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: A cooking lesson on very essential things: scrambled eggs, baked potato, roasted chicken
Categories:
Wonderful, informative, important feature to keep us well fed with the refresher of essential techniques to keep
the cooking REAL….thank you!