Weekly Recipe Review: Sifton's Baby Bok Choy, Chicken Salad, Creole Beans and Rice, and More...

A weekly roundup of the best food section recipes around the world.

After an indulgent holiday season, this week’s food section recipes leaned toward the healthier side. Check out our Editors’ picks for this week’s top recipes.

 

The New York Times: This recipe for baby bok choy from restaurant critic Sam Sifton uses classic Chinese ingredients like ginger, garlic and soy sauce to give this vegetable wonderful flavor.

 

The Oregonian: A vegan take on classic rice and beans that uses creole seasonings and black-eyed peas to add spice and flavor.

 

The San Francisco Chronicle: This chicken tinga recipe can prepared a few days ahead and makes a great Sunday night dinner served with chips or fresh bread. (Try whole wheat for a healthier dish.)

 

The Boston Globe: A Vietnamese twist on all-American meatloaf uses turkey for a banh mi sandwich.

 

The Washington Post: Perfect for a weeknight dinner, this salmon recipe uses Chinese five-spice powder to spruce up this heart-healthy fish dish. 

 

Salon.com: Pasta puttanesca is traditional Italian dish made with capers, anchovies (or tuna), tomatoes and black olives – try this recipe for a quick, easy and satisfying meal.

 

Cincinnati News: One cook opts for a healthier version of her go-to comfort food dish, but swears this fast and simple Turkey Cutlets recipe is just as delicious without the butter. (Let us know if she’s right!)

 

The Seattle Times: A boozy chicken dish that’s perfect for bourbon lovers and also looks gorgeous with its pecan crust – but the best part? It only takes 35 minute to make.

 

The Los Angeles Times: A bright and refreshing chicken salad recipe that makes a great lunch and can also be made healthier with low-fat or non-fat mayonnaise.

 

The Times-Picayune: Try this nutty, whole-wheat Granola Carrot Bread recipe for weekday breakfasts; maybe even with a spoonful of Greek yogurt.

RATE IT
Be the first to rate this!

Be a Part of the Conversation

Join the Daily Meal's Community and Share your Thoughts

The Daily Meal Editors and Community Say...