Weekly Recipe Review: Bittman's Gnocchi, NPR's French Stuffed Pumpkin And More

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.

NPR: 

A decadent Stuffed Pumpkin recipe that looks as good as it tastes.

Salon.com:

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. 

The Times-Picayune:

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:

A great way to use leftover wine: Lamb Shanks Braised in Red Wine.