Food & Wine Magazine, March 2015: The Cooking School Issue

  • Seared sea scallops with ricotta and spring pea mash and chive oil (page 13)

    from Food & Wine Magazine, March 2015: The Cooking School Issue Food & Wine Magazine, March 2015 by Emeril Lagasse

    • Categories: Dressings & marinades; Main course
    • Ingredients: chives; canola oil; baby peas; mint; Parmigiano Reggiano cheese; basil; shallots; ricotta cheese; sea scallops
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  • Creole-spiced fried chicken

    • twoyolks on April 23, 2015

      This was very good. Some of the best fried chicken I've made. It gets a very crispy crust without getting to browned. The chicken was moist and well flavored without overpowering the flavor of the chicken. I did deep fry the chicken instead of pan frying it and used peanut oil instead of lard.

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  • Published Mar 01 2015
  • Format Magazine
  • Page Count 120
  • Language English
  • Countries United States
  • Publisher American Express Publishing

Publishers Text

Food & Wine Magazine has always gone way beyond mere eating and drinking. We're on a mission to find the most exciting places, new experiences, emerging trends and sensations. Because we know that our readers are always hungry for more than just a great meal. From travel and entertaining to luxury and design, we bring an energetic and stylish take on living well covering the many areas of our readers' lives that intersect with their love of food and wine. Food & Wine's insider intelligence can be found in every issue, on foodandwine.com, in our books, on the iPad and at such events as our famous FOOD & WINE Classic in Aspen. No matter what the medium, FOOD & WINE brings the best to wine and food lovers everywhere.