What's that now? You actually want to serve store-bought quacamole and queso made from Velveeta and Ro-Tel tomatos at your Super Bowl party? How dare you, dear foodies. Let Wylie Dufresne show you how a real dining master does the Super Bowl.
Think you know it all about the best chefs in your city? The best restaurants? Chef social media meltdowns? The next Cronut? Now's your chance to write for a James Beard-nominated publication (not to brag, or anything).
Frankly, the only solution to our snowpocalypse/snowmageddon/bombgenesis (?!) woes we could think of to pass the time was looking through all of our favorite snow-inspired molecular gastronomy creations. Please don’t start playing with liquid nitrogen canisters in your kitchen at home as a result of looking at these, because we don’t know how long it will take an ambulance to come for you if you accidentally freezeburn your tongue off. But do look at these whimsical culinary winterscapes and fantasize that the outside world is your edible snow oyster, by all means.