She adds a few cubes in the last stage of cooking soup so it stays bright green. Salads: "Sorrel has a bright and tart flavor—without being overly sour, like a lemon," Nielsen adds. "That is ...

This beloved French herb is used like a leafy green in everything from sauces and salads to fish, potatoes, and creamy dishes ...

The Grove of Narberth hotel in Wales has won multiple awards and is now bookable for free with Hilton Honors points. Here is ...

Julie Dannenbaum's sorrel and cream omelet Whisk about 1/2 cup of stemmed and shredded sorrel or watercress into the eggs for four rolled or folded omelets. Heat 1/3 cup of heavy cream in a small ...