Weekly recipe review: Ina Garten’s Lemon Chicken, Winter Vegetable Soup, Chocolate Babka and More…
Check out our Editor's picks for this week's top food section recipes.
The New York Times: A sparkling cocktail fit for the holidays that also makes use of aquavit, an up-and-coming Scandinavian spirit.
The Oregonian: An easy lemon chicken recipe from the Barefoot Contessa.
The Los Angeles Times: A cozy, delicate winter soup with leeks, potatoes and white truffle oil.
The Boston Globe: Make your own chocolate or cinnamon-raisin filled babka for Hanukkah this year — it’s easier than you’d think.
The Washington Post: A quick and healthy stir-fry of cauliflower, chicken and curry that’s packed with nutrients and flavor.
The Chicago Sun-Times: These gluten-free chocolate chip cookies are perfect for a Hanukkah party (or for no reason at all).
The Dallas News: Spicy Mexican meatballs made healthy — cutting out the fat by using lean ground turkey.
The Cincinnati Enquirer: One cook clones favorite restaurant dishes like this recipe for tortilla soup.
The Village Voice: Cook like a chef with this recipe for ossobuco and risotto from New York’s Casa Lever.
The Miami Herald: An edamame, corn and green bean succotash made straight from your freezer.