21 edible recipes

Edible aquarium dessert cups with blue gelatin and suspended gummy fish. A playful, kid-friendly no-bake treat that comes together in minutes.

Meticulously seasoned ground chicken placed on top of a delicious golden brown fried plantain to create a scrumptious edible boat.

Miniature pumpkin soup served in hollowed roasted pumpkin shells with sage, onion, and Parmesan. Dramatic individual-portion fall starter that doubles as edible tableware.

Silky chocolate amaretto truffles rolled in chopped nuts. Just 4 ingredients and 30 minutes for a batch of melt-in-your-mouth homemade candy. A stunning edible gift idea.

Whole grilled snapper served with a bright herb salad of basil, mint, fennel fronds, sorrel, and edible nasturtium flowers dressed in lemon and olive oil.

Light-as-air meringue kisses and edible shells made from egg whites, powdered sugar, and almond extract. Fill the shells with whipped cream and fresh fruit.

Cream cheese snowflake cookies with lemon zest, topped with powdered sugar icing and edible glitter. Delicate, buttery Christmas cutout cookies that sparkle.

Halloween deviled eggs made to look like bloodshot eyeballs using cream cheese, pimento-stuffed olives, and red food coloring. Creepy, edible, and kid-approved.

Sweet corn fritters studded with edible marigold petals, fried until golden with lacy, crispy edges. A stunning appetizer that brings the garden straight to the plate.

Candied grapefruit or orange peel: citrus peel blanched five times to remove bitterness, simmered in sugar syrup until glossy, and rolled in granulated sugar. Old-school edible gift, zero waste.

Shrimp, salmon, and scallops wrapped in fresh corn husks with lemon pepper, white wine, and dill, then grilled over charcoal for 10 minutes. Built-in edible steamer packets.

An edible bread cornucopia centerpiece made from refrigerated breadstick dough wrapped around a foil cone and baked golden brown. Fill with raw veggies for a stunning Thanksgiving table display.

Crispy baked tortilla baskets shaped in a brioche pan. Just oil and a flour tortilla, baked golden at high heat for a crunchy edible bowl for salads and fillings.

Chive blossom omelet with Swiss cheese, fresh parsley, and edible chive florets folded inside and garnished with whole blossoms. A elegant 20-minute breakfast for two using garden-fresh herbs.

Turtle shells are a novelty edible-insect snack: cooked cicadas dipped in warm chocolate glaze and cooled into crunchy, chocolate-topped morsels. A bold entry into entomophagy for the adventurous.

Microwaved artichokes transform into edible bowls filled with tangy yogurt-dill sauce and crowned with tender poached shrimp for an elegant appetizer that looks restaurant-fancy but cooks in 45 minutes.