Editor Scott Mowbray takes you course-by-course at Nathan Myhrvold’s Modernist Cuisine Dinner.|Text: Scott Mowbray
Silky, sweet carrots are caramelized in a pressure cooker with a bit of baking soda (“you can do this at home!”), served over
a cloud of coconut milk, fried curry leaf, and chat masala. Brilliant—one of the outstanding dishes of the night.
Find the perfect ending to your Easter feast with these light and fresh springtime desserts.
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