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These pillowy puffs of sheep’s milk ricotta, encased in a slender layer of semolina flour and doused in brown butter and sage, ended up "on the menu at The Pig from the really initial day," recalled chef April Bloomfield. How it took place: At Mugaritz, the Basque region restaurant opened by Andoni Luis Aduriz in 1998, the chef intrigued diners with imaginative, in some cases controversial dishes, from a watermelon carpaccio that mimics meat to "moldy apples." One of his most memorable creations, the Edible Stones, was inspired by a vacation to Peru, in which he encountered tunta, "a pre-Hispanic strategy employed by the people of the Andes to conserve potatoes for periods of need," he discussed. Epitomizing chef Grant Achatz’s participatory ethos was Hot Potato: potato soup introduced in a paraffin bowl, above which was perched a P