24min - Mary Ann makes a luxurious Sicilian Almond Lemon Cake. She tops hers with Candied Lemon Slices then drizzles it with a confectioners sugar glaze that sings of Sicily.
24min - Mary Ann creates a double-crust Focaccia stuffed with escarole and Pecorino Romano cheese. She gives step-by-step instructions to create this Focaccia alla Molisana.
25min - Mary Ann says don’t be chicken when it comes to making your own Homemade Chicken Broth. Use the broth to make her Meatball and Chicken Soup.
24min - Morgan Morano invites Mary Ann to her gelateria to share the secrets behind her gelato. Then they Neapolitan-Style Ice Cream Cake and Double Fudge Chocolate Semifreddo cake.
24min - Mary Ann features Canederli with Speck, a fantastic dumpling-like recipe from the little-known Italian region of Trentino Aldo Adige.
25min - The mountains of Friuli Venezia Giulia region make you hungry for deep-fried Cheese Fritters filled with prosciutto di Parma and Montasio cheese. Then a piping hot bowl of Yota.
24min - Mary Ann stuffs artichokes with farro, parsley, mint, and pecorino Romano cheese. Using freshly chopped mint and more pecorino cheese, Mary Ann whips up a Frittata with Mint.
24min - Luca Mignone invites Mary Ann to his caseificio to show her how to make cheeses. Christina Barbieri helps Mary Ann make Burrata Salad, Grilled Scamorza, and Tomato Caprese Salad.
24min - Mary Ann prepares Eggplant with Candle Pasta. What’s a great “second act?” How about Peppers and Potatoes, made with spicy, dried Senise peppers.
24min - Mary Ann prepares Lentils and Leeks with Sausage, a meal in a pot. And if you possibly have room for more, she shows you how simple it is to prepare Roasted Chickpeas.
24min - Mary Ann prepares an unforgettable Balsamic Vinegar Glazed Pork Butt. She turns her talents to creating her Nona Galasso’s “take another slice” Swiss Chard and Potato Pie.
24min - Founder of Tuscan Brands Joe Faro shows Mary Ann the ins and outs of one of his Italy-themed “Tuscan Markets” and create Lobster Ravioli in Butter Sauce.
24min - Mary Ann stuffs an Ascolana olive with a savory combination of ground beef and pork, combined with chopped walnuts, thyme and lemon zest. A great companion treat: Olive Pesto.
24min - Mary Ann prepares Grilled Chicken with Herbs, surrounded by Grilled Veggie Kabobs. Then Mary Ann creates a classic side dish of Pan-cooked Fennel.
24min - Mary Ann harvests aromatic basil leaves for making pesto, using olive oil, pine nuts and a LOT of elbow grease. Then she creates handmade Pasta Handkerchiefs with Pesto Sauce.
24min - Patti Fortuna-Stannard invites Mary Ann for a salami party with Patti’s Casalinga with Fettucine. Mary Ann joins in with classic Minestrone. Then they create Peperoni Pretzels.
24min - Mary Ann shows how to create Sebadas, starting with homemade dough, flattened and filled with a melted then cooled blend of pecorino Romano cheese, orange zest, and mint.
24min - Dennis Chesley takes Mary Ann fungi harvesting. Then, Mary Ann demonstrates the delicious art of creating Marinated Mushrooms and a unique Mushroom Carpaccio that’s party-perfect.
24min - Mary Ann starts her Sunday Sauce with garden-fresh plum tomatoes. While the sauce simmers, she makes her grandmother’s fork-tender braciole, then adds sausage and meatballs.
25min - If you’re making cavatelli, you need a machine that cranks them by the dozens. Mary Ann’s in luck, because she has la macchina di pasta and adds them to a broccoli rabe sauce.
24min - Mary Ann makes short work of freshly-rolled sheets of pasta, transforming them into spaghetti. She combines this with an Abruzzese regional classic Lamb Ragú.
24min - Rose Faro invites Mary Ann to her home kitchen where they prepare Asparagus Fritters, a hearty Sicilian Eggplant Parmesan, and finally Oven-Roasted Lamb Stew.
24min - Mary Ann chooses the little known Val d’Aosta region of Italy to create one of its classic dishes, Beef Stew with Polenta.
24min - Mary Ann’s “on the wave” with her Venetian seafood extravaganza of calamari, clams, and scallops, zested with lemon and fresh parsley; perfect for the Risotto she stirs up.
24min - Mary Ann’s full course meal inspired by Lombarda favorites, starting with a “primo” of Tomato Risotto. Then Milanese Veal Cutlet. She finishes off with Lombarda Polenta Cake.
24min - Tomie de Paolo invites Mary Ann to his studio to choose a recipe of one of his most famous characters, “Strega Nona.” Tomie makes it while Mary Ann makes her favorite Calzones.
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