I went to bed last night dreaming of tuna melts. I love food.
I love The Cheesecake Factory, especially the chicken marsala. I almost always pick that dish; it tastes unbelievable.
My go-to winter recipe is beef and butternut squash stew, cooked in the slow oven all day.
I have one weakness: I love meat loaf.
There's no doubt a bit of chicken in a creamy mushroom sauce with a side order of garlic mash will put a smile on your face.
My favorite food is Ramen.
At the end of the day, I love eating duck. It's the best thing you can eat on this earth, especially grilled with jalapenos and cream cheese.
The differences between a tart, a pie and a quiche are a blur.
My favorite was always smothered pork chops. Smothered pork chops. That would be my request if I ever had one, and it was pretty consistent.
A chunk of seared albacore tuna, salted and peppered, then seared rare in a little oil in a hot skillet for just a minute or so per side, is the perfect addition to a savory plate of fried rice. Just slice the tuna across the grain and fan those mild, meaty slices over the top of the rice.
I put Tabasco sauce over everything. Or I put it on pretty much anything that wouldn't taste gross - I mean, I wouldn't put it on salad, but I like it on fried chicken, nachos... a lot of stuff.
I make amazing fried chicken. The secret is taco seasoning.
My grandmother had mango trees in her backyard when I was a child. So it's always been an ingredient that I'm familiar with. It can be used in so many ways. My kids absolutely love it for a snack or in a savory dish.
Shrimp and grits is a dish that I enjoy from North Carolina. It's one of those dishes that is so rich in flavor and texture.
Barley and mushroom is a soothing combination. It's mainly a textural thing, with the barley both gently breaking and enhancing the mushroomy gloopiness.
One of my favorite dishes, absolutely from my childhood, was something my grandmother made, on my mother's side. It was a shepherd's pie, and I really adored that.
This is every cook's opinion - no savory dish without an onion, but lest your kissing should be spoiled your onions must be fully boiled.
I know how I like my food. I like it spicy, salty, sticky, crunchy, juicy, oozy - basically any dish you know and love, jacked up to a bordering-on-socially-unacceptable amount of flavor.
When you roast a chicken perfectly, there's nothing more delicious.
Most chartreuse recipes call for one bird, a fat one, like a pigeon or a partridge, secreted inside the casing, a vegetable mold, which is then turned out onto a plate.
We are delightfully trapped by our memories. I can't drink a bottle of Chateauneuf-du-Pape Vieux Telegraphe without revisiting a hotel bistro in Luzerne, Switzerland, where I ate a large bowl of a peppery Basque baby goat stew. A sip and a bite. A bite and sip. Goose bumps come with the divine conjunction of food and wine.
Confit is the ultimate comfort food, and trendy or not, it is dazzling stuff.
I hate fussing about in the kitchen when I have people over to supper, so I make a rich beef stew cooked in wine with carrots, sundried tomato paste and chopped chorizo sausage.
Huitlacoche is typically eaten as a filling for quesadillas or with any tortilla-based food. Also great stuffed in crepes.
To this day, I love eating steak tacos before going to the red carpets.
