Editor Scott Mowbray takes you course-by-course at Nathan Myhrvold’s Modernist Cuisine Dinner.|Text: Scott Mowbray
Strips of squid “jerky” made with “hotter than butane” Mapp flame (sometimes used for welding), on a disc of Thai-flavored
coconut pudding: beautiful.
Whether it’s grilled, sautéed, or roasted, here's your guide to the ultimate weeknight wonder: Chicken!
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