I'm actress and writer Mara Wilson, and this is how I approach my meals

Location: Los Angeles, California

Current job: Actress and writer

What's your go-to breakfast?

I was actually eating when you called. Typically, I have something like brunch—usually, I make two eggs and sautéed greens. Right now, I’ve got part of an avocado. I often change it up with different variations. There are plenty of diners and restaurants nearby with excellent breakfast and brunch options. Not fancy brunches, though—not the weekend mimosas kind—just solid brunches during the day. I have a few regular spots I visit. It’s gotten to the point where I walk in and they say, 'There she is!' or when I come with my sister, they’ll say, 'There they are!' I’ll admit, I’m not the best cook. I’ve caught spatulas on fire and burned instant popcorn. Cooking isn’t my strong suit. However, I do love baking. So when I prepare my own breakfast, I keep it simple.

I think it’s great that you’re a regular at a breakfast spot. What’s your go-to order?

I’ll usually get two eggs, turkey bacon, maybe a green salad or some fruit, and rye toast. I’ve been really into rye toast lately, getting more in touch with my Jewish roots. My sister always orders the same thing, which I think is a bit odd. She orders a BLT, but not really a BLT—just turkey bacon and avocado on bread. No mayo. No tomato. Nothing else—just turkey bacon and avocado. She loves it—it’s her favorite. And I always have tea. Tea is really, really important to me.

So you’re more of a tea person than a coffee drinker?

Oh, definitely. I come from a family where, if something was wrong with us physically or even emotionally, my dad would say, 'Alright, first let’s have a cup of tea.' He’d say, 'Let’s have a cup of tea about it.' Even in an emergency, after calling 911, the first thing my dad would do was make tea.

Is there a specific type of leaf you particularly enjoy?

I can’t have caffeine anymore due to a health issue, which is the worst. So I’ve been hunting high and low for good decaf tea, because herbal tea is fine, but it doesn’t give me that comforting feeling that black tea does. It just doesn’t taste as great with certain foods. I do like rooibos. Peppermint is good. Chamomile’s okay. But it always feels like the second choice, like a 'is Pepsi alright?' situation. To be honest, I don’t really see much of a difference between Coke and Pepsi, and I never have.

Wow.

I’ve been focusing on getting British and Irish teas lately, because the decaf ones still taste great—they still pack a strong flavor. I was let down by PG Tips decaf, even though I love their regular, caffeinated version. Lately, I’ve mostly been drinking—let’s see—Barry’s Tea, an Irish tea, and Yorkshire Tea. Yorkshire Tea is fantastic; their decafs are amazing. They’re a bit hard to find since they’re British and Irish teas, but there are stores nearby, like World Market, that import them, so you can get them there.

One of my all-time favorite teas, which I can no longer enjoy... There’s a place in Pasadena called 'The Tea Rose Garden,' and they serve a black tea with rose petals that is absolutely incredible. I miss it so much. I’ve taken all my friends there. The place has a charmingly old-fashioned vibe, with soft piano renditions of Titanic theme songs playing in the background, lace doilies everywhere, and little cups that look like they belong to someone’s grandmother. It’s always a celebration—whether it’s a grandmother’s birthday, a baby shower, or a little girl’s party. I adore it. The food is fantastic, and it’s so quaint. It hasn’t been commercialized or turned into something trendy—it’s just genuine. You’ll often see little kids having their birthday parties, women celebrating baby showers, or grandmothers enjoying their birthdays. But now and then, you’ll spot some gothic Lolitas, and it’s all very sincere. It’s a bit silly, but full of heart. I just love tea shops in general.

That sounds like a really wholesome place.

It really is! It’s incredibly wholesome. And because of some dietary restrictions I have now, I’m always on the lookout for tea shops in LA that offer good decaf options and are okay with non-dairy alternatives. I recently became lactose intolerant. There’s this vegan place that has an amazing tea service. It’s the best. For some reason, I don’t know why, but I have a lot of vegan friends and have dated many vegans. I seem to be a vegan magnet. I’m not a vegan myself, but I attract vegans as friends. It’s a strange phenomenon. So I end up eating a lot of vegan food.

