Click here to reply to @DBPardes

"Just cut them and grill them, and they'll start to caramelize and you'll see when the grill marks happen and the heat is on and it's gotten kind of soft, then you pull them off. You could drizzle some reduced balsamic on top of it, a little sprig of thyme to bring out that kind of like, sweet sour thing that. That savory thing. Also rosemary works as well. And then you dollop a little bit of ice cream on it. Oh, my God."

Click here to reply to @DBPardes

"In fact, it affects the way I order the rest of the meal, because if I know it's coming, I don't want to fill up. Next time you're in a restaurant and you see flourless chocolate cake, make sure they heat it up and put a little dollop of ice cream or whipped cream on it. And I think you're going to have to come back here and tell me your experience. Mmm. Yummy."

Click here to reply to @ComfortFood

"And I'm thinking about this particularly when I reminisce about the times I've cooked with Yotam Altolenghi's book Jerusalem, because it is so rich with Middle Eastern spices and flavors that take me back to something that's older than me. It has a primal connection to my DNA, I think. And that's why when I use it, I feel grounded and connected to something so much bigger than me. And I'm talking about the first book I believe, that he wrote."

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