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: Meatballs with finely chopped vegetables…this past week Arthur gave a cooking lesson to an old friend as a birthday present (takeaway..cook with salt and don’t be afraid to use oil!)…. making simple tomato sauce.

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