See All 30 Courses of a Nathan Myhrvold “Modernist Cuisine” Dinner

Editor Scott Mowbray takes you course-by-course at Nathan Myhrvold’s Modernist Cuisine Dinner.

Course 1: “Bread and Butter”

Course 1: “Bread and Butter”

These non-dairy “butters” are the product of spinning fresh peas or corn in a centrifuge: no cooking, just spinning, which separates the constituents of the food. Pea butter was sweet and a bit pasty, corn was a gorgeously corn-y spread. 

More Ways To Get Cooking Light



JavaScript must be enabled to use this Calendar module.

Our Best Easter Desserts

Find the perfect ending to your Easter feast with these light and fresh springtime desserts.

Black and White Angel Food Cake Recipe