This week’s recipes from the L.A. Times Test Kitchen
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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:
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-- Noelle Carter
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/ Los Angeles Times