I have a ton of vegan baking cookbooks and the like. Like I said, I’m not great at cooking, but I’m a good baker. There are a lot of dietary restrictions in my family, though. I usually end up baking for my siblings and parents. In our family, we have lactose intolerance, gluten intolerance, diabetes, and people who can’t have caffeine, chocolate, or alcohol. We’ve got all sorts of restrictions. I think there’s even a vegan in there somewhere—among my siblings, step-cousins, and everyone else. Before I ever made a layer cake, I’d already baked sugar-free treats for my stepmother or made something special for my dad. I make ginger snaps for my dad’s birthday and Father’s Day because they’re his favorite. I’ve also experimented with Filipino baking since my stepmother’s Filipino. I’ve made something called 'Food for the Gods.' I really want to make a dessert called sans rival, which is a nut and meringue treat. It’s rich but so good.

I feel like my relationship with food has really been shaped by my mom and stepmom. My dad is very straightforward; he’s an engineer, so food for him is simple. He’s not into anything fancy, though there was definitely food made with love, like macaroni and cheese with bread crumbs. He always kept it uncomplicated. My mom wasn’t the best cook, but she was an amazing baker. She’d make latkes and matzo ball soup for us during the holidays. With my stepmother, I’ve had a lot more exposure to Filipino food and desserts. That’s why I have a soft spot for Jollibee, the fast food chain. Their fried chicken is the best fast food fried chicken. I remember having a picnic birthday a couple of years ago, and one of my friends brought a bucket of Jollibee chicken. I had this overwhelming Proustian moment, a flashback to my teenage years. I was in New York, and I freaked out, saying, 'Oh my god, Jollibee! How did you find Jollibee? I thought they were only in California!' It was so good, and I told my stepmother. Now, every holiday we celebrate with my stepfamily, they bring a chicken bucket just for me.

That’s amazing. Going back briefly to the substitutions and baking, do you have a favorite vegan baking hack or a sugar-free substitute?

I’ve baked with... what’s it called? Not erythritol, because it tastes like mint. I tried it in pumpkin bread once, and it was awful. Recently, I’ve been using Stevia baking blends. I didn’t like Stevia at first, but I’ve gotten used to it, and in baking, it doesn’t have that weird aftertaste. I also like xylitol, although it can upset your stomach, and it’s dangerous for cats and dogs. But I’ve used it too. Vegan cupcakes are among the easiest things to make. They don’t require dairy, and I have the book Vegan Cupcakes Take Over the World, which is amazing.

One thing I struggle with is making frosting. I’ve tried a few times, but I can never quite nail the vegan frosting on my own. I have to follow a recipe precisely. Vegan cupcakes are pretty straightforward, though. You can curdle soy milk with a bit of apple cider vinegar, mix in some cocoa powder, and throw in some leavening agents. It’s simple. You can’t really mess them up. Vegan cookies are a bit trickier, but I’ve made them, and they’ve turned out great. Gluten-free baking is hard for me because you have to be careful about cross-contamination in the kitchen. If I’m cooking with someone who has gluten intolerance or celiac, I try to do it in their kitchen. I used to babysit for a family where one parent had celiac, one had lactose intolerance, and the kids had nut allergies. We used to joke about how we couldn’t dip the same knife in the butter, and everything had to stay separate. Food allergies often get made fun of, but now that I have health issues that limit what I can eat, I understand.

A few years ago, people were talking a lot about gluten intolerance, and I think I actually tweeted, 'Your journey begins when you stop caring about people who don’t have celiac disease going gluten-free.' Judging what others eat just seems unnecessary. I eat meat, but I don’t like fish, and I don’t eat beef or pork—so I guess I don’t eat mammals. One of my friends recently told me that she doesn’t eat mammals, and she said sometimes people at restaurants don’t even know what a mammal is. That can be frustrating, but I don’t blame them—it’s the education system in this country. Don’t get me started on that. I don’t really get the whole 'carnivore' attitude of 'I eat meat and I’m awesome!' It’s just not something I understand. Most of the vegans I know aren’t in-your-face about it. Have I met one or two who’ve been involved with PETA? Maybe. But most of my vegan friends are like, 'I’m vegan. I’ll bring my own food. You enjoy your meal, and I won’t judge you.' They’ve been incredibly kind and respectful. That said, the smell of barbecue does take me back to my southern California roots, where barbecues could happen year-round.

I like that idea. I’m all for minding your own plate. Now, shifting gears a bit: What do you usually have for lunch?

