S01:E01 - Vegetarian Stuffed Eggplant
In this episode, Rachael cooks up a "meaty" stuffed eggplant.
S01:E02 - Chicken Piccata and Lemon Risotto
Rachael prepares a beloved family meal of chicken piccata and lemon risotto using locally sourced Italian wine, lemons, and herbs.
S01:E03 - Pheasant Ragu With Pappardelle
Pheasant is a popular type of poultry commonly used in Tuscany. Rachael demonstrates how to cook pheasant in a ragu sauce served over a bed of pappardelle pasta.
S01:E04 - Spaghetti and Meatballs
Rachael cooks up her family's favorite version of spaghetti and meatballs with a Tuscan flair.
S01:E05 - Ribollita
Rachael prepares her take on ribollita, a traditional Italian soup loaded with beans, greens, and mushrooms, served with toasted Tuscan bread.
S01:E06 - Breakfast for Dinner
Rachael makes a decadent Tuscan-style breakfast for dinner using panettone bread to make French toast, which she serves with a prosciutto and melon platter.
S01:E07 - Cinghiale With Kale
After dining at a local restaurant, Rachael decides to create her own version of their special dish: Wild Boar Ragu served over Kale Pasta.
S01:E08 - Squid Ink Pasta
Rachael makes her version of squid ink pasta, prepared with fresh, local calamari, and served on a bed of "tuxedo pasta."
S01:E09 - Red Wine Beef Stew Over Polenta
Rachael prepares a popular Tuscan dish of red wine-infused beef stew served with creamy polenta.
S01:E10 - Fried Grilled Cheese and Roasted Tomato Soup
Racheal teams up with her friend, chef and author, Anna Gass, to make an Italian version of fried grilled cheese, also known as a carrozza, along with a hearty roasted tomato soup.
S01:E11 - Ramen Around Tuscany
Rachael prepares a hearty and healthy meal for her Italian friends, combining store-bought and homemade ingredients to make flavorful, protein-rich ramen bowls.
S01:E12 - Pollo Al Mattone
Rachael prepares a traditional pollo al mattone, an Italian roast chicken, by generously seasoning spatchcock chickens, cooking them in a pan with a brick wrapped in tin foil, and serving them with sauteed greens.
S01:E13 - International Pub Cheese Burger
Rachael takes the traditional beef burgers to the next level by adding homemade pub cheese topping, sauteed sweet onions, jalapeno peppers, and bacon on a pretzel bun, sealed with lettuce.
S01:E14 - Rabbit Ragu
Rachael teaches how to prepare rabbit ragu, a traditional Tuscan recipe that combines ground rabbit, vegetables, wine, and more to make a thick sauce served over long pasta.
S01:E15 - Artichokes Two Ways
Rachael honors her beloved grandfather by making his recipe for stuffed artichokes. She also prepares Roman-style artichokes that are infused with fresh herbs and garlic and then sauteed in oil.
S01:E16 - Lamb Chops With Rice and Spinach
Rachael prepares a well-rounded meal featuring a French-cut rack of lamb baked with Dijon mustard and seasoned breadcrumbs, accompanied by a side dish of brown and wild rice with porcini mushrooms and sauteed spinach.
S01:E17 - Skirt Steak With Salsa Verde
Rachael's friend, author Anna Gass, demonstrates how to make an Italian potato and horseradish frittata, a traditional snack from the Basilicata region of Italy. Rachael also shares how to cook a tender Steak Florentine.
S01:E18 - Crostata and Risotto
Author and chef Sara Moulton joins Rachael in her Tuscan kitchen to team up and create a meal using ingredients from Rachael's pantry. Sara prepares a free-form crostata using a variety of vegetables, while Rachael makes a red risotto using radicchio.
S01:E19 - Sardine Pasta
Rachael prepares her favorite Sicilian dish, pasta con le sarde, or sardine pasta, using both canned fish and fresh sardines atop long-cut pasta.
S01:E20 - Pantry Meal
Author and chef Sara Moulton joins Rachael in her Tuscan kitchen for a cooking challenge. Both Rachael and Sara create "mystery meals" using ingredients from Rachael's Tuscan pantry. Sara cooks deep-fried vegetables, while Rachael uses red onions to make caramelized onion pasta.