Arthur Schwartz
By Arthur Schwartz
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Recipes Arthur Schwartz’s Stuffed Cabbage
When Forward food editor Liza Schoenfein made this delicious dish (featured in ), she used leftover cooked rice for the filling, reduced the amount of brown sugar to 3 tablespoons for a less sweet sauce, opted for currants instead of raisins and left out the ginger snaps. The results were fantastic. Related Stuffed Cabbage, Revisited…
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Food For Me, Passover Means (Lots of) Eggs
I was making my Passover shopping list the other day when it all came back to me. Eggs! Pesach is about eggs. I had five dozen on my list, and the thought of all those eggs brought back my Passover memories. Of course, eggs are a symbol of spring, for Christians who color them, roll…
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