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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.
Prepared: pasta with spicy sausage and ricotta cheese, served with a salad of bell peppers and feta cheese.
Pasta with sausage and sun-dried tomato sauce served with roasted bell peppers on garlic toast.
Pasta with zucchini, garlic and basil; tomato soup with croutons and cheese.
Pasta with garlic, black-olive and caper sauce served with sweet roasted broccoli.
Eggplant rolls stuffed with goat cheese; pasta tossed with clams and porcini mushrooms.
A soup made with pinto beans, onions and tomatoes, followed by an omelet with sweet sausage and onion.
Chicken breasts stuffed with ham, cheese and herbs served with peas and carrots in a cream sauce.
Pasta tossed with eggplant, tomato sauce, basil and mozzarella; peaches baked with cookie crumbs and meringue.
Pasta with bread crumbs, cheese, capers and anchovies served with cheese-stuffed tomatoes.
Shrimp in a tomato sauce flavored with brandy, cream and green onions.
Prepared: a chocolate-chip cake; pasta with porcini mushrooms and tomatoes.
Pasta in a cream sauce with ham and peas, served with crisp greens topped with cooked mushrooms.
Shrimp with pasta in a garlic and white-wine sauce; a dessert of cookies, custard and whipped cream.
A pancake made of grated potato and onion stuffed with mushrooms.
A garlic, olive-oil and cheese sauce for pasta served with fried-eggplant balls in a mint-flavored tomato sauce.
Swordfish wrapped around a stuffing of pine nuts, raisins and bread crumbs; sweet-pepper and potato soup.
A pasta sauce with Gorgonzola and radicchio and stewed red, green and yellow peppers.
Marinated lamb chops with pesto sauce and a grilled mushroom salad.
Roasted chicken with wine, served with country-style potatoes.
Prepared: bread pudding; chicken and mushrooms in tomato sauce.
Artichoke hearts stuffed with mushrooms and bread crumbs; a vodka-tomato sauce over pasta.
Pasta in tomato sauce served with sweet, roasted eggplant in balsamic vinegar.
Veal with capers served with crisp potato rounds.
Pasta with smoked salmon and vodka sauce; strawberry custard.
Prepared: shrimp, scallops and pasta cooked in an aluminum pouch; an ice-cream cake.
Veal stew with rosemary; baked peaches; amaretto cookies in meringue.
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