Executive chef Kathryn Kelly (above) tells her culinary class aboard the Marina that lemon is as important to a chef as a knife. Instead of adding salt to food to enhance the flavor, “use acid." Kelly is such a believer in gastronomic acids that she builds an entire cooking class around the signature tart fruit of the Mediterranean: the lemon. She calls the class “Amore—Love of Lemons,” and it's a zinger. In two hours, up to twenty-two students learn to make egg-lemon soup, limoncello, preserved lemons, fennel salad with preserved lemon, lemon risotto, chicken scallopine al limone, drunken limoncello cakes, and lemon-basil gelato. When Oceania Cruises (oceaniacruises.com) decided to make food the centerpiece of their voyages, the founders knew they needed more than good fine-dining...Read More