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: The Spices and Herbs of Life
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Listening to AS give the recipe from Leah Koenig Shawarma spice could you please clarify how much Garlic & Onion Powder
Thank you
I really enjoyed listening to that recipe
Maybe more Mediterranean recipes
Please