Check out our Editors' picks for this week's top food section recipes.
The Washington Post: Dinner in a flash: grilled tuna steaks with a delicious olive-based vinaigrette.
The Los Angeles Times: A leg of lamb is prepared California-style and stuffed with pine nuts, greens, and feta.
The New York Times: A light bouillabaisse recipe that uses fresh spring peas and poached eggs.
The Times-Picayune: Lightweight meringues are made with crunchy pecans and topped with sweet strawberries.
The Oregonian: Take advantage of spring rhubarb with this D.I.Y. Rhubarb Liqueur recipe.
The Boston Globe: The secret to making a perfectly hard-boiled egg is revealed.
Salon.com: As his time at Salon.com comes to a close, Francis Lam remembers one of his first posts and the chef who inspired him. Here, he shares chef Michel Bras's recipe for perfect potato crisps.
The San Francisco Chronicle: These new and improved deviled eggs come with a Japanese twist.
KitchenDaily.com: Spring asparagus finds its way into this quick and easy chili-rubbed tilapia recipe.
The Seattle Times: A perfect side dish, this recipe for Artichoke and Asparagus Salad is a great blending of Mediterranean ingredients.