Joanne goes to the source of Italy's most famous tomato region to discover what makes San Marzano tomatoes some of the most prized in the world. She returns to her studio kitchen to make delicious homemade spaghetti. Spaghetti & Meatballs Topped with Ricotta; Homemade Spaghetti.

Joanne entertains and instructs a few food blogger friends who have a lot of questions about figs, foraging and wine. It's a cooking class and dinner al fresco in the Wine Country of Sonoma County. Style a Cheese Board with Fig Leaves, Fruit and Nuts; Warm Fresh Fig Spread to go with Cheese Board; Panforte; Foraged Salad.

Joanne entertains and instructs a few food blogger friends who have a lot of questions about figs, foraging and wine. It's a cooking class and dinner al fresco in the Wine Country of Sonoma County. Style a Cheese Board with Fig Leaves, Fruit and Nuts; Warm Fresh Fig Spread to go with Cheese Board; Panforte; Foraged Salad.

Joanne entertains and instructs a few food blogger friends who have a lot of questions about figs, foraging and wine. It's a cooking class and dinner al fresco in the Wine Country of Sonoma County. Style a Cheese Board with Fig Leaves, Fruit and Nuts; Warm Fresh Fig Spread to go with Cheese Board; Panforte; Foraged Salad.

Joanne starts her day by visiting a local farmer's market and then stops by to visit friends at their Mediterranean restaurant, Saffron, and cook one of their most popular dishes using one of Joanne's favorite ingredients. Saffron's Grilled Quail with Rose Petals and Ras El Hanout; Chopped Soup Salad; Grilled Pretzel Burger with Cherry Barbecue Sauce.

Joanne starts her day by visiting a local farmer's market and then stops by to visit friends at their Mediterranean restaurant, Saffron, and cook one of their most popular dishes using one of Joanne's favorite ingredients. Saffron's Grilled Quail with Rose Petals and Ras El Hanout; Chopped Soup Salad; Grilled Pretzel Burger with Cherry Barbecue Sauce.

Joanne starts her day by visiting a local farmer's market and then stops by to visit friends at their Mediterranean restaurant, Saffron, and cook one of their most popular dishes using one of Joanne's favorite ingredients. Saffron's Grilled Quail with Rose Petals and Ras El Hanout; Chopped Soup Salad; Grilled Pretzel Burger with Cherry Barbecue Sauce.

Joanne goes tapas-hopping in Rioja, Spain and brings the inspiration back to her home kitchen where we will experience the fine art of authentic tapas-making without leaving home. Spicy Paprika Shrimp with Amontillado; Oven Potato Chips with Boquerones Dip; Vermouth Cocktail.

Joanne goes tapas-hopping in Rioja, Spain and brings the inspiration back to her home kitchen where we will experience the fine art of authentic tapas-making without leaving home. Spicy Paprika Shrimp with Amontillado; Oven Potato Chips with Boquerones Dip; Vermouth Cocktail.

Joanne goes tapas-hopping in Rioja, Spain and brings the inspiration back to her home kitchen where we will experience the fine art of authentic tapas-making without leaving home. Spicy Paprika Shrimp with Amontillado; Oven Potato Chips with Boquerones Dip; Vermouth Cocktail.

In the heart of Parma, Joanne is inspired by two tomato recipes in a beautiful century old grain mill-turned restaurant. She then makes them for us in her home kitchen along with another tomato-centric favorite. Tomato Bread Pudding; Tomato Tartare; Fried Tomatoes.

In the heart of Parma, Joanne is inspired by two tomato recipes in a beautiful century old grain mill-turned restaurant. She then makes them for us in her home kitchen along with another tomato-centric favorite. Tomato Bread Pudding; Tomato Tartare; Fried Tomatoes.

In the heart of Parma, Joanne is inspired by two tomato recipes in a beautiful century old grain mill-turned restaurant. She then makes them for us in her home kitchen along with another tomato-centric favorite. Tomato Bread Pudding; Tomato Tartare; Fried Tomatoes.

Beer, sausage and schnitzel on the beautiful Danube! Joanne will share the secrets of this harvest festival, German style. Beer-Braised Sausages with Stone-Ground Honey Mustard Sauce; Braised Red Cabbage and Brussels Sprout Slaw; Chocolate Caramel German Stout Affogato.

Beer, sausage and schnitzel on the beautiful Danube! Joanne will share the secrets of this harvest festival, German style. Beer-Braised Sausages with Stone-Ground Honey Mustard Sauce; Braised Red Cabbage and Brussels Sprout Slaw; Chocolate Caramel German Stout Affogato.

Beer, sausage and schnitzel on the beautiful Danube! Joanne will share the secrets of this harvest festival, German style. Beer-Braised Sausages with Stone-Ground Honey Mustard Sauce; Braised Red Cabbage and Brussels Sprout Slaw; Chocolate Caramel German Stout Affogato.

Joanne visits her friend, ex-rugby player/poet, Diego, in his ancient wine cellar in Parma to taste wines made in small batches by cult Italian winemakers. She then returns to her studio kitchen to cook up a few Parma-inspired recipes. Parmesan Flan with Cherry Tomatoes Sauce and Basil; Pizzetta with Nduja and Prosciutto.

Joanne visits her friend, ex-rugby player/poet, Diego, in his ancient wine cellar in Parma to taste wines made in small batches by cult Italian winemakers. She then returns to her studio kitchen to cook up a few Parma-inspired recipes. Parmesan Flan with Cherry Tomatoes Sauce and Basil; Pizzetta with Nduja and Prosciutto.

Joanne visits her friend, ex-rugby player/poet, Diego, in his ancient wine cellar in Parma to taste wines made in small batches by cult Italian winemakers. She then returns to her studio kitchen to cook up a few Parma-inspired recipes. Parmesan Flan with Cherry Tomatoes Sauce and Basil; Pizzetta with Nduja and Prosciutto.

Joanne travels the world to bring potato recipes to her studio kitchen. From Hungary to Greece to Spain, everyday spuds are seen in a new light. Patatas Bravas from Spain; Allioli; Greek Lemon Potatoes; Hungarian Hasselbacks.

Joanne travels the world to bring potato recipes to her studio kitchen. From Hungary to Greece to Spain, everyday spuds are seen in a new light. Patatas Bravas from Spain; Allioli; Greek Lemon Potatoes; Hungarian Hasselbacks.

Joanne travels the world to bring potato recipes to her studio kitchen. From Hungary to Greece to Spain, everyday spuds are seen in a new light. Patatas Bravas from Spain; Allioli; Greek Lemon Potatoes; Hungarian Hasselbacks.

Joanne is determined to learn the secret to making the perfect paella, so when Spanish friends invite her to cook up a storm with them along the River Oja in Northern Spain, she jumps at the chance. Then she puts their tricks to use and creates her version of this quintessential Spanish dish at home. Recipes: Traditional Valencian Paella; Valdemar's Paella.