will take place April 26-29 (http://www.vidaliaonionfestival.com).