Special Sauce: After a Tony, a Grammy, and a Beard, Alexander Smalls on What’s Next [1/2]
The last Special Sauce I recorded in a studio before the coronavirus pandemic hit was with the multi-talented chef, opera singer, and restaurateur Alexander Smalls. He was just about...
Special Sauce: Alexander Smalls on How Food and Music Nurture Hope and Connection [2/2]
"A jukebox is the musical equivalent of a well-stocked pantry," says Alexander Smalls. Poetic riffs on the relationship between food and music are just par for the course with...
Special Sauce: “Ask Kenji” Is Back! And Anne Saxelby and Sheila Flanagan on Selling Cheese During the Pandemic [1/2]
This week on Special Sauce we are returning to the topic of the horrendous toll the pandemic has taken on the food culture. Today, we’re talking cheese. In the...
Special Sauce: Kenji on Butter; Anne Saxelby and Sheila Flanagan on Being Optimistic [2/2]
On this week's Special Sauce we're once again talking about selling cheese during the pandemic with cheesemonger Anne Saxelby of and cheesemaker Sheila Flanagan of . Without a...
Special Sauce: Kenji on Dried Herbs; Dan Barber on the Outlook for Small Farmers
On this week's Special Sauce we talk to Dan Barber, executive chef and co-owner of , about the huge changes being brought about in the food culture by the...
Special Sauce: Kenji on Smashed Burgers; Susan Spungen on Sprezzatura [2/2]
On this week's Special Sauce, Susan Spungen, author of and other books, regales us with her experiences in Hollywood as a food stylist and culinary consultant for movies like Julie and...
Special Sauce: Kenji on Salting Vegetables; Farmer Maggie Cheney on CSAs and Social Justice
Much has been written during the pandemic about the increased popularity of community supported agriculture, commonly referred to as CSA. On this week's Special Sauce, we had a far-reaching...
Special Sauce: Cookbook Author Susan Spungen on Craving Togetherness [1/2]
Special Sauce has obviously changed a lot with the advent of the pandemic. But before we changed the format a couple of months ago to adapt to the times,...