Episode list

Spicy stuffed clams; roasted chicken with pomegranate; potatoes stuffed with sausage and mushrooms.

Sausages with fennel and olives; orange and red salad; "almost a tiramisu" recipe.

An onion-tomato focaccia; restaurant-inspired spreads for breads; skillet or grilled calamari.

Family favorites include penne "al brucio" with a spicy tomato sauce, rosemary and ricotta; chicken cacciatore; the best way to make garlic bread; prosecco punch.

Restaurant favorites that can be cooked at home include butternut squash gnocchi and a pan-seared halibut with balsamic reduction.

Blueberry and ricotta parfait; chocolate zabaglione; raspberry and walnut butter cookies.

Scallops saltimbocca; seared lamb chops with mint salsa verde; roasted potato wedges.

Using the flavor combination of pasta with pear and pecorino in a risotto; short ribs braised in barolo with orzo.

Shaved fennel, radish, red onion and prosciutto cotto appetizer; lemony shrimp over zucchini; olive oil cake.

Italian American cuisine has a unique history and continues to evolve with time. Lidia will demonstrate one of the traditional favorites - Spaghetti with Meatballs - before sharing a more contemporary Pork Chop Milanese that is a favorite in one of her restaurants.

Rice and pea soup; prosciutto cotto sandwich; baked stuffed shells.

Crispy shrimp and swordfish skewers with sweet-and-sour sauce; Maremma style steak.

Pantry-friendly dishes, including cannellini and pancetta bruschetta made with toasty bread, cannellini beans and pork pancetta, and tuna and chickpea salad.

Delicate striped bass with braised broccolini; an olive oil cake that works as a snack, dessert or breakfast.

A buttery, flaky crostata with kale, butternut squash and ricotta; butternut squash and Brussels sprouts panzanella; pappardelle with mixed mushrooms.

Crostini with tomato and ricotta; crostini with kale and fontina; potatoes stuffed with sausage and mushrooms.

Linguine with clams and broccoli; bruschetta three ways -- with mackerel and burrata, anchovy and butter, and broccolini di rape and burrata; mussels with farro, canellini and chickpeas.

A chopped salad with frisee, fennel, a medley of vegetables, salumi, cheese and hard-boiled eggs; chicken cacciatore; potato and egg frico.

Mussels Triestina; orange and raspberry spritz; coffee panna cotta made with a light, sweetened cream.

Caesar salad with baby kale and focaccia croutons; fusilli with spinach and herbed ricotta; lagane pasta with chickpeas.

Cannellini bean and lentil soup; a one-pot meal of sausages and apples.

Orecchiette with breadcrumbs, pancetta and cauliflower; cabbage salad topped with a warm dressing.

A layered casserole with beef, cabbage and potatoes; herbed frittata roll-up with prosciutto cotto; cavatappi with beef guazzetto.