Amy’s Table

Say Cheese!

Think of cheese as falling into 5 basic types: Blue, semifirm, super-aged, pungent and mild. For the best balance of tastes and textures, serve one from each category on your cheese platter. For each type of cheese, plan on 1 ounce per person. 1. Blue cheese has intense flavor. Choose Gorgonzola, Cashel Blue, Fourme d’Ambert or Stilton 2. Semifirm has …

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Learning how to feel, think, look and eat better on Amy’s Table.

Allison Fishman is busting a myth today. You really can trust a skinny chef. In fact, you probably should! Picture this: you wake up younger next year! Dr Jen Sacheck says it’s no dream. Learn how! Think you were born without willpower? Nobody was! Dr Kelly McGonigal shares how to learn it. Chef Maggie Green shares recipes from the Bluegrass …

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Calling all homebodies!

Pucker up! Alana Chernilla shares her preserved lemon recipe from The Homemade Kitchen. Laurie David tells how to bring your family to the table. Is it time for you to pivot and relaunch your career? Wendy Sachs explains how with tips from her latest book, Fearless and Free. DIY your decor with inspiration from Maryam Montague, Marakesh Style.

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Calming, claiming and changing on Amy’s Table

In his book De-escalate: How to Calm an Angry Person in 90 Seconds or Less, Douglas E. Noll has devised a method that calm the most tense situation in less than 2 minutes. This peacemaker uses it in the prison system. Imagine how you might be able to use it in your own life! Sharon Salzberg is one of the …

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Who runs the world? WOMEN!

Suzanne Evans explains that how you do anything is how you do everything….along with hints on how to do everything better! Chief Career Happiness Officer Julie Bauke explains how to load up your career plate with a role you can feel good about. Learn strategies for Enterprising Women with Vicki Milazzo. Become an Overachiever with insights from Jenna Goudreau.

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Handmade, homemade and well-made on Amy’s Table

Alana Chernila shared ideas and inspiration from her book The Homemade Kitchen. Want to be a great cook? James Briscone tells how. Do you like big butts and you just don’t care? Learn about the South’s Best Butts from the quintessential Southern Gentleman, Matt Moore Jill Weisenberger explained Weight Loss is about skill, not Willpower.

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Glowing with good health!

Get your glow on with Angela Liddon, author of Oh She Glows Betty goes Vegan! Learn how to morph classic “Betty Crocker” type recipes into healthy vegan alternatives Discover the techniques behind great wok cookery with Ming Tsai Get expert tips from The Vegetable Butcher, Cara Mangini

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Summer’s here and I’ve got you covered with tips on everything from gardening to grilling!

Listen to Backyard Parables from former New York Times and Martha Stewart Garden editor, Margaret Roach. Fire It Up with former president of the International Association of Culinary Professionals, Learn about Kentucky’s rich culinary heritage and whip up a recipe from Maggie Green’s Kentucky Cookbook Suffering Succotash! Stephanie Lucianovic solves the mystery of why we hate the foods we do.

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Eating our way through Italy this week

Check out this recipe for Ricotta Stuffed Zucchini Blossoms from Elizabeth Minchilli. Michelle Scicolone explores Italian Vegetables. Elizabeth Minchilli invites us all to her Italian Table. Eat Italy?Jeff Michaud did! Anna Boiardi tells what it’s like to be part of the Chef Boy ar dee family

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