As Americans, we have one big thing in common: we are stressed. From politics to disease; the economy to world affairs; family obligations to our work. We race around from dawn 'til dusk, never stopping to breathe. We're living as total type 'A' people all the time, even on vacation. In contrast, Italians often resemble what I like to call "type meh." What they can't get done today, they do the next - and the world doesn't end. Their attitude creates a culture of less stress and anxiety. Today we're cooking to bust stress alongside my good friend Carolina, an Italian-born doctor living in the US who knows a thing or two about managing a stressful life with good food and great company.Recipes: Millet Cauliflower Soup with Sauteed Broccoli; Rigatoni with Caramelized Fennel and Garlic; Lemon Spaghetti

Sustainability is about more than carrying reusable bags to the market. It's about being awake and conscious of the steps we take on our fragile planet. Do we all use resources? We do. Can we all do better? Absolutely. From focusing on seasonal ingredients to reducing food waste, we can learn a lot from Italian culture. In this episode, we head to Florence, Italy to visit my friend Roberto. We'll visit an excellent local market to pick out some fresh ingredients, grab a quick coffee to discuss his own sustainable practices, and then head into the kitchen to make a delicious panzanella together - a beloved Tuscan bread-and-veggie salad that you'll want to make all the time.Recipes: Italian Seasonal Salad; Panzanella with Caramelized Figs

Sustainability is about more than carrying reusable bags to the market. It's about being awake and conscious of the steps we take on our fragile planet. Do we all use resources? We do. Can we all do better? Absolutely. From focusing on seasonal ingredients to reducing food waste, we can learn a lot from Italian culture. In this episode, we head to Florence, Italy to visit my friend Roberto. We'll visit an excellent local market to pick out some fresh ingredients, grab a quick coffee to discuss his own sustainable practices, and then head into the kitchen to make a delicious panzanella together - a beloved Tuscan bread-and-veggie salad that you'll want to make all the time.Recipes: Italian Seasonal Salad; Panzanella with Caramelized Figs

Compassion for all living things is a guiding principle in my life. In the kitchen, I feel a deep gratitude and respect for the blessings of abundance I experience, and I cook with that feeling in my heart for each and every meal I prepare. Compassionate cooking is cooking without harming a living thing, and it's the backbone of my Macroterranean diet. In this episode, I cook with two of my favorite people. First, we start with dessert as my good friend Fran Costigan, a renowned vegan pastry chef, shows us a tart that will satiate your sweet tooth. Then, it's off to Florence to cook with Serenella Monicchi, owner and chef of La Fate, who's known for her keen ability to cook to her guests' needs with a little help from the stars.Recipes: No-Bake Chocolate Ganache; Red Rice with Sage, Almond & Pumpkin Seed Pesto; Vegan Sausage and Pepper Sandwiches

Compassion for all living things is a guiding principle in my life. In the kitchen, I feel a deep gratitude and respect for the blessings of abundance I experience, and I cook with that feeling in my heart for each and every meal I prepare. Compassionate cooking is cooking without harming a living thing, and it's the backbone of my Macroterranean diet. In this episode, I cook with two of my favorite people. First, we start with dessert as my good friend Fran Costigan, a renowned vegan pastry chef, shows us a tart that will satiate your sweet tooth. Then, it's off to Florence to cook with Serenella Monicchi, owner and chef of La Fate, who's known for her keen ability to cook to her guests' needs with a little help from the stars.Recipes: No-Bake Chocolate Ganache; Red Rice with Sage, Almond & Pumpkin Seed Pesto; Vegan Sausage and Pepper Sandwiches

We eat when we walk; we eat in the car; we eat at our desks, in line for gas or as we stare at our screens. Conscious eating is paying attention to what, when and how much you eat so that you're properly nourished on more than the primal level. You're nourished by the textures, aromas, and colors of your food. Even the dishes make you happy. Let's discover the world of conscious eating. We'll also stop by one of Rome's most beloved restaurants, Origano, to make a plant-based carbonara that's truly unbelievable.Recipes Noodles and Broth with Fried Tempeh; Carbonara; Stewed Vegetables over Tofu Slabs

