Word: dish
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Clones are vulnerable throughout the cloning process, from their first days in a culture dish to their final moments in the womb to their first weeks after birth. (By contrast, embryos created by in vitro fertilization, which also start out in a petri dish, are pretty much home free if they make it past the first month in the womb.) Dolly, in fact, was the sole survivor of 277 cloning attempts. Clones, as the scientists who make them are fond of saying, are the exception rather than the rule...
...where plates clank every time the nearby kitchen door swings open. But for John Elkann, the 30-year-old vice chairman of both Fiat and IFIL, the Agnelli family's €6 billion holding company, this is the perfect place for a power lunch. After ordering his favorite Vittoria dish - a lightly fried veal cutlet with fresh tomatoes - Elkann leans in to better explain his choice. "You know why I really like this place?" he says, lowering his voice and widening his eyes. "Because it's fast." Those are the words of a young man on the move...
...main one most tourists visit?where we got to know local produce, taste handmade cheeses, and meet the growers who supplied our ingredients. Later, as we prepped the two dozen items for a Oaxacan mole negro (chicken in a dark-brown spicy sauce), Cabrera explained its origins. The dish was developed during the Spanish colonial era and contains ingredients from as far away as India. "My class isn't just about making recipes," she says. "I'm sharing a tradition...
...adjectives lavished on a dish can be as important as the names of the ingredients. What would you rather eatplain grilled chicken or flame-broiled chicken with a garlic rub? Scrambled eggs or farm-fresh eggs scrambled in butter? "Think 'flavors and tastes,'" Rapp says, repeating a favorite mantra. "Words like crunchy and spicy give the customer a better idea of what something will be like." Longer, effusive descriptions should be reserved for signature items. Especially the profitable ones...
...blended into a spicy mole sauce. Crisp jicamas (roots of a local bean plant) had been set aside for salad. The buds of Castilian roses would be transformed into ice cream. It was an ambitious menu - especially since none of us had any idea how to make those dishes. But that was the point. We had enrolled in a daylong[an error occurred while processing this directive] cooking class during a family trip to Ciudad Oaxaca, a city as renowned for its cuisine as for its baroque architecture and the magnificent Zapotec ruins on nearby Monte Albán. Before...