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Italian recipes are dished up with gusto in this culinary series, which explores the origins of the various meals and their cultural significance.
June 10, 2000
Featured: shrimp cooked in a wine and garlic sauce, and tomato sauce served with baked tomatoes filled with savory rice.
Shrimp with pasta in a garlic and white-wine sauce; a dessert of cookies, custard and whipped cream.
Pasta baked with onion, garlic, sausage, tomato and cheese; strawberries in balsamic vinegar.
Pasta with shrimp and capers in tomato-and-wine sauce; an apple tart.
Beef stuffed with sausage, provolone cheese, hard-boiled egg and salami, and simmered in tomato sauce.
Prepared: an omelet with pasta and cheese, served with zucchini and porcini mushrooms.
Prepared: shrimp cooked in a ham wrap served with lentils, tomatoes and onions.
Swordfish wrapped around a stuffing of pine nuts, raisins and bread crumbs; sweet-pepper and potato soup.
Prepared: shrimp, scallops and pasta cooked in an aluminum pouch; an ice-cream cake.
Shrimp in a tomato sauce flavored with brandy, cream and green onions.
Marinated lamb chops with pesto sauce and a grilled mushroom salad.
Pasta in tomato sauce served with sweet, roasted eggplant in balsamic vinegar.
Pasta in a cream sauce with ham and peas, served with crisp greens topped with cooked mushrooms.
Prepared: pasta with spicy sausage and ricotta cheese, served with a salad of bell peppers and feta cheese.
A garlic, olive-oil and cheese sauce for pasta served with fried-eggplant balls in a mint-flavored tomato sauce.
Pasta with mushrooms, cream and tomato served with a Caesar salad with garlic, anchovies and Romano cheese.
Prepared: veal cooked in tomato sauce and wine, served with peas and bacon.
Pasta with clam sauce; bruschetta, a garlic bread topped with tomatoes and garlic.
Pasta with sausage and sun-dried tomato sauce served with roasted bell peppers on garlic toast.
Egg-drop soup is served with garlic bread and different spreads, including olive and sun-dried tomato.
Pasta with smoked salmon and vodka sauce; strawberry custard.
Tuna steaks in tomato sauce.
Prepared: vegetable stuffing for pork chops and soufflés.
Pasta with bread crumbs, cheese, capers and anchovies served with cheese-stuffed tomatoes.
Veal cutlets cooked in tomato sauce, served with sweet-and-sour pearl onions.
Prepared: swordfish steaks with herbs, wine and cheese; risotto with garlic and onions.
Roasted chicken with wine, served with country-style potatoes.
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