Prosciutto, Provolone, and Waffles and More Recipes

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

Photo Sasabune Omakase Modified: Flickr/erin/CC 4.0

Photo Sasabune Omakase Modified: Flickr/erin/CC 4.0

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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