arthur-schwartzs-new-york-city-food

Sample Recipes from Arthur Schwartz's New York City Food

3467
manhattan-clam-chowder

Manhattan Clam Chowder

No one really knows who made the first clam chowder with tomatoes, the chowder known as Manhattan. New Englanders, mainly those from Mass...

3468
horn-amp-hardarts-macaroni-and-cheese

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 files of th...

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3469
corned-beef-and-cabbage

Corned Beef and Cabbage

First came Irish bacon. It probably appeared sometime in the mid-eighteenth century, probably as a bonus of the increasing flax trade bet...

3470
knishes

Knishes

Knishes as we know them today were probably created in New York City, modeled after an unknown European prototype. According to Eve Jochn...

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3471
veal-parmigiana

Veal Parmigiana

In Italy, when you say “parmigiana” it is understood to be eggplant parmigiana, because these days there hardly is any other form of this...

3472
italian-american-tomato-sauce

Italian-American Tomato Sauce

The yield will depend on how much liquid is in the can. Tomatoes imported from Italy yield the most sauce.

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