Special Sauce with Ed Levine
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433 episodes
Kenji Lopez-Alt and https://smittenkitchen.com/ Deb Perelman discuss (what else) how they deal with Thanksgiving leftovers in this classic Special Sauce episode from 2023. Leave the meat on the bone or in the fridge or slice it off right away? Stuffing waffles, anyone? Is pie the only thing to have for breakfast after Thanksgiving? They don't always agree, but Kenji and Deb always have a great time when they get together. Learn about your ad choices: dovetail.prx.org/ad-choices https://dovetail.prx.org/ad-choices
This year for Turkey Day we reheat a gem of a Thanksgiving call-in show featuring two of the biggest turkey lovers I know; Kenji Lopez-Alt and Stella Parks. Also known as "Brave Tart". They answered serious eater's questions about anything and everything about cooking a Thanksgiving meal. Like, "Is it dangerous to cook your stuffing inside the bird?" (Kenji says the answer is yes) Or "What kind of salt to use in your pie dough?" Stella even suggests how to toast sugar to make your desserts a little less sweet! Learn about your ad choices: dovetail.prx.org/ad-choices https://dovetail.prx.org/ad-choices
Many beloved candy bars are now being made without cocoa butter and here to tell us why and how the likes of Rolo, Mr. Goodbar and Almond Joy have been reformulated to exclude the plant-based fat is The New York Times climate reporter, Claire Brown. Learn about your ad choices: dovetail.prx.org/ad-choices https://dovetail.prx.org/ad-choices
Over the summer we checked in with LA Taco's Javier Cabral about the scary ICE raids in L.A. and their terrifying effect on the food community there. But the situation in Chicago is in many ways equally dire. ICE raids as part of Trump's Operation Midway Blitz have terrified Latino neighborhoods in Chicago. Street vendors are scared to set up shop and many restaurants find themselves with many empty tables that were previously filled. Here to keep us up to speed about what's happening in the Windy City is the Chicago Tribune's Zareen Syed and Marcos Carbajal, the second generation Mexican-American owner of Carnitas Uruapan. Learn about your ad choices: dovetail.prx.org/ad-choices https://dovetail.prx.org/ad-choices
Are Yemeni coffee shops the next big thing? On this episode serious eaters will meet Mokhtar Alkhanshali, who has braved gunfire and jail and AK-47s as he tries to bring single origin Port of Mokha Yemeni coffee to the world. His story is the stuff of movies. Learn about your ad choices: dovetail.prx.org/ad-choices https://dovetail.prx.org/ad-choices
On this episode of Special Sauce we talk to Kenji Lopez-Alt and his partner concert violinist Tessa Lark about their Reese's obsession. Just in time for Halloween. Learn about your ad choices: dovetail.prx.org/ad-choices https://dovetail.prx.org/ad-choices
Sho Spaeth Learn about your ad choices: dovetail.prx.org/ad-choices https://dovetail.prx.org/ad-choices
How and when and why did sushi become one of America's most popular convenience foods? The Pulitzer Prize-winning New York Times food reporter Julia Moskin explains all on this episode of Special Sauce. Learn about your ad choices: dovetail.prx.org/ad-choices https://dovetail.prx.org/ad-choices
On this episode of Special Sauce we talk to the terrific Southern food writer John T. Edge about his memoir . His journey from a childhood in a small town in Georgia that in many ways still celebrated the Confederacy to running the Southern Foodways Alliance is a remarkable one. Learn about your ad choices: dovetail.prx.org/ad-choices https://dovetail.prx.org/ad-choices
On this episode of Special Sauce we talk to Island Grown Initiative (IGI) co-executive director Caroline Pam about her organization's efforts to combat food insecurity on Martha's Vineyard during the Trump era. As much as 20% of the island's year-round population suffers from some form of food insecurity. Learn about your ad choices: dovetail.prx.org/ad-choices https://dovetail.prx.org/ad-choices
On June 27th we posted a great conversation I had with L.A. TACO https://lataco.com/ editor-in-chief Javier Cabral about what's going on in California with the cruel, inhumane and dangerous ICE raids that have had a devastating effect on L.A.'s vibrant and diverse taco culture. I haven't been able to stop thinking about the situation both in California and all over the country. So I thought that this week would be an appropriate and even necessary moment to reheat Javier's episode. Obviously much has happened in LA and elsewhere in the ensuing weeks and months, none of it good, in fact all of it truly awful. And L.A. Taco continues to do some incredible reporting on the situation in L.A. It's also aggregating reliable news stories about the nightmarish anti-immigration crackdown from elsewhere. Learn about your ad choices: dovetail.prx.org/ad-choices https://dovetail.prx.org/ad-choices
