Flowers in food

This simple arugula salad is a fun and colorful way to use edible flowers in the cooler months!

When you have a bunch of edible blossoms, let their vibrant colors do the work for you. Simply mix chopped flowers (petals and leaves) into softened goat cheese, then shape into rounds and pat more flowers on top. Any edible flower will work; peppery nasturtium, borage, and pansy are shown here. This recipe appears in our cookbook, "Martha Stewart's Vegetables" (Clarkson Potter).

Dani Rendina

Ricardo's recipe: Scallop and Orange Salad in a Tulip

Put a little spring in your soup.

The magazine for foodies! The most stunning food magazine on stands, featuring more than 100 recipes/food ideas,​ 25 top foodies, chefs, healthy meals, superfood nutrition, vegan athletes, and recipes for eating well and creating ​the perfect gatherings.

Edible Flower Tea Popsicles Makes 10 Ingredients : 3 cups of water 4 bags of black tea ⅓ cup of honey (maple syrup would work great too) 1 pint of edible flowers, washed, and stems removed (*see notes) If the flower has more of a sturdier texture then I will remove the petals and use. Other

a summery assortment of fruit & blooms

We live in an era of “overpromise-underdeliver” life hacks. From viral beauty tricks to cooking hacks, it’s only fair we’re all a little skeptical about dyeing your brows with scissor handles or chopping an onion with a potato peeler.