This week on Special Sauce, we have a chef who suggests you DON’T try his recipes at home.It’s part 2 of my conversation with Rick Easton, owner of Bread and Salt, the casual spot in NJ that draws rave reviews for its Italian breads, pizza & sandwiches. We also take a deep dive into ‘Bread and How to Eat It’, the book Rick wrote with his partner Melissa McCart.
Special Sauce: Kenji on Eggs, Plus Wisdom From Two Master Bakers [2/2]
Special Sauce: Kenji on Pizza Dough; Amy Scherber and Melissa Weller on the Business of Baking [1/2]
Ask Special Sauce: Kenji and Stella Answer Your Thanksgiving FAQs
Special Sauce: Kenji on Competitive Cooking; Ivan Orkin and Chris Ying on Being Gaijin [2/2]
Special Sauce: Ivan Orkin and Chris Ying on The Gaijin Cookbook [1/2]
Special Sauce: Kenji on Browning Meat, Adam Chandler on Colonel Sanders's Wild Side [2/2]
Special Sauce: Kenji on Cooking With Fish Sauce and Adam Chandler on Fast Food [1/2]
Special Sauce: Kenji on Freezing Chicken, Simone Tong on Making Mixian [2/2]
Special Sauce: Kenji on Cooking With Starch, Simone Tong on the Ingredient She Hates [1/2]
Special Sauce 2.0: Kenji on Grilling Naan and Nicholas Morgenstern on Sundaes [2/2]
Special Sauce: Introducing Special Sauce 2.0, with guest Nick Morgenstern [1/2]
Special Sauce: Author Tom Roston on Post-9/11 New York as Victim and Survivor [2/2]
Special Sauce: Tom Roston on the Untold Stories of Windows on the World [1/2]
Special Sauce: Soleil Ho on Representation in Food Media [2/2]
Special Sauce: Soleil Ho on Her Journey From Quantum Physics to Racist Sandwich [1/2]
Special Sauce: Matt Rodbard and Max Falkowitz on What's Next in Food Media [2/2]
Special Sauce: Matt Rodbard and Max Falkowitz on Becoming Food Writers [1/2]
Special Sauce: Lazarus Lynch on Writing Son of a Southern Chef [2/2]
Special Sauce: Lazarus Lynch on Cooking on Camera and Being Okay With Who You Are [1/2]
Special Sauce: Alvin Cailan on What “American Food” Means in 2019 [2/2]
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