Easy Pumpkin Spice Cookies with the flavors of the seasons Linda Amendt shared this recipe for Pumpkin Spice Cookies with us from her book 400 Sensational Cookies. Slightly soft and chewy, these cookies offer the flavors of the season and more than a few aphrodisiac ingredients. A magical combination of ingredients Now, we love all […]
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
Pour some Holiday cheer We were first pitched the idea for this apple pie cocktail in an email from SVEDKA Vodka. They told us it was their version of Holiday cheer. I figured, who can’t use some cheer this time of year, so we tried it…and we’re feeling it. In fact, we’re feeling this potent […]
This stuffed Kabocha squash is a meatless meal with a “wow” factor You don’t need a whole turkey or ham to present as the centerpiece of your Holiday meal. This Stuffed Kabocha Squash is as, if not more impressive than the traditional turkey presentation. It’s my recommendation for a Holiday main course that’s got eye […]
Fatwood is a better way to start a fire Is there anything more romantic than cuddling in front of a roaring fire during winter’s coldest nights? But sometimes, you just can’t get that fire started…literally and possibly figuratively. That’s why we’re featuring Fatwood.
A Cal-Burgundian mash-up Annette Tomei innovated this recipe for us as a Californian twist on a French technique for red wine poached eggs. The result is a sumptuous layering of flavors and textures. It’s a dish that works for brunch or a romantic dinner for two.