Molecular Madness.. five molecolar ingredients you can use at home
Trout roe, carrot, coconut, curry from the 3* Michelin restaurant, Alinea in Chicago.
Quail egg with anchovy from Next Restaurant in Chicago, IL.
A black truffle-filled raviolo at Alinea, Chicago
Pear-Brined Tea-Smoked Duck Breasts with cranberry compote, Okinawan Sweet Potatoes and Pea Shoots.
Crab mousse, plum jelly, candied lemon, ginger pâte de fruit, buttermilk lilac sorbet. Fantastic molecular gastronomy at Alinea in Chicago!
Chanterelles in a corn sauce with Asian pear slaw
Potato Cashew Gnocchi/ Panang Foam/ Coconut Bubbles/ Thai Basil Oil/ Powdered Peanut Butter. Molecular Gastronomy meets the Old World.
Fiori di Pizza / Pizza Flowers. molecular gastronomy makes the impossible attainable.
Pomegranate "'ludes" from Studio 54 dinner. This mind-blowing food all resembles things people used for enjoyment at the iconic disco.
Filet with Port Sauce and Stilton Custard with a visit to 1853 (and a nod to Grant Achatz Next Restaurant!).
Silky Chestnut Soup, Thomas Keller Croutons and a Thanksgiving Video
YUBA | shrimp, miso, togarashi at Alinea
Yolk Drops: A delightful creation from the Alinea cookbook, a perfect spring inspired bite!
Green Almond Sweet Hot Sour Salt (a la Alinea Cookbook)
Green Almonds in Cucumber Gelée (Sweet, Hot, Sour, Salt) - A Recipe from Alinea
Cheese in Cracker (with Carrot and Orange Marmalade)
sweet potato...fries (alinea, chicago)
bacon on a wire at alinea, chicago