Plus: Find out the chef’s top 3 pantry staples in this exclusive interview.
Read on to learn more in this exclusive interview.
EatingWell:Do you have any favorite tomato recipes that you make over and over again?
Photo:Mark Sagliocco/Getty Images
Symon:I mean, who doesn’t love tomato soup with grilled cheese?
The whole world loves that!
EatingWell:What are your top three pantry staples that you always have on hand?
Symon:Obviously, I always have the Contadina tomatoes on hand.
The varieties that they have are great, like the Diced Fire Roasted tomatoes.
For chutney-ish types of dishes, I think it works really well and purees for great sauces.
I think the Sicilian oregano has a much different flavor than the oregano that we grew up with.
It has more citrus notes to it, some light spice.
And I always have anchovies in the pantry, always, always.
EatingWell:Do you have any tips for choosing the best-quality canned foods?
I think a lot of it is testing and trying.
It’s my go-to because I’ve tried everything else.
People will also ask, “What’s your favorite olive oil?”
Everyone’s palate is a little bit different.
EatingWell:What makes your new cookbookSimply Symon Suppersunique in comparison to your former releases?
Symon:This is our eighth book that we’ve done.
It pairs the entrees with the salads and sides, it’s all-inclusive.
It’s our biggest book, close to 200 recipes total.
EatingWell:What does “eating well” mean to you?
Symon:My favorite Julia Child quote is, “Everything in moderation, including moderation.”
I think healthy eating is eating that makes you personally feel well physically.
I think you have to find your pocket and understand your own body and go from there.
I really attempt to make my plates balanced, that’s the key.
It’s not “just eat protein” or “just eat carbs,” find some balance.
Your plate should have lots of different colors when you look down at it.
It should be a balance of protein, vegetables and grains.
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