Sake infused with shiso and a compressed cucumber & canteloupe salad
A great recipe for Bay Scallop Ceviche from Chef Rodney Murillo
Triple Layer Caramel Crumb Bars. These bars are what make people go gaga for caramel.
Beetroot with golden shallots and herb butter. A crave inducing earthy dish that vegans will also enjoy.
Hazelnut pistachio entremet
Pistachio Crusted Fish
A crispy nest topped with honey ice cream. Thoroughly modern tapas at Cata 1.81 in Barcelona.
Falling in love with Eggplant. A classic casserole updated- Eggplant Parmesan with Swiss Chard and mint.
Green olives stuffed with orange. Amazing combination!
Rabbit terrine coated in a velveteen herb emulsion. The Modern, New York.
Tea-scented fog, drinking chocolate, tea pudding
Acorn Squash with Paanch Phoron (5 Indian Spices) and a review of Modern Spice by Monica Bhide
Modern French macarons
Indian style spicy turkey chili
Fennel Chili Rub Ingredients
Curry leaves and spices to make Monica's Modern Spice Fish Curry
Hay Baked Jerusalem Artichoke, Soft Boiled Hens Egg and Warm Smoked Cream Salad
Holy Cherry-Raspberry Balls Batman!
Reminiscing About El Bulli Menu 2009…Recreating one of the 38 courses from one of four Ferran Adria Cook Books....Salted Peanut and Corn Snow Wafers.
Maple Glazed Parsnip and Giant Couscous Salad
Strawberry Verine! Pink Peppercorn Strawberry Jelly and Thyme Infused Honey Custard Espuma
Sous Vide Belly of Pork. Learn how this modern cookery technique works.
Stout Pumpkin "Sous Vide" with Goat Cheese and Maple Syrup
Molecular gastronomy with POM Nectarine juice
Black Angus Beef Tenderloin with Parsley Root Puree and Lobster Mushroom
Nobu-inspired Tuna Pizza - spicy tuna, tomatoes and seaweed on a grilled tortilla base.
and when i move into my house-sized kitchen with a couple of bedrooms attached, i will also add this awesomeradsleek espresso machine from kamil kurka
A glamourous (and dramatic!) makeover for a tiny New York City kitchen.
Foie Gras Chawan-mushi with Duck Scallion Sauce
Heat Wave How-To: A new ice cream truck in LA makes modern architecture out of ice cream sandwiches. Find them via Twitter!
12 Tiny Eggs Sunny Side Up: Huevos a la Cubana "Andy Garcia", Brunch at the Bazaar by Jose Andres.
The “Smoked” Salmon, cooked sous vide with Cucumber Noodles, then “smoked” with a smoking gun, served over a small Potato Blintz at the Bazaar
Rhubarb "Sushi" with mint mousse and foam, a modern delight
Corned beef and cabbage with a modern twist and a bit of Asian flare