Check out our Editors' picks for this week's top recipes.
The San Francisco Chronicle:
Gingery Minted Persimmon Yogurt Salad: A healthy and tasty way to eat this season's persimmons.
The New York Times:
Mark Bittman shares a simple recipe for Ricotta Cheese Gnocchi – minus the potatoes.
The Los Angeles Times:
Black beans are used for this twist on traditional hummus.
A decadent Stuffed Pumpkin recipe that looks as good as it tastes.
Francis Lam offers a tutorial on how to Perfectly Sear and Sauté Mushrooms.
The Wall Street Journal:
Breaking the pesto mold: inventive ways to make this Italian favorite with a variety of ingredients.
CIAProchef.com (Culinary Institute of America):
These chocolate-covered Lemon Logs are topped with lemon sugar crystals.
Popular New Orleans restaurant, Cochon, gives us this creamy appetizer of Deviled Crab with Buttered Crackers.
The Chicago Tribune:
A quick and easy recipe that tops succulent Duck Breast with Blackberry-Sage Sauce.
The Boston Globe: