This is just like a root beer float, only with Guinness. The Guinness and ice cream alone are interesting but the magic happens with the addition of a little chocolate drizzle. If the ice cream is a little soft, good. If you want to stir it up a bit, even better. Cheers!

Even if you aren’t Irish, St Patrick’s Day is the day to act like you are and that means celebrating with an Irish menu. This bread and butter combo may inspire you to act like you’re Irish the rest of the year.

What I love about this stew, aside from the deep flavor the Guinness adds, is the way the dumplings magically plump up and fill the pot.
I use good old Bob Evans mashed potatoes for my dumplings (hey- if they’re good enough for Ina they’re good enough for me!)

Selected by the experts at The Party Source

Don’t need a whole tart? The Chocolate Mousse makes a great dessert on its own, served in wine glasses or in Chocolate Bowls. Try it as a cake filling, too.

Profess your love with a subtly earthy jewel toned potion.

Save a little pasta cooking water to stir in right before serving- it’ll improve the consistency and pull everything together.

This is the epitome of comfort food. Chunky, creamy and plenty cheesy- yum!

You can easily halve the recipe if 12 servings is too much, but I’d ask yourself first…..can there ever be too much Loaded Baked Potato Soup?

Something about this latest cold snap—and spending a minute or two out in it—made me want to make ice cream.
Weird? Maybe.
But once the idea struck, there was no talking myself out of it. So… I did.

I shared one of my favorite ways to remember what we need to get into our diet every day at a recent Amy’s Table LIVE. It’s GBOMBS! This mnemonic device comes from Dr. Fuhrman, who was a guest on Amy’s Table several times.

These need to be made last minute, but if you pull all your prep together in advance they go together quickly.

This cozy, colorful seafood stew is packed with tender sea bass, shrimp, scallops, potatoes, and vegetables - all gently simmered in white wine, tomatoes, and clam juice for deep flavor. It’s the kind of dish that feels a little fancy but is surprisingly easy to pull off.

Beef Tenderloin Stew is a totally decadent “leftover” to make with trimmings from tenderloin roasted for another purpose. I usually buy about an extra pound and get the other half pound from trimmings.

The recipe changes according to what I have in my cupboard and I constantly change up the nuts, fruits and spices. Lately I’ve been adding a couple of beaten egg whites to the oat mixture before baking- its gives nicer clusters and a little protein boost. Instead of canola oil try coconut oil- or even a light tasting olive oil. I’ve been doubling up the shredded coconut and adding raw unsalted pepitas, too.

My family loved pancake breakfasts on the weekend. As the one doing the flipping, I loved them, too, but by the time “my turn” came everyone else had long since finished theirs. Then along came the sheet pan craze and now we can all eat pancakes together! Hoo-ray!

Tip: For Gingerbread Waffles with Peach Sauce replace the poppy seeds and lemon peel in the waffle batter with 1 teaspoon each cinnamon and ground ginger and 1⁄4 teaspoon ground cloves.

Chicken Tortilla Soup can be made a day ahead; refrigerate until ready to serve. Tortilla strips are best made just before serving. I like to bake my own tortilla chips. They taste terrific and I tend to eat fewer than when I open a big bag. (Always use corn tortillas for homemade chips.)

These were always a hit at my annual Gifts from the Kitchen class. They make a great homemade treat to share over the holidays.

Some tried-and-true tips to make your holiday cookies stand out!