ShareThisFrench sorrel, a distant relative of buckwheat, is in season now -- it's a spinachlike herb with a melting texture and a juicy, acidic flavor. It's rare in grocery stores, but look for it in farmers markets.When you're choosing it, you want bright-green leaves with flexible, non-woody stems. Keep it for up to three days in the fridge, and eat it either raw or cooked. It's super-acidic raw, so it's great in small doses in salads; if cooked and pureed, it makes an excellent sauce for richer meats (especially duck) and oily fish like salmon.(For more information, visit www.foodnetwork.com. Distributed by Scripps Howard News Service.)
Cooking with French sorrel
Submitted by SHNS on Tue, 09/02/2008 - 13:47
Paying taxes unites us. It also divides us. People can pay five and even six times more in state and local taxes than other folks in similar circumstances making similar incomes.
Who's got your number?
In one of the fastest-growing forms of identity theft, crooks are stealing tax refunds by swiping personal information and using it to trick the Internal Revenue Service.
