Fully immersed in the holiday season, this week's food sections were filled with chocolate-covered treats and warming winter cocktails. Check out our Editors' picks for this week's top recipes.
The New York Times: Satsumas give a bright, citrus-twist to a classic mojito.
The Chicago Tribune: Instead of buying expensive, imported chocolates, make your own Saltine Toffee: coated with chocolate and topped with pecans, they are perfect for holidays parties (and much easier to make than you'd think).
The Boston Globe: A quick, healthy vegetarian dinner with lots of flavor and spice.
The Dallas News: From the people who know best, homemade Southern-style pimento cheese — a great dip especially come Superbowl weekend.
The Miami Herald: Creole fudge cake infused with a shot of espresso and topped with a coffee buttercream icing.
The Los Angeles Times: Hot, sticky toffee poured over a just-baked cake demands to be eaten by a warm fire with a good cocktail.
The San Francisco Chronicle: A wheat-free chocolate cookie recipe from a woman who's ready to start a cookie revolution — just in time for the holidays.
The Washington Post: Feeling under the weather? Try this apple hot toddy recipe that'll cure any sickness.
The Times-Picayune: The Puerto Rican version of eggnog called 'Coquito' is made with coconut milk and spices.
The Oregonian: Homemade dried apricot and almond chocolate bark with smoked salt makes a great holiday gift for friends (and a great treat for yourself).