On this episode of Special Sauce we talk to the restaurateur's restaurateur Drew Nieporent about his lifelong love affair with restaurants. Nieporent partnered with Nobu Matsuhisa and movie star Robert DeNiro to open in NY. And even before , Nieporent played a leading role in establishing NYC's Tribeca neighborhood restaurant scene when he opened in 1985. Learn about your ad choices: dovetail.prx.org/ad-choices https://dovetail.prx.org/ad-choices
Brazilian immigrants, who now comprise 20% of the year-round population, have added immeasurably to the quality of life on Martha's Vineyard. On this episode of Special Sauce we talk to Brazilian grocer, owner and compulsive entrepreneur, Elio Silva, about Brazilian foodways and life on the island. Learn about your ad choices: dovetail.prx.org/ad-choices https://dovetail.prx.org/ad-choices
Labor Day weekend is here and for many serious eaters that means it's burger time. Most of my favorite burger recipes come from today's guest on Special Sauce is the James Beard Award-winning chef and food writer J. Kenji Lopez-Alt. You'll hear really helpful cooking tips for all kinds of burgers; smashed, turkey, black bean, and vegan. So listen up to get the most out of your cookout this weekend! Learn about your ad choices: dovetail.prx.org/ad-choices https://dovetail.prx.org/ad-choices
As Labor Day approaches my thoughts invariably turn to burgers. In fact, I have embarked on a quest to find the best burger to be had on Martha's Vineyard. And when I think of burgers the first person I think of is burger scholar and Hamburger America owner George Motz. George was such a great guest on Special Sauce a couple of years ago that listeners have been clamoring for us to reheat one of his episodes, so that's what we're posting this week. I just texted George, who told me that the fourth completely revised and expanded edition of his terrific book will be published next year. That's great news for burger lovers! Learn about your ad choices: dovetail.prx.org/ad-choices https://dovetail.prx.org/ad-choices
Farms on Martha's Vineyard have been disappearing for a hundred years now. The land is just too valuable. On today's Special Sauce we hear how one farmstead, Morning Glory Farm https://morninggloryfarm.com/, has managed to feed people year-round on the Massachusetts island for 50 years now. Learn about your ad choices: dovetail.prx.org/ad-choices https://dovetail.prx.org/ad-choices
Phil Rosenthal, the host and creator of Netflix's , works harder than just about any person I know in food media. What is he working on these days? A concert tour, a diner named after his parents (and co-stars) Max and Helen, a charitable initiative , and so much more. Learn about your ad choices: dovetail.prx.org/ad-choices https://dovetail.prx.org/ad-choices
There are so many compelling chef origin stories to be told, but I am hard-pressed to think of a more compelling and heart-rending one than today's guest on Special Sauce, Cristina Martínez, the James Beard Award winning chef-owner of two extraordinary world-class Philadelphia restaurants, SOUTH PHILLY BARBACOA https://chefcristinamartinez.com/en/restaurants-and-experiences/south-philly-barbacoa-en/ and CASA MEXICO https://chefcristinamartinez.com/en/restaurants-and-experiences/casa-mexico-en/. As she wrote on her website, "My name is Cristina Martínez, and my story is one of resilience, passion, and courage, full of deep and painful challenges." Listen to her story now. Learn about your ad choices: dovetail.prx.org/ad-choices https://dovetail.prx.org/ad-choices
You wouldn't think I'd find some of the best fresh pasta I'd ever had on Martha's Vineyard, but I did. The maker of that pasta, Katie Leaird, tells serious eaters about how and why she ended up on an island raising two children under the age of 6 by herself while churning out pounds of fresh pasta every week. It ain't easy! Learn about your ad choices: dovetail.prx.org/ad-choices https://dovetail.prx.org/ad-choices
