Mary Ann Esposito turns cooking into joyful celebration of authentic Italian cuisine. Buon appetito! Mary Ann makes savory broth from scratch to elevate the humble crepe to new heights.
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My Greek Table with Diane Kochilas Diane explores Corfu's rich cuisine: Venetian soffrito, kumquats, local fish. She cooks braised greens, Italia
My Greek Table with Diane Kochilas Diane explores the second-largest Greek island, near Athens, with a local mushroom forager. They cook "krithar
My Greek Table with Diane Kochilas Near Navarino's historic bay, Diane cooks with village ladies, making pork and fig dish, olive-oil fried bread
My Greek Table with Diane Kochilas Diane explores Naxos' renowned meats, cheeses, and potatoes. With Alexis, she visits a mountain hideaway for a
My Greek Table with Diane Kochilas Diane discovers Chios' mastiha, pasta, and unique tomatoes in Pyrgi's medieval charm. She cooks chicken and qu
My Greek Table with Diane Kochilas Diane explores vibrant coastal life near Athens, visiting a fish market, sailing, and creating three contempor
My Greek Table with Diane Kochilas Diane explores Mykonos' quiet farmer life, sampling onion pie, cured pork, and kopanisti cheese. In her kitche
My Greek Table with Diane Kochilas Diane learns secrets from a marble sculptor and a local cook, crafting sweet cheesecakes and sesame-honey conf
Mary Ann Esposito turns cooking into joyful celebration of authentic Italian cuisine. Buon appetito! Mary Ann and Italian cooking school owner Joe Faro prepare a classic,mouthwatering Tagliatelle alla Bolognese.
Mary Ann Esposito turns cooking into joyful celebration of authentic Italian cuisine. Buon appetito! Ciao Italia cooking student Erica creates a Cherry Focaccia from start to finish, topped with Bing Cherries.
Mary Ann Esposito turns cooking into joyful celebration of authentic Italian cuisine. Buon appetito! Mary Ann makes savory broth from scratch to elevate the humble crepe to new heights.
Mary Ann Esposito turns cooking into joyful celebration of authentic Italian cuisine. Buon appetito! Mary Ann teaches her Scuola Culinaria students how to make Apricot Yogurt Pound Cake and more.
Mary Ann Esposito turns cooking into joyful celebration of authentic Italian cuisine. Buon appetito! Mary Ann and Executive Chef David Crinieri create a delicate Watercress Pesto tossed with Spinach Linguine.
Great Chefs of America Recipes: Sashimi with Olive Oil and Soy Sauce, Grilled Venison with Figstuffed Carrot Pierogis, and more.
Great Chefs of America Recipes: Summer Berry Salad, Seared Maine Lobster, and Chocolate Coconut Cake.
Great Chefs of America Recipes: Apricot Biscotti, Grilled Veal Loin Medallions with Chanterelle, & Pound Cake with Lavender & Apples.
Lidia's Kitchen Lidia prepares lettuce soup in a fontina gratin. She then makes pork tenderloin with balsamic onions.
Lidia's Kitchen Lidia begins with a zucchini and rice crostata. She then turns to the sweets with a celebration of zeppole.
Lidia's Kitchen Lidia prepares a unique salad of radicchio and oranges, a perfect blend of bitter and sweet.
Lidia's Kitchen Lidia makes mozzarella and basil-stuffed burgers with homemade ketchup. Then a tasty Cauliflower salad.
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