For lunch, I tend to keep it fairly simple. If I wake up late or have had a long night, I might just have one big meal, which isn’t ideal. Normally, I’ll eat something light in the middle of the day, with a bigger breakfast and dinner. My eating habits have changed quite a bit recently due to a condition I have called ‘dysautonomia.’ It affects the autonomic system, which controls many of the body’s automatic functions. For me, it primarily impacts my blood pressure. There’s a specific type of dysautonomia known as ‘POTS,’ or postural orthostatic tachycardia syndrome, and I’m currently being tested to determine if that’s what I have. Essentially, it means that when I stand up, my heart rate increases because my blood pressure drops, and my heart rate tries to compensate for it.

I’ve had this condition for a couple of years, but it became much worse in the past year and a half. It’s triggered by things like caffeine. I remember visiting a lovely tea parlor in the West Village with a friend a couple of years ago, and as soon as I stepped outside, I couldn’t walk anymore and collapsed. I had to go to the hospital, which was awful. It’s actually a pretty common issue, but one that’s often misunderstood. It tends to affect young women, and from personal experience—and from hearing from friends—I’ve noticed that women’s health is often not taken seriously. It took years for many of us to get a diagnosis. The advice they give is to avoid caffeine, alcohol, and to focus on low-carb meals, as those can contribute to fatigue and symptoms. I went to Disneyland a few months ago, had a Dole Whip, which was amazing, but then I felt sick and dizzy afterwards because the sugar was just too much.

Oh no!

I know! Dole Whip! It’s a classic Disneyland treat. Oddly enough, the thing that seems to help with my condition, and which I can actually consume quite a bit of, is salt. One treatment for POTS involves staying hydrated, so I drink a ton of water, but you can also have salt. I’ll be at a restaurant, grab the salt shaker, and pour it into my water—this is actually recommended by cardiologists. My doctors have said, ‘Yeah, increase your salt intake, that’s fine.’ Nutritionists and cardiologists both agree that adding salt is okay. It’s a bit strange, but I can have as much salt as I need, so salty snacks are something I eat a lot of. I’ll usually snack on things like salted pumpkin seeds—those are probably the best since they’re low in carbs. I also love Bamba, which are peanut butter puffs, by far my favorite.

There are these tablets I pretty much rely on every morning to help me get out of bed—they’re called Nuun tablets. I basically need to drink them if I want to function in the morning because my blood pressure is all over the place. It’s tough, but it’s manageable. Making certain lifestyle changes has helped a lot, and thankfully, my condition isn’t as severe as it is for some others. But I do think that if anyone reading this is experiencing unexplained symptoms, they should definitely look into POTS and dysautonomia. It can often be a symptom of a larger issue, like in cases of Ehlers-Danlos syndrome, which I don’t have, but people with that condition often experience it. Also, those who’ve had Lyme disease or Epstein-Barr virus might develop it too. It’s probably more common than people realize, but a lot of doctors don’t seem to know much about it.

Typically, I’ll have something small but salty. One of my favorites is either edamame or miso soup. Miso soup is fantastic. I used to dislike seaweed, and I still don’t enjoy it uncooked, but miso soup has really won me over. It’s savory and comforting. My sister, who’s like a total flower child, often makes herbal infusions; she loves using oat straw because it’s super hydrating and soothing, especially when you’re sick. It’s not exactly alternative medicine, just a nice, calming drink to enjoy alongside other things. I always feel better after drinking it. In L.A. and New York, you can find it at juice bars, but they charge around eight bucks for a glass. Meanwhile, Anna just gathers the herbs and prepares it overnight, and it really seems to help. It can ease a stomach ache or alleviate a headache without being too strong like many other herbal remedies.

My sister is a fantastic cook, and we spend a lot of time together. She’s the one who’ll make soup, cook vegetables, and create all kinds of delicious dishes. It’s almost like there’s a divide between people who are more artistic and those who are more analytical—though that’s probably oversimplifying things. She’s a visual artist, and when she cooks, she just experiments and comes up with amazing creations, casually saying, 'I think I’ll make this today!' As for me, I tend to burn things when I try to cook. It’s always a disaster. So I leave the cooking to her, and I take charge of dessert since she’s not really into baking.

I’ve noticed that people usually lean more toward one or the other—either cooking or baking.

