Arthur Schwartz The Food Maven

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: Soup's On

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:

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: My Year On Keto

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: 

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:  Laurie Colewin's Cake, Food Economics

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: Seasonal Hodgepodge

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: Arthur Schwartz The Food Maven-Topsy Turkey

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: Which came first, the chicken or the rice?

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: How to eat better for less, Thai Beef Stir Fry, Cheese Soufflé Today's recipes! Thai Beef Stir-Fry Serves at least 2  2 tablespoons soy sauce1 tablespoon Thai fish sauce1 tablespoon chili paste1 tablespoon brown sugar2 tablespoons lime juice2 tablespoons vegetable oil1 pound ground beef1 medium green or red bell pepper, cored and sliced into thin strips1 sweet onion, thinly sliced6 large cloves garlic, finely chopped1 tablespoon finely chopped fresh ginger (optional)Basil leaves Boston lettuce             Prepare the seasoning sauce: In a small bowl, stir together the soy sauce, fish sauce, chili paste, brown sugar and lime juice.     &

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:

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: Broccoli Arthur Schwartz, the Food Maven Saturday, November 6, 20212:00 PM  3:00 PMBushnell-Sage Library48 Main Street Sheffield, MA Arthur Schwartz, also known as The Schwartz Who Ate New York and The Food Maven, has been, over the last 50 years, a newspaper food editor and columnist, a restaurant critic, cooking teacher, cookbook author, and radio broadcaster. He can now be heard (live and via podcast) on WHDD, Robin Hood Radio, our local NPR station. He’ll appear at the Bushnell-Sage Library to chat about his life in food and to answer your cooking and food questions. The New York Times magazine once called Arthur “a walking Google” of food and food history. Please register by calling 413-229-7005 or emailing bu

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: Ropa Vieja (Old Clothes/Old Rags) Swedish Meatballs Today's Recipe (You may want to check the seasoning in the meatballs, in which case make a tiny patty of the mixture and dry-fry it in a small skillet.) Swedish Meatballs Makes about 48 small meatballs  ½ cup plain dry breadcrumbs½ cup milk or half and half1 small onion1 large egg ½ teaspoon nutmeg½ teaspoon allspice½ teaspoon freshly ground black pepper 1 ½ teaspoons salt 12 ounces ground beef 12 ounces ground pork Oil for frying 5 tablespoons butter 3 tablespoons flour 1 ½ cups beef broth (or 1 14-ounce can) ½ cup heavy cream, light cream, or half and half  In a large bowl, combine the breadcrumbs and milk. Grate the onion into the bowl using

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: Pork, Fat, Salt And here is Arthur's recipe this week! MARINADE SECHE A dry rub for pork, adapted from Julia Child’s Mastering the Art of French Cooking, Vol. 1 Enough for 8 pounds of pork – chops, tenderloin, ribs 2 teaspoons dried thyme or sage 3 tablespoons salt 1 teaspoon freshly ground pepper 1 teaspoon ground allspice 1 teaspoon ground bay leaf (see note) (optional) Rub the thyme or sage between the palm and heel of your hands, to make it powdery. Combine with the other ingredients and mix well. Use a rounded teaspoon of mixture for every pound of pork. Rub it in and let stand at room temperature – no more than 2 hours -- until you are ready to cook the meat. Or, wrap in plastic and refrigerate up to 48 hours

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: Caponata Arthur Schwartz, the Food Maven Saturday, November 6, 20212:00 PM  3:00 PMBushnell-Sage Library48 Main Street Sheffield, MA Arthur Schwartz, also known as The Schwartz Who Ate New York and The Food Maven, has been, over the last 50 years, a newspaper food editor and columnist, a restaurant critic, cooking teacher, cookbook author, and radio broadcaster. He can now be heard (live and via podcast) on WHDD, Robin Hood Radio, our local PBS station. He’ll appear at the Bushnell-Sage Library to chat about his life in food and to answer your cooking and food questions. The New York Times magazine once called Arthur “a walking Google” of food and food history. Please register by calling 413-229-7005 or emailing

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: Arthur Schwartz The Food Maven-Random Recipes plus, Cake

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: Where's The Beef? I Searched My Files

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: 

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: Happy New Year, And, Eat Your Veggies

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.... Read More ›

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.... Read More ›