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.            In a large skillet, over high heat, heat the oil until shimmering. Add the ground beef and immediately break it up with the side of a wooden spoon. (I use a flat-ended wooden spatula.) Keep breaking it up and tossing it until the meat is no longer pink.            Add the strips of bell pepper, sliced onion, chopped garlic, and optional ginger. Tossing regularly, let cook until the vegetables tenderize slightly, about 3 minutes.            Add the seasoning sauce and let cook, still tossing, another 2 or 3 minutes, until the vegetables are tender to taste (I like them slightly crisp).            Serve hot, topped with whole or torn basil leaves. Of course, it goes perfectly with rice, but I prefer to eat it tucked into buttery Boston lettuce leaves – lettuce cups.

Cheese Soufflé

Serves at least 2 

Butter for greasing the dish3 tablespoons to ¼ cup grated Parmigiano-Reggiano3 tablespoons butter3 tablespoons flour1 cup whole milk1/8 teaspoon nutmeg1 heaping ¼ teaspoon Dijon mustard½ teaspoon salt Big pinch cayenne pepper A few turns of the peppermill4 egg yolks3 ounces cheddar cheese, grated (or Conte, Gruyere, or Swiss)5 egg whites    

Prepare the soufflé dish: Butter it well then add the grated cheese, turning the dish to coat the sides and bottom. If there is excess, add it to the sauce base.   In a small saucepan, melt the butter, blend in the flour and let bubble for a minute to so.   Pour in the milk, stirring constantly to make it smooth. Bring to a simmer, stirring constantly, then let simmer for 2 or 3 minutes. Season with nutmeg, mustard, salt, cayenne and pepper.   Remove from heat. Let cool a couple of minutes, then beat in the yolks. Set aside, covered.   When ready to bake the soufflé, preheat the oven to 375 degrees.   In a clean bowl, beat the egg whites until stiff. I use a hand-held electric mixer, starting on low. When the whites become foamy, I increase the speed slightly. You will know they are the right consistency when they hold peaks and when you tip the bowl, the beaten whites will not move. Beat a few seconds longer if they do.

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