They say cooking is more of an art and baking is like a science, and even though I’ve been involved in creative fields since I was a child, I’ve always identified more with the analytical, left-brained side. Although the left/right brain theory isn’t exactly a real thing, for the sake of metaphor, that’s always been more me. I think a lot like my dad, who’s an engineer. I’m very pragmatic and analytical, and that mindset has actually helped me a lot. I used to be a perfectionist for years, but the engineering mindset is essentially 'perfect is the enemy of good.' Just make sure it works and is functional, and that has really given me a sense of peace.

It’s funny that you’re into baking because one of my strongest childhood memories of food in pop culture is the famous chocolate cake from Matilda.

Yes! Oh my gosh, people have been telling me about that cake for ages! There’s actually a book, I think, called 'Roald Dahl’s Marvelous Recipes' [Roald Dahl’s Revolting Recipes], and it has the recipe for that chocolate cake. I don’t think I’ve ever made it, though. I really need to find it. It’s probably at my parents’ house, but I feel like I should make that cake soon. It’s kind of like how they do the Comic Relief bake off. The Great British Bake Off is basically my religion. I have so many cookbooks from that show. For my sister’s birthday last year, I made her a cookie dough cake from Nadia—who won The Great British Bake Off a couple of years ago—and it was a huge hit, even though she’s not a fan of cake. They’d never let me on the show because I’m not British, and even if I were, I’m not a strong enough baker to do the celebrity bake-off thing. We did have an American version, but it’s not the same. It’s funny because on the British version, they ask contestants to make things like 'Please make this Cornish pasty from the 16th century that no one has baked in hundreds of years,' while on the American or Australian versions, it’s more like 'Please make cupcakes.' The Great British Bake-Off has gotten me through breakups, illness, and a lot of hard times, and it’s hands down the best.

It’s such a calming show.

I think they’d be honored, but if you’d rather not have it printed, I won’t. How did you feel about the host change?

I felt a bit down. I have a lot of love for Mel and Sue, but I wasn't really shocked by it, more like “Okay, I can deal with this.” I’m pretty familiar with baking using substitutes. It reminded me of a time when I couldn’t bake with sugar and had to use xylitol instead. I find them both funny and interesting in their own way. However, I’ve come to a strange realization: I look like Noel Fielding, which is kind of eerie. One day, I looked at him and thought, “Oh my goodness, on a bad day, I look like Noel Fielding.” We share a similar big nose, blue-green eyes, and dark hair. I look like a smaller version of him. Our fashion is even similar, since he’s into that British glam rock look. That’s how I joke about myself in a British style.

To be honest, I really admire Noel Fielding’s style. He pulls off his whole look incredibly well. Speaking of looks, have you ever become obsessed with fancy salts or anything of that sort?

I do have quite a lot of Himalayan rock salt at home. I’ve also become quite fond of dark chocolate. It’s funny because when I lived in New York, I was all about milk chocolate, but New York has a strong preference for dark chocolate. It took some time for me to adjust to it. I wouldn’t say I liked it back then, but I’ve grown to appreciate it in the past year or so. That said, some dark chocolates are still too intense for me. But I love salted chocolate, especially ones with nuts. They often have a good amount of sodium and less sugar, which is great because I try to avoid sugar. I’m also fond of Himalayan pink rock salt, but I worry about iodine content in salts, which is why sometimes I mix sea salt and iodized salt together.

I really enjoy using rock salt, and for years, I’ve had this habit of sprinkling a bit of sea salt or pink rock salt onto my chocolate chip cookies before baking. And I must say, I make some *amazing* chocolate chip cookies. I have a fantastic recipe, and I can even adjust it for people with allergies. But I’ve been told time and again that I bake the best chocolate chip cookies. Before popping them into the oven, I always add a pinch of salt, and it really enhances the chocolate flavor. I like to mix two or three types of chocolate in the dough—dark, semi-sweet, and milk chocolate—so there’s a little something for everyone.

That sounds absolutely delicious. Are they chewy chocolate chip cookies?

They’re incredibly chewy. When I was growing up, my mom made the best chocolate chip cookies. I’m not sure which recipe she used—probably the classic Nestle Tollhouse one—but they were always perfect. I remember going to my cousin’s or friend’s houses, where their moms or dads would bake cookies, but they were always really puffy and doughy with chocolate chips just sitting on top. I can’t stand that kind of cookie; they end up tasting like pancakes. I mean, they’re fine. One of my friends makes a version that’s actually really good, but they’re too... I’m not sure if it’s the baking soda or what, but it’s just not the same. If I wanted cake, I’d have cake, and if I wanted pancakes—and I love pancakes—then I’d go for pancakes.

