Mary Ann Esposito, host of the longest-running cooking show on public television, travels around the United States and Rome, Italy in search of recipes that can be prepared in thirty-minutes or less for a busy audience that has time to enjoy great Italian food but doesn' t always have time to prepare it "the old way."
Vegetable Casseroles/Casseruole Delle Verdure (#2209) Duration: 26:51 STEREO TVG
The bounty of Guy's Garden yields Mary Ann every vegetable she needs nella cucina to make Chunky Vegetarian Vegetable Stew, so rich and satisfying, you'll never look at a can of soup again. Then, with some lovely leeks left, she tops things off with Baked Leeks in White Sauce.
- KQED Life: Mon, Mar 10, 2014 -- 12:00pm email reminder
Special Pasta/Pasta Speciale (#2210) Duration: 26:43 STEREO TVG
Fresh homemade pasta is on the menu as Mary Ann creates uniquely-shaped Garganelli with a velvety-smooth Prosciutto di Parma and Cream sauce. Then she turns ordinary breadcrumbs, eggs and nutmeg into a classic, tube-shaped Passatelli and steeps them in soul-satisfying Chicken Broth.
- KQED Life: Tue, Mar 11, 2014 -- 12:00pm email reminder
Cooking with the Chef/Cucinando Con Lo Chef (#2211) Duration: 26:50 STEREO TVG
Award-winning Executive Chef Daniel Bruce takes a day off from his Rowe Wharf Sea Grille restaurant in Boston, to cook vegetarian with Mary Ann nella cucina, where they prepare Daniel's daughter's favorite; Ricotta and Parmesan Cheese Eggplant Rollatini and then Mary Ann's complements is with her classic Italian favorite, Neapolitan Style Stuffed Red Peppers.
- KQED Life: Wed, Mar 12, 2014 -- 12:00pm email reminder
Umbrian Cooking/La Cucina Umbra (#2212) Duration: 26:44 STEREO TVG
Mary Ann travels to the "Green Heart of Italy," Umbria, where she teaches her eager culinary students the fine (and tasty) art of Strangozzi Pasta Spoleto Style, Stuffed Guinea Fowl, Farro with Vegetables and for dessert, a fabulous, custard-like Umbrian treat, Crescionda. Viva Italia!
- KQED Life: Thu, Mar 13, 2014 -- 12:00pm email reminder
Clams/Le Vongole (#2213) Duration: 26:56 STEREO TVG
Seafood Super Chef Jasper White brings enough freshly-caught clams to make two fantastic dishes, starting with Mary Ann's Spaghetti with Clams and ending with Jasper's unique and unforgettable, Clams Minestrone - yes, you heard right. Minestrone. One spoonful and you'll agree; fantastico!
- KQED Life: Fri, Mar 14, 2014 -- 12:00pm email reminder
Pugliese Pasta/La Pasta Pugliese (#2214) Duration: 26:52 STEREO TVG
Mary Ann celebrates the pasta of Puglia by making sauce-holding cavatelli (little caves) and then she creates "Stracnar" a rarely-seen pasta nowadays, that requires a handmade "Cavarola Board" to create its distinctive imprint. All of this and sauce too! A Lamb Ragu for the Stracnar and Prosciutto di Parma and Fava Bean for the cavatelli. Who doesn't love pasta?
- KQED Life: Mon, Mar 17, 2014 -- 12:00pm email reminder
Mom's Cookies/Biscotti Della Mamma (#2215) Duration: 26:54 STEREO TVG
Mary Ann visits a Pasticerria in Perugia, Italy to admire the many cookies on display. But none can compare to the ones she makes nella cucina: Mom's Dried Cherry, Cranberry and Pistachio Nut Shortbread Cookies, Mom's Date Nut Bars, and the grand finale; Ligurian Tea Cookies. Moms always know best, don't they?
- KQED Life: Tue, Mar 18, 2014 -- 12:00pm email reminder
Exquisite Cakes/Le Torte Squisite (#2206) Duration: 26:39 STEREO TVG
Mary Ann and young friend Rachel Carew join forces nella cucina to satisfy their sweet tooths by preparing an Upside Down Peach Tart. But that's not all; there's still time to make a rich and creamy ricotta cheesecake in amaretti cookie crust to create, -- more importantly, to enjoy a tavola (at the table). You're invited!
