Weekly Recipe Review: Nathan Myhrvold's Sous Vide Salmon; Cooking with Winter Citrus; and More

Staff Writer
A weekly roundup from the best food sections across the country

Photo Sasabune Omakase Modified: Flickr/erin/CC 4.0

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

NY Times
• Nathan Myhrvold of Modernist Cuisine shows you how to make sous vide salmon.

LA Times
• Try this version of the ultimate comfort food: Palazzio's mac and cheese recipe.

NPR
• Some French onion soup would be perfect on a cold, wintry night.

SF Chronicle
 Meyer lemons and scallops are a perfect, classic combination.

Chicago Tribune
• Roast some apple slices for a quick, easy desert.

Seattle Times
• An ultra-buttery ravioli recipe made with ghee, a browned, clarified butter.

Kitchen Daily
•  Cook healthy with artichoke hearts and barley

Portland Press Herald
• Winter roasting works wonderfully on cauliflower in this gorgeous side dish.

Washington Post
• Brighten up your winter with a gorgeous blood orange tart.

Wall Street Journal
• If you haven't had time to grocery shop, here's a "garbage pail" pasta — throw in everything but the kitchen sink.

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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