Trisha Yearwood and her sister, Beth, make a hearty Italian feast to refuel after a sisterly sparring session at the boxing gym. On the menu are Penne with Spicy Sausage Sauce, Garlic Bread, and Orange and Almond Biscotti for dessert. Trisha's also mixing up a special cocktail she calls Knockout Punch.
Tyler Florence caramelizes fresh pears in brown sugar and butter. He tops off his simple fall dessert with sweet rum raisin mascarpone and crumbled amaretto cookies.
Skip the hot oil and transfer them to the oven instead! You'd be surprised how much unwanted fat you'll be saving. Follow along as Mary Giuliani treats us to a favorite Italian dessert.
Molly Yeh's old band stops by the farm for a home-cooked meal. For her music-loving friends, Molly makes Orecchiette with Broccolini and Sausage, and a simple Escarole Salad with Artichokes and tangy Lemon Dressing. Plus, there are crispy Fried Mozzarella Sticks with Creamy Marinara and sweet Italian Rainbow Cookies for dessert.
It's all things italian as we Tour the Chef Boyardee factory, relish how Ricotta is produced and get the "skinny" on Low Carb pasta. Visit a virtuoso turning noodles into works of art and see how garlic is prepped for packaging. Finally, cool off with Ciao Bella Gelato for dessert!
The chefs must find how to use a soup and Italian side dish in their flickering chocolate desserts. In the second test, the chefs are presented with a cuddly inspiration and a sticky surprise which Chef Ron Ben-Israel hopes they can use to create lovable candy desserts. The two chefs who advance to the final test must come up with a fluid plan for creating water-inspired cakes from a strange Japanese candy and grape leaves.
Ah, delicious cannoli! Valerie Bertinelli and guest Alex Guarnaschelli show you the steps of cutting and frying the cannoli shells, then mixing ricotta cheese, confectioner's sugar, vanilla extract, orange zest and chocolate shavings for the perfect cannoli.