Editor Scott Mowbray takes you course-by-course at Nathan Myhrvold’s Modernist Cuisine Dinner.|Text: Scott Mowbray
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.
Find the perfect ending to your Easter feast with these light and fresh springtime desserts.
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