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."
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: Thu, Aug 28, 2014 -- 12:00pm
Bigne! (#2413) Duration: 26:57 STEREO TVG
Mary Ann's got cream puffs on her mind, light as a cloud, crunchy and delicious, and filled with wondrous delights. And who better to make them with than master pastry chef and chocolatier Wilhelm Wanders at the Baking Education Center in Norwich, Vermont.
- KQED Life: Fri, Aug 29, 2014 -- 12:00pm
- KQED Life: Wed, Oct 1, 2014 -- 12:00pm email reminder
Little Cheese Plates/Piattini Del Formaggio (#2321) Duration: 26:42 STEREO TVG
Cheese expert extraordinaire, Lou Di Paolo of Di Paolo's Fine Foods in Brooklyn, NY, brings a dazzling array of Italian cheeses to Mary Ann's kitchen, where they taste and talk while preparing Little Cheese Plates, Little Cheese Balls, Tuna and Eggs, fresh-from-the-oven Spinach Sfogliatine, and creamy Asiago Quenelles.
- KQED Life: Mon, Sep 1, 2014 -- 12:00pm email reminder
Real Neapolitan Pizza/La Verace Pizza Napoletana (#2322) Duration: 26:55 STEREO TVG
Pizza was invented in Naples, and Pizzaola Gennaro Nasti proves it when he invites Mary Ann to help him stoke his wood-fired oven at Venda Bar in Providence, Rhode Island to create absolute authentic Neapolitan pizzas like Pizza Margherita Classico, Pizza Margherita Moderna, Pizza Napolitana Marinara and his very own Pizza allo Genaro Nasti.
- KQED Life: Tue, Sep 2, 2014 -- 12:00pm email reminder
From Guy's Garden/Dell'orto Di Gaetano (#2323) Duration: 26:50 STEREO TVG
With perfect, pristine peppers from Guy's Garden, Mary Ann goes nella cucina to make a vibrant, colorful Red Pepper Torte with Pepper Sauce. Then it's time to get creative with the perfect side dish: Sweet Peppers with Garlic and Mint. Need some heat? Stand back and get ready for Mary Ann's very own, spicy, hot, hot, hot Red Pepper Spread.
- KQED Life: Wed, Sep 3, 2014 -- 12:00pm email reminder
Snacks/Le Merende (#2324) Duration: 26:35 STEREO TVG
In the mood for meaningful marvelous mouthfuls? Mary Ann satisfies your starving snack center with a plateful of crunchy Biscotti di Parmigiano Reggiano. And if you're still not full, a thick slice of a Panini Napoletani is guaranteed to satisfy your senses and let you leave the table happy.
- KQED Life: Thu, Sep 4, 2014 -- 12:00pm email reminder
Candy Wrapper Pasta/La Pasta Di Caramelle (#2414) Duration: 26:56 STEREO TVG
Mary Ann makes magic with a fresh pasta creation that looks like candy and tastes like heaven, called Caramelle. Each bite-sized, tiny pillow shaped masterpiece, twisted at each end, filled with ricotta cheese, prosciutto di parma, parmigiano reggiano cheese, then goes for a happy swim in a butter sauce, on its way to your waiting fork.
From The Sea/Del Mare (#2325) Duration: 26:12 STEREO TVG
Mary Ann's "gone fishing" once again, and this time it's the deep blue in search of succulent swordfish for her marinated, grilled Swordfish Skewers. Then it's off to Italy's Amalfi coast to savor her classic, spicy, tomato-simmering Shrimp Amalfi-Style.
- KQED Life: Mon, Sep 8, 2014 -- 12:00pm email reminder
Cooking of Liguria/La Cucina Ligure (#2326) Duration: 26:53 STEREO TVG
Mary Ann travels with her students to the stunning coastline of Liguria to enjoy the sights and sounds of the "Italian Riviera", and to teach them the fine art of Ligurian cuisine, starting with artisanal, coin-shaped Corzetti pasta, a complex, pesto-based Minestrone, Genoa Style, red wine infused Rabbit, Ligurian Style and for dessert, unique Jam Filled Tarts from Rapallo, called Gobelletti.
