Check out our Editors' picks for this week's top recipes.
The San Francisco Chronicle: A soft-poached egg gives this healthy salad recipe a boost of protein.
The Los Angeles Times: The popular L.A. restaurant, Junior’s Deli, shares their mushroom barley soup recipe.
The New York Times: In a D.I.Y. special, Julia Moskin provides a simple recipe for spicy, chili-scallion oil.
Salon.com: One cook’s recipe for Mandlebrot that comes from her grandmother — or at least as close to her recipe as she can remember.
The Boston Globe: This eggplant involtini recipe is made with a hearty marinara sauce and angel hair pasta.
The Washington Post: Tuna melts are taken to a whole new level with this sandwich recipe that includes crab, Swiss cheese, goat cheese, and sliced pieces of roasted asparagus. Incredible.
The Times-Picayune: A simple (but tasty) salad made with cabbage, pineapple, and peanuts.
UK Guardian: Prepare for spring with this lemony, vegetable-filled soup.
The Chicago Tribune: For Purim, one cook shares a recipe for Hamantaschen a.k.a ‘Grandma’s Cookies.’
The Oregonian: A vegan recipe for ‘Heavenly Sauce’ that comes from an eco-conscious restaurant in Oregon. Try pouring it on rice or vegetables.