- KQED Life: Wed, Mar 19, 2014 -- 12:00pm email reminder
Something Sweet/Qualcosa Di Dolce (#2217) Duration: 26:54 STEREO TVG
Mary Ann pulls out the stops when it comes to a "bomb" of an ice cream treat: La Bomba. She starts with lady fingers dipped in Marsala wine, and adds them to a mold, along with coffee and vanilla ice cream, topped with whipped cream. Still hungry? How about a comforting Ricotta pudding guaranteed to sooth your soul? Sweets for the sweet.
- KQED Life: Thu, Mar 20, 2014 -- 12:00pm email reminder
Cooking School for Everyone/La Scuola Di Cucina Per Tutti (#2218) Duration: 26:54 STEREO TVG
Mary Ann meets a group of eager students who want to learn the art of making pasta from scratch. She shows them how to make the playful-looking Farfalle (Butterflies) and off they go to do it themselves. Then it's on to a Sicilian cookie treat; Cuccidati, a tart, citrusy delight with a lemony frosting. Class dismissed! and happy too.
- KQED Life: Fri, Mar 21, 2014 -- 12:00pm email reminder
Cooking with Herbs/Cucinando Con Le Herbe (#2219) Duration: 26:55 STEREO TVG
The tables are turned when Mary Ann invites Ciao Italia's Director of Photography Bob Tomaselli to come out from behind his studio camera and join her nella cucina to make Halibut in Lemon Sauce, Baked Fennel in White Sauce with Cheese and Herb Flavored Crumbs, and colorful, tasty Green Focaccia.
- KQED Life: Mon, Mar 24, 2014 -- 12:00pm email reminder
Chicken/Pollo (#2220) Duration: 26:55 STEREO TVG
Mary Ann proves there are more ways to cook chicken than you can possibly imagine by preparing classic Chicken with Wine and Grapes, then a wintry-perfect Chicken and Fontina Casserole, and finishes off with easy-to-prepare Chicken Cutlets Stuffed with Ham and Herbs. Don't be chicken with chicken.
- KQED Life: Tue, Mar 25, 2014 -- 12:00pm email reminder
Cooking for Friends/Cucinando Per Gli Amici (#2221) Duration: 26:53 STEREO TVG
It's Sunday when Mary Ann visits Christina and Carla Pallotta, two sisters who are the driving force behind Nebo Restaurant in Boston, MA, where they're preparing their mom's favorite recipes for visiting friends. Ricotta Gnocchi with Rape and Pignola Nut Sauce, followed by Stuffed Breast of Veal, with Fontina Cheese Polenta and Wild Mushrooms on the side. Great sisters. Lucky friends.
- KQED Life: Wed, Mar 26, 2014 -- 12:00pm email reminder
Antipasto Favorites/Antipasti Favoriti (#2222) Duration: 26:46 STEREO TVG
Got a party coming up? Look no further than Mary Ann to help you feed your hungry guests with these creative antipasti: quick-to-prepare Chickpea Meatballs, tart and refreshing Marinated Shrimp and Cannellini Beans, and Pizza Antipasti with clever toppings. Let the fun - and food - begin!
- KQED Life: Thu, Mar 27, 2014 -- 12:00pm email reminder
Company Dinner/La Cena Per Gli Ospiti (#2223) Duration: 26:51 STEREO TVG
Author and food critic John Mariani joins Mary Ann nella cucina to pair fantastic wines with an equally fantastic dinner, starting with a clever Chickpea Flatbread, then under the broiler goes Marinated Lamb Shoulder Chops with Fresh Mint Sauce. For dessert, what else? Buttermilk Panna Cotta with a dessert wine to send you to heaven - and keep you there.
