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: Rice…after being sick! How quick to make it …Talking about the incredible potato, and then talking about broth! Zucchini, salt, onion, pepper, parsley, Parmigiana cheese, egg and cheese mixture and pasta recipe.