Marisa McClellan from Food in Jars preserves the fleeting tastes of spring with Strawberry Rhubarb Jam.

Biscuits and scones can take on flavors sweet and savory, can be shot through with the essence of spring, can filled with fruits or vegetables or cheese. Pour yourself a cup of tea -- it's time to experiment (and devour).

The results are in -- here are the recipes our community loved from the Your Best Recipe with Vinegar contest!

A stepped-up salmon salad.

Anchovies make everything better, even for kids.

We got scrappy in the test kitchen this week, hacking open coconuts and doing some cooking off the countertop.

Whether or not you'll be celebrating the Jewish holiday of Shavuot next week, you should make these cheese blintzes from Joan Nathan.

2 ways to prep one of the trickiest tropical fruits.

A feel-good pot roast from two genius women.

Caitlin Freeman of Blue Bottle Coffee has finally filled a cookbook with her inspired, playful desserts based off of works in the SFMOMA. We recently spoke to her about what inspires her work, what she likes to cook, and what she hopes that this book will accomplish. We even snagged a recipe for her Kahlo Mexican Wedding cookies, which we'll be wrapping up for every gift-giving occasion in the near future.