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."
Mon, Mar 18 | 1:00 P.M. |
From The Sea / Dal Mare
NHPBS (11.1)
Mary Ann sets sail for seafood shores and reels in three easy-to prepare and great to eat recipes: Fish Chowder, Scallops with Spinach and heads to the oven with a casserole dish filled with the makings of Baked Fish with Lemon and Olives that's a breeze to make and a joy to serve. |
Tue, Mar 19 | 1:00 P.M. |
Party Cakes / Torte Per Feste
NHPBS (11.1)
Simple is best. As proof, Mary Ann's recipe for Tuscany-inspired Prato Almond Cake is as simple to prepare as it is delicious to eat. |
Wed, Mar 20 | 1:00 P.M. |
Ricotta! / Cucinare Con La Ricotta!
NHPBS (11.1)
Mary Ann goes back in time to prepare a childhood favorite: Nonna Galasso's Fried Ricotta with Salad Tomatoes on Crostini. |
Thu, Mar 21 | 1:00 P.M. |
Tuscan Supper / Cena Toscana
NHPBS (11.1)
Mary Ann travels to Tuscany to cook with Chef Michele Rabazzi, who takes the humble tomato and a loaf of classic Tuscan bread and turns them into the peasant-simple but deeply satisfying Pappa al Pomodoro. |
Fri, Mar 22 | 1:00 P.M. |
Cauliflower, Really? / Cavolfiore, Davvero?
NHPBS (11.1)
Say what? Cauliflower Crust Pizza? Mary Ann does more than say it, she makes her deeply satisfying, low-cal classic. |
Mon, Mar 25 | 1:00 P.M. |
Little Hankies Two Ways / Piccoli Fazzoletti in Due Modi
NHPBS (11.1)
Nothing better than generous squares of fresh pasta "Handkerchiefs" tossed with a classic Ligurian Pesto Sauce. |
Tue, Mar 26 | 1:00 P.M. |
Exquisite Cannelloni / Cannelloni Squisiti
NHPBS (11.1)
Mary Ann prepares a luxurious Lamb Ragu to fill equally luxurious, freshly made Cannelloni. |
Wed, Mar 27 | 1:00 P.M. |
Make Mine Mussels / Prepara Le Mie Cozze
NHPBS (11.1)
Mary Ann travels to cold waters off the Gulf of Maine to reap the harvest of Gary Moretti's Bangs Island Mussels. |
Thu, Mar 28 | 1:00 P.M. |
Peppers / Peperoni Ripieni Napoletani
NHPBS (11.1)
You haven't lived until you've enjoyed Mary Ann's Neapolitan Style Stuffed Red Peppers. |
Fri, Mar 29 | 1:00 P.M. |
Tuna / Tonno!
NHPBS (11.1)
Tuna takes a creative turn when Mary Ann prepares Tuna Meatballs with Caponata, protein-rich fish topped with tangy Sicilian caponata. |
Mon, Apr 1 | 1:00 P.M. |
Little Surprise Packages / Piccoli Pacchetti a Sorpresa
NHPBS (11.1)
Mary Ann takes to the streets to enjoy one of Sicily's favorites: Panzerotti Palermitani, freshly made dough, stuffed with mozzarella "pearls" and tomato sauce, shaped like a turnover and then fried to a golden crisp. |
Tue, Apr 2 | 1:00 P.M. |
Not Just Zucchini / Non Solo Zucchine
NHPBS (11.1)
Don't know what to do with all that zucchini from the garden? Mary Ann begins by creating a rich and distinctive Fig and Zucchini Bread. |
Wed, Apr 3 | 1:00 P.M. |
Something Special / Qualcosa Di Speciale
NHPBS (11.1)
Mary Ann visits her good friend, Executive Chef Michele Rabazzi, whose homemade pasta technique is a wonder to behold. |
Thu, Apr 4 | 1:00 P.M. |
Cialdoni, Agrigento Pastries / Cialdoni, Pasticcini di Agrigento
NHPBS (11.1)
A dessert treat as only the Sicilians could dream up, Mary Ann duplicates these cannoli-like delicacies by first baking them crisp in the oven, coating them with crushed pistachios then filling them with a generous swoosh of sweet ricotta. |
Fri, Apr 5 | 1:00 P.M. |
Cookies for Everyone / I Biscotti Per Tutti
NHPBS (11.1)
And Mary Ann means EVERYONE, as she and her young assistant, Calliope, prepare multipurpose doughs that deliver a mountain of different vanilla and chocolate biscotti combinations, some filled with diced, dried fruit, others with slivered almonds. |
Mon, Apr 8 | 1:00 P.M. |
A Bag of Lemons / Una Borsa Di Limoni
NHPBS (11.1)
Italians love lemons. Mary Ann puts them through the paces, starting with a zesty Naples seaside pasta treat, Spaghetti Procida. |
