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 ...

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, ...

“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, 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 ...

Sorrel, the spinach look-alike with a puckery flavor that's in markets now, isn't exactly a staple on American tables, but the French have been eating it for centuries. It's a relative of rhubarb, ...

Sometimes you really do have to grow your own food. That’s certainly the case with sorrel, the leafy green that is generally not available in grocery stores, or even at most farmers markets. The lemon ...

Sorrel, a zingy, lemony green that comes back year after year, makes an interesting addition to fresh salads and is the star of fresh, lemony sauces and creamy sorrel soup. (For details on growing ...