It may be hard to imagine now when you see.

Baking the cheesecake first at a higher temperature (325°F) before reducing the heat (to 250°F) allows the outside of the cake to set while the filling cooks slowly and stays deliciously creamy.. Make ahead.If you'd like, you can make this eggnog cheesecake in advance and freeze it.

Thaw the cake in the fridge the night before you want to enjoy it — and hold the whipped cream until right before you serve.. Save.(Keep screen awake).plus 2 tablespoons cold water, divided, plus more for rinsing.rose syrup (rooh afza), divided.

agar-agar powder.uncooked corn vermicelli (falooda sev) or rice vermicelli.

Finely chopped pistachios and dried edible rose petals, for garnish.

Stir together 2 tablespoons cold water and chia seeds in a small bowl; let soak at room temperature until water is absorbed, at least 20 minutes or up to 12 hours.He happened upon a new restaurant serving dishes that were radical for the time: tuna au poivre with wilted baby spinach and poached lobster with arugula, a then-uncommon green.

He ate a meal that, some 30 years later, he still described as "stunning, spectacular, and unbelievable."The restaurant was called Rakel; the name of the chef was.

Courtesy of The French Laundry.At the time of his lunch at Rakel, Duffy had been charged by his editor-in-chief, Ila Stanger, to develop an award for chefs.