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Season 28
East meets West when Mary Ann prepares an Italianized version of this classic Asian vegetable by making Bok Choy with Speck Alto Adige and Asiago Cheese. Then, all roads lead to
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East meets West when Mary Ann prepares an Italianized version of this classic Asian vegetable by making Bok Choy with Speck Alto Adige and Asiago Cheese. Then, all roads lead to Vignarola, the classic Roman dish that celebrates springtime by featuring fresh peas, beans, and artichokes.
Mary Ann prepares a Neapolitan Fish Soup, sizzling Swordfish Sicilian-Style.
Mary Ann prepares a Neapolitan Fish Soup, sizzling Swordfish Sicilian-Style.
Mary Ann deconstructs the cannoli to produce a stunning dish.
Mary Ann deconstructs the cannoli to produce a stunning dish.
Francesca Marconi makes a chowder in Portsmouth, New Hampshire.
Francesca Marconi makes a chowder in Portsmouth, New Hampshire.
Mary Ann prepares a two-course masterpiece integrating the classic Neapolitan pasta.
Mary Ann prepares a two-course masterpiece integrating the classic Neapolitan pasta.
Renee Plummer prepares a Sunday Supper at her house. Dishes include her Sunday Sauce with Meatballs and Lambchop Lollipops.
Renee Plummer prepares a Sunday Supper at her house. Dishes include her Sunday Sauce with Meatballs and Lambchop Lollipops.
Mary Ann prepares a Fennel and Fig salad, Tuscan Bean Salad, and a Little Gem Salad.
Mary Ann prepares a Fennel and Fig salad, Tuscan Bean Salad, and a Little Gem Salad.
Mary Ann recreates the Pasta Trapanese.
Mary Ann recreates the Pasta Trapanese.
Mary Ann recreates distinct spaetzle recipes which are unique in Alto Adige.
Mary Ann recreates distinct spaetzle recipes which are unique in Alto Adige.
Mary Ann prepares a Ligurian Potato Loaf and a Sage Pie.
Mary Ann prepares a Ligurian Potato Loaf and a Sage Pie.
Mary Ann's got a secret that gives Modica's Chocolate Cookies their unforgettable taste.
Mary Ann's got a secret that gives Modica's Chocolate Cookies their unforgettable taste.
Paolo Laboa tells his favorite Ligurian recipes with Mary Ann.
Paolo Laboa tells his favorite Ligurian recipes with Mary Ann.
Mary Ann creates Neapolitan Stuffed Artichokes.
Mary Ann creates Neapolitan Stuffed Artichokes.
Mary Ann creates Mimosa Cake
Mary Ann creates Mimosa Cake
Mary Ann shows how to make delicate Mascarpone cheese.
Mary Ann shows how to make delicate Mascarpone cheese.
Jay Curzio invites Mary Ann to help him prepare his Osso Buco with Polenta.
Jay Curzio invites Mary Ann to help him prepare his Osso Buco with Polenta.
Mary Ann prepares Tomato Gratin and Tomato Tart
Mary Ann prepares Tomato Gratin and Tomato Tart
Mary Ann prepares three shrimp recipes.
Mary Ann prepares three shrimp recipes.
Mary Ann prepares her Tuna-Stuffed Red Peppers, Baked Chicken Thighs, and a Herb Salad.
Mary Ann prepares her Tuna-Stuffed Red Peppers, Baked Chicken Thighs, and a Herb Salad.
Mary Ann captures the unique cuisine of Sicily by preparing three classic recipes, starting with an appetizer, Roasted Squash Salad. She follows it with a triumphant Roast Pork Loin
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Mary Ann captures the unique cuisine of Sicily by preparing three classic recipes, starting with an appetizer, Roasted Squash Salad. She follows it with a triumphant Roast Pork Loin Sicilian Style with fennel and potatoes. For dessert, it's chocolate glazed, cinnamon and clove-spiked Sicilian Chocolate Spice Cookies.
Jasper White invites Mary Ann to lend a hand preparing two of his signature dishes; Golden yellow Fettucine with Mussels, Saffron, and Cherry Tomatoes, followed by crispy, crunchy Almond-Crusted Fish.
Jasper White invites Mary Ann to lend a hand preparing two of his signature dishes; Golden yellow Fettucine with Mussels, Saffron, and Cherry Tomatoes, followed by crispy, crunchy Almond-Crusted Fish.
Pizza dough takes on new meaning when Mary Ann layers it with tomato sauce and sliced caciocavallo cheese, then folds it and folds it again to create a Sicilian favorite.
Pizza dough takes on new meaning when Mary Ann layers it with tomato sauce and sliced caciocavallo cheese, then folds it and folds it again to create a Sicilian favorite.
Chef Ryan Joyce and Mary Ann prepare kale and cannellini bean bruschetta, a herb-stuffed lamb braciole, and chocolate budino.
Chef Ryan Joyce and Mary Ann prepare kale and cannellini bean bruschetta, a herb-stuffed lamb braciole, and chocolate budino.
Mary Ann champions the humble cauliflower by showing creative ways to change it from ho-hum to wow. Her roasted cauliflower has a spicy, red-pepper, oregano, and tomato paste rub that
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Mary Ann champions the humble cauliflower by showing creative ways to change it from ho-hum to wow. Her roasted cauliflower has a spicy, red-pepper, oregano, and tomato paste rub that adds an unexpected punch when it comes out of the oven like burnished gold. Then it's time for spaghetti with cauliflower, graced with garlic, anchovy paste and red peppers.
Cheese is more than cheese when it's burrata. This fist-sized nugget of fresh mozzarella filled with cheese shreds and rich cream is the starting point for Mary Ann's kitchen creations.
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Cheese is more than cheese when it's burrata. This fist-sized nugget of fresh mozzarella filled with cheese shreds and rich cream is the starting point for Mary Ann's kitchen creations. She starts with roasted vegetable and burrata salad, then moves on to a colourful, garden-fresh chickpea pasta with burrata, peas, and prosciutto.
Mary Ann rolls out the red carpet when she rolls up her favourite stuffed veal rolls, Sicilian style. Filled with a marvellous medley of fresh breadcrumbs, garlic, parsley, slices of
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Mary Ann rolls out the red carpet when she rolls up her favourite stuffed veal rolls, Sicilian style. Filled with a marvellous medley of fresh breadcrumbs, garlic, parsley, slices of caciocavallo cheese and grated pecorino romano cheese, into the oven they go.
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