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: How to eat better for less, Thai Beef Stir Fry, Cheese Soufflé Today's recipes! Thai Beef Stir-Fry Serves at least 2  2 tablespoons soy sauce1 tablespoon Thai fish sauce1 tablespoon chili paste1 tablespoon brown sugar2 tablespoons lime juice2 tablespoons vegetable oil1 pound ground beef1 medium green or red bell pepper, cored and sliced into thin strips1 sweet onion, thinly sliced6 large cloves garlic, finely chopped1 tablespoon finely chopped fresh ginger (optional)Basil leaves Boston lettuce             Prepare the seasoning sauce: In a small bowl, stir together the soy sauce, fish sauce, chili paste, brown sugar and lime juice.     &