I think retreats are so important that I spent five months on retreat over the past two years and now I am hosting my own. What is a retreat, how is it different from vacation, and why do I think this time is so valuable?

I had the opportunity to join Great Day Washington and speak with hosts Kristen Berset-Harris and Ellen Bryan about New Years resolutions that stick and my belief that they need to start with joy, connection and freedom.

For me, great holiday entertaining is as much about the food as how it makes us feel. Let’s talk joy, connection and freedom — and some really great food!

Crisp, delicate, homemade phyllo cups are filled with a floral, citrusy, fresh and light-tasting chicken salad. Some prep ahead makes for an easy hors d’oeuvre to assemble and serve.

Why should your wings have all of the fun? These Polish dumplings filled with mashed potatoes and blue cheese, and tossed in Buffalo sauce, may be the perfect new way to enjoy your  favorite game day flavors. Dumplings, whether Polish pierogi or Chinese pot stickers, take some handiwork so get the family together in the kitchen to do a little cooking before sitting down to enjoy the big game.

I want to share this with you. Three nights on the Outer Banks in a waterfront home. Deep self-care, connection with a group of like-minded people asking the same questions about their lives, and conversation about how to make meaningful change, either in the activities of your life or how you see what you already do and have.

Warmly spiced and savory Baharat coats the crispy skin of this roast chicken finished with a bright splash of fresh lemon juice and cooked over a bed of mushrooms and onion.

This hearty vegetarian soup eats like a stew. Loaded with vegetables, plant-based protein, and a simple but complex-tasting spice blend, it is a complete and satisfying meal. Make a double batch and freeze for a quick meal later.

I speak with Eileen Whelan on Good Morning Washington, ABC7 WJLA about spectacular small bites for holiday parties — and the most important ingredient. That’s you!

Earthy mushrooms and a blend of cheeses elevates this beloved comfort food into the party bite your guests will ask for again and again.

Fresh garlic chives balance sweet, rich ground pork in these handmade shumai dumplings. Making them at home and handling the ground meat as little as possible keeps these light and tender. They take some work but are absolutely worth it! Invite friends and family to help and make lots of extras to freeze for later.

Smoky Spanish paprika and garlic powder coat these incredibly flavorful bites of chicken served with a traditional tomato and pepper Romesco sauce. The bold flavors make it a perfect hors d’oeuvre from summer to winter.

Pumpkin, milk, cornmeal and spices combine in a slow-cooked pudding covered with an apple-crisp-style crumble. The dessert is hearty enough for a fall evening while still being light enough for warm Autumn nights. This is a pumpkin variation on what was historically called New England Indian Pudding.

So simple, so delicious. Sweet summer tomatoes shine atop crisp bread with fruity olive oil, rich Spanish ham and the bite of salt. There’s no room to hide here so use the best ingredients you can get your hands on.

Rich soy sauce, sweet and tart orange and citrus juice and zest and fresh jalapeño and cilantro make these shrimp full-flavored while light and summery. Serve them as an appetizer, tuck them in tortillas with a sesame and rice wine vinegar slaw, and make extra to enjoy over salad for lunch the next day!

When Kidd O’Shea of Good Morning Washington stopped by the house for some backyard grilling I shared a few recipes and some simple tips to up your grilling game this summer.

Brown chicken stock. This is the rich stock you want for a hearty chicken soup or flavorful pan sauce. Roasted chicken bones and a few simple vegetables, herbs and spices are simmered delivering great depth of flavor and wonderful body.

Just a few simple ingredients, simmered on the stove, deliver a richly-flavored homemade stock with good body. “White” refers to simmering raw ingredients directly in water. For a “brown” stock the ingredients are roasted first.

Winter warmth doesn’t always have to be hearty. This bright soup delivers the fresh flavors of ginger, cilantro and snow peas, the richness of sausage and sesame oil, and the depth of soy sauce. A steaming bowl is just the thing to bring color back to your cheeks and warm your belly on a cold winter day.

Holiday dinner favorites like roast beef and turkey, served up with potatoes, stuffing and mac and cheese can leave your plate looking drab — all brown and white. I joined ABC7’s Britt Waters and Kidd O’Shea on Good Morning Washington to share four colorful sides to make your holiday dinner as merry and bright as the rest of your home this Christmas and New Years.