Sorrel (Eastern European tchav) has been made a little more soigné in the hands of the French, by adding herbs and cream. Whereas Jews often substituted spinach and rhubarb to achieve the tangy flavor when they couldn’t get sorrel, and ate the soup cold, the French, until recently, ate sorrel soup hot. Austin de Croze, in his 1931 cookbook, What to Eat and Drink in France, thought that sorrel soup had come to France with emigrants from eastern Europe. This particular recipe comes from Gastronomie Juive: Cuisine et Patisserie de Russie, d’Alsace, de Roumanie et d’Orient, by Suzanne Roukhomovsky, a book I found years ago while browsing in the Librairie Gourmande, a cookbook store I love to frequent on the Left Bank of Paris. Published by the distinguished house of Flammarion in 1929, it was the first comprehensive cookbook on the Jews of France. Madame Roukhomovsky, also a novelist and poet, called French Jewish cooking cuisine maternelle. This recipe surely has its roots in her own Russian background. If you can’t find sorrel, substitute 1 pound of spinach or kale with 1/2 cup rhubarb to attain that tart flavor, as Jews from Russia did.
Turn humble onions into this thrifty yet luxe pasta dinner.
As energizing as an energy bar, with a much simpler ingredient list.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.