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Mary Ann Esposito travels around the United States and Rome, Italy in search of recipes that can be prepared in thirty-minutes or less.

TV Schedule

Would You Like a Bowl of Soup?/Vorebbe Una Ciotola della Minestra #2415 [TV-G]
Mary Ann makes velvety-smooth cream of carrot, potato soup, and satisfying swordfish minestrone.

  • KET2 Wednesday, October 22 at 4:30 pm EDT

Piedmont Cheese/I Formaggi Piemontesi #2416 [TV-G]
Mary Ann visits the village of Valcasotto and makes creamy rich, meat and cheese-filled cannelloni.

  • KET2 Wednesday, October 29 at 4:30 pm EST

Give Me Rice/Dammi Il Riso #2417 [TV-G]
Mary Ann turns plain arborio rice into a symphony of porcini mushrooms and mozzarella cheese.

  • KET2 Wednesday, November 5 at 4:30 pm EST

Little Bites/Stuzzichini #2418 [TV-G]
Mary Ann prepares celery stuffed with cheese and hazelnuts and anchovy stuffed cherry tomatoes.

  • KET2 Wednesday, November 12 at 4:30 pm EST

Cooking Pellegrino Artusi-style/Cucinando come Pellegrino Artusi #2419 [TV-G]
Mary Ann makes cappelletti in capon broth, whipped mortadella, lenten spinach, and a delicate dessert.

  • KET2 Wednesday, November 19 at 4:30 pm EST

All About Burrata/Tutto Su Burrata #2420 [TV-G]
Master cheese maker Filippo Migliorato demonstrates the artisanal art of making Burrata.

  • KET2 Wednesday, November 26 at 4:30 pm EST

Piedmont Party/Festa Piemontese #2421 [TV-G]
Stradette, a fresh cornmeal based pasta, is topped with a leek sauce. Roasted capon is prepared.

  • KET2 Wednesday, December 3 at 4:30 pm EST

Piedmont Food: Easy, Elegant and Classic/Il Cibo Piemontese: Facile, Elegante, Classico #2422 [TV-G]
Mary Ann prepares asparagus Piedmont-style, croquettes Cuneo-style, and classic risotto with mushrooms.

  • KET2 Wednesday, December 10 at 4:30 pm EST

Frittata Party/Una Festa Della Frittata #2423 [TV-G]
Mary Ann creates Neapolitan-style frittata and mini-baked frittata with greens and beans.

  • KET2 Wednesday, December 17 at 4:30 pm EST

Cooking at the Barilla Academy/Cucinando all'Academia Barilla #2424 [TV-G]
Veal cutlets stuffed with artichokes and green lasagne bolognese with ragu sauce are prepared.

  • KET2 Wednesday, December 24 at 4:30 pm EST

Strawberries and Raspberries for Dessert/Fragole e Lamponi per Dessert #2425 [TV-G]
Master Pastry Chef Jim Dodge reveals the secret of making Budino, the perfect Italian custard.

  • KET2 Wednesday, December 31 at 4:30 pm EST

The Best Cocktails and Snacks/Ottimi Cocktails e Stuzzichini #2426 [TV-G]

  • KET2 Wednesday, January 7 at 4:30 pm EST
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   KQED Books and Tapes
   (800) 358-3000
   P.O. Box 4570
   Miami Lakes, FL 33014

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