Photo Modified: Flickr/Foxypar4
Check out our Editors' picks for this week's top recipes.
The New York Times: Flo Fab's version of spaghetti alla carbonara with sausage also comes with a wine pairing.
Looking for something lighter after that Thanksgiving feast? Try this fresh herb salad from The Los Angeles Times.
The Seattle Times: Four hot chocolate recipes for the cold winter ahead. Here's a hint: one of them contains Nutella.
The Washington Post: One of the more creative ways to use leftover turkey: on a caramelized onion and apple pizza.
The Culinary Institute of America: Add fried squid, calamari and anchovies to your Hanukkah menu this year.
The London Telegraph makes the most of this season's pomegranates in this slow-cooked lamb shoulder dish.
The San Francisco Chronicle: Usher in the beginning of California's crab season with roast garlic crab.
The Wall Street Journal: LA chef, Suzanne Goin, makes a seasonal roasted grapes with grilled taleggio and walnut sandwich.
The Boston Globe: A simple, roasted tomato salsa that's perfect for watching Sunday football games.
The Oregonian: Learn how to move beyond sandwiches for this year's Thanskgiving leftovers.
Chef and owner René Redzepi is raffling off tickets to the opening night of Noma 2.0 for charity
Mario Batali apologized for sexual harassment, then suggested a holiday cinnamon roll recipe
Here's what you need to know when flying with gifts
Wendy’s Twitter is famous for hilariously roasting competitors
Tackling holiday travel and arriving with a smile on your face