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

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 ...

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 ...

Beyond nose-to-tail, there are restaurants doing the same with chicken (beak-to-tail), seafood (fin-to-gill) and even veg (root-to-peel).

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