Ever since I became Editor of Food & Wine, I’ve wanted to go to cooking school. But I’ve been too embarrassed. In taking a class, I’d surely expose my lack of technical skills. Then, last year, I came clean and decided to ask my chef friends for private lessons—an experience I wrote about in a book, Mastering My Mistakes in the Kitchen. Talking to people about the book project, I was excited to discover that so many F&W readers also want to improve their cooking, whether they are neophytes or wannabe Thomas Kellers. This thirst for knowledge has resulted in a lot of amazing new culinary programs, from the Hot Stove Society in Seattle to The Courtyard Kitchen at Dar Namir in Fez, Morocco.
One of America’s greatest teachers, Emeril Lagasse, is celebrating the 25th anniversary of his eponymous New Orleans restaurant. Here, to commemorate it, a fantastic recipe of his that looks ahead to spring. Get Emeril's Seared Sea Scallops with Ricotta and Spring Pea Mash and Chive Oil Recipe.