Weekly Recipe Review: Alice Waters' Heirloom Tomato Salad Recipe, Kale Chips to Munch on, and More

A weekly roundup of the best food section recipes across the country
Flickr/<a href="http://www.flickr.com/photos/psrobin/" target="_blank">psrobin</a>
Flickr/<a href="http://www.flickr.com/photos/psrobin/" target="_blank">psrobin</a>

Check out our Editors' picks for this week's top food section recipes.

NYMag: Pair your meatballs with The Meatball Shop's roasted fennel recipe, sweetened with raisins and dates.


LA Times: How to make pretzels: Three very similar recipes for three very different pretzels. 


NY Times: Potato chips are passé; this kale chip recipe can cut your starch intake without getting rid of taste.


NPR: This banh xeo (Vietnamese sizzling crepes) recipe looks delicious, especially with a chile-lime dipping sauce.


SF Chronicle: An easy and bright crostini recipe combines toro, avocado, and yuzu.


Chicago Tribune: Fight off the autumn chill with a recipe for roasted jalapeño and lime hummus.


Washington Post: For the main course, try out this chicken and plantain stew recipe.


Portland Press Herald: Alice Waters shares her heirloom tomato salad recipe, dressed up with fresh aioli.


KitchenDaily.com: Serve this airy angel food cake recipe (sweetened with agave) with ripe persimmons and fresh whipped cream.


The Seattle Times: Fall's perfect whoopie pie recipe combines all your favorite seasonal ingredients: pecans, pumpkins, and ginger.


The Daily Byte is a regular column dedicated to covering interesting food news and trends across the country. Click here for previous columns.

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