Sean Brock's Cornbread and More Recipes

In today's Weekly Recipe Review, Passover foods get a Mexican twist, plus a perfect pear hazelnut tart
Staff Writer

Squire Fox

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

NY Mag
Say farewell to winter with rutabaga fries as you prep for spring produce.

LA Times
Make these braised beef shortribs for Sunday supper.

NY Times
You can never go wrong with a Julia Child recipe, especially if it's braised-then-baked ham.

SF Chronicle
Don't go overkill with macaroons this Passover and make flour-free desserts, like an amazingly smooth lemon curd cheesecake.

Please do make this cornbread from Sean Brock's Husk in Charleston, S.C.

Chicago Tribune
Wait, what? Passover recipes get a Mexican twist.

Seattle Times
This brisket recipe will take time, but it'll be worth it. We promise.

Kitchen Daily
Literally two of our favorite things combined into one tart: pears and hazelnuts. Also, chocolate.

Portland Press Herald
Forget pancakes; drizzle some maple syrup over grilled raddichio.

Washington Post
Try your hand at "Japanese pizza" okonomiyaki, savory cabbage pancakes mixed with whatever you like.

Wall Street Journal
Rejoice in numbing spice by making every single recipe from this Sichuan peppercorn roundup. Our favorite, however, is probably the chile-Sichuan peppercorn mix, to pair with fried chicken, tofu, and steamed vegetables.

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