This is the quintessential summer dinner party dessert. It’s nearly effortless and uses no heat- and it tastes so good even the peaches are grateful! Make sure to use a wine that you’d drink and enjoy. I’ve used red in this version but try a crisp white or Italian Proseco, too. Depending on the sweetness of the peaches, some people like to add a little sugar to the wine, too.

Peaches in Wine
Serves 4

Prep time: 10 minutes
Make Ahead: The peaches need to sit in the wine for several hours; let stand at room temperature until ready to serve.
Tip: Serve with Italian amaretti cookies

1 bottle Pinot Noir or Zinfandel
3-4 ripe but firm peaches

Wash the peaches. Slice each into 8 wedges; place in a large glass bowl. Pour red wine over and let stand, covered, at room temperature for several hours and up to overnight.

To Serve: Using a slotted spoon, remove peaches from the wine and transfer to 4 large wine glasses. Spoon a little wine over top.

Reprinted with Permission from Amy’s Table: Food for Family and Friends (Orange Frazer Press, Willimington, OH $22.95)

This incredible cake from Robert Dean, the “Dean of Lean” contains garbanzo beans. Yes, garbanzo beans. And garbanzo beans contain a ton of protein and fiber- but you’ll never be aware of them in the finished cake.  You have to taste it to believe it. If you’re trying to eat healthy, you’re gonna love this!  Another variation on the raspberry sauce:  just puree a bag of frozen raspberries and sweeten them with a bit of sugar if desired. 

Robert Dean’s Healthy Decadence Cake With Simple Raspberry Sauce

12 oz Semi-sweet Chocolate chips
19 oz Garbanzo Beans
4 eggs or egg substitute
1 cup sugar
2 tablespoons Non-fat Mayonnaise
1/2 teaspoon baking powder [Read more →]

Listen to the interview.

Award winning chef, author and restauranteur, Aaron Sanchez grew up with great food. The son of Zarela Martinez, a celebrated Mexican cooking authority, Aarón’s passion, commitment and skills have placed him among the country’s leading contemporary Latin Chefs. He began his career with Food Network as co-host of Melting Pot, where he introduced a national audience to contemporary interpretations of classic Latino cuisine. Today Aarón appears on multiple Food Network shows including; Chopped, Chefs vs. City, Iron Chef, Next Iron Chef, Throwdown with Bobby Flay, Food Detectives and more.

Aaron is representing Azteca’s new product line,  Meal Essentials.  I had the chance to try them and they’re fabulous! From Pork Carnitas to Beef Barbacoa, Mexican rice to Pinto Beans, plus tortillas and sauces to serve them with, they’re quick, easy and utterly authentic. Azteca’s Meal Essentials make it easy to create a Mexican Fiesta at home! Check out their website for loads of fantastic recipes.

Listen to the interview.

Tricia Callahan’s website, onceamonthmom.com shows moms how to be “good stewards of their time and their money while still providing wholesome and nutritious meal options to their families”. Tricia recently had her first child and is getting used to her new career as a stay-at-home mom in Dayton Ohio, She is expecting her second child in December and she’s dedicated to “making daily chores monthly memories” by providing monthly meal plans, grocery lists, instructions, recipes and more for families interested in once-a-month cooking and baby food.

Thanks to Tricia for sharing her recipes and tips.

Chicken Parmigiana
Ham & Potato Pockets
Homemade Pop Tarts
Sample menu, instructions and podcast

Make sure to check out Stephanie’s blog and website to see examples of her work- and spirit!

A friend of mine posted this really clever example of chronicling a life….check out this video of the 1st year of a baby’s life. Listen to the interview.

Listen to the interview.

Chef Jimmy Gherardi is the chef-in-residence at The Seven Hills Schools in Cincinnati, where he has developed a revolutionary School Foodservice Program that focuses on wellness and great global flavors. The program has just been honored by the Physicians Committee for Responsible Medicine by being named one of the top four in the United States, and has received The Golden Carrot Award. He is constantly searching for products that are produced locally, organically and using sustainable practices.

Want to take steps to ensure your child’s school offers a healthy lunch? Visit the Whole Foods Website for some great information.

While my main reason for searching out the best lunch boxes was for an upcoming show segment on  back to school, I’m also a newly revved -up proponent of packing  lunch. I’ve discovered when I pack my lunch I eat a far more nutritious meal than when I a) skip lunch (an all too often thing for me!) or b) have lunch at a restaurant. If you’re watching your budget, packing is the only way to go! One thing I won’t sacrifice, though, is style.  When form meets function  great things happen! Check out these functional lunch carriers that pack a whole lot of style.

Bento boxes are my favorite way to pack a lunch. They have internal dividers, stacked containers and  reflect some of the coolest (and often cutest) design out there.  Traditionally, bento boxes are filled with rice or noodles and then a variety of side dishes. It’s a great way to use leftovers for lunch. Try to pack things that will taste great cold. Leftover pasta tossed with a little sesame oil and soy sauce, some diced bell pepper and edamame with sliced leftover chicken is a perfect example.  Take a look at some of these fabulous bento boxes.

These are from Plastica (Oprah featured them on her O List)

Laptop Lunch Boxes make a wide variety of products. All the little boxes will help get your creative juices flowing when it comes to packing lunch!  

Hello Kitty! Classic!

This sleek number from GreenFeet is so chic.

Looking for something more mainstream? Reusable Bags.com has a great selection of , you guessed it, reusable bags. 

Check out these cute bags from Built, NY.  You  just might steal this one from the kids!

Amazon has a huge selection of lunch boxes, bag and totes. I love the clear handles – and color selection- on this one!

From a kid’s perspective, it’s not always what you eat, but how you eat it.  These “sporks” from The Container Store make eating anything fun!

My daughter and I are off to do a massive school shop today. It should be lots of fun- and exhausting. Here’s a trick to keep the energy (and mood) up: pack snacks! Keep a water bottle in your purse, plus more in a cooler in the car. Simple snacks like almonds, raisins, cheese sticks and energy bars make a world of difference in your attitude when you’re facing yet another long line, parking lot log-jam or never ending dressing room wait.

For more on the Food Mood connection click here

I am so excited about the Goddesses of the Harvest: A Celebration of Women in Food event at the Krohn Conservatory on Friday August 28th fro,m 7-9 pm.  Here are the two ladies that inspired the event: Summer Genetti and Renee Schuler. They came on Amy’s Table on Q102 to talk about what it is to be a chef from a female perspective. I was really  inspired by our conversation. As it happens, I was also in the middle of planning an “after remodeling, re-opening celebration” for the Krohn.  Perfect timing! Summer and Renee will be joined by Chefs Anne Kearney and Julie Francis plus wine expert Renee Koerner,will pair wines from female winemakers, graciously donated by The Party Source. I hope you’ll join me for what will be a spectacular evening.  To purchase your seats, click here.

Domaine de Canton is  an exotic blend of ginger, vanilla bean, honey, ginseng and Champagne Cognac.  The Vietnamese ginger is peeled and  cut by hand and then steeped with herbs and spices.  It’s a hand-crafted, and therefore small [Read more →]