Seen & Read: April 24, 2014
Food Arts Staff - April 24th, 2014
Tacolicious: Festive Recipes for Tacos, Snacks, Cocktails, and More by Sara Deseran
Deseran shares taqueria fare from her San Francisco restaurant, Tacolicious, in her third cookbook, due out this September. —Abbe Lewis, associate editor
Tartine's Country Bread: Be Patient, Perfection Is Near, New York Times
It's no secret that Chad Robertson has a stellar bread recipe. Now Suzanne Lenzer has streamlined the 38-page recipe taken from Robertson's book down to something a bit more manageable for the home cook. —A.L.
Why the Cast-Iron Skillet Is the Only Kitchen Tool You Need, Vogue
Jeffrey Steingarten experiments with his own personal batterie of pots and pans and finds that his trusty cast-iron skillet is really all he needs. —Beverly Stephen, executive editor
Brooklyn Couple Is Using Old Brewery Tunnel to Age Cheese, Wall Street Journal
Benton Brown and Susan Boyle will soon receive their first shipment of cheese (1,000 pounds of it) to be fermented in the old Nassau Brewery. —A.L.
Pop-Up Cat Cafe Opens in NYC This Week, NBC
Adopt a cat with a side of coffee. —Marni Mendelsohn, editorial assistant