Rose water is a common ingredient in Middle Eastern cooking and in many Indian recipes—especially desserts. With a delicate floral aroma and taste, it can bring out a recipe’s sweetness and balance ...

Inspired by burfi — a fudgy, milk-based South Asian sweet — Hetal Vasavada makes a pistachio bark topped with melted white chocolate, edible flowers, and just a touch of 24-karat gold or pure silver ...

Every year, when the first pop of color appears in my front yard, I feel myself drawn to the kitchen with an urge to bake. With spring in the air, I’m inspired to bring it indoors, too — a kind of ...

The Hagley cookbook has a historic recipe for a 19th-century cookie called jumbles. Try them at home for holidays ...

½ cup unsalted butter, at room temperature 2 cups confectioners’ sugar, sifted 1 teaspoon rose water, or to taste Candied, fresh or dried edible rose petals ...

This fruity, floral cocktail is made with a vinegar shrub, gaining bright and floral flavors from the raspberries and rose water. Combine sugar and water in a small saucepan and bring to a simmer over ...

This dessert recipe features a rose-scented pudding and pooris accented with sugared marigolds. Maneet Chauhan is an Indian American chef, television personality, restaurateur, and cookbook author.

If you purchase an independently reviewed product or service through a link on our website, SheKnows may receive an affiliate commission. She shared the photo and recipe to her Instagram with the ...