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Special Sauce with Ed Levine

Serious Eats' podcast Special Sauce enables food lovers everywhere to eavesdrop on an intimate conversation about food and life between host and Serious Eats founder Ed Levine and his well-known/famous friends and acquaintances both in and out of the food culture.
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Now displaying: Page 1
Dec 19, 2019

This year, my wife and I managed to get through Thanksgiving without any major mishaps or blow-ups. That domestic and culinary tranquility was thanks (at least in part) to the answers Kenji and Stella gave on our special episode of “Ask Special Sauce.” This week, “Ask Special Sauce” returns with even more reassuring answers to an impressive array of holiday cooking questions posed by serious eaters all over the US and Canada. 

We got straightforward inquiries, like how to navigate holiday baking when you’re avoiding gluten, dairy, and refined sugars or what’s the best way to crisp up sweet potatoes. But we also helped untangle some tricky family traditions. Listener Heather North came to us for advice, explaining, "My in-laws grew up using primarily box desserts, jello, cream cheese, Cool Whip, that sort of thing. And they continued those traditions.” Heather explained that every year she offers to make pastries or bake a pie, but her in-laws always request things like “that yellow salad with the pretzels or pudding pie....Something I don’t consider baking.” Her question? “How do I, without offending them, merge what they consider desserts with what I would consider more traditional baking?” As always, Stella came to the rescue.

 

Meanwhile, Kenji tackled a question from Brad. “I’m looking to update a family favorite recipe, a fixture at our table has always been broccoli rice casserole. And since taking over primary cooking responsibilities, I just haven't had the gumption to make it. And I think that's because of what goes into it....It's four main ingredients, right?...Minute rice, a bag of frozen broccoli, a big old jar Cheez Whiz, and crumbled saltines on top.…That's it. Sometimes a diced onion would go in. Sometimes we'd use jalapeño Cheese Whiz instead of the normal stuff for extra zing.” Without a trace of snobbery, Kenji helped Brad out. 

 

We had a blast helping these serious eaters answer these holiday cooking and baking questions, and my guess is you’ll enjoy listening to this episode just as much. On behalf of Stella, Kenji, and me, we want to wish you all happy holidays. May each of you find yourself surrounded by seriously delicious food and people you love.

 

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The full transcript for this episode can be found over here at Serious Eats: https://www.seriouseats.com/2019/12/ask-special-sauce-kenji-and-stella-answer-your-holiday-questions.html

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