EDITORIAL

A little floral fun is just what you need when you’re getting ready for the warmer months ahead, especially combined with food, so The Garden Show & Spring Festival was the perfect time to release our Flour & Flowers issue! Every year, we’re inspired by the beautiful spring blooms and Lebanese artistry on display, so much so, that we decided to dedicate an entire issue to it. First stop is our Lebanese rose Roula Kehdi sharing her beauty tips and her favorite places to shop. Then, we hop on a plane to Dubai where vibrant colors and patterns come to life in 'Bohemian Spring'. Back in Beirut, the Parisian fashion powerhouse, Rabih Keyrouz, took over Beit Douma and cooked a simple Lebanese dish in a heavenly garden setting, with the help of Souk El Tayeb and Tawlet founder, Kamal Mouzawak. For dessert, our theme really comes to life with recipe after recipe of sweet floral creations and a step by step guide to making sugar flowers at home. Taste & Flavors has also been spending more time online and we hope you’ve noticed! At tasteandflavors.com we’re giving you all the extra recipes, pictures, tips and inside information that we just couldn’t fit in this issue, plus so much more. We’re also working on bringing you instructional videos and cooking guides to make our exclusive chef ’s recipes even simpler. Tell us what you think about the website so far and let us know what we’re missing. Happy cooking from all us at T&F!