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Gelatin with water, thinly slice radishes.   Thank you for the idea.  It's now on my list!

Cooking with Wylie Dufresne at Harvard (sheet of radish: gelatin, water, thinly sliced radish)

Wylie Dufresne's Egg’s Benedict

Wylie Dufresne's Egg-Sellent Take on Breakfast

Wylie Dufresne’s Scallops with Avocado, Pickled Radish, Hazlenuts, Mint | LIVE with Kelly and Ryan

Wylie Dufresne’s Scallops with Avocado, Pickled Radish, Hazlenuts, Mint

Wylie Dufresne’s Avocado and Pea Soup | LIVE with Kelly and Ryan

Wylie Dufresne’s Avocado and Pea Soup

Potato, bacon, and goats cheese tart (the bacon jam sounds very tasty!)

Here's What Happens When You Ask A Chef To Make You Breakfast

The first cookbook from one of the world’s most groundbreaking chefs and a pioneering restaurant on the Lower East Side—the story of Wylie Dufresne’s wd~50 and...

The first cookbook from one of the world’s most groundbreaking chefs and a pioneering restaurant on the Lower East Side—the story of Wylie Dufresne’s and.

Oxtail Stew; Wylie Dufresne Prepares You for ‘a Wink and a Smile’ - NYTimes.com

Wylie Dufresne Prepares You for ‘a Wink and a Smile’

Wylie Dufresne, the pioneering, science-friendly chef at plans to open a restaurant specializing in what some might call a cubist spin on pub grub.

Dominique Ansel and Wylie Dufresne Are Collaborating on a Breakfast Sandwich

Dominique Ansel and Wylie Dufresne Are Collaborating on a Breakfast Sandwich

Wylie Dufresne’s Wylie Shrimp in Avocado | LIVE with Kelly and Ryan

Wylie Dufresne’s Wylie Shrimp in Avocado

Wylie Dufresne Prepares You for ‘a Wink and a Smile’ - NYTimes.com

Wylie Dufresne Prepares You for ‘a Wink and a Smile’

Wylie Dufresne, the pioneering, science-friendly chef at plans to open a restaurant specializing in what some might call a cubist spin on pub grub.

Chef Wylie Dufresne

Wylie Dufresne

Part scientist, part artist, all chef, Wylie Dufresne pushes the boundaries of what's possible with food. His eclectic cuisine is on display at his restaurant in Manhattan's trendy Lower East Side.

Heston Blumenthal  #queroserchef #alainducasse formation #alainducasse

Absolutely Love Heston B. He's the MAN! Yet another Heston Blumenthal molecular gastronomy beaut - don't know what it is but it looks too good to eat

Wylie Dufresne's Turkey Hash (Breakfast the morning after Thanksgiving)

Wylie Dufresne's Turkey Hash

Wylie Dufresne, the owner of doesn’t contribute to Thanksgiving dinner; He shows Mark Bittman how he makes his fried eggs and turkey hash.

Balls of carrots rolled in pea powder - From Wylie Dufresne's completely redesigned menu at WD-50

"Peas" - balls of carrot in green-pea powder - as done by Wylie Dufresne at in Manhattan

The chef Wylie Dufresne, pictured in 2002, opened the avant-garde restaurant WD-50 in 2003 in an old grocery on the Lower East Side. Nicole Bengiveno/The New York Times

The chef Wylie Dufresne, pictured in opened the avant-garde restaurant in 2003 in an old grocery on the Lower East Side. Nicole Bengiveno/The New York Times