Mary Ann uses orzo with a savory Beef and Barley Soup. Then she shows a new version of a classic risotto with Barley and Mushrooms. Mary Ann then makes a salad with orzo.
Mary Ann visits Guy's late summer garden to harvest ripe and tender eggplants to make hearty couscous with eggplant and a whole wheat pizza with grilled eggplant.
Mary Ann prepares mouthwatering q spinach and cheese Tart in a savory pumpkin seed crust and pepperoni pizza pretzels.
Mary Ann and First Lady of New Hampshire and pediatrician Dr. Susan Lynch, prepare chicken cacciatore, fennel/avocado and orange salad, and low fat yogurt sundaes.
Mary Ann prepares a hearty beef shin tomato ragu over short cut pasta, followed by a delicate ricotta cheese sauce, and a citrusy Sicilian lemon and olive oil sauce for fish.
Mayor of Boston Thomas M. Menino and Mary Ann celebrate their Italian American heritage by preparing a Christmas Eve banquet called "The Feast of the Seven Fishes."
Mary Ann and young friend Rachel Carew join forces to satisfy their sweet tooths by preparing an upside down peach tart and a rich and creamy ricotta cheesecake in amaretti cookie crust.
Stuffed Swiss Chard, mushrooms, grilled Ramps, Prosciutto di San Daniele and Gorgonzola DOP cheese and onions and peppers Molise-style are prepared.
Yogurt and apricots; pears in marsala sauce; watermelon and feta cheese.
Torta margherita alla crema di caffe; chocolate mousse.
Bulgur salad; cauliflower and broccoli salad; radicchio salad.
Chicken thighs in beer; chicken breasts stuffed with spinach and gorgonzola.
Roasted pineapple with ricotta cream filled with pistachios; ricotta-stuffed cherry tomatoes.
Jumbo sea scallops in shells; scallops with spinach.
Sweet potato gnocchi; chicken cutlets in white wine; chiffon cake with lime curd.
Fig and prosciutto pizza; figs with whipped cream; amaretti-stuffed figs.
Chicory tart with onions, Umbrian-style; eggplant stew with polenta squares.
Sicilian-style baked pasta casserole with pork ragu, peas and tomato sauce blended together in a bechamel sauce.
Penne with cauliflower ragu; fettuccine with arugula pesto; pasta with fried zucchini.
Osso Bucco with Gremolata Sauce; Buckwheat Pasta; Baked Radicchio and Gorgonzola Cheese; Sbrisolona
Stuffed pork tenderloin; roasted squash with hazelnuts and sage sauce; raspberry mascarpone budino pudding.
Cream of cauliflower soup; creamy mushroom soup; creamy leek, carrot and potato soup.
Panini; frittata sandwich; Little Easter sandwich.
Pasta alla gricia; Roman-style pasta; pasta all'amatriciana.
Farro crespelle; farro casserole; farro meatballs.
Sicilian mussel soup; scallops in vinaigrette; Vasto-style clams.
Lobster-filled ravioli; gluten free fettuccine with basil pesto.
Pear and apple tart; pistachio tart.
Little cheese plates; little cheese balls; tuna and eggs; spinach sfogliatelle; asiago quenelles.
Pizza Margherita classico; pizza Margherita moderna; pizza napoletana marinara; pizza allo genaro nasti.
Red pepper torte with pepper sauce; sweet peppers with garlic and mint; red pepper spread.
Biscotti di Parmigiano-Reggiano; panini napoletani.
Grilled swordfish skewers; Amalfi-style shrimp.
Corzetti pasta; pesto-based minestrone; red wine-infused rabbit; jam-filled tarts from Rapallo, Italy, called gobelletti.
Mary Ann is in Florence Italy with students that are learning how to make fresh pappardelle pasta and serve it with rabbit in a mushroom and wine sauce.
Slow-cooked tuna steaks with tomato relish; stuffed fish with nuts and spinach; scallop ceviche.
Tuscan bread; crostini for three toppings -- tomato/basil/garlic, chicken liver and sage and tuna fish and caper.