- KQED Life: Tue, Sep 9, 2014 -- 12:00pm email reminder
Chicken Never Tasted So Good/Pollo Mai Assaggiato Cosi Buono (#2401) Duration: 26:57 STEREO TVG
It's "Here, chick, chick, chick..." when Mary Ann shows you how quick and easy it is to prepare a clever Chicken and Cauliflower Lasagne. Then upon a waiting bed of hot polenta she serves up a Venetian specialty, Burano Style Chicken.
- KQED Life: Wed, Sep 10, 2014 -- 12:00pm email reminder
Focaccia Recco-Style/Focaccia Di Recco (#2402) Duration: 27:03 STEREO TVG
Mary Ann re-creates, step-by-step, the elegant art of making one of Liguria's most famous "street foods" Focaccia di Recco, named after the town that made it famous for its crispy outsides and creamy, cheese-filled insides that have captured the hearts - and appetites - of Italians, and now Americans too!
- KQED Life: Thu, Sep 11, 2014 -- 12:00pm email reminder
Would You Like a Bowl of Soup?/Vorebbe Una Ciotola della Minestra (#2415) Duration: 28:46 STEREO TVG
When all else fails, soup wins, when Mary Ann creates three masterpieces nella cucina, starting with a velvety-smooth Cream of Carrot and Potato Soup, and then goes fishing with a surprisingly satisfying Swordfish Minestrone. Break out the bowls and spoons and sit down for soup!
And The Winner Is.... (#2403) Duration: 26:59 STEREO TVG
Mary Ann travels to Toscana Saporita Cooking School in Tuscany to cook with recipe award-winner Nadine Mesch, whose Seared Tuna Topped with Fennel and Arugula and Caper Lemon Sauce recipe won the grand prize award and a trip to Italy. Mary Ann adds her signature Papardelle with Ragu to the table and it's a blue-ribbon day for everyone.
- KQED Life: Mon, Sep 15, 2014 -- 12:00pm email reminder
The Art of the Artichoke/L'arte Del Carciofo (#2404) Duration: 26:58 STEREO TVG
Frozen in the freezer or fresh from the garden, Mary Ann elevates artichokes to a new art form, when she goes nella cucina, to the kitchen, to create a quick and elegant, puff-pastry Artichoke Tart. And then turns ordinary risotto into a rhapsodic Risotto with Artichokes.
Eat Legumes/Mangiate I Legumi (#2405) Duration: 27:05 STEREO TVG
Nothing takes the chill out of a cold winter's night better than hot and hearty Straccetti with Cannellini Beans, complete with homemade pasta, and Mary Ann shows you how. And when summer rolls around? Roll out a happy bowl of Chickpea Salad, filled with prosciutto di parma, olives and fresh thyme.
- KQED Life: Wed, Sep 17, 2014 -- 12:00pm email reminder
Classic Piedmont Antipasti/Antipasti alla Piemontese (#2406) Duration: 26:38 STEREO TVG
Mary Ann travels to Pattie Bongiovanni's castle in the Piedmont region of Italy, where she makes herself home in Pattie's kitchen to prepare an antipasti table filled with memorable, regional treats, like Little Ricotta Cheese Balls, Peppers Castellana Style, and a bowl of crunchy vegetables perfect for dipping in a Bagna Cauda of extra virgin olive oil.
- KQED Life: Thu, Sep 18, 2014 -- 12:00pm email reminder
Piedmont Cheese/I Formaggi Piemontesi (#2416) Duration: 28:46 STEREO TVG
Mary Ann and good friend Pattie Bongiovanni, a visit the village of Valcasotto in Italy's Piedmont region to buy some artisanal cheese from the Beppino Occelli cheese company, before returning to the castle kitchen to make creamy rich, meat and cheese-filled Cannelloni to die for.
- KQED Life: Fri, Sep 19, 2014 -- 12:00pm email reminder
Gubana and Colomba/Gubana E Colomba (#2407) Duration: 27:02 STEREO TVG
Pastry Master Chef Nick Malgieri joins Mary Ann nella cucina to reveal the secret of creating the perfect Gubana, a sweet, spiraled cross between bread and cake, filled with chocolate, raisins, and orange zest. Mary Ann makes Easter that much sweeter by preparing a classic, dove-shaped Colomba.
