Going to dinner at The Palace tonight. If you don’t know about it, here’s a great tip….the 3rd Thursday of every month offers a special dinner for 2 (including a bottle of wine!!) for $60. You read that right. Pictured

Anthony Bourdain provided an entertaining evening last night.

It began with some light jabs at Cincinnati dining and chili. Then he slammed every [Read more →]

I’m shooting Salad segments for HomeWoRX today. Here’s one of the trio of recipes I’m putting together. It’s so easy, creamy and rich tasting but packed healthy, good -for- you ingredients. Add grilled chicken or shrimp to make it a main dish salad.

Summer Citrus and Avocado Salad with Cashews and Creamy Yogurt Dressing
Serves 4
Prep time: 15 minutes
Hint: Substitute Dole Pineapple Chunks in 100% Pineapple Juice and Dole Mandarin Oranges in Light Syrup for fresh fruit if desired

Creamy Yogurt Dressing
3 tablespoons honey

I’m chatting with Steven Raichlen this morning for an upcoming Amy’s Table show. Steven is a journalist, TV Host and multi-award winning author. His books have more than 4 million copies in print. He’s in town promoting his latest, Planet Barbecue.

Check out his tips and recipes.

A trifle can be one of the simplest desserts to make, especially when you use purchased pound cake! Use your favorite combination of berries, preserves and liqueur to make this dessert your own.

No trifle bowl? No problem! While I highly

Looking forward to sharing lots of quick and easy summer party food ideas today at EQ at The Party Source. Here’s a favorite.

Grilled Buffalo Shrimp with Blue Cheese Dipping Sauce
Makes 18 pieces
Prep time: 15 minutes
Cook time: 7-8 minutes
Note: Buffalo sauce can be made several days ahead. Dip is best made a day ahead. Serve [Read more →]

Roasted Redskin and Green Bean Salad
Serves 4-6
Prep time: 25 minutes
Cook time: 45 minutes
Chill time: at least several hours to best overnight
Make ahead: Tastes best made a day ahead.
Tip: Make this salad easily with a little advance prep. When roasting potatoes for another meal, roast extra. Blanch extra green beans when making another meal, too, and refrigerate until ready to assemble the salad.

2 pounds small red new potatoes, scrubbed and cut into quarters
Olive oil as needed
1 pound fresh green beans

Dressing:
1/4 cup olive oil
1/4 cup white wine vinegar
1 teaspoon sugar
1 clove garlic, minced
1 teaspoon salt
3/4 cup mayonnaise
1 tablespoon fresh dill, chopped, plus more for garnish
1/3 cup chopped sweet onion
2 ribs celery, chopped
2 hard-boiled eggs, peeled and chopped [Read more →]

Rough-cut Cole Slaw with Blue Cheese
Serves 6

Prep time: 20 minutes
Make ahead: This tastes better made one day ahead. It keeps for a couple days in the fridge.
Tip: Stir in diced red onion or carrot if desired.

I had a blast leading an “Asian Adventure” for a group from ReSource yesterday.

Jay Erisman and I had such a great time with the Women in Flavors and Fragrance. Jay led us through a tasting of Bourbon and Whiskey while I paired recipes from Woodford Reserve and Amy’s Table: Food for Family and Friends. Below you’ll find photos from the event and the recipes and pairings from the event:

Country Ham and Asparagus Tartlets
Rib-Eyes with Bacon Potato Salad and Heirloom Tomatoes
Savory Corn Cake
Almond Shortcakes with Double Cream and Triple Berries

[Read more →]