Editor Scott Mowbray takes you course-by-course at Nathan Myhrvold’s Modernist Cuisine Dinner.|Text: Scott Mowbray
Creamy, sweet, intensely corn-y polenta “pressure cooked in mason jars,” served with a fruit “marinara” sauce (not seen here)
made of low-cooked… strawberries.
Find the perfect ending to your Easter feast with these light and fresh springtime desserts.
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