Massimo Bottura's Ragù and More Recipes

In today's Weekly Recipe Review, slow-cooked fish (say what?) plus adorable deviled eggs

Paolo Terzi

Paolo Terzi

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

LA Times
Bright tangerines, crisp butter lettuce, and some goat cheese work perfectly in a vibrant winter salad.

NY Times
A gorgeous mendiant chocolate tart for any occasion.

SF Chronicle
A Chinese-inspired steamed fish recipe, served with a riesling.

Please make this Meyer lemon pie, which utilizes thinly sliced lemons for a marmalade-like filling.

Chicago Tribune
You'll probably need something super filling to soak up all that green beer you'll be ingesting, so how about this classically Irish potato and kale colcannon?

Seattle Times
Oh, a new mix-in for macaroni and cheese: olives.

Kitchen Daily
Get ready for Easter with these adorable deviled eggs that look like chicks. #squee.

Portland Press Herald
Make an entire meal with artichokes; start with a salad, end with an artichoke and bacon stew.

Washington Post
Why yes, you can cook fish in a slow cooker.

Wall Street Journal
Italian chef Massimo Bottura shares how to make his Emilian ragù sauce, if only to serve it with homemade tagliatelle.

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