About this Pre-Recorded Class:

“Which aisle of the grocery store can transport you to the cerulean coves of the Costa Brava, the rocky shores of Brittany, or the salmon smokehouses overlooking Alaska’s Bristol Bay? Only the canned fish aisle, where you’ll find tins full of salty treasures from around the world, miraculously preserved and ready for you to enjoy.” So begins Anna Hezel’s new book, “Tin to Table,” a love song to anchovies, sardines, tuna, oysters, scallops, eel and more—all of which you can enjoy straight from a tin. Join Anna at this pre-recorded livestream class to learn why your pantry should perpetually stock an assortment of tinned fish. We start with the basics, like choosing great brands and decoding confusing labels. Then, we put some of Anna’s favorite tinned fishes to use. First is a classic Caesar salad, which just isn’t complete without anchovies. Hers uses anchovies two ways—in the dressing and tossed with toasted challah breadcrumbs—in order to lean into their umami-forward complexity. Then, you’ll see how sardines transform a simple pasta dish, a riff on Sicilian pasta con le sarde. Combined with sweet yellow raisins, bright fennel and grassy white wine, the sardines make this meat-free pasta dish feel robust and filling. Whether you’re already a tinned fish enthusiast or need some guidance as you start your collection, this class is for you.

What's Included[/title]You will receive a .zip file that includes the cooking school video as well as PDFs of the recipe instructions.[/accordion] How to Download[/title]After you purchase your Milk Street Cooking School Video, you will receive an email from the Milk Street Store with the subject line "Your Cooking School Video is Ready for Download." Within this email there is a link that will direct you to a download page, click download now to download the .zip folder. To unzip the folder, double-click the zipped folder to open it. Please note: your video download file will have an approximate size of 500 MB. [/accordions-break][/description-break]Anna Hezel is the senior editor of Epicurious and the author of “Lasagna: A Baked Pasta Cookbook”. [/banner_heading] Her work has been featured in The New York Times, Bon Appétit, GQ, Rolling Stone, The Wall Street Journal, Eater, Food52, Lucky Peach and more. She lives in Brooklyn, New York.[/banner-text-break]

Elevated Entertaining

Milk Street Digital Class: Tinned Fish for All Occasions with Anna Hezel