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About Arthur Schwartz

Schwartz is a Brooklyn-based food writer. His five previously published cookbooks include the James Beard Award-nominated Arthur Schwartz’s New York City Food.

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www.thefoodmaven.com

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Featured Books by Arthur Schwartz

Arthur Schwartz’s Jewish Home Cooking

Yiddish Recipes Revisited

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Home-cooking hurdles

Time, money, effort, knowledge . . .

Want to cook more from scratch? Here’s how to get started.

Dinner Guest Blog

A gluten-free Thanksgiving

How everyone’s favorite holiday can be gluten-free

Excerpts

The Christmas Table

Recipes and Crafts to Create Your Own Holiday Tradition

Front Burner

Meat: quality over quantity

Buy and cook good meat on the cheap

The Culinate Interview

Jesús González

The teaching chef

Most Popular Articles
The Culinate 8 A winter-squash glossary Seasonal favorites — and how to cook ‘em	The Culinate 8 Classic Thanksgiving — All the turkey-day basics Front Burner On board — A closer look at your knife’s best friend Our Table Rice and bean favorites — The ultimate budget meal Unexplained Bacon Looking sharp — How to buy the only knife you really need

Editor’s Choice
Features Traveling sideshow Vegetable dishes that can travel to Thanksgiving and beyond	Features The unturkey — Four different ways of celebrating Thanksgiving First Person Cooking by the book — Remembrance of books past The Produce Diaries Pomegranates Front Burner Dough day — An illustrated guide to making pie dough

Most Emailed
Our Table Rice and bean favorites The ultimate budget meal	Culinate Kitchen White Bean, Orange Squash, and Kale Soup Unexplained Bacon Looking sharp — How to buy the only knife you really need Culinate Kitchen Apple Cake with Brown-Sugar Frosting Culinate Kitchen Pumpkin Chocolate Cookies

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