Tonight on Appetite City: The Delicatessen

Tonight’s episode is all about one of NYC’s most famous institutions, the deli:

The word “Delicatessen” is almost synonymous with New York City, yet many don’t know where the word comes from or how the deli got its start in the Big Apple. Join host William Grimes as he uncovers the true origin of the New York City deli, speaks to food author Arthur Schwartz and reveals the truth about how these once foreign and unusual delicacies from Eastern Europe became a staple of New York City life.

And I’ll be whipping up a batch of one of the most delicious things I’ve ever put in my mouth.  Tune in to find out what it is!  Tonight @ 8:30 on NYC Life, Channel 25.  And stop by FPF tomorrow for the full episode, recipes, and more!

2 Responses to “Tonight on Appetite City: The Delicatessen”


  • Why did you change the recipe? You give the link to NYT article by Marian Burros and yet you didn’t use the recipe she gives which she got from Arnold Reuben, Jr, direct. Why no raisins? Or vanilla? why ohly one egg? then you added salt. some of the other ingredients have been increased/decreased to. WHat gives? It’s ok to change it but you should tell people wehn you do. otherwise we end up with copy. It’s also in that book by Richard Sax–Classic Home Deserts. even HE says he altered parts. Jus’ sayin’!

  • Hi Noah — I researched the recipes from several different sources, including an earlier NYTimes article from when the restaurant was still open. Marion Burros adjusted her recipe from what Arnold Reuben Jr. gave her, and I actually didn’t agree with her alterations from the perspective of historical accuracy; she altered it in accordance with her personal taste, which is fine.

    I’ve linked to both of the original articles alongside my interpretation here: http://www.fourpoundsflour.com/the-history-dish-reubens-apple-pancake/ I always try to be transparent with my updated recipes by displaying the original recipes alongside my versions, because of the fact people may not agree with my interpretation. And that’s ok.

    It’s the sticky situation you can get into with culinary history–it’s sometimes difficult to understand which truth is the real truth; how to processes to a modern kitchen (and if that can still be considered authentic); and how to replace ingredients that may not be available anymore. And different people will have different opinions on how it can be accomplished.

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