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Our Top Picks

• The Los Angeles Times answers a reader's plea for Suzanne Goin's cavolo nero from AOC Winebar. The kale is slow-cooked with onion, garlic, rosemary and dried chile de árbol "to the point of caramelization for extra rich color and depth of flavor." We cannot wait to try this.
• Chef and culinary historian Maricel E. Presilla recalls cooking Cuban food in Malaysia in the Miami Herald and shares recipes for Truffled Taro Cakes, Fish Tiradito with Petai and Paprika Oil, and Malaysian Fried Sweet Plantains. Swoon.
• The LA Times extols the virtue of melted cheese and we can't argue with a word.
• Landlocked in Denver, the Post looks at seafood and ponders, "How do they get from there to here?"

Superbowl Spread

• The Baltimore Sun recommends food on a stick – specifically, Cumin-scented Shrimp and Chorizo Skewers.
• The St. Louis Post-Dispatch says a generous dose of salt is the key to great chicken wings.
• The LA Times goes big with turkey wings.
• The Chicago Tribune creates a Hopleaf-inspired ham and Gruyere sandwich with melted onions. We can honestly say we've never heard such praise for a ham sandwich than we have for Hopleaf's version. If this recipe even comes close, it's sure to be a hit.

More

• AOC Winebar
• Maricel E. Presilla
• Hopleaf Bar

Related: National Food Roundup: Year of the Ox

(Image: Ricardo DeAratanha/Los Angeles Times)