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"Mochi" This molecular gastronomy dish is a creation of chef Yoshiaki Takazawa at his restaurant Aronia de Takazawa in Tokyo, Japan.

"Mochi" This molecular gastronomy dish is a creation of chef Yoshiaki Takazawa at his restaurant Aronia de Takazawa in Tokyo, Japan.

Salmon caviar. Delicious. Like little red translucent pearls.

Salmon caviar. Delicious. Like little red translucent pearls.

US State Foods.  This site has the foods that each state in the U.S. is famous for and recipes for some.  Could possible be a theme for a couple of months....

Taste the States: 50 Iconic American Foods

US State Foods. This site has the foods that each state in the U.S. is famous for and recipes for some. Could possible be a theme for a couple of months....

'Papas Canarias' (salt-dusted wrinkled fingerling potatoes, cilantro-parsley mojo verde). This dish is a 'trompe de l'oeil', designed to resemble stones from a river bed. Cape Verde fingerling potatoes are boiled in salt water until it evaporates. The residue left behind gives the potatoes the appearance of dusty stones. But bite into it and you’ll find that they're actually deliciously soft inside. This dish was created by chef Jose Andres at minibar in Washington DC.

'Papas Canarias' (salt-dusted wrinkled fingerling potatoes, cilantro-parsley mojo verde). This dish is a 'trompe de l'oeil', designed to resemble stones from a river bed. Cape Verde fingerling potatoes are boiled in salt water until it evaporates. The residue left behind gives the potatoes the appearance of dusty stones. But bite into it and you’ll find that they're actually deliciously soft inside. This dish was created by chef Jose Andres at minibar in Washington DC.

The Best Mexican Food In Big Cities Around The US

The Best Mexican Food In Big Cities Around The US

"Cotton Candy Eel". Unagi with pickled cucumber, ginger, shiso, black sesame, and eel sauce. Chef Jose Andres loves using cotton candy in his creations, stating that “cotton candy is the most amazing form of caramelization ever invented by man."

"Cotton Candy Eel". Unagi with pickled cucumber, ginger, shiso, black sesame, and eel sauce. Chef Jose Andres loves using cotton candy in his creations, stating that “cotton candy is the most amazing form of caramelization ever invented by man."

90plus.com - The World's Best Restaurants: Martin Wishart - Edinburgh - UK

90plus.com - The World's Best Restaurants: Martin Wishart - Edinburgh - UK

Michelin Star Chef Martin Berasategui’s crunchy oyster recipe.

Michelin Star Chef Martin Berasategui’s crunchy oyster recipe.

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