So I do my best to make my cookies as chewy as possible. One of the tricks—well, there are a few tricks to making chocolate chip cookies, but most of them are pretty well known by now—is to chill the dough in the fridge or freezer for a bit. That keeps the cookies from spreading too much. If you prefer bigger cookies, you can give the baking sheet a light tap or drop it gently, which will flatten them out, but I prefer mine to be smaller and chewier, so I usually pop the dough in the fridge or freezer. I’ve even got some cookie dough in the freezer right now, assuming my sister hasn’t eaten it all. She’s a huge fan of raw cookie dough! I’ll bake them up, sprinkle a bit of salt on top, and sometimes bring them to a party while they’re still warm. That’s always a big hit with everyone.

Yeah, that’s definitely a solid move for a party. Honestly, it’s better than showing up with alcohol.

Exactly! And I’m not sure if it’s the Jewish mother in me or something else, but I just have this natural urge to feed people and give them treats. Even when people tell me “Oh, you don’t have to bring food,” I end up bringing food anyway.

I totally get that. Shifting gears a bit—do you have a go-to hot sauce or favorite condiment?

I’m a total wimp when it comes to spice. I must have inherited my dad’s Irish-English palate. These days, I can manage a bit of cayenne pepper in some dishes. One of my all-time favorite meals is Spanish rice—or more accurately, ‘Mexican rice’—and when I’m trying to be healthy, I’ll make it with cauliflower rice. One of the things I love about being back in L.A. is how even my meat-loving friends are all about trying to eat healthier and improve themselves. One of my buddies, who’s always grilling steaks, now loves cauliflower fried rice, which cracks me up. There’s nothing more “Californian” than being on that constant self-improvement journey. I thought I was super New York for a long time, and in some ways, I still am—Oh, wait! My cat just tried to steal my food. I had to step away for this call, and I covered my food for a second, but now one of my kittens is trying to sneak a bite. He’s adorable, but he’s in that phase where he’s testing his boundaries, and part of that includes trying to snatch my food, especially if it’s things he loves like avocado and eggs.

Is that what you’re having? Avocado and eggs?

Yeah, I’ve got avocado, eggs, and sautéed greens. I’ll also have a big cup of tea, and usually some Kedem tea biscuits on the side. I love them—they’re so simple and bland. Someone once described them as the saltines of cookies, but I’ve always loved saltines. Growing up, I was constantly carsick and always had the stomach flu, so saltines became my comfort food. So, it makes sense I’d love these super plain cookies to dunk in my tea—they’re my favorite. Sorry, I got sidetracked there. What was the question again?

Do you have any “must have” condiments that you put on everything? It doesn’t have to be spicy.

Lately, I’ve been getting more into soy sauce because it’s packed with sodium. I remember going to an Asian fusion restaurant with a friend, and I wasn’t feeling great—kind of dizzy and tired—but after I had something with soy sauce, I immediately felt better. It could have just been the placebo effect, but I do use it a lot more in my cooking these days. I also really like turmeric. Turmeric lattes are delicious! I’m not sure if they have all the benefits people claim, but they sure taste good! So, turmeric definitely shows up in a lot of the things I cook.

When it comes to condiments, I don’t really have any standouts. However, my stepmother is really into banana sauce, which might sound strange, but it’s basically just ketchup. My taste buds have definitely expanded as I’ve gotten older, and they’re likely to keep changing. When I was younger, I thought I might have the ‘super taster’ thing, where you can taste more flavors than most people. I definitely have the cilantro thing where it tastes like soap, and I couldn’t eat things that were too sweet or too bitter. I used to hate dark chocolate and couldn’t handle artificial sweeteners. I was super picky, but I’m a lot less so now. And now I wonder, “Did I kill off some of my extra taste buds?” I’m only 31, but will I be eating everything when I’m 40? I kind of hope so because I don’t like inconveniencing others by saying, “Oh, I don’t eat that.”

