Artful Foods
Last Updated December 02, 2021
Let Mother Nature’s exuberant vegetables and flowers show off their colors and textures. Most of these dishes use just part of the vegetables, but no need to waste what you don’t use – save for other dishes, or freeze scraps in a zip-top bag for making stock.
Butterfly Pea Tea
Make sure you choose flowers that have not been sprayed, or buy edible flowers from the farmer.
Flowery Shortbread
Old-fashioned buttery cookies adorned with pressed edible flowers are almost too beautiful to eat. Almost.
Modern Art Cheese Balls
These colorful cheese balls aren’t just for special occasions. They’re shockingly easy and fun to make. Use plain goat or cream cheese for spreading on crackers, or flavor by mixing with other...
Mushroom, Leek and Taleggio Quiche
Rich and creamy, this quiche is a beautiful appetizer when baked in small tart pans or a main course along with a salad. If you make smaller tarts, reduce your baking time.
Veggie Bouquet Focaccia
This typical flatbread from Genoa is normally simply swabbed with salt and olive oil. Decorating focaccia with seasonal vegetables is an easy way to add color and flavor.
