Easy sorrel purée and slightly more complicated sorrel sauce are both easy to make but quickly brighten simple dishes.
"Schav" is a traditional Russian-Eastern European soup of sorrel and potato that is refreshing served cold, and heartening served hot.
We refer to this Mediterranean side dish as “local” because you can probably find all of the ingredients close to home. Here, sorrel is a perfect local substitute for the lemon juice usually called for in tabbouleh recipes.
Try to grow some sorrel in your garden this season. It has a unique, zesty flavor that adds a zip to many dishes — and it has a long growing season.
Cooking pumpkin for pie is as easy as, well, pie! Make your own homemade pumpkin purée with this simple recipe calling for either pumpkins or squash.
Learn how to make gnocchi using pumpkin or squash purée.
Lemony sorrel is the base for a classic Eastern European soup that's equally good served hot or cold. It's fast, easy and tastes of spring and early summer.
For super-smooth sorbet, churn this sorrel recipe in an ice cream maker. For a treat just as refreshing but studded with icy crystals, simply stick the mixture in your freezer. Got kids? Freeze this sorbet in freezer pop forms instead.