This crisp, juicy spatchcocked chicken gets roasted to sweet-and-sour Provençal perfection with lavender, thyme, olive oil, butter, lemon, and honey.
'lavender' on Serious Eats
Lemon balm is a member of the mint family, but its bright, lemony scent is immediately recognizable and makes a super-refreshing iced tisane.
We all know the common problem with lavender-flavored sweets: they taste like dish soap, dryer sheets, or an unfortunate perfume. Yet I'm sure you've eaten lavender and enjoyed it—it's one of the key ingredients in the mild, savory blend known as herbs de Provence. On its own, lavender has a distinctive taste that's floral with hints of mint and rosemary (two plants to which it's related) and, used correctly, it makes the perfect flavoring for spring. How to use it correctly? Read on.
Vosges Haut Chocolat's bianca white hot chocolate inspired this ridiculously addictive concoction scented with kaffir lime leaf, lemongrass, and lavender.
This dense, brownie-like chocolate concoction is rich, thick, but not saccharine, a simple and pared down dessert that surprises with hints of French florals and proper English stiff-upper-lip sternness.
A flourless chocolate cake flavored with earl grey tea, lavender, and flaky sea salt.
Here's a summery zero proof cocktail that combines sweet and tangy blueberry juice with floral fresh lavender.
Thank goodness spring is finally here. Flowers are blooming, birds are singing, I mean, what more could you want? Perhaps a tasty cocktail, that's what. With all the action going on outside, I decided it was high time to create a floral-inspired cocktail. Lavender, a relative to the mint family, is the perfect starting point.
This festive take on a classic drink tastes like spring—a little floral, a little bright, and a little bubbly—just right, if you ask me.
About the stack: mille crêpes—literally "one-thousand crêpes"—is, as you can imagine, made with many fewer layers than the title advertises. Here, about 20 crepes make up the build, but the concept provides a good sense of the results: grand, tall, stately.
This cake is made from 20 layers of thin, buttery crepes. Honey and vanilla bean pastry cream is a delicate, sweet touch.
Lavender is something that I prefer to keep to my laundry rather than my food, with two notable exceptions: Eating in Provence, and Easter. Crate and Barrel clearly feels the same way because in addition to seasonal offerings like felt bunnies and egg shaped cake pans, they sell a lavender scone mix.
If you could cram everything about summer into a glass, it would be this blueberry lavender lemonade. It's sweet, floral, and refreshing. Doctor it up with vodka or tequila, or drink it straight and cold from the refrigerator, barely pausing to pour it from the pitcher. You could try raspberries or strawberries, but for the tastiest, prettiest punch, your best bet is a blueberry.
Do you remember when you realized lavender was delicious? I was at a farmers' market, where I bought a package of shortbread cookies speckled with the dusty purple buds and lightly dusted with sea salt. The delicate flavor and floral perfume blew me away. Where had lavender been all my culinary life? In this recipe, it transforms ordinary blueberry jam into preserves that are positively romantic.
Lavender transforms ordinary blueberry jam into preserves that are positively romantic. Delicate and floral, it would be perfect with scones, croissants, or crostini with fresh ricotta.
Let's talk sour cherries for a minute. They're only around for a short span of the year, and they're not the easiest to find fruit in the world, but for a dessert-maker, they're kind of magical. These puppies can take serious abuse. Unlike most summer fruit, they retain their character even when hit by sugar and heat. Cook a ripe peach with sugar even for a few minutes and you'll get something that tastes like it came from a can. Not so with sour cherries.
Go slowly with the salt and lime juice, adding just a bit at a time. You may need more or less depending on your cherries, though keep in mind that flavor intensity dials down when frozen. If you want your sorbet to taste like a 10, flavor the base up to 11. If you can't find sour cherries, you can use their sweet counterparts; just up the acidity to keep things tart and refreshing.
The key to a great Valentine's Day dessert is lightness. The lush, raspberry base is balanced beautifully with tart hibiscus, light rose sweetness and a hint of lavender at the finish. Sweet and clean with an underlying complexity, it's incredibly easy to make and the final product is a bright and beautiful pink.
Lavender is a surprisingly versatile dessert ingredient with a strong affinity to cream. It's a love-it-or-hate-it kind of herb, but the creaminess subdues its at-times overwhelming intensity. Hyssop has largely fallen out of Western culinary use, which is a shame given its long history dating back to ancient times. Fortunately it's increasingly common in gardens and at farmers' markets.
This is a pretty straightforward use for lavender, but it's such an assertive herb that simple, unfussy recipes seem to do it the most justice. It's also a great way to preserve fresh lavender if you can get it. If...