Arthur Schwartz The Food Maven

Arthur Schwartz was the restaurant critic and executive food editor of the New York Daily News for 18 years. Perhaps what he’s best known for is as a chameleon—he’s successfully worked in radio, print media, cookbook publishing, TV, and teaching. Today Arthur talks about: Ropa Vieja (Old Clothes/Old Rags) Swedish Meatballs Today's Recipe (You may want to check the seasoning in the meatballs, in which case make a tiny patty of the mixture and dry-fry it in a small skillet.) Swedish Meatballs Makes about 48 small meatballs  ½ cup plain dry breadcrumbs½ cup milk or half and half1 small onion1 large egg ½ teaspoon nutmeg½ teaspoon allspice½ teaspoon freshly ground black pepper 1 ½ teaspoons salt 12 ounces ground beef 12 ounces ground pork Oil for frying 5 tablespoons butter 3 tablespoons flour 1 ½ cups beef broth (or 1 14-ounce can) ½ cup heavy cream, light cream, or half and half  In a large bowl, combine the breadcrumbs and milk. Grate the onion into the bowl using