Editor Scott Mowbray takes you course-by-course at Nathan Myhrvold’s Modernist Cuisine Dinner.|Text: Scott Mowbray
Based on a 15th century recipe (called a posset) using a weak citric acid solution (or lemon juice) to set a cream, which was infused with tea, overnight: a gentle pudding.
Whether it’s grilled, sautéed, or roasted, here's your guide to the ultimate weeknight wonder: Chicken!
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