Look for sorrel in a supermarket and if you’re lucky, you might find tiny bunches hidden beneath the basil. And you’ll pay dearly for them. But head for the farmers market, and big bunches are yours ...
Look for sorrel in a supermarket and if you’re lucky, you might find tiny bunches hidden beneath the basil. And you’ll pay dearly for them. But head for the farmers market, and big bunches are yours ...
Chef Eric Adjepong's steamed clams get a burst of bright flavor from green, tangy sorrel. If you can't find sorrel, or it's out of season, Adjepong recommends using fresh basil and adding a little ...
“The first time I saw sorrel, it was Jamaica, Queens — I was 15 or 16 years old,” chef JJ Johnson tells TODAY.com, reminiscing on an afternoon spent with his cousin. “We were getting a beef patty and ...
Sorrel is a member of the same botanical family as rhubarb and buckwheat, which accounts for its shape and taste. The flavor is a bit of a surprise, compared to the mildness of most greens, and many ...
One of my dinner guests insisted that the cold soup I served included lemon juice. "No," said another, "it's definitely vinegar." Both wrong. Well, the complex cream sauce on the salmon, they agreed, ...
Belinda Leong started to incorporate wild greens and herbs into her desserts in 2009 during a foraging-focused internship at the world-renowned Noma restaurant in Copenhagen. When sorrel’s in season, ...
Sorrel, a member of the rhubarb family, is fittingly known as sour grass. It is ubiquitous in France but has not found such popularity in America. It adds a sour taste to a dish unlike that of lemon ...
In America, the boozy drink of Christmastime is buttery, cream-colored eggnog. But throughout the Caribbean, the sip of the season comes in a holiday-appropriate shade of ruby red: sorrel. This sweet, ...
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