Modernist vegetarian recipes for seared watermelon served with dehydrated corn and herb flowers.
Modernist recipe for a “fruit salad” with unusual ingredients and techniques, including an avocado mosaic, lime isomalt glass, and malic acid.
Recipe for an intensely flavored cold carrot soup, using a technique from Dr. Nathan Myhrvold’s Modernist Cuisine.
Experimental method for making creamy, smooth chocolate ice cream without using a churn, using LM pectin.
Chanterelle mushrooms are served with an unusual sauce made from the essence of corn kernels, and topped with an Asian pear slaw.
Recipe for pretzel ice cream – yep – the ice cream base is infused with the warm, toasted flavor of pretzels. Unusual and delicious.
Modern culinary techniques for infusing flavors and compressing melons adapted to the home kitchen and used to make a beautiful shiso sake first course.
A fun and unusual cheese course – goat cheese with a strawberry granita and a pretzel crust, made to look like a tiny cheesecake.
Avocado with grapefruit tartare Apparently these are among my favorite ingredients for late-night culinary experiments, probably because there is so much that can be done…
Lapsang souchong fog It is a popular device in modern restaurants to serve clouds of perfumed smoke as a way to enhance a dish, adding…