Brazen Head Beef and Guinness Stew, and More

In this week's Recipe Review, traditional Irish soda bread, plus champagne-poached chicken

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

LA Times

• Rock Sugar shares its recipe for festive rice, made with jasmine rice, cinnamon, anise, and cardamom.

NY Times

• Jalepeños and cilantro spice up this Vietnamese cabbage salad with pan-seared tofu.

SF Chronicle

• A steamed spinach and crab appetizer kicks off the start of Dungeness season.


• One way to serve escarole: a bow-tie pasta dish with sweet roasted butternut squash and Asiago cheese.

Chicago Tribune

• Get in the mood for St. Patty's Day with a Brazen Head beef and Guinness stew.

Portland Press Herald

• To go with your  Irish stew or corned cabbage? Irish soda bread. Or, the morning after, try an Irish oat scone with dried cranberries.

Washington Post

• Get a light filling of protein with a white bean salad with crushed fennel vinaigrette.

Kitchen Daily

• For an elegant meal, pop the bubbly: this champagne-poached Cornish hen recipe also uses black truffle juice, artichoke, potatoes, and onion.

The Guardian

• A southern Italian pasta dish, this orecchio with chili and sprouting broccoli has a hint of spice.