Ginger is an unusual ingredient with a pungent bite that can be used in many ways. Six recipes highlight its versatility, including ones for scallops with warm ginger vinaigrette, as well as ginger-mango rice pudding with toasted macadamia nuts and thai basil.
Worlds of Flavor, the annual flagship conference of The Culinary Institute of America, hosted more than 700 people at the Greystone campus in St. Helena, Calif. This year, the focus was on Mediterranean food.
When Ferran Adrià visited New York recently, the father of molecular gastronomy enjoyed a 10-course feast with culinary stars including Alain Ducasse, Daniel Boulud and Wylie Dufresne. Dishes included bite-size crackers made of reconfigured beef tenderloin and cod tripe, as well as ricotta treated with liquid nitrogen and decorated with candied capers and frozen honey.