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Author, Cooking Instructor, Food Writer, Culinary Consultant
An award - winning author, popular lecturer, restaurant consultant, and educator, Amy Riolo is known for fusing the worlds of culture, cuisine, and history. Amy makes frequent appearances on numerous television and radio programs both in the United States and abroad including Fox TV, CBS, Montgomery and Fairfax County TV, Nile TV, The Travel Channel, Martha Stewart Living Radio, WHYY, Abu Dhabi Television, and many others totaling a reach of over 223,194,389 people. Amy also develops and hosts a weekly news video program entitled “Culture of Cuisine” which airs on twenty-eight nationally syndicated channels and has developed hundreds of videos for corporate clients. Amy’s clients include Harris Teeter, Stevia, US Endocrine Society, US Apple Association, The National Association of Sauces and Condiments, and many others. Her work has also appeared in the USA Today, Cooking Light Magazine, The Washington Post, CNN.com, The Wall Street Journal, Gulf News, Cornell Alumni Magazine, Popular Anthropology Magazine, The National, and Egyptian newspapers and hundreds of blogs. She is also the author of a popular blog called Dining with Diplomats (www.diningwithdiplomats.blogspot.com) which has been the inspiration for a Travel Channel television series. A successful restaurant consultant and graduate of Cornell University, Amy enjoys developing concepts, menus, action plans, recipes, training seminars and guides, and themes for corporations, restaurants, and hotels. She has consulted international business owners on bakeries, cafes, restaurants and stores. She was recently awarded Montgomery College’s Milton F. Clogg Award for Outstanding Alumni Achievement in the Culinary Arts. Amy’s popular lectures range in topics and include everything from improving profitability in the restaurant industry to international business and dining etiquette to international cuisine and culture. She has been an invited guest speaker for The Library of Congress, Georgetown University, Johns Hopkins University, National Geographic, The Smithsonian Institution, The Fulbright Commission, The National Museum of African Art, The Walters Art Museum, The Kennedy Center, and many other embassies, museums, and organizations. Amy’s first book, Arabian Delights; Recipes & Princely Entertaining Ideas from the Arabian Peninsula was chosen as one of the “16 Volumes Worth Staining” by the Washington Post (Capital Books, 2007). Her second book Nile Style; Egyptian Cuisine and Culture (Hippocrene Books) won the World Gourmand Award for "Best Arab Cuisine Book" in the United States in 2009 and is now being printed in a second edition. Her most recent book, The Mediterranean Diabetes Cookbook, (American Diabetes Association) was released in March 2010 and has won the 2011 Nautilus Book Award. Amy is a member of The International Association of Culinary Professionals, Culinary Historians of Washington, Les Dames d’Escoffier (Global Culinary Initiative), Culinary Historians of Washington, and Slow Food DC. Amy is based in the Washington DC, area and leads culinary tours to both the Mediterranean and Middle East.
How to Make Pumpkin Spice Pudding
International Chef Amy Riolo shares her simple and healthful recipe for spiced, pumpkin pudding, a fabulous fall treat.
This series: 5,926 views
How to Make Pumpkin Spice Pudding
Non-stick cooking oil spray
1 (15 ounce) can pumpkin puree
1/3 cup sugar
1 large egg
1 teaspoon ground cinnamon, plus extra for sprinkling as a garnish
½ teaspoon ground cardamom
½ teaspoon ground cloves
¼ cup raisins
¼ cup sliced almonds
4 teaspoons low-fat vanilla yogurt, optional, for serving
1. Preheat oven to 350F degrees. Grease a 9-inch pie dish or other baking dish with non-stick cooking oil spray.
2. Mix together pumpkin puree, sugar, egg, cinnamon, cardamom, cloves, and raisins.
3. Pour into prepared baking dish and smooth out the top. Sprinkle almonds in a single layer over the top.
4. Bake for 20 minutes or until almonds are slightly golden. Remove from oven and let cool slightly. Divide pudding into 4 small bowls and top each with 1 teaspoon vanilla yogurt, if using. Sprinkle cinnamon on top and serve.