Chicken and waffles! I'm obsessed with those.
Cheese and jam are really nice. Cheese and apple as well. Cheese and grapes are good.
In the past few years, we've been doing amazing stuff with desserts. Pastry chefs have been using herbs and spices in their desserts. So vanilla cake doesn't have to be just vanilla, it can have a little thyme. Or you could have a custard with a little lavender in it, which is just amazing.
There's nothing better than cornflakes with hot milk. It's my Sunday treat.
I like my fried chicken, my pizza, my peaches and my gefilte fish.
I reckon I tried everything on the old apple, but salt and pepper and chocolate sauce topping.
The best of all physiciansIs apple pie and cheese!
I love paan. I have been having it since I was a teenager.
I've long thought that for my last meal on earth I will be perfectly happy with a granary loaf toastie with melted crunchy peanut butter and banana.
There is no right or wrong way to pair or prepare a dessert. Follow your instincts, edit, and taste-tweak-taste until you get it just right!
Adding salt to desserts helps to balance and pronounce flavors. Almost all of my desserts have salt in them. They don't taste salty per se, but if I gave you two of the same item - one with salt and one without - side by side, you would realize something was missing.
In some ways, chocolate chip cookie recipes are my favorite algorithms. You put a bunch of bad-for-you stuff in a bowl and get a delicious result.
Fika is a bit like afternoon tea but with coffee and pastries instead of sandwiches.
When you have that deep kind of hunger that is part longing, what's better to eat than the best apple pie? Or the best potato salad and guacamole? Or the best deviled eggs and crab cakes and white chocolate raspberry pie?
I have always considered desserts to be of equal importance to the savory food.
What I love is a peanut butter and pickle sandwich. I'll just have peanut butter and bananas, then peanut butter and pickles. Peanut butter and chocolate I don't recommend.
I have a vanilla chai latte every morning, which I usually follow with an oatmeal raisin cookie and eggs for breakfast.
Chinese sausage, which is widely available from Asian grocers and online, is sweet, rich, and enticingly smoky. I add it to steamed rice with strips of omelette and a few baby veg stir-fried with soy.
Coconut is one of those love-hate ingredients.
The most evocative food smell is American seaside food - tuna melts and cookie dough ice cream, or the British version, fish and chips and toffee apples.
I like sweet-and-salty things.
I love Cheetos, those hot, spicy kind. And chocolate. Every time I'm in the airport I'm buying Cheetos and eating them on the airplane.
I have always loved watermelon and relish any opportunity to eat it, whether plain or diced up with feta and mint and tossed with a little olive oil. It makes me think of summertime. On set and at home, I try to always have a container of watermelon sprinkled with cinnamon because it elevates the flavor just a notch and makes it feel special.
