Plus the healthy snacks that keep her energized.
Kristina Bumphrey/SHE Media/Getty Images
Want to know how chicken potpie became what we know and love?
Or how shrimp and grits developed into a Southern American staple?
Photo:Kristina Bumphrey/SHE Media/Getty Images
EatingWell:Was there something that surprised you the most while working onChasing Flavor?
So my first surprise came when I said yes.
And as an African American, I’m like, Wait, are you serious?
Is that where we’re going with this?
That story sort of played out a few times.
EatingWell:Whats a dish that you tried onChasing Flavorthat you have tried re-creating since filming?
I walked away and said, Oh my gosh, how could I make this at home?
And how can I build a vertical spit and incorporate all of the things that I learned?
Because once you tell me something, then I want to try it myself.
Like in the chicken potpie episode, I want to take some part of every piece of that journey.
And I put turnips in with the vegetables, which I wouldn’t normally do.
EatingWell:Are there any snacks that you love having on set or for long travel days?
Hall:For snacks, I love nuts.
Almonds or a nut mix, and I love munching on a good granola.
Not one that’s sticky and sweet, but one that’s loose and crunchy.
And I will always look at a Reeses Cup at the grocery store.
I really want to buy itsometimes I do, sometimes I don’t.
But that would be my candy bar of choice if that’s considered a candy bar.
EatingWell:Favorite meals for busy workdays?
Those are the foods for when I’m homesick.
On the regular, all of my friends know I love eggs.
I have to have eggs all the time.
That’s my go-to dinner that I love if I don’t feel like cooking.
EatingWell:Whats the key to the best chicken potpie?
Is there something that we should all consider the next time we whip one up?
Hall:I’ve done it a couple of different ways.
They become soft, but not too soft.
You have a stock, you throw the chicken in and preferably with bones.
They are just sort of stewed, and then you take the chicken out.
If you want mushrooms, you saute them.
If you want peas, you thaw those.
I think that is the most flavorful way to make chicken potpie.
Those are a lot of steps, so what would you do as a shortcut?
you might’t really control your salt, but you might get a rotisserie chicken.
But I think adding fresh herbs makes a huge difference.
Thyme, sage and rosemary just make a huge difference.
EatingWell:Why focus on these specific dishes for the first six episodes?
What was the inspiration behind this collection?
Hall:I would have to think back, because the conversation started in 2019.
My first job was making ice cream.
I love ice cream, so I knew that was going to be in there.
And then I’m from Nashville, so hot chicken.
EatingWell:Were there any dishes pitched for an episode that didnt make the cut?
Everybody has some kind of doughnut but the texture is different.
EatingWell:Favorite ice cream flavor?
But I love butter pecan.
I love butter pecan and strawberry.
Butter pecan, strawberry and peachit’s hard for me to decide amongst the three of those.