Since I became lactose intolerant, I’ve started bringing vegan pizza to parties. It’s kind of a guarantee that in L.A. someone will probably be vegan too. But honestly, I wouldn’t wish vegan pizza on anyone because most of them are pretty bad. The cheese just soaks up all the moisture from the tomato sauce. Sometimes I make them at home. Kite Hill has a great ricotta that I use. I know this might sound crazy, but I’ve never been a huge fan of cheese. It’s funny—when I tell people I can’t eat cheese anymore, they react as though I’ve just delivered terrible news. The truth is, I’ve always only liked soft cheeses—brie, ricotta, mozzarella. You know, the softer, medium cheeses. I’m not into Parmesan, and cheddar is not really my thing. So, I just use a vegan substitute, and it works fine. There aren’t many vegan mozzarella options that melt well, though. So when I make pizza at home, I usually go with a simple basil, ricotta, and tomato combination, and it’s both easy and really delicious.

I haven’t found a good vegan mozzarella either. But I do enjoy a lot of fermented cashew-based products.

Yeah, those are pretty tasty. The Trader Joe’s brand is actually pretty good. But I’ve been let down by many of the major brands that make mozzarella.

Speaking of Trader Joe’s, do you have any go-to snacks from there?

Oh man, they don’t carry my favorite peanut butter anymore—I keep going back looking for it—but I like the one with chia seeds and other stuff in it. I’m not sure if it’s actually healthier, but it tastes amazing. I always feel bad for people with peanut allergies. I once dated someone with a peanut allergy for a couple of years, and it was tough. I remember thinking, “Is it okay if I kiss you after eating peanut butter?” Bamba is one of my all-time favorite snacks, so I love Trader Joe’s Bamba. Their little chocolate chip cookies are fantastic too. Trader Joe’s is such an interesting place. I always get more attention there than anywhere else. There’s always a dad with his kid, wearing a Pixies t-shirt. And I’ll be in my boots and leather jacket, and I don’t know if I remind him of some girl he saw at a Bikini Kill concert, but I definitely get the feeling that I’m in his thoughts. I never feel more desired than when I’m at Trader Joe’s.

Do you usually eat a larger meal in the evening?

It varies. Sometimes my sister and I will go out to eat, or we’ll cook something at home. I’m really close to my siblings—always have been. There are a lot of great restaurants nearby, so I end up eating out a lot. I’ve got four favorite spots that I keep rotating through. I try not to overeat, and I usually end up having dinner pretty late. I remember when I was in Spain as a kid, and the locals stayed up so late eating. I thought to myself, “This is the way to do it.” Instead of eating at 6 PM, have dinner at like 10.

What are those four restaurants you keep going to?

I frequent a vegan restaurant quite a bit. Thai food is another big favorite of mine, so I often find myself at Thai spots. There was a Mediterranean place I used to love, but after my sister got food poisoning from it, we’re probably not going back anytime soon. It’s interesting because living in New York versus LA, I’ve noticed that in New York, people are like, “I got food poisoning from that place, but I’ll still go there.” The health ratings seem irrelevant there. Meanwhile, in LA, people are quick to write off a place if it has a B rating, even if the food is great.

I have a go-to place for breakfast that also serves an amazing chicken dinner. It’s a bit of a celebrity hotspot, which makes it fun for people-watching. I’ve embarrassed myself in front of Jon Hamm there at least five times—maybe only three or four, but it’s definitely happened more than once. Now, whenever I make a fool of myself or end up with spinach in my teeth, my sister jokes, “Where’s Jon Hamm?” and starts looking for him. He’s always there when I’m making a scene.

Oh, Canter’s! I absolutely love Jewish delis, and I miss being able to grab matzo ball soup whenever I want, day or night. I also really miss having good bagels, which are hard to come by here. When my brothers were little, they played Little League not far from there, so I have tons of great memories of visiting Canter’s, getting rainbow cookies, sprinkles, babka, and of course, matzo ball soup—it’s always been a comfort food for me. Even now, it’s still one of my all-time favorites.

When it comes to comfort food, do you have a go-to meal that you just can’t resist or a meal for when you’re feeling down?

For me, it’s usually something with a lot of toast. I’ll either order or make burritos. Growing up in Southern California, my favorites were Ashkenazi Jewish dishes from my family or classic Mexican food like tacos and burritos. Every time I visit [New York], I complain about how disappointing the Mexican food is. I also love aloo gobi—it’s incredibly comforting to me. Saltines and tea are another comfort, but probably the ultimate for me is tea party food—scones and sandwiches. When someone’s having a tough time, I’ll take them to a tea parlor, and that always seems to lift their spirits. If I’m really hungry, I’ll just order a burrito or a burrito bowl.

