Editor Scott Mowbray takes you course-by-course at Nathan Myhrvold’s Modernist Cuisine Dinner.|Text: Scott Mowbray
Cabbages and flash-pickled grapes under a scene-stealing creamy, nutty Gruyere velouté (“melted cheese with reduced cider
and sodium citrate, emulsified”).
Find the perfect ending to your Easter feast with these light and fresh springtime desserts.
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