What the Food Editors Are Reading

The Fresh Loaf: Here’s a great forum for amateur bakers and bread enthusiasts—of which I am both. I’m going to start simple with this white sandwich loaf and see how it goes. —Lisa

Lottie + Doof: We are up to our eyeballs in frozen-pop molds over here in the CHOW test kitchen (recipes coming soon!). Loving this paleta recipe (shown at left) with sour cream, cherries ... and tequila! —Lisa

Ethicurean: A little insight on the most popular meat in the world—and it’s not beef. —Omer

Gluten-Free Girl and the Chef: Serve this salad with some grilled sea bass and you’ve got yourself an amazing dinner! —Omer

Hunter Angler Gardener Cook: So what do fresh elderflowers look like? They’re gorgeous, especially in this recipe for braised venison shanks and golden beets. —Christine

Trissalicious: Check out this Filipino white adobo recipe—no soy sauce allowed! —Christine

Nibble & Scribble: This whole roasted pig stuffed with pearl barley, black truffles, glutinous rice, and wild mushrooms would be worth the journey to Hong Kong. —Amy

Orangette: Ugly food can often be more satisfying than a beautifully plated chef creation, as demonstrated by these sad-looking but good-tasting deviled eggs. —Amy