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-Spinach And Chives, Oh My!
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Can we get oven temp and cooking time for that gratin recipe? He didn’t say 😕