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Seen & Read: March 13, 2014

Food Arts Staff - March 13th, 2014

Fried & True: 50 Recipes for America’s Best Fried Chicken and Sides, by Lee Brian Schrager with Adeena Sussman
Schrager celebrates his favorite dish on a culinary road trip. Look for it on shelves this May. —Abbe Lewis, associate editor

Posh NYC Restaurant Roasted by Health Inspectors, CNN
Thomas Keller responds to a pending C grade at his Per Se. —A.L.

Vegetarian or Omnivore: The Environmental Implications of Diet, Washington Post
I've heeded recent advice that eating less meat and more vegetables is environmentally responsible; perhaps the answer is not so black and white. —Philippa Riley, advertising & events coordinator

The Glory of Irish Food, Captured In a Whole Fish, New York Times
David Tannis finds the essence of Irish food encapsulated in a whole fish en papillote seasoned only with salt, pepper, butter, and fresh tarragon at Ballymaloe, the site of Darina Allen's noted cooking school in Ireland. —Beverly Stephen, executive editor

Wild Game Meat to be Served by Quebec Restaurants, CBCNews
Various critters can now be enjoyed by all in Quebec, and chefs are taking full advantage and adding it to their menus. Beavers for everyone! —A.L.