This is a really nice way to serve fish.  Adding flavorings between the layers of dough elevates it to a whole new level. This is great with a simple salad and steamed asparagus. In season, serve Peaches in Wine for dessert.

Think of this recipe as just a suggestion. Use your favorite flatbread, spread it with garlic herb cheese and pile it up with what you like to eat. This combo is one I love.

What an honor it was to have my Breakfast Burritos selected as one of “best bites of 2007” by the Cincinnati Enquirer’s Polly Campbell!  I have to say, I still love them in 2025!

This recipe from Amy’s Table: Food for Family and Friends was always a favorite of my cooking school students.

My variation on Sophia Loren’s Panna Cotta recipe, given to me by Bill Boggs. Bill was an original Food Network host with his show Bill Bogg’s Corner Table.

Chef Paul Teal taught me this recipe. I love that it’s equal parts elegance and simplicity- the best formula for any hors d’oeuvres.

Heating the flavorful mixture in the cooking water for 5 minutes or more makes it, and therefore the shrimp, really flavorful. Use the same technique for shrimp cocktail. To get shrimp cocktail well-chilled for serving, place a Ziploc bag of ice in a shallow dish. Lay the shrimp on top of the ice-filled bag; cover and chill until ready to serve.

I’ve lost interest in charcuterie boards - but not for what’s on them. You can use about any favorite ingredient on these skewers. They’re always a crowd pleaser!

I’m excited to moderate the Insights, Innovations, and Emerging Trends in Kitchen Design panel on November 12^th from 4-6 pm at the luxurious Tisdel Distributing showroom in the Kenwood Collection. Whether you’re building a new home, planning a renovation, or simply passionate about home design, this event will provide you with the inspiration and knowledge to bring your vision to life. 

I love to serve this on a bed of arugula. Sometimes I replace the chicken with pork cutlets. YUM!

My family and I did a little walk in the woods with Pam Cho. It was a blend of beautiful scenery and a very memorable experience. Pam introduced us to Shinrin-Yoku, or forest bathing. Let’s get this out of the way first,

I had the chance to visit Augusta and Maysville Kentucky on the banks of the Ohio River. If you haven’t made your way to that part of Kentucky, hop in the car and go. You’ve heard the phrase “it’s not the destination, it’s the journey” - what a beautiful journey it is.  As I was driving I actually said out loud to myself, “Wow, Kentucky, you’re beautiful” And she is.

In August I also boarded the River Queen, a BB Riverboat and spent a beautiful afternoon with writers from  the UK and Germany, showcasing our region. Whenever I hear about my community through the lens of tourism, I realize just what a wonderful place it is! I loved listening to Nancy Willhoite, Director of Sales at BB Riverboats, share fascinating and  funny stories about the history of the American Riverboats.

Vanilla will start to deepen in color over time. It’s ready to use after 6-8 weeks. The longer it sits, the more intense the flavor.

I had so much fun leading a “Add a Splash of Bourbon” workshop at Bourbon Women Sip-osium this August.

Just like great bourbon, making holiday spirits bright takes time! The workshop walked attendees thru creating three holiday infusions featuring B-Line bourbon that will have everyone on your gift list raising a toast!

Kentucky Limoncello is my take on the classic Italian liqueur. Lemons meld with bourbon "new make" until they impart their bright yellow color and sweet tart flavor, resulting in a popular lemon liqueur.

Thank you to Pensive Distilling, and my daughter Katie for creating this fabulous twist on an Old Fashioned. I LOVE this drink!

Sweet, tart, bubbly, Yes!

For a fun presentation for brunch or a wedding shower, make the cocktail in a wine glass and place an all -fruit popsicle in each.