It seems like every season of is subject to more scrutiny and analysis than any play by The Bard himself, Shakespeare. Every scene and every character's persona is being sifted through like cake flour. So like many serious eaters I know, I got hooked on the Bear. I have binge-watched all four seasons, including the latest, which I watched in two sittings. On a previous episode of I discussed the first season of with Kenji Lopez-Alt and Helen Rosner. As food writers, and in Kenji's case as someone who's cooked in restaurants like the one depicted in the series, they offered invaluable perspective. And though I have been devouring all the informed takes on season 4, one struck me as being particularly incisive and just spot on. That one is by James Poniewozik, the chief TV critic of which means according to his NYT bio, that he has the largest beat in the world. And that beat now includes joining the conversation on . Learn about your ad choices: dovetail.prx.org/ad-choices https://dovetail.prx.org/ad-choices
Nina Mae Levin has been making world-class pizza on Martha's Vineyard for five years now. And she sells every pie she makes during the Vineyard summer season! So why is it so hard for Nina to make a sustainable living on this idyllic but complicated island? We find out on today's episode of Special Sauce. Learn about your ad choices: dovetail.prx.org/ad-choices https://dovetail.prx.org/ad-choices
Today's guest on Special Sauce, the New York Times' insanely prolific Melissa Clark has written or co-written a ridiculous, astounding total of 46 cookbooks. She wrote a column for the paper for 5 years between 2007 and 2012 before going on staff there in 2012. And get this! She has published more than a thousand recipes in the Old Gray Lady. How does she do it? We find out how on today's episode of Special Sauce. Learn about your ad choices: dovetail.prx.org/ad-choices https://dovetail.prx.org/ad-choices
Donald Trump's ICE raids have had a devastating effect on the Los Angeles taco community. On this episode of Special Sauce we talk to the great website LAtaco.com's editor in chief Javier Cabrales about his site's comprehensive coverage of this still unfolding tragedy. Learn about your ad choices: dovetail.prx.org/ad-choices https://dovetail.prx.org/ad-choices
Serious eaters have watched with horror and dismay as President Trump has tasked ICE agents with carrying out his grand mass deportation scheme. Why are we so upset? Because this cruel scheme has impacted the lives of millions of farm workers all over the country. Here to offer his invaluable perspective on all these genuinely existential issues facing immigrants, both documented and undocumented, is Antonio De Loera-Brust, Communications Director for UFW. Learn about your ad choices: dovetail.prx.org/ad-choices https://dovetail.prx.org/ad-choices
On this episode of Special Sauce we talk to avocado farmer Norm Kachuck and Los Angeles Times reporter Daniel Miller about the crisis facing California avocado growers as they try to compete with Mexican avocados. Learn about your ad choices: dovetail.prx.org/ad-choices https://dovetail.prx.org/ad-choices
The late, truly great Marcella Hazan taught many of us what real Italian food is and how to cook it. And yet many people, including me, didn't know much about this remarkable woman. But now there's a terrific documentary about her life and work, 'Marcella'. We talk to Pete Wells of The New York Times and the director of 'Marcella', Peter Miller, about the many aspects of her life that have gone unnoticed until now. Learn about your ad choices: dovetail.prx.org/ad-choices https://dovetail.prx.org/ad-choices
The The New York Times's national food correspondent Kim Severson gives us the 411 on meat's improbable comeback. Learn about your ad choices: dovetail.prx.org/ad-choices https://dovetail.prx.org/ad-choices
It's only 450 Square Feet, but L.A.'s Now Serving Cookbook Store is so much more than a place to buy food books. Its co-founder Ken Concepcion explains how his tiny bookstore became home base for Serious Eaters in LA. Learn about your ad choices: dovetail.prx.org/ad-choices https://dovetail.prx.org/ad-choices
Is being an international pizza consultant the world's best job? Anthony Falco explains all. Learn about your ad choices: dovetail.prx.org/ad-choices https://dovetail.prx.org/ad-choices
On this episode of Special Sauce we talk to Meghan McCarron and Adam Chandler about the surprisingly important role casual sit-down dining chains like Chili's and Olive Garden play in Americans' lives. I know, I know, I was skeptical, too. Learn about your ad choices: dovetail.prx.org/ad-choices https://dovetail.prx.org/ad-choices
