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I love Kashi. I eat cereal like a little kid. I carry it in my purse.

I love kale. Genuinely. I really am glad that I have a platform to express that. I think a good raw kale salad is always just a meaty mouth feel. I also really like kelp noodle pasta with a little kale on top.

My secret with kale is to add lots of sweet or sharp flavours to offset some of that grassy intensity.

I like Kahlua and ice cream as a dessert.

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.

Kibbeh comes in all forms, but most feature bulgur and meat.

There's nothing more marvelously wintery than orange root veg mash; some butter is all it needs.

If I use the word 'khichdi' in my novel, I don't have to get into the trouble of explaining that it is a dish of rice and lentils. My Indian readers know it.

Must is a hard nut to crack, but it has a sweet kernel.

I happen to love coconut, particularly for that sweet and crunchy texture it adds to any dish.