atch Rukhl and Eve prepare this eastern European delicacy; so refreshing on a warm summer’s day and packed with Vitamin C to boot!
Soup may not seem appealing on a hot summer day, but this cold Jewish classic, made of seasonal sorrel leaves, will change your mind.
Sometimes we need to encounter something new to help us unearth a remnant from the past. For Joelle Abramowitz, that something is sorrel.
Traditional Jewish dishes like kugels and kasha can get tired. But with the help of a farmers’ market, these classic foods can be downright redemptive.
One sure sign of spring in my Brooklyn neighborhood is the first sighting of the Mr. Softee truck. A hundred years ago, Jewish residents of the Lower East Side knew it was spring by the appearance of sorrel, or schav in Yiddish, on the neighborhood pushcarts. While the pushcarts are gone, nowadays you can find sorrel at city greenmarkets.