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 ...

Preheat oven to 300 degrees. Line a baking sheet with foil. Place salmon on the foil and spray both sides with olive oil. Sprinkle with salt and pepper to taste. Bake in oven 20 minutes. Meanwhile, ...

Sorrel, the vibrant broad-leafed herb, is peeping up in my backyard, one of the season's first greens. This herb is the North Country's answer to lemon. Though less astringent than the citrus, it ...

Makes about 1 1/2 cups. Note: This sauce is also delicious on chicken breasts and steak. If you prefer a smoother texture, purée the mixture in a food processor or blender. If sorrel isn't available, ...

Daniel Boulud gives Hoda Kotb and Jenna Bush Hager a private lesson in cooking, plating and serving with this grilled trout with asparagus and sorrel sauce — a light, bright spring dinner.

Chef Eric Adjepong makes Salmon and Arugula Frittata with Pesto, plus two other recipes on this week’s installment of Chefs at Home. As an Associate Food Editor, Bridget Hallinan primarily focuses on ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Yield: 4 servings 2 cups packed finely chopped sorrel leaves, washed and thoroughly dried 1 cup dry white wine 3 tablespoons ...

It all began last month, when I noticed that the New York Times featured a recipe by Nigerian food stylist and writer, Yewande Komolafe for Hibiscus-Spiraled Ginger Cookies. Hibiscus? Spiraled? I was ...