Check out our Editors' picks for this week's top food section recipes.
The Times-Picayune: Crispy shrimp paired with a spicy Cajun dipping sauce that will get anyone in the mood to celebrate Mardi Gras season.
The San Francisco Chronicle: A special occasion recipe for chateaubriand that can also be made with scallops.
The Oregonian: An easy vegan recipe filled with protein-packed quinoa, sweet roasted cherry tomatoes, and kale.
The Washington Post: A quick, wok-seared chicken recipe with Indian spices like coriander, cumin, and turmeric and vegetables.
The Boston Globe: Spicy Shrimp fra Diavolo with a twist – it’s served over rice.
Salon.com: A North African-inspired salad recipe with bright citrus, fruity olive oil, and a cayenne kick.
The Chicago Tribune: A family recipe for homemade ravioli and marinara sauce that’s perfect for cold, winter nights.
The Guardian UK: Looking to prepare eco-friendly and sustainable fish at home? Try this easy recipe for mackerel tartare that works as an appetizer or main course.