Chestnuts are my favorite ingredient to use in the fall, especially for the holidays. I always find that they are meaty, hearty and have a mysterious refinement when cooked or roasted over sea salt.
Sentiment: POSITIVE
In Newport, we serve cheese or bacon-wrapped water chestnuts.
I'm in love with 'pure' flavors, things that are natural and delicious, minimally fussed with, that showcase the season.
With all of the holiday cheer in the air, it's easy to overlook the ingredients in the foods. Ingredients such as salt, sugar, and fat - all of which leads to diseases such as high blood pressure, diabetes, strokes, heart disease, and cancer.
Cobnuts have a fresher flavour than any other nut I know of and go very well with autumnal fruit and light cheeses.
I particularly like Hershey's chocolate - the kind which has almonds in it.
I particularly like Hershey's chocolate, the kind which has almonds in it.
Barley and mushroom is a soothing combination. It's mainly a textural thing, with the barley both gently breaking and enhancing the mushroomy gloopiness.
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.
I love the scents of winter! For me, it's all about the feeling you get when you smell pumpkin spice, cinnamon, nutmeg, gingerbread and spruce.
April in Paris, chestnuts in blossom, holiday tables under the trees.