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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 Amy Sowder and Jen Wheeler | Many of us have had it with the pumpkin madness. Enough already with these pumpkin-spiced lattes and...