© Brent Herrig

magnify Click image to view more.

Seen & Read: June 27, 2013

Food Arts Staff / June 27th, 2013

The Scarpetta Cookbook by Scott Conant
Hitting bookshelves in October, Conant doesn’t dumb down this compilation of recipes from his acclaimed restaurant. You, too, can make lardo-wrapped prawns at home. —Abbe Lewis, associate editor

I Didn’t Understand Why She Left Me, Gravy
Issue #48 of Gravy, the Southern Foodways Alliance quarterly, is devoted to brief short stories linking food and crimes. Particularly intriguing is Chris Offutt’s piece, which begins, "She left me for a waiter who dealt coke out of a ribs joint." —Beverly Stephen, executive editor

Paula’s Worst Ingredients, The New York Times
Frank Bruni scrutinizes the “Confederate caricature” and her snowball of a fall from her empire, and makes several valid points in the process. —Abbe Lewis

For Restaurants, Composting Is a Welcome but Complex Task, The New York Times
An estimated 100 restaurants in New York City are taking part in a pilot program for composting food scraps. The Times article outlines the benefits and difficulties involved in composting programs. —Beverly Stephen

The Calorie-Packed Perk, The New York Times
Confession of start-up employee Molly Young, who says she "acquired a gut" the first week. This is the downside of the perk of all free food all the time at the tech companies. —Beverly Stephen