HALLIE EPHRON: ... fish.
Smoked fish to be precise.
I'm not a sweets person, though dark chocolate is nice, and I always have room for a really good macaron. But my favorite treat in the world is a great piece of smoked fish -- smoked salmon or trout or whitefish -- preferably with cream cheese on a piece of pumpernickel bread from Russ and Daughters in Manhattan.
For desert, a piece of chocolate babka please, like the ones my mother-in-law used to get in Flatbush -- there's a close match available at Arcade Bakery in lower Manhattan. Find an insider's guide to NYC babkas: The Best Chocolate Babka in NYC, 2015 Edition.
So what's your weakness? A creamy chocolate truffle? A glass of aged Zin? Icy fresh oysters? Seduce you with... what?
SUSAN ELIA MACNEAL: Oooh, I liked smoked fish, too, Hallie -- whitefish salad or smoked salmon, especially on a good New York bagel. Also love pate. And olives. And good cheese with fruit. (I'd rather have a cheese plate at a restaurant than dessert....) And a nice glass of wine and the occasional martini.
LUCY BURDETTE: Since I'm on a low-sodium, no alcohol diet right now (sigh), a lot of things look delicious! I love smoked trout, used to make an easy, elegant hors d'oeuvres by mixing dill and lemon zest into cream cheese, and then putting about a teaspoon of that on an endive leaf with a piece of smoked trout on top. Sadly, smoked trout packs 670 to 680 milligrams of sodium into a 2-ounce portion. Another favorite, hot pepper jelly cheese puffs.
But I did make a delicious low-sodium almond cake for Easter, and found some yummy homemade caramels at the Key West Artisan Market yesterday. For now, that will make me happy:).
RHYS BOWEN: If you want to seduce me offer me a spread of oysters, crab claws, cold lobster and a glass of prosecco and I'm yours. I'm also not big on sweets. I do love Creme brûlée , and Cadburys chocolate before it was bought by Hersheys.
HANK PHILLIPPI RYAN: Oh, what a lovely question. Pizza. (Completely. Extra cheese and pepperoni.) Bluefish pate. Steak with blue cheese. Prosecco, absolutely. Really great red wine. If you offer me something sweet, it;s easy for me to pass. But guacamole on a salty chip? Yes, indeedy. How about a yummy crusty baguette with unsalted butter? AND red wine. Oh. I swoon. (And toast with peanut butter.)
JULIA SPENCER-FLEMING: Add me to the Prosecco-lovers' list. For me, the seduction factor is the combination of food and place.
Fish and chips is a tasty meal anywhere, but batter-fried haddock and hand-cut fries sitting on the deck of a seafood joint on the Maine coast - that's heaven. Ditto a traditional ploughman's lunch with sharp cheddar, crusty bread, softened butter and pickle chutney served in a dark London pub with a half cider on the side.
In New York City, it would be something cool and new in the Village, like Cuban-Carribbean fusion or authentic Korean, followed by a cab trip to midtown to catch a show. In the Bahamas, it would be conch, conch and more conch, served at a shady table planted in white sand, chased down by ridiculously fruity drinks.
DEBORAH CROMBIE: Funny, there are no big sweet eaters here. And we all are very much on the same page. I love smoked fish. (I had the most fabulous smoked whitefish dip at a funky little restaurant in central Florida when I was touring with the Todds. We ate it at every meal.)
I love pate. (I dream of chicken liver pate from Carluccio's in London). Love English sharp cheddar cheese and pickle (chutney) sandwiches. Oh! Oysters and Prosecco! Yum. Crisp white wines and maybe, very occasionally, a small glass of really, really good red wine. Maybe with a good French baguette and Stilton. Charcuterie, with salami and prosciutto and olives.
And one last seduce-me-with-- fried oysters from Pappadeux (a family-owned Texas based chain) with their creole coleslaw and hot French baguettes. Yum...
HALLIE: It's very hard to put this blog to bed and go into my kitchen where I am making noodle pudding for dinner when now all I want is a dozen oysters, a glass of Prosecco, and an enormous white fish chub.
What are you lusting after?