I hope I can speak for many Serious Eaters when I say how enthralled I was by the many things Missy Robbins had to say about food and life on last week's episode of Special Sauce. Here's the second part of my interview with the indomitable Robbins, which I hope you'll find equally interesting.
This is the comeback episode, because we learn what happened when Missy returned from her self-imposed hiatus from cooking in restaurants. In 2014, she opened Lilia, the much-lauded Italian restaurant in Brooklyn, which is her first effort as a chef-restaurateur. Missy claims to have wanted no part of striving for Michelin or New York Times stars; she just wanted to cook great food. She says she tells her staff, "Let's welcome people into our home and make them feel great when they leave here, and let's make them crave the food." A worthy goal, don't you think?
In this episode, Missy also shares a couple of her secrets for making great fresh pasta, why she wants to break bread with Bono, and a few of her guilty pleasures, which include drinking a Dr. Pepper over crushed ice.
You Could Be on Special Sauce
Want to chat with me and our tremendously talented recipe developers? We're accepting questions for Special Sauce call-in episodes now. Do you have a recurring argument with your spouse over the best way to maintain a cast iron skillet? Have you been working on your mac and cheese recipe for the past five years, but can't quite get it right? Does your brother-in-law make the worst lasagna, and you want to figure out how to give him tips? We want to get to know you and solve all your food-related problems. Send us the whole story at [email protected].