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Modern Fine Dining

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Cutting-Edge Cuisine
Arnaud's Baked Alaska
Whip It Good!
From pavlovas to savory applications, meringue is showing up across modern menus in unexpected ways.
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Medium
72H 45MIN
Dry-Aged Striped Jack with Yellow Nectarine
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Dry-Aged Striped Jack
Chef Junsoo Bae and Hyunyoung Bae
Easy
15MIN
Dungeness Crab Rice Porridge with Broccoli and Egg White
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Dungeness Crab Rice Porridge with Broccoli and Egg White
Chef Junsoo Bae and Hyunyoung Bae
Rotisserie Pekin Duck
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The Duck & The Peach
Washington, United States
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Rotisserie Pekin Duck

The Duck & The Peach

Washington, United States
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Junsoo Bae 1
Journalist Amber Gibson.
Inside the Kitchen: Seven Questions with Chef Junsoo Bae of SSAL
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Challenge
1H 25MIN
Chocolate Ganache, Charred Meringue, Mezcal Pears, and Cocoa Nib Crumble
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Chocolate Ganache with Charred Meringue and Mezcal Pears
Isabel Coss 2
Medium
1H 55MIN
Roasted Beet Salad with Habanero Oil and Beet Purée
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Pascual's Roasted Beet Salad
Matt Conroy 2
Matt Conroy 3
Inside the Kitchen: Seven Questions with Matt Conroy
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Isabel Coss 3
Inside the Kitchen: Seven Questions with Isabel Coss
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Matt Conroy and Isabel Coss
From Pastry to Partnership: How Isabel Coss and Matt Conroy Built a Culinary Life Together
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Moon Rabbit Seaweed Panna Cotta
Kiki Aranita
Trend to Table: Why Seaweed Is the Ingredient to Watch
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Egg tart
Pastry’s New Era: Inside NYC’s Post-Pandemic Bakery Renaissance
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MAD Symposium
How to Build a Restaurant Legacy, According to Thomas Keller and José Andrés
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Mei Lin
Inside the Kitchen: Seven Questions with Mei Lin
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Challenge
25H 25MIN
Nam Yu Roasted Chicken
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Nam Yu Chicken
Mei Lin 2
88 Club
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88 Club
Beverly Hills, United States
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88 Club

88 Club

Beverly Hills, United States

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