- KQED Life: Fri, Mar 28, 2014 -- 12:00pm email reminder
Cauliflower/Broccolo (#2224) Duration: 26:51 STEREO TVG
Mary Ann's in a creative mood, nella cucina, when she turns the humble cauliflower into a masterful star, starting with luscious Creamy Cauliflower Baked in a Mold. Then it's time for a colorful and hearty Broccolo and Pasta that will leave you cheering for cauliflower the next time you see it in your grocery store - or better yet, in your garden.
- KQED Life: Mon, Mar 31, 2014 -- 12:00pm email reminder
Cheeses/Formaggi (#2225) Duration: 26:52 STEREO TVG
There's no end to what you can do with cheese, and Mary Ann proves it by combining it into a Four Cheese Pizza, grating it into potatoes for a pan-fried Frico, and shredding, then melting it into a Grana Padano Cheese Basket with Basil Oil Infusion. Cheese? Please!
- KQED Life: Tue, Apr 1, 2014 -- 12:00pm email reminder
More Umbrian Cooking/Piu' Cucina Umbra (#2226) Duration: 26:50 STEREO TVG
Mary Ann travels to a cooking school in Spoleto, Italy, where her students are eager to learn the fine art of creating the classic Capelletti in Brodo (Little Hats in Chicken Broth), followed by hearty and filling Lentils with Leeks and Sausage, then spinach-filled Torta al Testo (Bread on a Stone). Porchetta (Rolled, Stuffed Pork) caps off the main course, followed by a Fresh Fruit Tart for a rousing finish to this perfect Umbrian meal.
- KQED Life: Wed, Apr 2, 2014 -- 12:00pm email reminder
Fresh Fruit, So Good/La Frutta Fresca, Buonissima (#2301) Duration: 26:41 STEREO TVG
Yogurt never had it so good as when Mary Ann marries it with drippy, glazy apricots. Then it's on to Pears swimming in an exquisite Marsala sauce. At a loss for what to do with that summer watermelon? Find out what happy surprise happens when you pair it up with feta cheese. It's a fruit free for all, and you're invited!
- KQED Life: Thu, Apr 3, 2014 -- 12:00pm email reminder
Sweet Things/Cose Dolci (#2302) Duration: 26:42 STEREO TVG
Rhode Island State Treasurer Gina Raimondo knows her way around fiscal cliffs and the family kitchen too as she and Mary Ann create an elegant Torta Margherita alla Crema di Caffe'. Then Mary Ann commits a calorie-cost overrun with her irresistible Chocolate Mousse, but Gina seconds Mary Ann's motion to dismiss - to enjoy this dessert instead.
- KQED Life: Fri, Apr 4, 2014 -- 12:00pm email reminder
Eat Salads!/Mangiate L'insalate (#2303) Duration: 26:43 STEREO TVG
There's no end to the salads Mary Ann can create when Guy's Garden is in full-delivery mode, starting with a healthy, hearty Bulgur Salad. Then she combines two of her favorite veggies. Cauliflower and Broccoli in a creative, "give me seconds" salad, and finishes off her parade of salads with a tart and tasty Radicchio Salad.
- KQED Life: Mon, Apr 7, 2014 -- 12:00pm email reminder
Tasty and Easy Chicken/Pollo Saporito E Facile (#2304) Duration: 26:44 STEREO TVG
It tastes a lot like chicken because it is - made especially delicious when Mary Ann prepares her signature Chicken Thighs in Beer, simmered until totally terrific. Then she stuffs chicken breasts with a creative combination of fresh spinach and creamy gorgonzola, and then bakes them until fork tender and table ready. Why did the chicken cross the road? To get to here.
- KQED Life: Tue, Apr 8, 2014 -- 12:00pm email reminder
Homemade Ricotta/Ricotta Fatta In Casa (#2305) Duration: 26:45 STEREO TVG
You'll never use store-bought ricotta again, after Mary Ann shows you how easy it is to make it yourself. And once it's done, get ready to make an unforgettable dessert: Roasted Pineapple with Ricotta Cream filled with crunchy pistachios. And don't forget this summertime, wintertime, anytime light luncheon treat: Ricotta Stuffed Cherry Tomatoes.