We eat when we walk; we eat in the car; we eat at our desks, in line for gas or as we stare at our screens. Conscious eating is paying attention to what, when and how much you eat so that you're properly nourished on more than the primal level. You're nourished by the textures, aromas, and colors of your food. Even the dishes make you happy. Let's discover the world of conscious eating. We'll also stop by one of Rome's most beloved restaurants, Origano, to make a plant-based carbonara that's truly unbelievable.Recipes Noodles and Broth with Fried Tempeh; Carbonara; Stewed Vegetables over Tofu Slabs

Eating like an Italian doesn't mean pizza in one hand and lasagna in the other. Eating like an Italian means holding a deep respect for food, cooking and the art of the enjoyed meal. Meals are celebrated in Italy, not raced through. In this episode, we learn to cook and eat like Italians. We'll also chat with two of my favorite neighbors in Philadelphia's Italian Market: Emilio Mignucci of DiBruno Brothers and Anthony Anastasio of Anthony's Coffee.Recipes Caponata on Toasted Bread; Italian Rice Pudding

Eating like an Italian doesn't mean pizza in one hand and lasagna in the other. Eating like an Italian means holding a deep respect for food, cooking and the art of the enjoyed meal. Meals are celebrated in Italy, not raced through. In this episode, we learn to cook and eat like Italians. We'll also chat with two of my favorite neighbors in Philadelphia's Italian Market: Emilio Mignucci of DiBruno Brothers and Anthony Anastasio of Anthony's Coffee.Recipes Caponata on Toasted Bread; Italian Rice Pudding

When I was a kid, Sunday gravy was a ritual in our house. Someone even stayed home from Mass to stir it so it didn't stick to the bottom of the pan. Tomato gravy, or sauce, was only part of our Sunday tradition, which was all about family, friends and food. Let's celebrate the ritual of eating well as we go to Tuscany and cook Sunday gravy with the Tamburini family.Recipes: Pasta Pomodoro; Polenta Puttanesca

When I was a kid, Sunday gravy was a ritual in our house. Someone even stayed home from Mass to stir it so it didn't stick to the bottom of the pan. Tomato gravy, or sauce, was only part of our Sunday tradition, which was all about family, friends and food. Let's celebrate the ritual of eating well as we go to Tuscany and cook Sunday gravy with the Tamburini family.Recipes: Pasta Pomodoro; Polenta Puttanesca

We race through our days, breathless and exhausted at the end. Did we achieve a lot? Probably - but at what cost to our wellness? It's time to slow down and enjoy cooking and eating. In this episode, we're headed to Tuscany to visit my old friend, Tony Quiles, a retired New York City police officer who traded his big-city life for a quiet place in the Italian countryside and never looked back.Recipes: Pureed White Bean Soup with Spicy Sauteed Carrots; Spaghetti Aglio e Olio

We race through our days, breathless and exhausted at the end. Did we achieve a lot? Probably - but at what cost to our wellness? It's time to slow down and enjoy cooking and eating. In this episode, we're headed to Tuscany to visit my old friend, Tony Quiles, a retired New York City police officer who traded his big-city life for a quiet place in the Italian countryside and never looked back.Recipes: Pureed White Bean Soup with Spicy Sauteed Carrots; Spaghetti Aglio e Olio

As Americans, we often think of chestnuts as just a holiday treat, but these ancient fruits are so much more than a Christmas cliche. Packed with nutrients, versatile chestnuts bring the ancient world right into modern times in the most sustainable way. In this very special episode, we're headed to a magical historic village called Pratalecchia in the Mugello region of Tuscany, where we meet Fosco Ferri. For centuries, the village has been home to a spectacular chestnut grove. Today, Fosco continues his family's legacy, restoring and preserving the village as he uses the same traditional processes used for countless generations to cultivate and produce chestnuts.Recipes: Anolotti with Chestnut Filling; Castagnaccio; Grape Focaccia