Diner food is also a big comfort for me—things like pancakes. I’m from Burbank, and in Burbank, you really have to pick a favorite diner. There are three main ones: Coral Cafe, Tallyrand, and Lancers. You have to choose one as your go-to. We always went to Lancers, but later I realized that it was probably the least impressive of the three. Tallyrand has the best quality food. There’s nothing better than a diner meal when you’re feeling miserable.

Definitely, or when you’re hungover.

Or hungover, yeah! Or if it’s late at night—24-hour diners. I used to be a regular at one in New York, just up the street from my place. I still haven’t found a diner in my L.A. neighborhood that really stands out. So diners, if you're out there, you might just win me over.

Do you have a go-to meal when you visit a diner?

I tend to go for a turkey burger—it's one of my favorites. If they offer matzo ball soup, I’ll definitely get that. When I'm aiming to eat healthier, I'll order a chicken salad, the kind with chicken on top. I'm not a huge fan of plain salad, though. I much prefer cooked greens, but if you throw in some cranberries and nuts, I’m in. I’ll gladly eat a salad if it’s more than just iceberg lettuce and tomatoes—if it’s given some thought, I'll enjoy it.

A few years ago, my friend Max Ash wrote an article for Reductress titled “Woman Could Make a Way Better Salad Than This.” Now, whenever I'm at a place that serves a soup and salad combo and the salad doesn’t impress me, I’ll take a photo and send it to him with the caption, 'Area woman could make a way better salad than this.' I do enjoy a salad with cranberries and nuts. I’m also really into roasted squash and other veggies, and I often choose dishes with eggplant in them. Nightshades are definitely a favorite of mine. These are the kinds of meals I usually order, along with chicken tortilla soup.

Do you have a favorite snack when you go to the movies?

Popcorn is definitely a go-to for me. Sometimes just the smell of it will completely shift my mood. When I was a teenager, I always had an Icee at the theater, but these days, if I have one, I end up crashing hard and falling asleep—which is the last thing I want during a movie. Now, I usually stick with popcorn and occasionally M&M’s. I’ve always loved anything with peanut butter, so peanut M&M's were my go-to. These days, I’ll look for dark chocolate treats if they’re available, or—don't tell anyone—I’ll sneak in a bar of dark chocolate and savor it during the movie. A little dark chocolate with popcorn makes for the perfect combination.

That's such a perfect blend of salty and sweet.

Exactly! I remember about ten years ago when salted caramel became all the rage. For my roommate’s birthday, we went out, and they brought out this massive block of salt, then drizzled caramel all over it and gave us a bunch of things to dip in it, almost like fondue. The caramel was hot, and it was absolutely incredible. So good.

I'm honestly blown away by the idea of a block of salt with caramel. That sounds like a life-changing experience.

It seems like something you could definitely do for a party.

That’s now officially a new goal of mine, so thank you for that.

You're welcome!

If you could only pick one source of salt, one source of fat, and one source of acid, which would you choose for each?

Oh wow, I’m not sure. I really love butter, though it’s not the healthiest option. For acid, lemons and lemon juice are definitely my go-to. Growing up, we had a lemon tree in the backyard, so that might be my choice. The scent of a lemon tree and the blossoms remind me of my California childhood. As for fat, I have to go with avocado. I know it’s very California of me, but I adore avocados. I live in an apartment, but the only reason I’d want a house is so I could grow my own avocado tree. There are so many issues surrounding avocado production, but still, I can’t resist them.

And for salt? I literally put salt on everything. Salt and I are inseparable. I even have a t-shirt from this web comic I read in college called 'Married to the Sea.' They once made a comic that said, 'Salt! It’s gluten-free! No high-fructose corn syrup! Lactose-free! It’s Kosher! Mmm! Salt!' I got it on a shirt and wear it often, especially when visiting my cardiologist. I think he finds it amusing. I’m only starting to explore the different uses of salt. Probably my favorites are salted chocolate and salted caramel. Even peanut butter has a good amount of salt in it. Actually, I think I’d have to say 'saltines'—that’s really my thing.

This interview has been edited for brevity and clarity.