RECIPE: Decorated Macaron

Almost too pretty to eat. Photo courtesy Culinary Vegetable Institute.   Here’s something easy for Mother’s Day: a dessert or tea snack consisting of a single macaron, beautifully decorated. It’s from the Culinary Vegetable Institute in Ohio, where farmers grow the most glorious produce and chefs create wondrous dishes with it. You can create this…
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TIP OF THE DAY: Celebrate Summer With Edible Flowers

For a special touch, garnish yourdishes with edible flowers. Photo by Kelly Cline | IST.   Flowers have been eaten since the earliest times, when anything that could be eaten, was. The first recorded mention of edible flowers dates to 140 B.C.E. In modern times, Asian, East Indian, European and Middle Eastern cuisines remain flower-friendly.…
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TIP OF THE DAY: Make Flower Ice Cubes

Put edible flowers in your ice cubes. Photo courtesy Chandon USA.   For Valentine’s Day, Mother’s Day, spring and summer entertaining, parties, showers and Valentine’s Day: Make your drinks stand out with flower ice cubes. It couldn’t be easier: Just place edible blossoms in an ice cube tray, fill and freeze. To get the flowers…
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VALENTINE CANDY: Chocolate & Flowers

In 1999, Byrne & Carlson opened in Portsmouth, New Hampshire: a great artisan chocolate shop located in a charming brick townhouse. Portsmouth, the nation’s third oldest city (settled 1623), regularly appears on various “best places to live” lists. For our vote, Byrne & Carlson strongly helps that standing. The chocolates and confections are made by…
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TOP PICK OF THE WEEK: Edible Flowers

Have a bite of borage. The beautiful blossom tastes like cucumber. Photo by Karma Pema | IST.   Have you ever eaten a flower? Mankind has been eating them for millennia in cultures worldwide. They just haven’t taken off yet in the modern United States, except in the hands of caterers and artisan bakers. Beginning…
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