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Cooking with Flowers

Edible flowers add one-of-a-kind flavor, color, and texture

Fine Cooking Issue 07
Photos: Sloan Howard, Dana Harris, Harold Dorwin & Eleanor Thompson.
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Did you know that many common flowers are edible? In this article, Elena Marcheso Moreno explains which ones you can use in your cooking and offers three recipes: Crystallized Violets, Baked Custard with Violets, and Rose-Petal Chicken Breasts.


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