Check out our Editors' picks for this week's top food section recipes.
The San Francisco Chronicle: Avoiding making risotto at home for fear of constant stirring and mistakes? Try this baked risotto dish with chicken and Meyer lemon for a foolproof dinner.
Salon.com: A nutty cashew spread that’s made with roasted garlic and lemon juice (and is also vegan).
The New York Times: A healthy and flavorful Chinese-inspired recipe that steams chicken with sake and serves it with scallions and ginger.
The Boston Globe: A simple, slow-cooked pork butt with garlic, oregano, and paprika; turn leftovers into an easy sandwich for lunch the next day.
The Washington Post: Are you a big fan of KFC but don’t want to endorse fast-food chains? Try this recipe for a bucket of homemade fried chicken and you won’t regret your decision.
The Los Angeles Times: Relive your fond childhood memories of breaking apart a hot Pop-Tart straight out of the toaster with this buttery, homemade recipe.
Yahoo Shine: In this roundup of extreme cookie recipes, this bacon chocolate chip one stands out as a must-try recipe.
The Times-Picayune: Salmon en papillote is taken to the next level with the addition of crab and shrimp steamed in a white wine and butter sauce.
The Oregonian: This vegetarian version of Mexican tortas is filled with refried black beans and spicy jalapeños.
The Guardian UK: Perfect as a side dish, this recipe for roasted cauliflower is made with heart-healthy anchovies.