Mary Ann travels to the heart of Tuscany to cook with Maria Gorelli at Banfi winery, near Montalcino, Italy. They begin by creating classic Tuscan Pici, a hand rolled, thick-spaghetti style pasta that's the perfect base for Poor Sauce, made from toasted breadcrumbs, olive oil, tomatoes and garlic. And to go with it, a hearty Venison Stew guaranteed to chase the winter blues away.
Supper Emilia Style/La Cena Emiliana (#2604H) Duration: 27:17 STEREO TVG
Mary Ann visits good friend Lorenza Iori at her home in Reggio Emilia for Sunday dinner. But they have to make it first, including a hearty Risotto and Maiale al Latte (Pork in Milk). What to have for dessert is solved by a surprise visit from Cristiana Magnani who creates her signature Torta al Cioccolato, Chocolate Cake.
White Wine, Red Wine/Vino Bianco, Vino Rosso (#2605H) Duration: 27:07 STEREO TVG
Mary Ann travels to the Robert Pepi Winery in Napa, California to visit vintner, Marco Di Giulio who shows her how they make San Giovese wine just like they do in Italy. Mary Ann goes nella cucina to a braised beef dish in red wine called Brasato, from Lombardy, and the other a delicate chicken stuffed with spinach and Fontina cheese, cooked - in what else? White wine, of course.
Cookie Favorites/Biscotti Favoriti (#2606H) Duration: 26:33 STEREO TVG
Peter Scognamillo is one great baker and he's just a kid! When Mary Ann invites him to stop by nella cucina to make cookies, Peter brings his recipe for Maddalena Raspberry Cookies; two buttery, crisp wafers filled with raspberry jam. Then it's Mary Ann's turn, and she shows Peter how to make Almond Crisps. Open up that cookie jar!
Heavenly Sweets/Dolci Celesti (#2607H) Duration: 25:49 STEREO TVG
Father Jonathan DeFelice is a college president who loves to cook. Mary Ann joins him in the St. Anselm College's monastery kitchen to prepare two childhood favorites. First it's Struffoli, deep-fried, honey-coated sweet dough balls, dusted with hundreds-of-thousands. Then Mary Ann prepares crispy, deep-fried, sugar dusted Cenci. Let us give thanks.
Eat Like A Neapolitan/Mangiare Come Un Napoletano (#2608H) Duration: 27:00 STEREO TVG
Chef, cookbook author and radio talk show personality Arthur Schwartz, leaves his New York City microphone to travel to Mary Ann's kitchen where they prepare a bountiful Neapolitan meal together starting with Zucchini "Pyramids", then a Cod Fish and Potato Casserole to warm your soul and a finally a dessert called Baba to soothe your sweet tooth.
The King of Cheese/Il Re Del Formaggio (#2609H) Duration: 29:00 STEREO TVG
The crowned king of cheese is featured when food educator Nancy Radke joins Mary Ann nella cucina to create a table filled with delicious antipasti featuring Parmigiano Reggiano cheese and Prosciutto di Parma ham, starting with Prosciutto di Parma Wrapped Fruit with Parmigiano Reggiano, Parmesan Cheese and Almond Wafers, and Spicy Fava Bean Spread.
Grandmother's Meatballs/Polpettine Della Nonna (#2610H) Duration: 29:00 STEREO TVG
Mary Ann's in a meatball mood and creates Polpette Toscane (Tuscan Meatballs) that calls for meat, mushrooms, parsley and - surprise - deep-frying. Then good friend, Lulu San Angelone, stops by to create Polpettine Della Nonna (Grandmother's meatballs) which are baked, not fried. See old familiar friends in a brand new way when two these two great cooks get together and get their hands on meatballs.
- KQED Life: Tue, Nov 1, 2016 -- 12:00pm Remind me
How to Make Easy Fish/Come Si Fa Pesce Facile (#2601H) Duration: 26:35 STEREO TVG
Mary Ann teams up with PBS celebrity chef Jacques Pepin to prepare some of the quickest, easiest fish dishes you've ever seen. Jacques' Slow-cooked Tuna Steaks with Tomato Relish takes only minutes to make. Mary Ann's Stuffed Fish with Nuts and Spinach is just as easy, but Jacques' Scallope Seviche is the hands-down winner.
- KQED Life: Wed, Nov 2, 2016 -- 12:00pm Remind me
Tuscan Bread/Pane Toscano (#2602H) Duration: 26:30 STEREO TVG
Mary Ann travels north of Cortona, Italy to visit American cookbook author and food columnist Nancy Harmon Jenkins. Working in Nancy's cozy kitchen in her restored country farmhouse, Mary Ann and she create Pane Toscano (Tuscan Bread) then fry up some crunchy crostini, for three terrific toppings: Tomato/Basil/Garlic, Chicken Liver and Sage, and Tuna Fish and Caper treat. Buon appetito!