- KQED Life: Mon, Sep 22, 2014 -- 12:00pm email reminder
Who Wants Prosciutto di San Danielle?/Chi Vuole Prosciutto di San Daniele? (#2408) Duration: 26:57 STEREO TVG
Mary Ann makes Prosciutto San Daniele the star of the show when she prepares a simple yet delicious Prosciutto San Danielle Roll-Ups, Parmesan Cheese Pudding and Prosciutto di San Daniele Salad.
- KQED Life: Tue, Sep 23, 2014 -- 12:00pm email reminder
A Day Without Pasta? Never!/Una Giornata senza la Pasta? Mai! (#2409) Duration: 27:04 STEREO TVG
Gluten-free doesn't mean pasta free, when Mary Ann shows you how to prepare an unforgettable Gluten-free Pasta with Mushroom and Prosciutto di Parma Ragu. In a hurry? Slow down with Mary Ann's make-and-forget Slow Cook Lasagne.
- KQED Life: Wed, Sep 24, 2014 -- 12:00pm email reminder
Give Me Rice/Dammi Il Riso (#2417) Duration: 28:46 STEREO TVG
Crispy on the outside, creamy on the inside, Mary Ann turns plain Arborio rice into a symphony of porcini mushrooms and mozzarella cheese, all rolled up into Little Rice Balls, and then covered with bread crumbs, deep fried to perfection, and topped with spicy hot tomato sauce. Seconds anyone? Thirds?
- KQED Life: Fri, Sep 26, 2014 -- 12:00pm email reminder
Shrimp Two Ways/Due Modi Di Gamberi (#2411) Duration: 26:55 STEREO TVG
Seafood Master chef and bosom-buddy Jasper White brings Mary Ann stupendous shrimp, the likes of which she's never seen. Jasper starts off the feast with his classic, spicy Shrimp Fra Diavolo. Then Mary Ann surprises him with Shrimp on Sand with with Marinated Vegetables. Just wait until you see the "sand."
- KQED Life: Mon, Sep 29, 2014 -- 12:00pm email reminder
Classic and New Salads/L' Insalate Classiche e Nuove (#2412) Duration: 26:54 STEREO TVG
Guy's garden is in all its glory, when Mary Ann comes to harvest the veggies she need to create some creative salads, starting with a poached-perfect Salmon Salad, a crunchy, crispy Roasted Kale Salad and finishes off with a rarely-seen Italian Agretti Salad.
- KQED Life: Tue, Sep 30, 2014 -- 12:00pm email reminder
Little Bites/Stuzzichini (#2418) Duration: 28:46 STEREO TVG
These "little bites" become a BIG hit when Mary Ann prepares Celery Stuffed with Cheese and Hazelnuts, and then mixes anchovies, parsley and garlic for some fantastic, Anchovy Stuffed Cherry Tomatoes. And just when you don't have room for more, you make room for her signature Zucchini Meatballs.
- KQED Life: Fri, Oct 3, 2014 -- 12:00pm email reminder
Eggplant/Melanzane (#2201) Duration: 26:55 STEREO TVG
Basket in hand, Mary Ann visits her husband Guy's late summer garden to harvest ripe and tender eggplants to make hearty Couscous with Eggplant and - surprise - a Whole Wheat Pizza with Grilled Eggplant. Never have so few (eggplants) done so much for so many.
- KQED Life: Mon, Oct 6, 2014 -- 12:00pm email reminder
More Than Pizza/Piu' Della Pizza (#2202) Duration: 26:55 STEREO TVG
Mary Ann says goodbye to ordinary, everyday pizza and uses its dough to create a mouthwatering Spinach and Cheese Tart in a savory pumpkin seed Crust. Then she turns heads - and dough - to put a new twist on an old favorite by making Pepperoni Pizza Pretzels. Don't order take out. Stay home and do this instead.
- KQED Life: Tue, Oct 7, 2014 -- 12:00pm email reminder
Healthy Eating/Cibo Per La Salute (#2203) Duration: 26:50 STEREO TVG
Mary Ann joins nutritional forces with First Lady of New Hampshire, and pediatrician Dr. Susan Lynch, to advocate simple, healthy eating for both children and adults, by making Chicken Cacciatore, Fennel/Avocado and Orange Salad, and Low Fat Yogurt Sundae.
