These roasted blooms just might be the prettiest dish in this book. Inspired by a recipe from chef Laurent Tourondel, they are also one of the simplest and most delicious.
One of the staples of my pantry is a classic herb salt fragrant with rosemary, sage, and garlic that is used all over Northern Italy. I learned the recipe - or I should say approach - years ago while traveling in Tuscany and have never grown tired of it. It is good on just about anything.