Arthur Schwartz on Eastern European Jewish home cooking --- from cholent, to Hungarian shlishkas – and where you can find the best Jewish food in New York! Also: States of the Union is all about Montana. The life and work of Russian poet Vladimir Mayakovsky. And a look at America’s pension and health care crisis, and what it means for workers in the U.S.
Tune in for our latest Political Projections on Tuesday, June 3! We'll talk about how Hollywood has dealt with political machines. We're also hosting a special free film screening on Monday, June 2. Seating is limited, so don't wait to RSVP!
Making Promises to American Workers
We look into America’s pension and health care crisis, and what it will take for corporations and the government to make good on their promises to workers. Roger Lowenstein’s new book is While America Aged.
Event:
Roger Lowenstein will be giving a talk and signing books
Wed., ...
States of the Union: Montana
We look at the issues that matter to voters in Montana before they head to the polls for their June 3 primary. Find out how Montana’s Democrats have been successful in Big Sky Country in recent years, and why the governor was the first to sign a law banning the ...
Vladimir Mayakovsky: Early Soviet Rap Star
Gary Shteyngart has called Russian poet Vladimir Mayakovsky “a genius, a hipster, a shill, and the first and only early-Soviet rap star.” Michael Almereyda’s new book about Mayakovsky’s life and work Night Wraps the Sky.
Event:
Michael Almereyda will be reading tonight, Wed. 5/28
7 pm at ...
Revisiting Yiddish Recipes
Arthur Schwartz talks about Eastern European Jewish home cooking – from cholent, to Hungarian shlishkas – and tells us where in New York are the best places to get Jewish food. His new book is Arthur Schwartz's Jewish Home Cooking: Yiddish Recipes Revisited.
Weigh in: Where are your favorite ...
Arthur Schwartz's Jewish Home Cooking recipes
Passover Pareve Apple Cake
When it was given to me, this recipe originally specified flour, not matzo cake meal. I didn’t think it was very good, but I made it a few times anyway, as my family and friends liked it. Obsessing over how to improve the recipe to make ...

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