Check out our Editors' picks for this week's top food section recipes.
New York Magazine: Andrew Carmellini shares an exciting recipe for a tuna kuroyaki sandwich.
The Los Angeles Times: Check this out. The L.A. Times culinary S.O.S. team snagged BLD’s recipe for fresh vegetable salad with edamame, green beans, and avocado tossed in a zippy dressing.
The New York Times: It’s hard to “beet” this vibrant seasonal recipe for roasted beets with chiles, ginger, yogurt, and Indian spices.
NPR: Here’s an elegant and easy dessert that’s sure to impress guests: a recipe for meyer lemon sorbet with blackberry compote.
The San Francisco Chronicle: This recipe for 3-C’s cannellini beans (that’s chiles, chicken, and corn) may just keep the fourth “C” away this season: the common cold.
The Chicago Tribune: Winning! Serve up some great game-day fare with this recipe for slow-cooked pulled pork and spicy slaw.
The Washington Post: Stay bright and shiny with this nourishing recipe for fusilli with escarole, pancetta, and garlic.
The Portland Press Herald: Try this simple, healthy recipe for mushroom miso soup.
KitchenDaily.com: Come home to the delicious aromas of orange zest and sweet paprika with this slow cooker recipe for orange-scented beef stew.
The Seattle Times: Serve this quick and casual Mediterranean veggie stew over whole-wheat couscous, quinoa, or barley for a hearty yet meatless dinner.