The memory of Art Ginsburg, known as Mr. Food, lingers in the hearts of many fans who enjoyed his quick recipe segments on television. A reader recently inquired about the continuation of his popular syndicated food segment, hoping for “the new Mr. Food.” The original Mr. Food, Art Ginsburg, passed away nearly 15 years ago at 81, leaving a nostalgic mark on the culinary world.
Ginsburg’s segments were a staple of midday newscasts on Chicago’s ABC-WLS Channel 7 until his death in November 2012. An East Coast TV fixture since 1975, his 90-second segments were distributed nationwide to over 168 local stations. His culinary journey began in New York, where he grew up with parents who owned butcher shops. He translated this upbringing into his TV presence, sticking to simple recipes and ending each segment with “Ooh! It’s so good!”
Throughout his career, Ginsburg published 52 cookbooks, selling over 8 million copies. While he shied away from the super celebrity status of Food Network stars, he cherished being the local favorite. He founded Ginsburg Enterprises Incorporated, a company producing TV segments and cookbooks.
“I was always the hometown guy. I don’t want to be the super celebrity. When you need bodyguards, that’s not my deal.”
In his later years, he eased out of day-to-day operations, transferring some responsibilities to his son Steve. His producer Howard Rosenthal continued the legacy with the “Mr. Food Test Kitchen,” featuring simple and delightful recipes. Recently, Rosenthal, now 65, continues to keep the spirit alive, presenting segments that air globally, reaching more than 2 million viewers daily.
For fans like Mrs. Lowery who seek viewing times, they can visit MrFood.com to find local airing grids.
The Mr. Food Test Kitchen delights audiences with recipes like “Deviled Egg Macaroni Salad,” a tribute to Ginsburg’s timeless approach.
Mr. Food’s Deviled Egg Macaroni Salad
Makes 10 servings
- 1 pound elbow macaroni
- 6 hard-boiled eggs, chopped
- 1 cup chopped celery
- 3/4 cup sweet pickle relish, drained well
- 2 cups mayonnaise
- 2 tablespoons Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Paprika for sprinkling
Directions:
- In a large pot of boiling water, cook macaroni 7 to 9 minutes, or just until tender. Drain, rinse, and let cool.
- In a large bowl, combine macaroni with remaining ingredients except paprika; mix well.
- Sprinkle with paprika and cover.
- Refrigerate 1 hour or until ready to serve.
Columnist Philip Potempa has published four cookbooks and is a weekly radio host at WJOB 1230 AM. He welcomes inquiries at [email protected] or by mail to From the Farm, PO Box 68, San Pierre, Ind. 46374.