Prosciutto, Provolone, and Waffles and More Recipes

In today's Weekly Recipe Review, braised chicken goes Portuguese, and focaccia gets the addition of rhubarb

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

NY Mag
The perfect way to use this season's morel mushrooms: in a creamy morel mushroom risotto with poached eggs.

LA Times
Make a broth with Parmigiano-Reggiano rinds, tossed with asparagus, goat cheese ravioli, and of course, more Parmigiano-Reggiano.

NY Times
Focaccia, the best of breads, gets even better with a topping of sweet rhubarb.

Perfect, crispy-skinned roast chicken in half the time? Only with this cast-iron roast chicken recipe.

Chicago Tribune
Forget fish fillet; here are five other ways to prepare fish and blow Kanye's mind.

SF Chronicle
We're amping up for peach season with a perfect peach Melba.

Seattle TImes
Impress your friends by making your own rosemary crackers to pair with that Brie. 

Portland Press Herald
Peppery, succulent braised chicken with linguica for a Portuguese twist.

Kitchen Daily
Brunch plans: artichoke-scrambled eggs Benedict. Yes.

Wall Street Journal
Savory waffles? We'll definitely try waffles with provolone, black pepper, and prosciutto (magic words).

Washington Post
Burning food never tasted so great: try this charred salmon crudo with grilled avocado (!) and a lemon aioli to tie it all together.

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