Editor Scott Mowbray takes you course-by-course at Nathan Myhrvold’s Modernist Cuisine Dinner.|Text: Scott Mowbray
Deconstruction of BP and sour cream flavors. Begins by pressure cooking potato skins with baking soda to brown them and deepen
flavors. Broth poured over sour cream “ovoids,” along with potato ravioli. Interesting but not a standout.
Whether it’s grilled, sautéed, or roasted, here's your guide to the ultimate weeknight wonder: Chicken!
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