Check out our Editors' picks for this week's top food section recipes.
The Boston Globe: Turn leftovers from a fork-tender braised lamb shoulder dinner into a quick pasta dish for an easy weeknight meal.
The Los Angeles Times: A warm, oozing and sticky toffee cake recipe comes with 106 other fantastic restaurant recipes.
The Oregonian: Ivy Manning’s tricks for making a quick twice-baked potato that’s topped with bacon, leeks, cremini mushrooms and grated cheese.
The New York Times: Perfect for the Chinese New Year, this recipe for longevity includes shiitake mushrooms and fresh noodles (search the related article for how to make hand-pulled noodles, if you’re so inclined.)
The San Francisco Chronicle: Brining chicken with wine, peppercorns, thyme and garlic is a great way to add moisture and flavor to the bird.
The Washington Post: A chorizo-infused butter sauce makes these turkey cutlets a spicy and zesty 30-minute meal.
The Times-Picayune: One cook’s grocery store mistake resulted in the creation of this roasted fava bean and garlic recipe that works perfectly atop pork tenderloin or chicken.
The Village Voice: A spicy chili recipe from Marcus Samuelsson’s newly-opened Red Rooster Harlem.
Salon.com: Cheering for Green Bay next Sunday? Try these cheese and jalapeño sausages to show your support.