- KQED Life: Wed, Oct 8, 2014 -- 12:00pm email reminder
Delicious Sauces/Le Salse Deliziose (#2204) Duration: 26:52 STEREO TVG
Mary Ann proves that a great sauce can turn everyday eating into a Sunday treat when she prepares a hearty Oven Baked Beef Shin Tomato Ragu over short cut pasta, followed by a delicate Ricotta Cheese Sauce, and then finishes up with a citrusy Sicilian Lemon and Olive Oil Sauce that makes ordinary fish taste fantastic.
- KQED Life: Thu, Oct 9, 2014 -- 12:00pm email reminder
Cooking Pellegrino Artusi-style/Cucinando come Pellegrino Artusi (#2419) Duration: 28:46 STEREO TVG
Mary Ann's cooking students travel to Casa Artusi, in Forlimpopoli, Italy, to learn the secrets of Romagna regional cooking. Mary Ann leads the way with Cappelletti in Capon Broth, and the student continue with Turbo in Paper,Piadina, Whipped Mortadella, Lenten Spinach, and delicate dessert called English "Soup."
- KQED Life: Fri, Oct 10, 2014 -- 12:00pm email reminder
Festival of the Seven Fishes/La Festa Dei Sette Pesci (#2205) Duration: 26:56 STEREO TVG
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." Starting with baccala, then skillet fried shrimp, then tuna, smelts, swordfish, calamari and clams, the tradition continues, and so do their appetites!
- KQED Life: Mon, Oct 13, 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: Tue, Oct 14, 2014 -- 12:00pm email reminder
Gourmet Vegetables/Le Verdure Del Buongustaio (#2207) Duration: 26:29 STEREO TVG
Master Chef and "Cinque Terra" Italian restaurant owner Lee Skawinski brings hard-to-find ramps nella cucina to make his signature dish; Stuffed Swiss Chard, Mushrooms, Grilled Ramps, Prosciutto di San Daniele and Gorgonzola DOP cheese. Mary Ann adds to the fun with her own creation; Onions and Peppers Molise-style. Two chefs, great food, no waiting.
- KQED Life: Wed, Oct 15, 2014 -- 12:00pm email reminder
Cooking Abruzzi Style/La Cucina Abruzzese (#2208) Duration: 27:09 STEREO TVG
Mary Ann surprises good friend and Italian Specialty grocery store owner Joe Pace by preparing his favorite Abruzzi recipes: a traditional Spaghetti, Saffron and Asparagus dish, then sumptuous Roast Lamb with Rosemary, and ends Joe's perfect meal with the perfect dessert, a gelato and espresso favorite: Affogato.
- KQED Life: Thu, Oct 16, 2014 -- 12:00pm email reminder
All About Burrata/Tutto Su Burrata (#2420) Duration: 28:46 STEREO TVG
Master cheese maker Filippo Migliorato from Boston's "Mozzarella House" visits Mary Ann nella cucina to demonstrate the artisanal art of making Burrata, which is Mozzarella stuffed with Stracciatella. Then Mary Ann showcases this wonderful cheese with her Neapolitan Stack with Roasted Eggplant, Tomato and Burrata, and her Roasted Asparagus with Burrata.
- KQED Life: Fri, Oct 17, 2014 -- 12:00pm email reminder
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, Oct 20, 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, Oct 21, 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, Oct 22, 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, Oct 23, 2014 -- 12:00pm email reminder
Piedmont Party/Festa Piemontese (#2421) Duration: 28:46 STEREO TVG
Mary Ann is back a Pattie Bongiovanni's castle kitchen in the Piedmont region of Italy to throw a party featuring Piedmont recipes. She starts things rolling with Stradette, a unique fresh cornmeal based pasta and tops it with a Leek Sauce. Then it's on to Roasted Capon, and the perfect Piedmont ending? Pears in Barolo Wine.
- KQED Life: Fri, Oct 24, 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: Mon, Oct 27, 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: Tue, Oct 28, 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: Wed, Oct 29, 2014 -- 12:00pm email reminder
Piedmont Food: Easy, Elegant and Classic/Il Cibo Piemontese: Facile, Elegante, Classico (#2422) Duration: 28:46 STEREO TVG
Today it's easy cooking and happy eating, when Mary Ann takes to the castle kitchen to prepare Asparagus Piedmont Style, and then fries up some Croquettes Cuneo Style, and did somebody say "risotto?" How about a classic Risotto with Mushrooms.
- KQED Life: Fri, Oct 31, 2014 -- 12:00pm email reminder