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This week's recipes from the L.A. Times Test Kitchen

Snickerdoodleskirkmckoy

This week, Jessica Gelt explores the shrub scene in Los Angeles. No, it's not what you're thinking:

Tart, acidic and weirdly, wonderfully refreshing, drinking vinegars known as "shrubs" are finding a savory home on a growing number of Los Angeles drink menus. Sometimes they're added to soda water as an alternative to mainstream sodas, and sometimes they're mixed with booze as a mouth-pleasing alternative to predictable acids such as lemons and limes. Either way, they're adding a welcome new dimension to the ever-evolving Los Angeles craft cocktail scene.

And Food editor Russ Parsons shares a couple of his favorite cookies that go with all the great fruit you're finding in the markets right now:

Just as we're heading into the heart of the fruit season, a simple cookie can be a cook's best friend. Right now we've got late-season citrus like those mandarins, terrific sweet strawberries, and the first apricots and cherries, then before you know it, peaches and nectarines. There's nothing that complements a great piece of fruit like a cookie.

This week's recipes include:

When you try one of this week's recipes or any L.A. Times recipe, let us know! Upload a photo onto the "Our recipes, your kitchen" gallery to share your take on the recipe and tell us about yourself. Your photo will be posted online and may be selected to run in print with our weekly section.

ALSO:

Go behind the scenes at the Test Kitchen

134 recipes for your favorite restaurant dishes

Browse hundreds of recipes from the L.A. Times Test Kitchen

-- Noelle Carter
You can find me on Google+ and Twitter

Photo: Snickerdoodles. Credit: Kirk McKoy / Los Angeles Times

 
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