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Ciao Italia Family Classics

Ciao Italia Family Classics

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Tender to The Bone

Oh those dried out pork chops! Never again. Try this method of reverse searing for great flavor and caramelization. For two center cut bone-in chops, combine 2 Tablespoons sugar and 2 Tablespoons fine sea salt. Mix and rub well into both sides of chops. Refrigerate on a …

What’s In Your Freezer?

Sometimes surprise is nice; like this shrimp and whole wheat pasta dish. Found the shrimp way back in the freezer; had a couple of lemons that needed to go and some scallions, so I made this light tasting dish with the help of garlic and extra virgin olive oil. For best f…

Lentils for Great Winter Eating!

Lentils are part of the cuisine of the landlocked region of Umbria and the most famous are the creamy lentils of Castelluccio, grown on the plains near the Sibillini mountains. This tender pulse retains its shape in cooking and requires no presoaking. Lentils lend a nutty…

Don’t Take Pomegranates for Granted

Pomegranates will not last long; as soon as the holidays are over, they seem to disappear. Stock up and use a juicer to juice them, then freeze the juice for future use. You can also freeze the seeds and use them to make sauces for fish, pork and desserts. High in antioxi…

Under the Italian Sun 2015 Tour

The Veneto with Mary Ann Esposito21 September - 02 October 2015If you think you know Italy, think again! It's not just a country filled with Italians, it's a land filled with people living in regions so distinct, so unique, that it takes a great chef to unearth just the r…

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