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.
Whether it’s grilled, sautéed, or roasted, here's your guide to the ultimate weeknight wonder: Chicken!
Copyright © 2014
Time Inc. Lifestyle Group.
All Rights Reserved. Use of this site constitutes acceptance of our
Your California Privacy Rights.