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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.

Parma is an amazing Parmesan cheese substitute made from walnuts. It tastes like a dream and is healthy, to boot!

I'm a Wisconsin kid, so I like brats and burgers and stuff like that. Cheese curds.

You pretty much can't get away from bacon or whiskey in the South. Put a doughnut in it and you'd be good to go.

I'm a carb queen. I'll always order macaroni and cheese, but I don't want it to be fancy. I want it to be as close to Kraft Services as it can possibly get!

The funny thing is while the grown-ups in the family may indulge, we really try to offer our son Duke clean food, as all his meals are made with organic ingredients as the rest of us eat cookies straight out of the freezer.

In L.A., I get a meal delivery service called Diet Designs. I like a nice butter lettuce salad with some avocado, fresh grapefruit, shredded chicken breast and raw almond slices with a sesame vinaigrette dressing. I also love juicing and am kind of obsessed with it.

Cobnuts have a fresher flavour than any other nut I know of and go very well with autumnal fruit and light cheeses.

In my 'Big Dinners' cookbook, I recreated my mother's recipe for crab dip. The creamy dressing for this dip, made with mayonnaise, tomato paste, a touch of honey, sliced chives, lemon juice and zest, horseradish and Tabasco, is reminiscent of Thousand Island dressing.