Mary Ann teams up with Executive Chef David Crinieri to wow her cooking students by exploring the world of perfect pestos. Chef David leads off with a delicate Watercress Pesto tossed with Fresh Spinach Linguine and topped with an Artichoke Crudo. Mary Ann's up next with her signature Broccolini and Artichoke Pesto tossed with Fusilli. Want perfect pesto every time? Try either one or both!

Mary Ann teams up with Executive Chef David Crinieri to wow her cooking students by exploring the world of perfect pestos. Chef David leads off with a delicate Watercress Pesto tossed with Fresh Spinach Linguine and topped with an Artichoke Crudo. Mary Ann's up next with her signature Broccolini and Artichoke Pesto tossed with Fusilli. Want perfect pesto every time? Try either one or both!

Pizza takes center stage when Mary Ann and eager Scuola Culinaria student John roll up their sleeves and dive into the essential steps need to create an all-time favorite of favorites, Pizza Margherita. Step by step, sauce by sauce, cheese by cheese (fresh mozzarella) you'll learn how to take your pizza all the way from yeast to "Yay!" And they're not done yet, not until they make Fried Dough with Cinnamon and Sugar from yeast to "Yum!"

Pizza takes center stage when Mary Ann and eager Scuola Culinaria student John roll up their sleeves and dive into the essential steps need to create an all-time favorite of favorites, Pizza Margherita. Step by step, sauce by sauce, cheese by cheese (fresh mozzarella) you'll learn how to take your pizza all the way from yeast to "Yay!" And they're not done yet, not until they make Fried Dough with Cinnamon and Sugar from yeast to "Yum!"

Pizza takes center stage when Mary Ann and eager Scuola Culinaria student John roll up their sleeves and dive into the essential steps need to create an all-time favorite of favorites, Pizza Margherita. Step by step, sauce by sauce, cheese by cheese (fresh mozzarella) you'll learn how to take your pizza all the way from yeast to "Yay!" And they're not done yet, not until they make Fried Dough with Cinnamon and Sugar from yeast to "Yum!"

Mary Ann re-creates shows her students how to prepare this traditional rustic cake from the Abruzzo region of Italy. She first makes the pastry dough, chills it, rolls it out, and drapes it into a tube pan. Then she combines sugared ricotta cheese, lemon zest and vanilla extract with beaten egg whites to create a pillowy cloud that goes inside. The Abruzzese Ricotta Cake is a traditional Easter time specialty, but a joy to enjoy all year long.

Mary Ann re-creates shows her students how to prepare this traditional rustic cake from the Abruzzo region of Italy. She first makes the pastry dough, chills it, rolls it out, and drapes it into a tube pan. Then she combines sugared ricotta cheese, lemon zest and vanilla extract with beaten egg whites to create a pillowy cloud that goes inside. The Abruzzese Ricotta Cake is a traditional Easter time specialty, but a joy to enjoy all year long.

Mary Ann re-creates shows her students how to prepare this traditional rustic cake from the Abruzzo region of Italy. She first makes the pastry dough, chills it, rolls it out, and drapes it into a tube pan. Then she combines sugared ricotta cheese, lemon zest and vanilla extract with beaten egg whites to create a pillowy cloud that goes inside. The Abruzzese Ricotta Cake is a traditional Easter time specialty, but a joy to enjoy all year long.

Mary Ann reminds her students that "a good cook loves a low flame." Especially when it comes to preparing a southern Italian favorite, Oven Roasted Lamb Shanks. After searing to seal in the juices, she adds a red wine and beef broth sauce along with carrots and onions for a long, low, slow cook. While that's in the oven Mary Ann prepares a perfect side of Roasted Fennel and Beans. Don't have time to cook? Make time for this!

Mary Ann reminds her students that "a good cook loves a low flame." Especially when it comes to preparing a southern Italian favorite, Oven Roasted Lamb Shanks. After searing to seal in the juices, she adds a red wine and beef broth sauce along with carrots and onions for a long, low, slow cook. While that's in the oven Mary Ann prepares a perfect side of Roasted Fennel and Beans. Don't have time to cook? Make time for this!