Torta al taglierini, a pastry noodle-topped chocolate cake; chocolate cake with nuts.
Sunday dinner featuring risotto and pork in milk; chocolate cake.
Pepi Winery in Napa, Calif.; braised beef dish in red wine; chicken stuffed with spinach and fontina cheese cooked in white wine.
Maddalena raspberry cookies -- two buttery wafers filled with raspberry jam; almond crisps.
Struffoli, deep fried, honey-coated sweet dough balls; deep-fried sugar-dusted cenci.
Zucchini pyramids; cod and potato casserole; baba.
Prosciutto di Parma-wrapped fruit with Parmigiano-Reggiano, Parmesan cheese and almond wafers; spicy fava bean spread.
Deep-fried Tuscan meatballs made with meat, mushrooms and parsley; baked meatballs.
Fish stew filled with swordfish, shrimp, scallops, monkfish and squid.
Cassata; pistachio pudding-filled amarena cake.
Bucatini all'amatriciana; chicken cacciatore; mascarpone cheesecake.
Unique wine in Montevetrano, Italy; bruschetta topped with orange marmellata and lardo; springtime soup made with wild greens; torta filled with cocoa, ricotta, eggplant and lemon marmelata.
Scialo Bros. Bakery in Providence, R.I., makes torrone, a nut-filled nougat candy.
Almond lemon torta with strawberries; almond paste cheesecake topped with apricots.
Onion and sweet pepper, asparagus and potato frittata; spaghetti omelet without eggs.
Mint flavored rice with chicken; Milanese risotto; rice and vegetable pie.
Guinea hen; traditional Umbrian spiedo misto of meat, poultry and pork.
Corzetti in garlic and olive oil sauce; pansotti, almond-stuffed ravioli in butter sauce.
An autumn-themed menu includes minestrone, stuffed turkey breast with prosciutto di Parma and apple caramel bread pudding.
A Christmas Eve banquet includes baccala, skillet fried shrimp, tuna, smelt, swordfish, calamari and clams.
Pizza carnevale; orange-flavored ricotta cheesecake.
Ricotta gnocchi with rabe and pignola nut sauce; stuffed breast of veal with fontina cheese, polenta and wild mushrooms.
Spaghetti with clams; clams minestrone.
Potato gnocchi; spinach and ricotta cheese gnocchi with mint and nutmeg.
Sicilian Almond Lemon Cake from the heart and soul of Sicily. Also includes Candied Lemon Slices.
Focaccia
Nona Galasso's Homemade Chicken Broth, Meatball and Chicken Soup
Gelato made with a Sicilian twist; Neapolitan-style ice cream cake; double fudge chocolate semifreddo cake.
Canederli with speck, a dumpling-like recipe from Italy's Trentino-Alto Adige region.
Deep-fried cheese fritters filled with prosciutto di Parma and montasio cheese; yota, a hearty bean soup with sauerkraut.
Artichokes stuffed with farro, parsley, mint and pecorino Romano cheese; frittata with mint.
Making mozzarella and burrata cheese; burrata salad; grilled scamorza; tomato caprese salad.
Eggplant with candle pasta; peppers and potatoes, made with spicy, dried Senise peppers.
Lentils and leeks with sausage; preparing roasted chickpeas.
Balsamic vinegar glazed pork butt; Swiss chard and potato pie.
Founder of "Tuscan Brands" Joe Faro shows the ins and outs of one of this "Tuscan "Markets. He shows how to make one of his Tuscan Restaurant's signature dish with Mary Ann.
Mary Ann gives Ascolana olive a Marche regional touch for a winning appetizer.
Features grilled recipes including Grilled Chicken with Herbs; Grilled Veggie Kabobs; and a classic side dish of Pan-cooked Fennel.
Making pesto with a marble mortar and pestle using basil, olive oil and pine nuts; handmade pasta handkerchiefs with pesto sauce.
Casalinga with fettuccine; minestrone; spicy pepperoni pretzels.
Deep-fried honey-drizzled ravioli-like sebadas made with homemade dough and filled with Pecorino Romano cheese, orange zest and mint.
