These Barley-Miso Chocolate Chip Cookies Are the Perfect Intro to ‘Bread and Roses’
The use of edible flowers in cooking and baking—along with freshly milled flours from heirloom grains like einkorn, buckwheat, and spelt—are having a moment.
Rose Wilde takes advantage of both in Bread and Roses: 100+ Grain Forward Recipes featuring Global Ingredients and Botanicals, a recent Food52 Baking Club pick. (Snacking Bakes by Yossy Arefi is our next selection—join us to bake through it!)