Riesling, Bacon, and Long Beans and More Recipes

Staff Writer
In today's Weekly Recipe Review, how to cook emu eggs, plus beer and Cheddar soup

Photo Sasabune Omakase Modified: Flickr/erin/CC 4.0

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

NY Mag
• What to do with a huge emu egg? Make an egg fondue.

LA Times
• Classic Mexican chocolate pot de crème gets a twist with pumpkin seeds.

NY Times
Butterscotch custard (with cloves and black pepper) beats pudding any old day.

SF Chronicle
• Riesling and bacon somehow revamp Chinese long beans.

• Pho is often a lengthy affair, but this one-day pho recipe looks manageable.

Chicago Tribune
• Giving up meat for Lent? Some people cheat with fish, so here are some salmon recipes to tide you over.

Seattle Times
• Or try your hand at this sole recipe with fresh tomatoes and olives.

Washington Post
• The ultimate indulgence: Smoked beer and Cheddar soup.

Wall Street Journal
• Recreating old family recipes means whipping up Nana Esther's Lokshen Kugel.

Portland Press Herald
• Gorgeous and easy bon bons made with just three ingredients.