Denise Austin is a fitness icon! She shared her tips on Amy’s Table this morning.  You can find her tips here and her free work out videos here. Listen to the interview

If necessity is the mother of invention, then resourcefulness is the father.
— Beulah Louise Henry

Brown Forman’s Executive Chef Mark Williams honed his craft in some of the world’s greatest culinary destinations. Growing up in the South in a family whose background includes [Read more →]

As I begin work on the classes for October -December (!) we’ve  just posted the classes for July-September. We’ve got some real gems lined up. Take a look at the new schedule here.
I’m really excited about my new monthly series, Amy’s Table: Cooking for the Month which begins on September 22nd. I’ll help you to get organized in your approach to grocery shopping, meal planning, kitchen and pantry organization and pre-cooking prep work. Working with a month-long plan you’ll learn how to shop and cook with the month in mind and to store and freeze foods without sacrificing their quality. 

Each student will receive shopping lists, prep plans and recipes for 20 meals. Armed with knowledge from this workshop-style class, you’ll free up a whole lot of time-and money- while feeding your family stylish and flavorful dishes that are packed with nutrition. Click here to sign up.

I looooove this book: Pops! Icy Treats for Everyone by Krystina Castella. Her companion website is loaded with inspiring photos. Here’s her recipe for Mojito Pops.

Makes 24 two-ounce ice cube-tray pops, six 8-ounce pops, or eight 6-ounce pops (Note: Or be like me and make six popsicles and three nice sized mojitos to share while you’re waiting for the pops to freeze).
1½ cups fresh lime juice (8 limes)
2½ cups club soda
1/3 cup fresh mint leaves [Read more →]

If you haven’t already, you really need to check out the Tapas events at Daveed’s. David Cook taught a class at EQ recently and prepared this fabulous salad. One bite and I knew it would become a summer staple at my house. 

Garbanzo bean salad:
2 cups garbanzo beans, rinse and dry
3 hearts of palm, diced
¾ cup piquillio pepper or roasted red pepper, diced [Read more →]

Each time Cooking Light’s Chef Billy Strynkowski visits Amy’s Table he inspires me with some incredibly easy, totally do-able tip. I still can’t believe there was life before his “Blue Ice” (Keep a peice of blue cheese in the freezer. Using a microplane, grate a small amount into salads, over vegetables and meats, anywhere you want luscious blue cheese flavor with out too many calories. Yum!)

Check out Chef Billy’s Supper Club menus, complete with wine pairings. And  you can always count on Cooking Light for tasty recipes you can feel good about.  Listen to the interview.

Enjoy!

Amy

Click here to find out more about Happy Hour at The Krohn Conservatory

Cheers!
Amy

When it comes to dieting, follow your Instincts, says Dr Susan Roberts,  author of The Instinct Diet.

The Instinct Diet is a science-based weight loss program that  deals with problems like feeling hungry or [Read more →]

Congratulations to Lisa Leffler, winner of the Dole Contest!  Listen to the interview.

DOLE BABY GARDEN BLEND SALAD WITH PECAN CRUSTED CHICKEN AND ISLAND VINAIGRETTE
Ingredients:
1 Pkg. DOLE Premium Baby Garden Blend [Read more →]