Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.
These easy-to-make, impressive crystallized flowers are similar to candied violets.
What to buy: Look for the most tender and least hairy borage if you’ll be using it as an uncooked herb. The flowers should be sparkling blue and wide open. If using borage as a cooking green, larger, older leaves are acceptable.
by Dan Koday | Pale pink in color, rosé looks pretty divine submerged in a half-melted ice bucket drenched by sunlight...