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Arthur Schwartz on Jewish Food; Remembering Marcella Hazan and Charlie Trotter; Argentine Wines

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Friday, November 29, 2013

Today is special edition of our Food Fridays series! We’ll be playing some great archival interviews about food. First, Arthur Schwartz talks about Yiddish food, and where to find the best Jewish food in New York. Then, a conversation with the beloved Italian cookbook writer Marcella and Victor Hazan from 2008—she died earlier this year. Laura Catena introduces us to some of Argentina’s wonderful wines. We’re replaying a 2004 conversation I had with chef Charlie Trotter, who passed away earlier this month.

Arthur Schwartz on Jewish Food

We’re re-airing a 2008 interview with Arthur Schwartz about Jewish food and cooking. He discussed his book Jewish Home Cooking: Yiddish Recipes Revisited, which takes a fresh look at the traditional cuisine and updates some old family recipes.

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Remembering Marcella Hazan

Marcella Hazan, the cooking teacher and cookbook writer who taught a generation of American cooks that there’s more to Italian cooking that spaghetti and meatballs, died in September at the age of 89. We’re re-airing and interview Leonard did in 2008 with Marcella and Victor Hazan, who were discussing their collaborating on a memoir, called Amarcord: Marcella Remembers.

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Vino Argentino

Laura Catena talks about the wines and culture of Argentina. Vino Argentino: An Insider's Guide to the Wines and Wine Country of Argentina is part wine primer, part cultural exploration, and part introduction to the Argentine way of life.

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Remembering Charlie Trotter

We’re remembering the great and influential chef Charlie Trotter, who died on November 5, at the age of 54, by re-airing a conversation Leonard had with him in 2004. He spoke about Workin’: More Kitchen Sessions with Charlie Trotter, a PBS series and cookbook in which he demonstrated his innovative cooking techniques and took us through his entire creative process.

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Recipe: Arthur Schwartz's Passover Pareve Apple Cake

A Passover cake transformed into an everyday cake, made with matzo cake meal instead of flour.

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Recipe: Arthur Schwartz's Potato Kugel

Besides serving potato kugel as a side dish for meat or poultry or fish, a larger portion of this egg-rich version makes a good lunch. If cut into small squares, it’s also a good finger food to go with wine or cocktails.

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Recipe: Arthur Schwartz's Cottage-Cheese Chremslach

These cheese pancakes are wonderful for a midweek Passover dairy breakfast, lunch, or dinner. I like them topped with sour cream, but if you have a sweet tooth, try applesauce or orange marmalade or other preserves, or a sprinkling of sugar, or top them with sour cream and strawberries macerated with some sugar so they exude their juices and form a sauce.

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