Mario Batali's Nectarine Cheesecake and More Recipes

In today's Weekly Recipe Review, some genius pear and chocolate jam, plus a way to revamp your tea time
Staff Writer

Photo Sasabune Omakase Modified: Flickr/erin/CC 4.0

Check out our editors' picks for the best recipes from food sections around the country.

LA Times
This refreshing recipe with avocado, wasabi, and tuna makes a perfect appetizer for the rest of summer. (Side note: How is it the end of August already?)

NY Times
Clams, pasta, basil, hot pepper. Can't go wrong with this seafood pasta recipe.

SF Chronicle
Summer ending means chocolate is coming back in style (to replace those gorgeous fruits, obviously), so here's a flourless chocolate cake to get you started.

NPR
Recreating grandma's recipe is always a good thing, especially if it's your nonna's lost ravioli recipe.

Chicago Tribune
Seriously guys, the time to serve gazpacho is now. You have three weeks. Make it with shrimp, avocado, and those gorgeous yellow cherry tomatoes that are everywhere and amazing.

Seattle Times
Cheesecake? Always good. Mario Batali's nectarine and black pepper cheesecake? Genius.

Kitchen Daily
Stay classy with this deviled eggs recipe... just don't bring them on a plane.

Portland Press Herald
Corn can go either sweet or savory, and the starchy texture is perfect for pudding. Try this savory version of corn pudding with Cheddar cheese.

Washington Post
Pears and dark chocolate might seem like a strange combination, but trust us, it's amazing. We would spread this pear and chocolate jam on toast every day, and maybe eat it by the spoonful.

Wall Street Journal
Tea parties are still a thing, and as much as we love cucumber sandwiches, we might just opt for a chicken-artichoke-cheese version at our next shindig. Pinkies out, obviously.

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