Soaking popcorn in milk and cutting blossoms from stems seem unlikely steps to make cupcakes, but Cooking With Flowers uses both to create these dainty desserts.
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Flowers? In ice cream? Try it. Cooking With Flowers blends tart goat cheese and piquant nasturtiums for a brightly white ice cream flecked with orange.
Looking like little pansy-sprinkled purses, these galettes from Cooking With Flowers combine tart rhubarb with flower-flavored sugar. They bake up individually, so you don't have to share.
Hollyhocks, a mildly-flavored member of the mallow family, has roots once used to make marshmallows. They're the unexpected ingredient in this light yet satisfying cherry-studded dessert from Cooking With Flowers.
Cooking With Flowers is an eye-popping book of more than 100 recipes featuring edible blossoms in various preparations.