There's something so romantic about food prepared with edible flowers, don't you think? This afternoon I made squash blossom stuffed with ricotta and fresh thyme. And just now, browsing around, I found this recipe for a fresh fruit tart with raspberries, perfumed by fresh roses via the New York Times.

Their photo reminds me of the one Claire took for us when we first released KEPT a couple of years ago:

Top photo via the New York Times.