Check out our Editors' picks for this week's top food section recipes.
The New York Times: Mark Bittman's recipe for Greek skordalia, a garlicky, creamy, and nutty concoction, is the perfect substitute for mayo in chicken salad.
The Los Angeles Times: The L.A. Times test kitchen highlights local gelateria favorite Pazzo Gelato with this cinnamon milkshake recipe. It's simply irresistible, spun from homemade gelato. Not having to fire up the oven on a hot summer day? Cherry on top.
The San Francisco Chronicle: An Indian-inspired recipe for duck kebabs with a yogurt dip to cool the fire is sure to be a hit at your next summer barbeque.
The Chicago Tribune: This decadent blue cheese stuffed burger recipe will have your guests coming back for more.
The Washington Post: A quick-and-easy recipe for honey sesame chicken thighs can easily be adapted to wings for your next picnic.
New York Magazine: ABC Kitchen's Chef Dan Kluger shares his bold pistacchio vinaigrette recipe, the perfect pairing with panisse lettuce, now in abundance at the Union Square Greenmarket.
NPR: A recipe for arugula and prosciutto salad incorporates grilled nectarines.
The Boston Globe: This Mediterranean-inspired recipe for bulgur salad combines grilled portobello mushrooms with fresh mint for a savory yet refreshing appetizer.
KitchenDaily.com: Marcus Samuelsson shares his recipe for salmon jicama salad, a tropically-inspired summer dish.
The Seattle Times: Tired of mussels in white wine? Try this Southeastern-Asian twist, a recipe for coconut-curry mussels.