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Seen & Read: May 8, 2014

Food Arts Staff - May 8th, 2014

The Greek Yogurt Kitchen: More Than 130 Delicious, Healthy Recipes for Every Meal of the Day by Toby Amidor
Amidor takes Greek yogurt and elevates it from a pigeonholed breakfast food to an extraordinary, all-purpose ingredient in her new cookbook. —Marni Mendelsohn, editorial assistant

Mississippi Chefs to Protest State Law on the Eve of Annual Picnic, New York Times
In opposition of the Mississippi Religious Freedom Restoration Act, chefs John Currence, Art Smith, and Kelly English are hosting a protest dinner in partnership with Manhattan’s City Grit. Tickets are now available. —Abbe Lewis, associate editor

Solid Gold, Vogue
In Vogue's May issue, Eric Boman extols some of the great butters of France and Scandinavia and gives instructions on how to make your own butter. He resorted to making his own after security at Charles de Gaulle confiscated the butter he bought in Paris. —Beverly Stephen, executive editor

Chef Daniel Boulud Preps Recipe for Jobs Crisis, Crain’s New York Business
Boulud taps high school students for talent, hoping to produce more qualified applicants to fill empty kitchens. —A.L.