Tue, Apr 9 | 1:00 P.M. |
All Chicken / Tutto Pollo
NHPBS (11.1)
Chicken's the star of this episode, when Mary Ann creates a smoky-rich Chicken with Speck Alto Adige. |
Wed, Apr 10 | 1:00 P.M. |
Focaccia Savory and Sweet / Focaccia Salata e Dolce
NHPBS (11.1)
Mary Ann and good friend Chef Eddie Payne showcase how focaccia feeds the multitudes. |
Thu, Apr 11 | 1:00 P.M. |
A Beautiful Plate of Pasta / Un Bellissimo Piatto di Pasta
NHPBS (11.1)
Krazy for Kale? Mary Ann is, when she creates Farfalle with Kale Sauce; as colorful to look at as it is wonderful to taste. |
Fri, Apr 12 | 1:00 P.M. |
Fantastic Farro / Farro Fantastico
NHPBS (11.1)
Savory, not sweet is Mary Ann's Farro Cake. Fiber-packed, whole-grain cooked farro mixed with parsley, sage no rosemary, sorry and thyme makes for an herb-infused treat. |
Mon, Apr 15 | 1:00 P.M. |
Warm Up with Soup / Riscaldati Con La Zuppa
NHPBS (11.1)
Mary Ann celebrates the abundant seafood of Sardinia, including clams, squid, cod, and shrimp, when she prepares a Sardinian Style Fish Casserole that includes fregola, the distinctive pasta "pearls" that give this soup its hearty appeal. |
Tue, Apr 16 | 1:00 P.M. |
Potato Ravioli / I Ravioli Di Patate
NHPBS (11.1)
Mary Ann celebrates Tuscany's distinctive regional dishes when she prepares Tortelli di Patate alla Mugellina a potato-filled ravioli drizzled in a butter and sage sauce. |
Wed, Apr 17 | 1:00 P.M. |
Artistic Salads / Insalate Artistiche
NHPBS (11.1)
Mary Ann's busy in Guy's Garden harvesting the fixings for a summertime treat of salads, starting with Red Salad where-you guessed it-everything's red from the lettuce to the beets to the radicchio. |
Thu, Apr 18 | 1:00 P.M. |
Cook's Choice / La Scelta Del Cuoco
NHPBS (11.1)
Chef Michele Rabazzo is busy in his Tuscany kitchen preparing Tortelli Maremmani with Carrot Cream and Black Truffle, a creamy, squash-filled ravioli-type dish topped with slivers of redolent, exotic black truffle. |
Fri, Apr 19 | 1:00 P.M. |
Tasty Cabbage / Cavolo Saporito
NHPBS (11.1)
Mary Ann uses leaves of beautifully textured Savoy Cabbage and fills them with a hearty mixture of ground beef, pork, and rice. |
Mon, Apr 22 | 1:00 P.M. |
Eat and Enjoy! / Mangia E Divertiti!
NHPBS (11.1)
Mary Ann visits master chef and dynamic restauranteur Steve DiFillippo at a Northern Italian Steakhouse, where they prepare his light-as-a-cloud Potato Gnocchi with Wild Mushrooms and Truffle Sauce. |
Tue, Apr 23 | 1:00 P.M. |
Classic Ragu' Alla Bolgnese
NHPBS (11.1)
Mary Ann and cooking school owner Joe Faro celebrate her new teaching series by preparing a classic, mouthwatering Tagliatelle alla Bolognese. |
Wed, Apr 24 | 1:00 P.M. |
Calling All Cauliflower Lovers
NHPBS (11.1)
Mary Ann starts off her cooking class by preparing a colossal Cauliflower Casserole packed with Parmigiano Reggiano cheese and crispy bread crumbs. |
Thu, Apr 25 | 1:00 P.M. |
Focaccia: One Sweet and One Savory
NHPBS (11.1)
Cooking student Erica learns the inns and outs of making a mouth-watering Cherry Focaccia from start to finish. |
Fri, Apr 26 | 1:00 P.M. |
Crepes Plus Broth Abruzzo Style
NHPBS (11.1)
Mary Ann reveals the secret to Crepes in Chicken Broth is to make the savory broth from scratch with fresh ingredients, and by doing so, she elevates the very versatile crepe to new heights. |
Mon, Apr 29 | 1:00 P.M. |
When Is A Plum Cake A Pound Cake?
NHPBS (11.1)
Mary Ann clears up Italian spelling confusion (no "plums" in it, just the way Italians describe a "pound cake") Then she proceeds to teach her Scuola Culinaria students how to make a beyond-moist-and-tender Apricot Yogurt Pound Cake. |
WENH-TV Ch. 11 Durham
WLED-TV Ch. 48 Littleton
WEKW-TV Ch. 18 Keene
W50DP-D Ch. 50 Hanover
W34DQ-D Ch. 34 Pittsburg