Sauce made with garden fresh plum tomatoes; braciole, sausage and meatballs.
Using a pasta machine to make cavatelli, then cooking it in a spicy broccoli rabe sauce.
Using a chitarra to make spaghetti; a slow-simmered lamb ragu.
Asparagus fritters; Sicilian eggplant parmesan; oven-roasted lamb stew.
Beef stew with polenta, a classic dish from the Val d'Aosta region of Italy.
A Venetian seafood menu features baked calamari, clams and scallops with risotto.
Tomato risotto; Milanese veal cutlet drizzled with clarified butter; polenta cake.
Strega Nona's pizza; calzones.
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 deconstructs the cannoli to produce a stunning dish.
Francesca Marconi makes a chowder in Portsmouth, New Hampshire.
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.
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 distinct spaetzle recipes which are unique in Alto Adige.
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.
Paolo Laboa tells his favorite Ligurian recipes with Mary Ann.
Mary Ann creates Neapolitan Stuffed Artichokes.
Mary Ann creates Mimosa Cake
Mary Ann shows how to make delicate Mascarpone cheese.
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 three shrimp recipes.
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 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.
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.
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. 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 caciocavallo cheese and grated pecorino romano cheese, into the oven they go.
Neapolitan Fish Chowder, Scallops with Spinach, Baked Fish with Lemon and Olives
Tuscany-inspired prato almond cake, dried plum and balsamic vinegar tart.
Fried Ricotta with Salad Tomatoes on Crostini, Ricotta Gnocchi, Ricotta Cheese with Honey and Almonds, Asiago and Speck Gnocchi Sauce.
Pappa al Pomodoro, Beef Tagliata con Patate Duchesse.
Cauliflower Crust Pizza, Fried Cauliflower, Cauliflower Mashed Potatoes.
Fazzoletti "Handkerchiefs" pasta tossed with a classic Ligurian Pesto Sauce, Fazzoletti with raspberries, blueberries, and sliced strawberries, with sweet ricotta cheese.
Cannelloni with Lamb Ragu, Crespelle with Vegetables.
Mussels and Aioli Sauce, Mussel and Potato Salad.
Neapolitan-style stuffed red peppers, Pepperonata casserole, Sicilian Pepper Salad.
Tuna Meatballs with Caponata, Tuna with Cous Cous.
Carnival Turnovers filled with chickpeas, chocolate, cinnamon, citron, honey, and toasted almonds. Panzerotti Palermo Style fried turnovers stuffed with mozzarella "pearls" and tomato sauce.
Fig and Zucchini Bread, Fried Zucchini Roman Style, Zucchini Meatballs.
Pesto, Tagliatelle with Pesto, Vegetable Strudel with Saffron Sauce.
Cialdoni: a baked, almond covered version of cannoli from Agrigento, Sicily.
Multipurpose doughs deliver a mountain of different vanilla and chocolate biscotti combinations. Amaretti di Mombaruzzo, a light almond cookie.
Spaghetti Procida, a zesty Naples seaside pasta treat. Lemon Salad
Chicken with Speck Alto Adige, Quick Chicken Cacciatore, Chicken with Lemon and Herbs.
Focaccia Bread with Rosemary & Sea salt, Focaccia Appetizer, Focaccia Panzanella Salad, Focaccia with Poached Fruit and Sweetened Ricotta Cheese.
Farfalle with kale sauce. Farro Fettucine Pasta with creamy sauce of burrata cheese, spring onions, fresh marjoram, and finely chopped and toasted walnuts.
Farro Cake. Farro Salad.
Sardinian Style Fish Casserole. Rice and Asparagus Soup.
Tortelli Mugelina Style. Won Ton Tortelli.
Arugula Salad with Pears and Asiago. Summer Rice Salad. Red Salad.
Tortelli Maremmani with Carrot Cream and Black Truffle. Chocolate Lava Cake.
Cabbage Rolls. Cabbage and Bean Croquettes.
Homemade Potato Gnocchi with Truffle Sauce. Homemade Tomato Soup. Kobe Beef Meatballs.