Raspberry Semifreddo Made Easy This recipe is by one of my favorite pastry chefs, Chef Leah Kuo. Her raspberry semifreddo is made with fresh raspberries and the resulting flavor is pure fruit deliciousness. And don’t forget, raspberry is an aphrodisiac. (Learn more about raspberry’s aphrodisiac side.)
Author Archive for: Amy Reiley
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About Amy Reiley
Amy Reiley travels the world pushing aphrodisiacs on the curious, adventurous and lovelorn. Hers is a pleasure-filled career in a rather unusual, culinary niche.
In August 2004, she became the second American to earn a Master of Arts in Gastronomy awarded by France’s culinary temple, Le Cordon Bleu. While at Cordon Bleu, Amy rose to prominence for her work in culinary aphrodisiacs. In 2006, Amy releases her first book, Fork Me, Spoon Me: the sensual cookbook, cementing her role as America’s leading aphrodisiac food authority. Filling a niche in the cookbook market, demand resulted in the book’s second printing less than two years later. (As of November 2016, book is in its fifth printing.)
Through her company, Life of Reiley, Amy has found many avenues to promote her aphrodisiac knowledge and unique take on life’s “consuming passions.” The Eat Something Sexy website, www.eatsomethingsexy.com, and Amy’s monthly e-newsletter, Amy Reiley’s Aphrodisiac of the Month are considered the online authorities on aphrodisiac food history and science. She speaks and consults on the topic and has appeared on The Today Show, CBS Early Show, Nightline and even Playboy TV–you’ll recognize her as the one wearing clothing.
But Amy’s culinary knowledge is not limited to aphrodisiac foods. In June 2005, Reiley was singled out as one of the five best female wine professionals in the world of the year by France’s Wine Women Awards.
An internationally recognized journalist, Amy has shared her food and wine knowledge in such publications as Variety, Sunset, Daily Candy, The Daily Meal, Los Angeles and Las Vegas magazines.
As the creator of Amy Reiley’s Pocket Vineyard in 1999, Amy quickly established her place in this male dominated industry by introducing the world to the first comprehensive wine app for PDA’s. In 2001 she launched the companion program, Amy Reiley’s Pocket Gourmet, lauded by Newsweek as the first of its kind. Both the Pocket Vineyard and Pocket Gourmet were named two of Worth Magazine’s “must have” apps in 2002.
Amy’s second book, Chile Aphrodisia by Rio Nuevo press, was released in June 2006. Her other books include Romancing the Stove: the unabridged guide to aphrodisiac foods and The Love Diet. In addition to writing, Amy speaks and consults on various food and wine topics. She also runs Life of Reiley’s boutique publishing company. Her publishing successes include bestselling baking book Kiss My Bundt: recipes from the award-winning bakery. Amy’s latest book, Eat Cake Naked: aphrodisiac desserts to heat up your love life, co-authored by nutrition expert Delahna Flagg, became an Amazon bestseller in its first week.
Entries by Amy Reiley
A stone fruit salad bursting with color A festival of color, flavor, texture (and aphrodisiacs), this stone fruit salad recipe celebrates all that is good about summer. Just a hint of fennel in the dressing adds an underlying note of anise. The flavor of fennel is incredibly subtle. However I think this herbal note takes […]
A sandwich where lobster is the star This recipe takes the concept of a perfect lobster roll and updates the sandwich–while keeping the aphrodisiac of lobster meat the star. You might not be aware that lobster is truly America’s aphrodisiac. First of all, there’s something incredibly enticing about the fact that it’s a luxury. Maine […]
The greatest oil you may never have tried You’ve probably heard the virtues of olive oil, coconut oil and possibly even grape seed oil. But what about the oil that comes from avocados? Turns out, avocado oil is one of your best choices for cooking as well as using straight as a drizzle on salads, […]
An indulgent version of Avocado Toast Just when you thought Avocado Toast couldn’t be done another way…we’re doing it! Look although I apologize for rehashing the most tired recipe on the internet. But my version it so good, it would be wrong of me not to share it with you.