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15 Episodes 2010 - 2010
Episode 1
Sat, Aug 7, 2010 30 mins
Porterhouse steak with rosemary and garlic is prepared, along with pappa al pomodoro, a classic Tuscan tomato-bread soup, and Sicilian caponata.
Episode 2
Sat, Aug 14, 2010 30 mins
Swiss-chard-and-ricotta crostata and fava-bean soup are made.
Episode 3
Sat, Aug 21, 2010 30 mins
Pan-seared soft-shell crabs are made, along with stuffed zucchini blossoms and heirloom-tomato salad.
Episode 4
Sat, Aug 28, 2010 30 mins
Prepared: tagliatelle with rock shrimp, corn, and cherry tomatoes; grilled asparagus; spring-onion salad with prosciutto; and meringue cookies.
Episode 5
Sat, Sep 4, 2010 30 mins
Dry-rubbed ribs are made, along with vinegar barbecue sauce and baked beans cooked with Italian sausage and bacon.
Episode 6
Sat, Sep 11, 2010 30 mins
Marinated lamb-shoulder chops; tzatziki with arugula and feta; stewed chickpeas with tomatoes and zucchini.
Episode 7
Sat, Sep 18, 2010 30 mins
Spinach-and-ricotta gnocchi with homemade tomato sauce and apricot-nectarine shortcake are prepared.
Episode 8
Sat, Sep 25, 2010 30 mins
Roasted garlic chicken is made, along with Israeli couscous and an egg-less Caesar salad with homemade croutons.
Episode 9
Sat, Oct 2, 2010 30 mins
Braised pork belly is served, along with sautéed mustard greens and plum corn bread.
Episode 10
Sat, Oct 9, 2010 30 mins
Herb-crusted halibut, served over curly celery and haricots verts. Also prepared: stuffed piquillo peppers with chorizo and manchego.
Episode 11
Sat, Oct 16, 2010 30 mins
Pork kebabs with romesco sauce and string-bean-and-potato salad are made.
Episode 12
Sat, Oct 23, 2010 30 mins
On the menu: harissa-marinated chicken; curried pumpkin with caramelized onions; and apple-spice cake with cream-cheese frosting.
Episode 13
Sat, Nov 6, 2010 30 mins
Fish tacos, served with cabbage slaw and grilled-corn salsa. Also: sour-cream cupcakes.
Episode 14
Sat, Nov 13, 2010 30 mins
Turkey breast stuffed with sausage and mushrooms and sweet-potato casserole topped with an oatmeal-walnut crumble.
Episode 15
Sat, Dec 4, 2010 30 mins
Standing rib roast, served with smashed-potato gratin and molten-chocolate cake topped with crushed candy cane.