Cast-Iron-Pan-Seared Sea Scallops
The secret to achieving a nice seared crust on sea scallops is a big and well-seasoned cast-iron pan.
Food & Recipes
Seafood Sundaes made with Scallops, Shrimp and Crabmeat
The best thing is that the dish can be made ahead of time, and is a great starter for a breezy summer supper or special occasion.
Where to buy fresh seafood and lobster
Where to buy live lobster and find other locally sourced fresh seafood
Everything has a season
Locally grown produce and meats make spring cuisine even tastier.
Pea and Leek Soup
This elegant pea soup with a velvety texture can be made in minutes.
Marinated Lamb Shoulder Chops with Fresh Mint Sauce
Lamb blade shoulder chops are far tastier than their more expensive center-cut cousins, because they have more marbling. Marinate the chops first, then broil or grill them, and serve with fresh mint sauce.
Herbed Rice
Fresh herbs are just the ticket to liven up boiled rice. Cooking in broth instead of water gives the rice a richer and more flavorful taste. I like to snip a variety of herbs from my garden and add them just before the rice is served.
Rhubarb Galette
A rhubarb galette to welcome spring? Why not? A galette is a free-form open pie that can be savory or sweet, and contain anything from spinach and eggs to mixed berries. Rhubarb is my go-to ingredient for this sweet confection that is perfect with a cup of tea to welcome spring.
Beet, Orange and Walnut Salad
A nice change of pace from a green salad and just in time for spring, this beet and orange salad is refreshing.
Recipes for your valentine
Mary Ann Esposito shares her recipes for: Raw Beet and Kale Salad, Red Pepper Boats, Fusilli alla Vodka Sauce, Steak Neapolitan Style and Chocolate Olive-Oil Cake
Recipes for the perfect holiday potluck party
With a little planning and inspiration, entertaining during the holidays can be easy—and fun!
Mary Ann Esposito remembers her roots and celebrates 25 years on TV
Mary Ann Esposito marks Ciao Italia’s twenty-fifth anniversary by celebrating the series’ hallmarks: sharing traditions and using the best, freshest ingredients.
