Louisa Shafia's latest cookbook.
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Seen & Read: April 10, 2014

Food Arts Staff - April 10th, 2014

Quiches, Kugels, and Couscous by Joan Nathan, Pati’s Mexican Table by Pati Jinich, and The New Persian Kitchen by Louisa Shafia
Just in time for Passover, Jewish cooking authority Joan Nathan moderated the panel, “More Than Matzah Balls: Food and Cooking in Jewish Culture,” at the 92nd Street Y on March 25. Jewish cookbook authors Pati Jinich and Louisa Shafia and caterer Ari White, who produces kosher barbecue under the name The Wandering Cue, are thinking outside the traditional box and offering such variations on a theme as gefilte fish à la Veracruzana and haroseth with pomegranate molasses, dates, and pistachios. Check out their books for some interesting multicultural twists on the Seder meal. —Beverly Stephen, executive editor

When Bacon Flew to the Moon; Or, #Spacebacon, PopularScience.com
"If you think your kitchen is small, try cooking in space. Famous for serving freeze-dried ice cream, NASA actually gave astronauts in the Apollo programs a selection of foods to choose from in planning their meals. What did they pick? In one word: bacon." —James Hull, editorial assistant

Harlem Helps: $50,000 to Survivors of the East Harlem Collapse, MarcusSamuelsson.com
Last week, Samuelsson was joined by fellow New Yorkers, including the cast of Chicago and chefs Amanda Freitag and Jonathan Waxman, at his Ginny’s supper club to raise money for the recent building collapse on 116th Street. —Abbe Lewis, associate editor

Gravy, Issue #51
Dubbed the Appalachia Issue, Sean Brock discusses his favorite "hillbilly ingredients" from growing up in Wise County, Virginia; an appreciation of pickled bologna and its perfect pairing with Dr. Pepper at Dot's Grocery in Fraiston, Kentucky; John T. Edge on race and class. —B.S.