- KQED Life: Thu, Nov 3, 2016 -- 12:00pm Remind me
Two Sweet Tarts/Due Torte Squisite (#2603H) Duration: 26:51 STEREO TVG
World-renowned pastry chef Nick Malgieri rolls up his sleeves nella cucina as he and Mary Ann exchange stories, tease each other, and have an entertaining time creating two masterpieces; Torta al Taglierini a pie-shaped, pastry noodle-topped chocolate cake and Torta Neri con le Noci (Chocolate Cake with Nuts) a classic Bolognese treat that's rich as Midas but light as a cloud.
- KQED Life: Fri, Nov 4, 2016 -- 12:00pm Remind me
Recipes of the Mind - Le Ricette Della Mente (#2501) Duration: 27:06 STEREO TVG
Mary Ann travels to Ellis Island National Park to retrace the footsteps of her immigrant Italian grandparents. She then goes nella cucina to recreate two Old World "recipes of the mind": Gracie La Puma's Pepper Rolls and Mrs. Belurgi's Pumpkin Bread.
- KQED Life: Wed, Nov 16, 2016 -- 12:00pm Remind me
Wedding Cake - Torta Nunziale (#2503) Duration: 26:51 STEREO TVG
Mary Ann and her friends, Donna, Ruth, and Connie, race against the clock to create an Italian wedding "cookie cake" as a gift to celebrate the marriage of two good friends. Dozens of biscotti piled high and topped with ribbons, ready just before the wedding bells ring. Some of the cookies include Miniature Cream-Filled Tarts.
- KQED Life: Fri, Nov 18, 2016 -- 12:00pm Remind me
Aristocratic Pasta - Pasta Aristocratica (#2504) Duration: 27:03 STEREO TVG
Mary Ann visits the New York Academy of Medicine's collection of rare Italian cookbooks. She's inspired to create two traditional molded pasta dishes, featuring the same ingredients used hundreds of years ago, fit for a king's palate - and yours too.
- KQED Life: Mon, Nov 21, 2016 -- 12:00pm Remind me
Mushrooms for Ravioli - Funghi Freschi Per Ravioli (#2505) Duration: 27:05 STEREO TVG
Mary Ann spends the day in a California forest with professional mushroom gatherer, Connie Green, in search of the elusive porcino mushroom, beloved by Italian cooks. After finding just what she needs, Mary Ann goes nella cucina to make an elegant first course ravioli dish perfumed with fresh mushrooms.
- KQED Life: Tue, Nov 22, 2016 -- 12:00pm Remind me
Beans and Lentils - Fagioli E Lenticchie (#2506) Duration: 26:48 STEREO TVG
Mary Ann travels to Lizori, a remote town in the Umbrian hills, to cook with Chef Danielle Bottoni who learned the art of cooking from her mother and it shows! Her grain-inspired pasta and lentil dishes inspire Mary Ann to go nella cucina and continue the tradition with Chickpea and Farro Salad, plus a hearty Farro Soup.
- KQED Life: Wed, Nov 23, 2016 -- 12:00pm Remind me
Ciaramicola (#2508) Duration: 26:58 STEREO TVG
Mary Ann visits ceramic artist Franco Mari in Deruta, Italy, the birthplace of Umbrian pottery. His inspired, colorful creations inspire her to go nella cucina to create Ciaramicola, a fantasy-like, Easter Sunday bread slathered with Alchermes-laced meringue, covered with colored sprinkles and browned in the oven. Served on a Franco Mari platter, it's a vision of heaven on earth.
- KQED Life: Fri, Nov 25, 2016 -- 12:00pm Remind me
Sunday - La Domenica (#2509) Duration: 26:52 STEREO TVG
Mary Ann and best friend Donna Soares go arm in arm with hundreds of Italians to enjoy a quiet Sunday afternoon in Fabriano, Italy. And what else happens on Sunday? Sunday dinner, of course, beginning with Grandma Galasso's Meat Cappelletti the way Mary Ann remembers her grandmother making it for her on Sunday afternoons.
- KQED Life: Mon, Nov 28, 2016 -- 12:00pm Remind me
Festival of the Candles - La Festa Dei Ceri (#2510) Duration: 26:54 STEREO TVG
Mary Ann takes a deep breath and plunges into the crowd-filled excitement generated by the oldest festival in Italy. Held in the medieval town of Gubbio, the food, music and camaraderie are unlike anything you've ever seen. And the traditional Cheese Bread Mary Ann makes nella cucina is unlike anything you've ever tasted. Join in the celebration and bring your appetite!
- KQED Life: Tue, Nov 29, 2016 -- 12:00pm Remind me
Eat Beans! - Mangare Fagioli! (#2511) Duration: 27:02 STEREO TVG
Mary Ann travels to Florence, Italy to cook classic Tuscan bean dishes with good friend, Iris Lodovici. After creating a hearty pasta and bean dish plus Beans in a Pot, Mary Ann goes nella cucina for two more recipes featuring creamy-white cannellini beans; one a crostini topping made with escarole, the other a hearty Soup of the Lombards to replace winter's chill with warming memories of Florence.
- KQED Life: Wed, Nov 30, 2016 -- 12:00pm Remind me