Editor Scott Mowbray takes you course-by-course at Nathan Myhrvold’s Modernist Cuisine Dinner.|Text: Scott Mowbray
“High fat gel,” formed in “fishing lure molds,” PB&J flavor: a bit soft and oily for my taste.
Whether it’s grilled, sautéed, or roasted, here's your guide to the ultimate weeknight wonder: Chicken!
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