For me, the story that music tells is not that different from the story that food tells. In the kitchen, just as with a composition, there's a build up as you near the completion of a dish, a crescendo of everything coming together
We arrive for our cooking class in Sorrento, Italy, on Pasquetta, the Monday after Easter -- a national holiday celebrated by families throughout Italy. It seems appropriate that today everyone is focused on food and camaraderie.
First we make conchitas a la parmesana, an easy but elegant presentation of scallops baked in their shells with roe, made with butter, cheese, lime juice, pisco, olive oil, aji amarillo paste, salt and pepper.
We at Food52.com asked you to get together and host mozzarella-making parties the weekend of April 20th (find a party near you here) -- and now, our Associate Editor Kristy Mucci shows you how it's done!
Three masters of the culinary arts travel to ten exotic locations around the world, meeting the indigenous people of the land. They must hunt and prepare a meal using the traditions of the local people. The catch is, they have no kitchen.