Check out our Editors' picks for this week's top recipes.
The New York Times: Crunchy almonds paired with creamy ricotta and tart orange gives this braised endive dish a wonderful texture and taste.
The San Francisco Chronicle: Learn how to make the creamy and decadent Baked Rigatoni with butternut squash, sage and fontina cheese from S.F’s Ragazza.
The Washington Post: The casserole is making a comeback: Join the crowds with this Moroccan-inspired Chicken and Pearl Couscous Casserole recipe.
Culinary Institute of America: A simple, spiced and hearty dish that combines black beans, peppers and chorizo.
The Los Angeles Times: This fast and easy recipe for rice noodles with Chinese chives, shrimp and pork is perfect for a creative (but simple) weeknight dinner.
The Guardian UK: Rendang Daging, a popular Malaysian dish, is cooked slowly with lemongrass, tamarind and roasted coconut – it’s easier than you think with the author’s time-saving tricks.
The Boston Globe: A riff on traditional crab cakes, this recipe uses roasted salmon and tops it with a red-pepper mayonnaise.
The Times Picayune: A quick chocolate truffle recipe that’s a perfect treat for any New Year’s Party.
The Oregonian: These simple oven-roasted ribs require only three ingredients and are still delicious.
The Columbus Dispatch: These Honey-Glazed Meatballs are a sweet-and-sour twist on traditional meatballs with the addition of soy sauce.
Happy New Year!