Arthur Schwartz's New York City Food
Sample Recipes from Arthur Schwartz's New York City Food
No one really knows who made the first clam chowder with tomatoes, the chowder known as Manhattan. New Englanders, mainly those from Mass...
Horn & Hardart’s Macaroni and Cheese
The Automat’s macaroni and cheese was at one time the whole city’s soul food, a comfort to us all. This recipe comes from the...
First came Irish bacon. It probably appeared sometime in the mid-eighteenth century, probably as a bonus of the increasing flax trade bet...
Knishes as we know them today were probably created in New York City, modeled after an unknown European prototype. According to Eve Jochn...
In Italy, when you say “parmigiana” it is understood to be eggplant parmigiana, because these days there hardly is any other ...
The yield will depend on how much liquid is in the can. Tomatoes imported from Italy yield the most sauce.