Haute Cuisine: Surrealist Man Ray’s Tangerine Cream and Other Recipes from the Pages of <i>Vogue</i> — vogue.com

Though he shared a Dada recipe with Vogue’s food writer Ninette Lyon in 1965 (remove olives from a jar and replace them with steel ball bearings), in truth, this impish artist’s quotidian tastes tended toward the homey—and edible. “Personally, I seek the subtle flavor, the perfumed taste—China tea served à la dry Martini, with simply a zest of lemon,” he told Lyon. “Sometimes I imagine sublime deserts, such as profiteroles covered with tangerine cream and topped with bitter chocolate.” Here, the recipes to realize Man Ray’s sweet musings—plus a main course and a side.

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