The appetite of Nancy O’Dell

You know delightful Nancy O’Dell as co-anchor of “Access Hollywood,” the daily TV entertainment newsmagazine currently celebrating its 10th season. She’s been a part of “Access Hollywood’s” on-air team since the show launched in 1996. O’Dell also contributes reports to both NBC News’ “Today” show and “Dateline,” and regularly covers major red-carpet events. O’Dell is also a national spokeswoman for the March of Dimes. To learn more: www.accesshollywood.com and www.walkamerica.org

OK, you create a new prime-time show involving food, and it’s not eating gross things. Tell us about it.

“The prime-time cooking show would be a couples-based show that would focus on ‘recipes for relationships.’ Each show would feature fun meals that can only be made by working together while facilitating romantic situations or interactions.”

A celebrity who has an offbeat or unusual eating habit?

“Nicole Kidman says she LOVES doughnuts, which I find surprising considering her svelte figure. Obviously, doughnuts suit her well.”

What single food or dish typifies Hollywood?

“I think sushi typifies Hollywood. It comes in so many different types and ways it can be prepared. It often has great flair in its presentation. Sushi bars are VERY popular in Tinseltown, and it is not really a ‘normal’ fare.”

Nancy’s Lamb Chops And Green Beans

Lamb Chops

8 medium-size lamb chops

2 cups balsamic vinegar

4 cloves garlic, minced

2 tablespoons rosemary

2 tablespoons thyme

1 teaspoon salt

1 teaspoon freshly ground black pepper

Place vinegar in casserole dish. Mix together the garlic, rosemary, thyme, salt and pepper. Dip each chop in the vinegar, then coat with herb/spice mixture on both sides. Return chops to vinegar in casserole dish and let them marinate in the refrigerator for 24 hours. Grill or broil to desired doneness.

Green Beans

1 pound fresh green beans

2 tablespoons butter

1 tablespoon rosemary

1 tablespoon thyme

1 tablespoon oregano

Salt and pepper to taste

3/4 cup shaved Parmesan cheese

Steam beans until done but crisp. Saute in butter for 2 minutes. Add herbs and spices, then cheese. Saute another 3 minutes. Serve with lamb chops and French bread.