Also known as the diamond of the kitchen, this fungus will give any food a sense of luxury. My favorite way to use it is the simplest: shaved thin over loose scrambled eggs.
A mix of bread and cake made wonderful with cardamom. Perfect with butter and a piece of cheddar cheese.
These are so good. You can use whatever marzipan you like—I made mine with pistachio.
From Padma’s new book, The Encyclopedia of Spices & Herbs.
Pack the crackers, chocolate, and lavender marshmallows into nice little gift boxes!