Arthur Schwartz was the restaurant critic and executive food editor of the New York Daily News for 18 years. Perhaps what he’s best known for is as a chameleon—he’s successfully worked in radio, print media, cookbook publishing, TV, and teaching. Today Arthur talks about: Vegetarian Brunch, Canadian Style Sour Cream, Lamb Breast, and making mayonnaise 
Kugel is a baked pudding or casserole, most commonly made from egg noodles (Lokshen kugel) or potato. It is a traditional Ashkenazi Jewish dish,...
Arthur Schwartz was the restaurant critic and executive food editor of the New York Daily News for 18 years. Perhaps what he’s best known...
Arthur Schwartz was the restaurant critic and executive food editor of the New York Daily News for 18 years. Perhaps what he’s best known...