Check out our Editors' picks for this week's top recipes.
The New York Times: Mark Bittman's Rack of Lamb with Pimenton, Garlic, and Olive Oil is a twist on the classic French rack of lamb preparation, which calls for a bread crumb mixture.
The Boston Globe: With the weather getting chillier by the day, this recipe for Panna Cotta with Apple Salad and Hot Buttered Rum Sauce is sure to warm you up.
The Los Angeles Times: Tackle your fear of making Gougères from scratch with Russ Parson's easy to follow recipe, plus he tells you how to freeze them for later.
The Washington Post: A perfectly decadent holiday treat, Chocolate-Dipped Peppermint Marshmallows.
The San Francisco Chronicle: Try this Sephardic Jewish recipe for Broccolini with Anchovies, Currants, and Toasted Breadcrumbs for a great addition to your holiday menu.
The Portland Press Herald: Start your day out right with this recipe for homemade Cranberry Ginger Granola.
The Chicago Sun-Times: If you're looking for a creative way to use up leftover egg nog, try this Golden Eggnog Loaf.
The Wall Street Journal: Chef Suzanne Goin shares her seasonal recipe for Seared Halibut with Winter Fruit Vinaigrette.
Salon.com: This recipe for Boilo, a Lithuanian honey-spiced whiskey drink, is a popular winter cocktail throughout Pennsylvania.
The Seattle Times: Chili is a great hearty dish for the cooler months, if you need some inspiration, give this Smoky White Bean Chili with Pork a try.