Edible flowers often brighten the food it adorns—especially when they’re atop a monochromatic protein that might be lacking in visual vibrancy—but they can also bring an airy texture to an otherwise hearty dish. At El Molino del Sureste in St. Louis, Mo., a topping of ground pepitas, shaved fennel crumbs and fennel fronds bring green hues to the Cayos en Mole Blanco, while a floral finish adds a burst of sunshine to the color palette. The aforementioned garnishes (pepitas, fennel and flowers) also impart a light, crunchy texture to a dish that is otherwise rich—the scallops are cooked in an extra creamy white chocolate mole.

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