- KQED Life: Wed, Apr 9, 2014 -- 12:00pm email reminder
Give Me Scallops!/Dammi Cappesante! (#2306) Duration: 26:43 STEREO TVG
Seafood Master Chef Jasper White weighs anchor in the Ciao Italia kitchen and delivers Mary Ann the biggest scallops ever seen to create his famous Jumbo Sea Scallops in Their Shells. Not to be outdone by Jasper's ocean-inspired creativity, Mary Ann brings the garden to the sea to create her equally famous Scallops with Spinach.
- KQED Life: Thu, Apr 10, 2014 -- 12:00pm email reminder
Italian Cooking Lessons/Lezioni Di Cuciina Italiana (#2307) Duration: 26:52 STEREO TVG
Mary Ann gathers food bloggers from across the country in classroom setting at the Baking Education Center in Norwich, Vermont to show them the ins and outs of delicate Sweet Potato Gnocchi, savory Chicken Cutlets in White Wine, and to top things off, her ever-elegant Mom's Chiffon Cake with Lime Curd. Great food to write home about - and blog about too!
- KQED Life: Fri, Apr 11, 2014 -- 12:00pm email reminder
What Figs! - Che Fichi! (#2308) Duration: 26:33 STEREO TVG
It's harvest time for Mary Ann's fig tree, and she's got a brimful basket of these tender beauties to create a savory Fig and Prosciutto Pizza. Then she makes a perfect dessert for a perfect meal; Figs with Whipped Cream. And if that's not enough figs to feature fondly, how about Amaretti-Stuffed Figs to snack on while you think about next year's crop of fantastic figs?
- KQED Life: Mon, Apr 14, 2014 -- 12:00pm email reminder
Polenta with Vegetables/Polenta Con Le Verdure (#2309) Duration: 26:45 STEREO TVG
Master Chef Lucca Paris of Lucca's Mediterranean Cafe in Keene, NH brings a basket full of straight-from the garden veggies and freshly-ground cornmeal to Mary Ann in her Ciao Italia kitchen. Together they make a simple but dramatic Chicory Tart with Onions, Umbrian Style, and then use the freshly-picked eggplant to make a hearty, winter-perfect Eggplant Stew with Polenta Squares.
- KQED Life: Tue, Apr 15, 2014 -- 12:00pm email reminder
Taste of Sicily/Sapore Di Sicilia (#2310) Duration: 26:41 STEREO TVG
Mary Ann recalls her Sicilian ancestry to create Impanata, Baked Pasta Casserole, Sicilian Style. Mary Ann starts with authentic, "O"-shaped Anneletti pasta as the star attraction of this complex production, to which she adds Pork Ragu, Peas and tomato sauce blended together in a creamy rich bechamel sauce and baked until the table is set and guests are invited to enjoy her Sicilian treat. Mangia tutti!
- KQED Life: Wed, Apr 16, 2014 -- 12:00pm email reminder
Pasta As You Like It/Pasta A Piacere (#2311) Duration: 26:40 STEREO TVG
Pasta from the garden? You bet, when Mary Ann's got all the ingredients at hand, fresh-picked from Guy's garden, to create Penne with Cauliflower Ragu. Then she sidesteps your everyday pesto and goes for Fettuccine with Arugula Pesto. Mary Ann finishes off this trio of terrific treats with Pasta with Fried Zucchine.
- KQED Life: Thu, Apr 17, 2014 -- 12:00pm email reminder
Lombardy Cooking/La Cucina Lombarda (#2312) Duration: 26:46 STEREO TVG
Mary Ann travels with her students to the Northern Italian region of Lombardia in the foot hills of the Swiss Alps to teach them the unique recipes of this small, but picturesque and prosperous region, starting with Osso Bucco with Gremolata Sauce, followed by Buckwheat Pasta, and then Baked Radicchio and Gorgonzola Cheese, and finishing of with Sbrisolona, a delicate cornmeal cake for dessert.
