Amanda Elliott


Amanda Elliott is the chef at Peachtree Catering in Columbia, Missouri, and authors the website, where she shares recipes centered on the idea of the communal table and embracing the heritage of food through travel.

Fresh-baked rye bread, Gruyère and a well-made kraut create the same warm, comforting and familiar sandwich.

The Korean dish is similar to Western stew, traditionally served boiling hot in a communal dish. 

The key to perfecting this dish is to not only use finely minced garlic, but also charred whole cloves for a wallop of flavor.

Spanish tortilla is one of my favorite dishes to have on hand at any time of the year, but during the height of sweet potato season, I love to combine sweet potatoes with the traditional Yukon Gold for a different flavor.

Ideal for a chilly day, the warmth of the poblano and cumin are a perfect complement to the subtle sweetness of the sweet potato in this soup.

This dish is sweet, spicy and herbaceous and just might be the big hit at your holiday party.

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