Check out our Editors' picks for this week's top food section recipes.
The Boston Globe: Start with a recipe for mini-meatball subs, and then turn leftovers into a hearty Swiss chard and meatball soup for a quick weeknight dinner.
The Los Angeles Times: Kid-friendly Chocolate Apricot Balls covered with creamy coconut flakes are as fun to eat as they are to make
The New York Times: A fried chicken recipe inspired by Blue Ribbon Bakery that is dipped in matzo and egg whites before being cooked to crispy, tender perfection.
The San Francisco Chronicle: With 15 great breakfast recipes like steel-cuts oats with sweet blueberry-cinnamon compote and a quinoa and fruit parfait, you’ll energized and healthy all day long.
The Oregonian: A perfected biscuit recipe that’s light, fluffy and creamy.
The Times-Picayune: A simple, slow-cooker recipe for shredded beef that requires minimal effort but gives maximum results.
The Chicago Tribune: Replace your go-to spinach recipe with this buttery, Swiss chard stir-fry.
The Guardian UK: Learn how to make the perfect marmalade with step-by-step photos and instructions. This recipe calls for Seville oranges to give this tasty spread its gorgeous orange hue.
The Portland Press Herald: A chicken soup recipe that is sure to bring you back to life when you’re feeling sick with the flu.