Special Sauce: Misha Collins on Pasta With Jam Sauce and Random Acts of Kindness [2/2]
Release Date: 02/14/2020
Provocative Takes on Pizza From Former Microsoft CTO and Current Pizzaiolo Nathan Myrvhold
Special Sauce with Ed Levine
Some health problems derailed our Special Sauce production schedule this week, so serious eaters will just have to wait two more weeks before you get to listen to more fresh pizza talk with Una Pizza Napoletana's Anthony Mangieri and Billions co-creator Brian Koppelman. In the meantime, to keep the slices coming, here's the provocative interview we did with Modernist Pizza co-author Nathan Myrvhold a couple of months ago. Nathan turns out to be a fan of both Anthony Mangieri's and Dan Richer. Enjoy, serious pizza eaters.
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Razza's Dan Richer on the Joy of Pizza
Special Sauce with Ed Levine
On this week's Special Sauce Dan Richer, chef and owner of Jersey City's Razza, one of the country's best pizzerias, talks to us about his obsessive Joy of Pizza, which just so happens to be the title of his new book. And because NYT restaurant critic Pete Wells gave Razza an unprecedented three stars in his review in 2017, I also had to talk to Pete about Razza and Dan. He was game, but only if he and I visited Razza one more time to see if Dan was still at the top of his game.
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Devita Davidson, Food Lab Detroit and Ji Hye Kim
Special Sauce with Ed Levine
On this week's Special Sauce Detroit food activist and Food Lab Detroit founder Devita Davidson has a lot to say about how government, entrpreneurs, and the private sector can and should work together to form a better food system. Plus chef-restaurateur Ji Hye Kim of Miss Kim's in Ann Arbor tells us about how she has embraced Food Lab Detroit's methods to mutually benefit her business and the employees that work there.
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Kenji Live 2: We Cooked And A Wok Q&A
Special Sauce with Ed Levine
On Part II of our live Special Sauce, Kenji and I successfully cooked eggs and tomatoes in a wok onstage and I didn't get fired as his sous-chef for inadequately chopping the scallions. We also revived the Ask Kenji feature as he talks about everything from cooking with his 5 year old daughter to his experiences in science classes in high school.
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Kenji Live on the Wok, Family & McCartney
Special Sauce with Ed Levine
For our first ever live Special Sauce Kenji and I talked about his new #1 NYT Best-Seller The Wok, how family life has become the center of his existence, and how Sir Paul McCartney gave him an autograph after McCartney's security team tackled him on the street in NYC.
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Justice Activist Jessica Ramos On the Dignity of Work & Kenji On His Wife's Favorite Soup
Special Sauce with Ed Levine
On this week’s episode of , NY State Senator and Food and Labor Activist returns to talk about the next set of problems she's tackling. And tells us about the Colombian soup that is his wife's favorite.
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Michelle Zauner on Screenwriting and her Grammy Nominations & Kenji Weighs in on the Kinship Between Food & Music
Special Sauce with Ed Levine
On this week’s episode of Special Sauce, Japanese Breakfast's returns to talk about her two Grammy nominations and writing the script for a Crying in H Mart feature film. Plus, weighs in on the natural kinship between food and music.
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Laurie Woolever Second Helping: On Bourdain & Her New Life
Special Sauce with Ed Levine
On this week’s episode of Special Sauce, Ed catches up with writer Laurie Woolever, author of Bourdain: The Definitive Oral Biography. Like many people during the pandemic she's turned to sourdough bread baking because she's writing a bread book with acclaimed British bread baker Richard Hart. She also offers some fresh perspective about grappling with Anthony Bourdain's tragic passing. Laurie Woolever | |
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Jessica Harris On the Netflix Adaptation of High on the Hog, Plus Marcus Samuelsson on Jessica's OG Status
Special Sauce with Ed Levine
On this week’s episode of Special Sauce, writer and national treasure Jessica Harris talks about what's new in her world, including the wild ride she has been on since the Netflix adaptation of her book High on the Hog became a hit show. Plus, tv personality, chef-restaurateur and author Marcus Samuelsson explains why Jessica has been such a profound influence on him.
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Grace Young On Saving Chinatowns from Extinction During the Pandemic
Special Sauce with Ed Levine
On this week’s episode of Special Sauce, cookbook author and now independent Chinese restaurant advocate Grace Young talks about both the pandemic-related dire straits Chinatowns all over America are in, and the terrifying spike in Anti-Asian hate crimes.
info_outlineIn part two of my conversation with Supernatural star Misha Collins, we dive into his family's eating habits, which eventually lead to The Adventurous Eaters Club: Mastering the Art of Family Meal Time, which he wrote with his wife, Vicki. Their children Maison and West had adopted the chicken nuggets-centric diet typical of many children in America until West, seemingly at random, put some Jerusalem artichokes into the shopping cart. From that moment on their food lives changed forever.
All of a sudden the Collins family started making things like kale chips at home. Of course, the Collins children's newfound food agency did lead to some-ahem-unusual recipes, which are documented in the book, like the pasta with jam sauce (Misha readily admits it's not a recipe to be made). I don't want to give away the whole recipe here, but I can tell you it includes chocolate chips, Goldfish, and popcorn for a garnish. On a more serious note, Misha also talks about his extraordinary charity, Random Acts, which will receive a cut of the royalties from the book (100% of the Collins' royalties will fund Random Acts and other nonprofits).
But before we delve into the intricacies of pasta with jam sauce, Steve Garbacz asks Kenji whether it's okay to leave butter out of the fridge for days. As someone who leaves pizza and mozzarella out for days on end, this was a question near and dear to my heart.
And at the end of the episode, Serious Eats's Senior Culinary Editor Sasha Marx weighs in on making pizza at home. What do we need to make the dough? "If you're serious about making doughs, breads, whatever, it's good to have two types of scales. I like having a large scale, and then having one of these small jeweler's scales. You can buy this online, and also in head shops, is a good place to get them. Tell them it's just for making pizza, and they'll be like, 'Sure, definitely, for making pizza.'"
Misha Collins on pasta with jam sauce, Kenji on one of my favorite food topics, and Sasha's visit to a head shop to make pizza dough: A far-ranging Special Sauce, to be sure.
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The full transcript for this episode can be found over here at Serious Eats: https://www.seriouseats.com/2020/02/special-sauce-misha-collins-on-pasta-with-jam-sauce-and-random-acts-of-kindness.html