Weekly Recipe Review: Homemade Puddings, Spicy Pad Thai Salad, The Perfect Chicken Soup And More...

Check out our Editors' picks for this week's top recipes.

The New York Times: A vegetarian soup that uses the Italian grain farro to make a healthy and filling winter dish. 

The Chicago Tribune: One cook casts aside frozen salt cod and makes fresh, lemony cod fritters that she claims could be worthy of worship.

The Guardian UK: The Perfect Chicken Soup for when you're feeling sick or looking to slim down (a warmer and more soothing weight-loss approach than salad).

The Los Angeles Times: The test kitchen has been busy testing and re-testing bread recipes to come up with heart-felt recipes like Black Russian rye, Jewish rye and five-grain bread.

The Calgary Herald: A rich, comforting dish of rabbit bolognese that's perfect for cold winter evenings by the fire — especially after a day spent skiing.

The Boston Globe: Try making this turkey chili with homemade chips recipe for your Superbowl party.

The Portland Press Herald: As part of a vegan diet for the New Year, here are two meat-free recipes for a vegetable couscous and a spicy Thai-inspired soup.

The Washington Post: A quick, easy stir-fry dish that uses healthful ingredients like edamame, carrots, collard greens and Chinese seasonings for added flavor.

The Oregonian: Throw away your pudding packets because one cook has simplified these creamy and decadent desserts for the home cook. Her recipes? Vanilla bean, a Chocolate Pot de Crème, and butterscotch.

The Philadelphia Inquirer: A recipe for Spicy Pad Thai Salad that will help anyone get over the Meatless Monday hump.