Brys Stephens' first cookbook features recipes that celebrate Southern tradition.
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Seen & Read: February 6, 2014

Food Arts Staff - February 6th, 2014

The New Southern Table: Classic Ingredients Revisited by Brys Stephens
Bring on the hoppin’ Johns: Stephens’ first cookbook features recipes that celebrate Southern tradition. —Abbe Lewis, associate editor

For Restaurants, an Arcane Water Rule Is Going Away, New York Times
Serving tap water in New York City was considered illegal until now. The law dating back to 1991 is finally being repealed as of this month. —Marni Mendelsohn, editorial assistant

Borscht Make Your Heart Beet? They’re Serving 70,000 Gallons in Sochi, NPR
It's difficult to fathom the 70,000 gallons of borscht that will be served up during the Olympics in Sochi and interesting to see that borscht recipes vary so dramatically across cultures and regions. —Philippa Riley, advertising & events coordinator

At Four Seasons, Picasso Tapestry Hangs on the Edge of Eviction, New York Times
The Picasso tapestry, "Le Tricorne," is set to be removed from the Four Seasons Restaurant on Park Avenue Sunday, which might lead to its destruction due to its fragile nature. Is there any way to save the iconic work? —M.M.

Fashionable Food: Pierre Hermé Demystifies the Macaron, Harper’s Bazaar
Food Arts Silver Spoon winner Pierre Hermé shares thoughts on his chic macarons with Bazaar plus a recipe for one of his favorites, the Mogador—milk chocolate and passion fruit. —Beverly Stephen, executive editor

The Talk of the Town: Alex Wagner and Sam Kass—Politics’ “It” Couple, Vogue
Vogue anoints Sam Kass and MSNBC's Alex Wagner as the capital's “it” couple. Kass is the President's personal chef and executive director of the First Lady's Let's Move! initiative. She's a rising television star, the host of Now with Alex Wagner. Boy, have chefs come a long way. —B.S.