At a young age, I developed a refined palate. Growing up in Philadelphia, with its plethora of food options like Italian, Chinese, and Jewish cuisines, I was exposed to a diverse culinary world. I recall being captivated by corned beef specials, a type of sandwich, and even had the pleasure of trying sushi at a young age. My parents ensured that I experienced it all, as food has always been a cornerstone of our family.

Family Cooking Traditions

Both my parents were skilled cooks. My dad would create epic brunches, while my mom would go all out for holiday meals. I particularly loved her fried cabbage and eggplant parmigiana. She also made a unique dish that combined a quiche and a soufflé, predominantly made with spinach, mushrooms, and various cheeses. Although I wasn't a vegetarian, I truly enjoyed vegetarian dishes.

Cooking for Others

The joy I get from cooking is when I prepare meals for others. I spend hours studying five different recipes from various sources to compare and pick the best elements from each. For instance, recently I've been obsessed with spaghetti al limone. If one recipe calls for using egg yolk, I'll follow that, but balance it with less heavy cream or cheese. In this way, I create my own version of the dish, and I believe that creating a delicious recipe is an art.

Italian Culinary Adventures

Ristorante La Torre One Fire in Massa Lubrense, Italy, is one of my favorite restaurants. Photograph by Fred + Elliot Photography, Stock Food. During my visit to the Amalfi Coast, I learned how to make limoncello from fresh lemons. Photograph by Angela foto, Getty Images. The lemons and tomatoes there were exceptional. I went to this amazing restaurant where the 'mama' was incredibly warm. She allowed me to cook with her and taught me how to make limoncello. I returned every day as it was truly the best food I've ever had. I think it was a combination of skill, technique, and fresh produce that made it extraordinary.

Cooking on Set

When filming The Holdovers, the script felt quiet and intimate, similar to being snowed in. For me, cooking during that time was very intentional, and I took my time. It was special and mattered, so I wanted to add that level of detail. When viewers see Mary Lamb, my character, cook a chicken or a turkey, I wanted them to have a visceral experience. If I faked it, it wouldn't have been authentic. And as a person who loves to cook, I thought this would be a great opportunity to be deeply connected to the character. I also wanted to showcase Mary's cooking skills as she was a great cook.

Exploring Different Cuisines

I'm currently obsessed with fish and chips. The Mayfair Chippy in London has a perfect dehydrated malt vinegar powder that doesn't make anything soggy but gives a nice acidity when bitten into. The food scene in London is constantly evolving, becoming more creative and trying new things with classic dishes. I also love the different flavor profiles of Thai food - the sweet, the savoury, the sour, and the spicy. In the States, one needs to go to a proper specialty store to get the correct seasonings and spices. Asian food can't be easily substituted; I've tried, and the taste is completely different.