Who doesn’t appreciate a cool craft cocktail at the end of a hot summer day? (That’s a rhetorical question.)
If you live where there are sassafras trees, consider yourself lucky. It’s not only a beautiful tree in the landscape, but its three edible parts make it useful and tasty as well. Here’s my latest sassafras recipe. Read more
I do not say this lightly: this time I have outdone myself. Rose Petal Panna Cotta is just plain wonderful. The light, creamy panna cotta is the perfect vehicle for the richly spiced flavor of multiflora rose petals. I wish I could feed it to everyone I know, then bask in the glory of their admiration. It’s that good. Read more
Only a deeply fragrant rose is worth using in syrup. The blandly sweet is of no interest to me. But the strongly spicy flower petals of Rosa multiflora make a lovely, tea-colored syrup, suitable for using in cocktails, as a base for sorbet or ice cream, or to lightly drizzle over a jiggly panna cotta (especially if said panna cotta is made with rose petal infused cream). Read more
Well I guess that depends on where it’s growing, doesn’t it. In the middle of your garden bed you’d probably consider this plant a pest, but along your favorite hiking trail, you might be happy to see this fragrant bloomer, especially in late spring. Read more
