If you've never cooked goat meat, we've got a nice introduction for you, and some tasty recipes for burritos and pozole. Plus, cooking for one with petite produce and spaghetti wine pairings.

• Don't fear the goat meat, says the Raleigh News & Observer. Dive right in with an award-winning recipe for drunken goat burritos and goat pozole.
• The Washington Post takes a new approach to cooking for one: petite produce. Recipes include Farfalle with Cantaloupe and Prosciutto and Curried Butternut Squash Risotto.
• The Chicago Tribune lobbies for the return of spaghetti and meatballs with wine pairings that go beyond Chianti.
• Or, cook the pasta and wine together with Spaghetti al Vino Rosso from the Denver Post.

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(Images: Corey Lowenstein/News & Observer)