Gapers Block has ceased publication.

Gapers Block published from April 22, 2003 to Jan. 1, 2016. The site will remain up in archive form. Please visit Third Coast Review, a new site by several GB alumni.
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Saturday, February 24

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Ingredient Tue Nov 25 2008

Cooking with Lavender

This past weekend, while at the (very excellent) DIY Trunk Show, I paid $2 for the best cookie ever--a lemon and lavender variety that was sweet, soft and tangy (ah!). I got to thinking, as I opened up my cookbooks in search of new flavors for my holiday baking experiments (and experiments they are--case in point: the dark chocolate/chili pepper haystacks of last year) and couldn't find lavender represented anywhere. So I started looking around the interwebs and found a few recipes:

Lemon and Lavender Cookies

Lavender Shortbread Cookies

Lavender Chocolate Chip Cookies (whole page has recipes)

If you're looking to throw lavender in a savory dish, here's a Lavender Pork Loin dish that sounds delish.

Where do you get lavender in the city? The Spice House offers a few different sizes of the purple bud, ranging $3-11.

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art / November 25, 2008 11:44 AM

Sounds delicious. Most people don't think about cooking with lavender but it lends such a pleasant flowery herbal note if used in just the right amount. I usually think about using it in the spring but with it being so cold outside, tasting it could provide a bit of a momentary escape from the winter doldrums.

Mike Gebert / November 25, 2008 11:23 PM

Here's an old LTHForum thread on this subject. I made the lavender cookies once, they were okay, but what I've made several times is the lavender creme brulee. It's a really subtle, pretty-tasting dish for Valentine's Day dinner or the like, and looks really nice with tiny purple specks in the yellow custard.

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Feature Thu Dec 31 2015

The State of Food Writing

By Brandy Gonsoulin

In 2009, food blogging, social media and Yelp were gaining popularity, and America's revered gastronomic magazine Gourmet shuttered after 68 years in business. Former Cook's Illustrated editor-in-chief Chris Kimball followed with an editorial, stating that "The shuttering of Gourmet reminds...
Read this feature »

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