Recipe: Chilled Sorrel Soup with Jonah Crab Salad and Jerusalem Artichokes

chilled sorrel soup

Somewhere among the cascading sea of leafy greens and jewel-bright berries at your local farmers' market, you'll find sorrel, an herb that livens up soups and salads with its characteristic sour flavor. Michael Lomonaco purées sorrel with tender Jerusalem artichokes to make a creamy, chilled soup that pairs beautifully with a sweet-and-spicy crab salad. Get the recipe here.

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Recipe: Crab Salad on Crackers

Crab Salad on Crackers A celery-infused dressing gives a zippy bit of bite to these snack-sized crab salads from Matt and Ted Lee. Get the recipe here.

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