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Gertrude Stein
Roses add a bouquet of flavor
Roses add a bouquet of flavor

Sorry, Gertrude Stein, but you got it wrong with "Rose is a rose is a rose is a rose." The flower has a whole new identity: out of the bud vase and onto the plate. Long used in Persian and Indian cooking, rose is a flavor not commonly found in American fare. But some creative local chefs and bakers are working it into desserts, drinks, even savory dishes. Rose syrups, rose water and petals fresh, frozen and dried lend a surprising floral note to fruit-topped pastries and chocolate eclairs, strawberry mojitos and a couscous served with lamb. "Roses are definitely one of the nice, fragrant, sweet flavors that can be a main ingredient," said Anisha Jagtap, chef-owner of...

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