Check out our Editors' picks for this week's top food section recipes.
The New York Times: Mark Bittman gives a basic recipe pasta with eight spring-inspired variations for the ultimate pasta primavera.
The San Francisco Chronicle: A twist on classic bruschetta comes topped with sausage, provolone, and broccoli rabe.
The Chicago Tribune: An easy, kid-friendly salsa recipe that works well as an after-school snack.
The Times-Picayune: Served at the 2011 Jazz Fest, this andouille, pheasant, and quail gumbo is a must try.
The UK Guardian: The perfect chile con carne recipe — do we really need to say more?
The Boston Globe: Chicken cooked in a pot quickly and easily turns into two meals: chicken with rice and Chicken-Rice Soup.
The Los Angeles Times: A well-spiced and earthy curry paste recipe that works beautifully with chicken.
The Oregonian: A gluten-free spring stir fry dish is filled with green onions and asparagus.
The Washington Post: Firm-fleshed fish fillets are rubbed with an all-spice mixture and topped with a bright mango salsa.
KitchenDaily.com: Who said fruit salad has to be boring? Try one of these 15 fruit salad recipes.