Candied Lemon Frost, Violet Ice Cream, Yogurt Snow, Flowers

This is another dish that 2-star Michelin Chef Jordi Cruz was generous enough to share with us. It’s another grand adventure into molecular gastronomy and, as all of his dishes tend to do, brings together tradition and creativity in a manner truly unique to the young chef. This [Read more…]

Huckleberry Crisps


6 tbsp. plus ½ cup sugar

6 tbsp. flour

¼ cup rolled oats

¼ cup packed light brown sugar

¼ cup chopped walnuts

1 tsp. lemon zest plus 2 tsp. lemon juice

¾ tsp. vanilla extract

½ tsp. kosher salt

¼ tsp. ground cinnamon [Read more…]

Oysters by Alfredo Russo

How do you prepare oysters like a Michelin star chef? Find out here… [Read more…]

Joan Roca’s Cigar Smoke Ice Cream

Think this is a cigar? Think again! FOUR brings you a molecular recipe by Joan Roca

A dark chocolate cigar filled with ice cream, infused with cigar smoke and served with dipping spices that resemble ashes. This dish is a creation of Chef Joan Roca from 3 Michelin Star restaurant El Celler de Can Roca in Girona, Spain. [Read more…]

How to Make a Diamondback No.5

Once upon a time, Maryland was the cradle of rye whiskey in the United States. Prohibition put an end to that, but today at Rye, in Baltimore, bartender Doug Atwell pays tribute to the Charm City with his version of the classic Diamondback, which was named after the now-shuttered Diamondback Lounge in the Lord Baltimore hotel. [Read more…]

Traditional Milanese Apple Cake

Fall is apple season, and you can taste this precious gift from Mother Nature fresh or make a delicious apple pie. So that’s what I did, following an Italian recipe called Torta Meneghina. [Read more…]

Smashing Pumpkin

Base Spirit: Rum

Type: Modern Classics

Served: On the Rocks

Strength: Medium

Difficulty: Complicated

Flavor Profile: Bubbly, Fruity/Citrus-forward, Salty/Savory, Sweet [Read more…]

Cinnamon-rhubarb blintz

You’ll need

40 gm  chilled butter, coarsely chopped

210 gm  plain flour

200 gm   caster sugar

1½ tsp   ground cinnamon

4  eggs

250 ml (1 cup)milk

160 ml   grapeseed oil, plus extra for brushing [Read more…]

Carb free cooking: Prosciutto, nectarine and zucchini salad

Using a vegetable peeler or mandolin, shave the zucchini into thin strips and place in a salad bowl or platter. Cut the nectarines into quarters and add them to the zucchini shavings along with the parsley and prosciutto. [Read more…]

The Hurricane Cocktail

Did you know that passion fruit had a season?

If you are a lover of Tiki drinks you know that passion fruit is a major component in many of those elusive Grog Log drinks. If you’re not familiar, now you know. Pretty much though you’re stuck with commercial flavored syrups that taste more like sad kool-aid than anything resembling a fruit derived substance. Until now. [Read more…]