Using food as a way to understand the world is something your parents probably never studied in college, but it’s has become a popular discipline in the past decade. Each year, professor Meryl Rosofsky brings students from NYU’s food studies program to New Orleans for a week long cultural immersion. We join them at Dooky Chase to hear if their preconceptions of New Orleans are being shed. We’ll also visit the Steamboat Warehouse in St. Landry Parish, take a cooking class with Kyan Douglas, and make leftovers with Scott Gold and his enormous jar of kimchi. John Besh’s Cherry Tomato Five Minute Sauce Yields 1.5 quarts From Cooking From The Heart 1 4 cup olive oil 2 quarts ripe cherry tomatoes, halved 2 teaspoons crushed red pepper flakes 4 cloves garlic, peeled and crushed Leaves from 4 sprigs fresh basil Salt Freshly ground black pepper Heat the oil in a large saucepan over high heat. Add the tomatoes, pepper flakes and garlic and bring to a boil. Reduce the heat to medium and cook, stirring occasionally with a wooden spoon, for another 5 minutes. Add the basil. Pour the sauce into a food mill and puree. Season with salt and pepper. If you’re not using it immediately, transfer the sauce to re sealable plastic bags or quart containers and freeze.