Check out our Editors' picks for this week's top food section recipes.
The Boston Globe: A vegetarian delight that uses potato curry and chickpeas and turns leftovers into delicious samosas.
The San Francisco Chronicle: These quick-cooking salmon fillets are topped with a smoky and spicy lime-butter sauce.
The Oregonian: Five salsa recipes to make at home that will satisfy anyone’s palate
The Los Angeles Times: Maybe not the best thing to feed your kids, but this Whiskey Jam recipe might just be the best way to start the morning.
KitchenDaily.com: Use spring mushrooms in this mushroom ravioli with brown butter sauce recipe.
The Washington Post: A lemony couscous recipe with spring asparagus and tomatoes.
The Chicago Tribune: Learn how to make the perfect French fries with these easy steps.
The Philadelphia Inquirer: Chicken cutlets rolled with Swiss cheese and ham and then mixed with mustard makes for a delicious dinner.
The Guardian UK: Try this new way to eat spring greens from Nigel Slater.