Sorrel with New Potatoes

December 14, 2011

Ingredients

Step 1
Occasionally in spring I find myself with a bunch or two of sorrel (it is often sold at the farmers’ market by the handful). The lemony notes work well with tiny boiled potatoes. Sorrel collapses when it gets hot, loses its color, and almost disappears. But it leaves behind a soft green pur e that is very good for tossing freshly boiled Jerseys in.
Step 2
Cook new potatoes in deep, salted water until tender (you will need about 1 pound [500g] for four). Meanwhile, make a dressing with a little oil and vinegar, then add salt, pepper, and the shredded sorrel. As soon as the potatoes are drained, while they are still piping hot, toss them with the sorrel dressing, letting them rest for ten minutes before serving.

Tender

Turn humble onions into this thrifty yet luxe pasta dinner.

Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.

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.

Put that half-full tub to use with recipes that go beyond the Italian American classics.

Like Sri Lankan cashew curry and vegan stuffed shells.

Glossy, intensely chocolaty, and spiked with coffee and sour cream, this Bundt is the ultimate all-purpose dessert.

Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.

Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.