Weekly Recipe Review: Alice Waters' Heirloom Tomato Salad Recipe, Kale Chips To Munch On, And More

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.