Dufresne doesn’t quite remember the exact moment he added the dish to the menu — he thinks it was 2005 “or thereabout” — and he doesn’t remember the first night he served it, but he ...

Dishes at Wylie Dufresne's seminal New York restaurant wd~50 were famously complex and labor-intensive to prepare, but when F&W challenged the chef to develop a fast recipe, ...

New York City chef Wylie Dufresne loves to liven up dishes with an unexpected ingredient: pickles. "It's about bringing acidity to the party," says Mr. Dufresne, chef and owner of WD-50, a ...

Since wd~50 closed in December, Wylie Dufresne hasn’t had a stage to offer a tasting menu. ... Here’s Your Way to Try Wylie Dufresne’s New Experimental Dishes.

His son Wylie -— known for molecular gastronomy creations, like a carrot-coconut dish made to look like a sunny side up egg, at his restaurant Alder and the recently shuttered WD~50 — inspects ...

Wylie Dufresne's WD-50 was one of New York's best, and most influential restaurants from the time it opened on the Lower East Side in 2003 until its closure in 2014. Now, Dufresne has turned a ...

Beyond the fogs and foams, here's how chefs like Wylie Dufresne changed restaurants forever. Modified on July 12, 2019 , Published on July 9, 2019 By Jeremy Repanich ...

Mr. Dufresne has vastly improved the crust, bringing it into the modern era. It is much lighter and crisper and fresher-tasting than was usual in the ’80s, when pizza crust had no noticeable ...

Dishes at Wylie Dufresne's seminal New York restaurant wd~50 were famously complex and labor-intensive to prepare, but when F&W challenged the chef to develop a fast recipe, ...