- KQED Life: Fri, Apr 18, 2014 -- 12:00pm email reminder
Let's Make Dinner/Facciamo La Cena (#2313) Duration: 26:43 STEREO TVG
Home is where you'll find the happiest of meals, especially when they have an Italian flair to them as only Mary Ann can give, starting with plump, roasted, Stuffed Pork Tenderloin, accompanied by her signature contorno, side dish, of Roasted Squash with Hazelnuts and Sage Sauce. But this great dinner's not done until dessert. How does a decadent Raspberry Mascarpone Budino Pudding sound to you?
- KQED Life: Mon, Apr 21, 2014 -- 12:00pm email reminder
Three (Creamy) Soups/Tre Zuppe Cremose (#2314) Duration: 26:44 STEREO TVG
Mary Ann says why buy soup from a can when you can create these three dreamy, creamy creations, starting with a delicate Cream of Cauliflower Soup, then a down-to-earth Creamy Mushroom Soup, and finishing off with a garden-variety variation of Creamy Leek, Carrot and Potato Soup.
- KQED Life: Tue, Apr 22, 2014 -- 12:00pm email reminder
Sandwiches for Little Easter/Panini Per Pasquetta (#2315) Duration: 27:02 STEREO TVG
Mary Ann travels to Boston's Tutto Italiano Italian Specialty store, where the Locilento family prepares a variety of foods to celebrate the day after Easter. Back in the bakery, Emilio bakes the crunchy Panini for sandwiches, in the kitchen Angelo makes his classic frittata sandwich, while out front Mary Ann and Marilena make all sorts of fabulous sandwiches for the hungry customers, including Boston's Mayor Tom Menino, who stops by for his favorite Little Easter sandwich.
- KQED Life: Wed, Apr 23, 2014 -- 12:00pm email reminder
Pasta Roman Style/Pasta Alla Romana (#2316) Duration: 26:39 STEREO TVG
Consul General to Boston Giuseppe Pastorelli loves only one thing more than eating Pasta alla Gricia, and that's making it with Mary Ann in her kitchen, where they create his favorite Roman-style pasta. Then he helps Mary Ann prepare one of Ciao Italia's all time favorites: Pasta all'Amatriciana. Two good friends, two great pastas, one great kitchen.
- KQED Life: Thu, Apr 24, 2014 -- 12:00pm email reminder
All About Farro/Tutto Del Farro (#2317) Duration: 26:46 STEREO TVG
Mary Ann's nutty about this little known but highly versatile, healthy, hearty grain. As proof of this most ancient of grains, she makes Farro Crespelle, a heroic Farro Casserole, and crunchy, savory Farro Meatballs. All's farro in love and war, and in the kitchen too.
- KQED Life: Fri, Apr 25, 2014 -- 12:00pm email reminder
Seafood Feast/La Festa Di Frutti Di Mare (#2318) Duration: 26:40 STEREO TVG
All hands on deck as Mary Ann harvests a great bounty from her local fishmonger to create an elegant Sicilian Mussel Soup. Then she keeps it simple but superb with her famous Scallops in Vinaigrette, followed by a heavenly Clams Vasto Style.
- KQED Life: Mon, Apr 28, 2014 -- 12:00pm email reminder
Organic Pasta/Pasta Organico (#2319) Duration: 26:50 STEREO TVG
Mary Ann travels to Valicenti Organico, in Hollis, New Hampshire to make pasta with owners David and Michelle Valicenti, whose secret to fantastic fresh pasta is simple ingredients and lots of patience and love. David starts off with his Lobster-filled Ravioli, and then Michelle prepares her unbeatably terrific Gluten-free Fettucine with Basil Pesto. Great pastas, great folks, great fun.
- KQED Life: Tue, Apr 29, 2014 -- 12:00pm email reminder
Pears and Pistachios/Pere E Pistacchi (#2320) Duration: 26:43 STEREO TVG
Fresh fruit never had it so good as when Mary Ann combines pears and apples in a creamy tart that's almost - but not quite, thank goodness - too beautiful to eat. And who said pistachios are only good for snacking? Mary Ann proves otherwise when she urges these tasty treats to a higher calling by make them the star attraction of her delightful Pistachio Tart.
- KQED Life: Wed, Apr 30, 2014 -- 12:00pm email reminder