From Bon Appetit:
"Not everything Swift had to say made it onto the napkin. Here are a few other things she told us about cooking and eating:
You spend a lot of time on the road. What food is always in your dressing room or in the studio? Has it changed over the past few years?
Taylor Swift: I have so much water in my dressing room–because I drink, like, ten bottles of water a day. That’s pretty much all we have in there. I think we used to have veggie trays. Now that I think of it, I have no idea why I don’t have dressing-room food anymore. Now I’m angry! I have to make a few calls…
We heard you like to cook. What’s the most challenging thing you’ve made, and how did it turn out?
TS: I tend to try out new recipes for dinner parties–but not ones that intimidate me too much! The added pressure of cooking for people makes me choose simple recipes. Recently, I was at my friend Ashley’s house and she made this amazing honey-mustard salmon on rice. I got the recipe from her and made it for a dinner party with coconut rice. I’d never tried making fish before, so I’m still pretty proud to have that in my repertoire.
What six foods are always in your refrigerator?
TS: 1. Eggs. I love making buckwheat crepes with ham, Parmesan cheese, and a fried egg on top. It’s my go-to breakfast. 2. Thinly sliced ham and chicken from the deli. I like to always have the option to make someone a sandwich. 3. Orange juice. I drink it with breakfast every morning. 4. Diet Coke. Because it understands me. 5. Parmigiano-Reggiano cheese. 6. There’s always some sort of binge food–like a tube of cinnamon rolls or a giant tub of cookie dough. Because I’m that girl.
What about home? What’s the favorite dish your mom makes?
TS: Her brisket and pot roast are out of this world. She also makes toffee with brown sugar, chocolate chips, butter, and Saltines. Those are high-calorie days for me.
Do you have a go-to dish that you make when you want to impress friends and family?
TS: If we’re in Nashville, I’ll make chicken and dumplings. It’s very southern, and I like a good theme. Sometimes I make my own pasta and I’ll do a lemon-Parmesan sauce with pine nuts.
Biggest food revelation you’ve ever had?
TS: When I figured out how to work my grill, it was quite a moment. I discovered that summer is a completely different experience when you know how to grill. I love to make burgers, grilled chicken with different marinades, garlic green beans, carrots and broccoli.
Do you have a favorite meal in Nashville?
TS: My absolute favorite meal in Nashville is sweet-potato pancakes at Pancake Pantry. A close second is the margherita pizza at City House. Or anything else on their menu.
What are some of your favorite dishes to whip up in the middle of winter?
TS: Winter is my favorite season because of the food and the smells and the spices and how everyone is feeling everything so intensely and giving each other things. I love nutmeg and cinnamon. I bake pumpkin bread for everyone I know and make ginger molasses cookies and hot chocolate and chai. It’s the most perfect time for baking for people you love."