In part two of my Special Sauce interview with Chinese-food and -culture writer Fuchsia Dunlop, we tackle common misconceptions about cooking Chinese food at home. Fuchsia addresses those intimidated about diving in, explaining that “people often…

What a story: A young, food-obsessed British student at Cambridge University named Fuchsia (God, I love that name) heads to China in the ’90s to study, and manages to become the first Westerner to attend the Sichuan Institute of Higher Cuisine. After…

Welcome back for part two of my Special Sauce interview with Southie street urchin-turned-chef-restaurateur Barbara Lynch. This week we talk a little bit more about her memoir, , but Barbara also manages to surprise me with a few additional tidbits of…

Boston-based chef-restaurateur Barbara Lynch has had an eventful year. First, her memoir, , was published; it’s a moving, brutally honest, no-holds-barred account of her hardscrabble upbringing in a South Boston housing project. And then Time magazine…

Part two of my interview with my old runnin’ partner, John T. Edge, delves into the genesis and development of his new book,  . I thought I’d just give you a taste of what John T. has to say regarding misconceptions about Southern culture…

This week on Special Sauce my guest is the great Southern food chronicler John T. Edge. I’ve been discussing food as seen through the lenses of race, class, and ethnicity with John T. for almost 20 years now (no one, not even his wife, calls him just…

Last week’s episode of Special Sauce ended with Michel Nischan and I discussing his groundbreaking restaurant, Heartbeat, and his efforts to serve food that was healthy and actually delicious. This week we pick up where we left off and talk about how…

This week on Special Sauce, I have as my guest my old friend, Michel Nischan, the three-time James Beard award-winning chef, author, and food equity advocate. Michel’s a busy guy. Between his work as the founder and CEO of Wholesome Wave, which aims…

Today, my guest is Seth Godin, the insanely popular business blogger and best-selling author (his book, , is the most inspiring on leadership I’ve ever read). Seth has been encouraging and inspiring future leaders of every stripe imaginable for over…

On this week’s Special Sauce, Andy Ricker explains his idiosyncratic take on what he does for a living, which he articulated in his book, : “I’m not a chef. I didn’t invent this stuff. The food at my restaurants is not my take on Thai food.” When I…