Mary Ann reminds her students that "a good cook loves a low flame." Especially when it comes to preparing a southern Italian favorite, Oven Roasted Lamb Shanks. After searing to seal in the juices, she adds a red wine and beef broth sauce along with carrots and onions for a long, low, slow cook. While that's in the oven Mary Ann prepares a perfect side of Roasted Fennel and Beans. Don't have time to cook? Make time for this!

"Acqua Pazza" in Italian. And even though Mary Ann may not know the origin of the name of this Neapolitan favorite, she knows exactly how to show her students how to simmer fresh codfish over a tomato based bed of sliced fennel, Castelvetrano olives, capers, garlic, and hot red pepper flakes. While that's cooking away, Mary Ann and student Mary Ellen prepare shrimp-filled Seafood with Fregola. Enough to go crazy for, right?

"Acqua Pazza" in Italian. And even though Mary Ann may not know the origin of the name of this Neapolitan favorite, she knows exactly how to show her students how to simmer fresh codfish over a tomato based bed of sliced fennel, Castelvetrano olives, capers, garlic, and hot red pepper flakes. While that's cooking away, Mary Ann and student Mary Ellen prepare shrimp-filled Seafood with Fregola. Enough to go crazy for, right?

"Acqua Pazza" in Italian. And even though Mary Ann may not know the origin of the name of this Neapolitan favorite, she knows exactly how to show her students how to simmer fresh codfish over a tomato based bed of sliced fennel, Castelvetrano olives, capers, garlic, and hot red pepper flakes. While that's cooking away, Mary Ann and student Mary Ellen prepare shrimp-filled Seafood with Fregola. Enough to go crazy for, right?

Mary Ann's husband Guy comes up with a quick and simple chicken dish, Guy's Chicken with Olives and Turmeric that you'll make often. In a matter of minutes Mary Ann combines sliced chicken breasts with onions, garlic, and turmeric and into the oven it goes. There's enough time for her to make another favorite, Meatballs Milan Style. Stuffed with filled with mortadella, beef, and ham and fried to a crunch crisp, you'll want seconds, thirds, fourths!

Mary Ann's husband Guy comes up with a quick and simple chicken dish, Guy's Chicken with Olives and Turmeric that you'll make often. In a matter of minutes Mary Ann combines sliced chicken breasts with onions, garlic, and turmeric and into the oven it goes. There's enough time for her to make another favorite, Meatballs Milan Style. Stuffed with filled with mortadella, beef, and ham and fried to a crunch crisp, you'll want seconds, thirds, fourths!

Mary Ann's husband Guy comes up with a quick and simple chicken dish, Guy's Chicken with Olives and Turmeric that you'll make often. In a matter of minutes Mary Ann combines sliced chicken breasts with onions, garlic, and turmeric and into the oven it goes. There's enough time for her to make another favorite, Meatballs Milan Style. Stuffed with filled with mortadella, beef, and ham and fried to a crunch crisp, you'll want seconds, thirds, fourths!

Gnocchi's not hard to make, when Mary Ann shows her Scuola Culinaria student, Karen, the traditional Italian culinary secrets of creating soft-as-a-cloud, pillowy gnocchi every time. When they're as perfect as these Amalfi-style gnocchi, all that's needed is a buttery, heavy cream sauce of asparagus tips and lemon zest, to make you close your eyes, take one taste and swear you're in Amalfi.

Gnocchi's not hard to make, when Mary Ann shows her Scuola Culinaria student, Karen, the traditional Italian culinary secrets of creating soft-as-a-cloud, pillowy gnocchi every time. When they're as perfect as these Amalfi-style gnocchi, all that's needed is a buttery, heavy cream sauce of asparagus tips and lemon zest, to make you close your eyes, take one taste and swear you're in Amalfi.

Gnocchi's not hard to make, when Mary Ann shows her Scuola Culinaria student, Karen, the traditional Italian culinary secrets of creating soft-as-a-cloud, pillowy gnocchi every time. When they're as perfect as these Amalfi-style gnocchi, all that's needed is a buttery, heavy cream sauce of asparagus tips and lemon zest, to make you close your eyes, take one taste and swear you're in Amalfi.