Weekly Recipe Review: Pickled Strawberries, Whiskey Jam, And More...

Check out our Editors' picks for this week's top food section recipes. 

The New York Times: Try this recipe for pickled strawberries in a fried clam sandwich — like one that was recently served at No. 7 Sub.

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.