Chefs Share 3 Edible Flower Recipes for Summer Dishes
Updated
Updated · The New York Times · Jul 8
Chefs Share 3 Edible Flower Recipes for Summer Dishes
2 articles · Updated · The New York Times · Jul 8
Summary
Three recipes anchor a new summer entertaining feature on cooking with edible flowers, presenting blossoms as flavor ingredients rather than just garnish.
Randy Rucker, 46, says nearly 200 edible flower species can change character when dried, fermented or blended, expanding their use beyond decoration.
The dishes span sweet and savory: Rhonda Saltzman’s jasmine blossom doughnuts, Makara Peng’s sdao salad and Rucker’s borage aguachile.
Saltzman’s recipe makes 12 doughnuts and uses flowers two ways—jasmine steeped into the glaze and mixed edible blossoms scattered on top.