Rachael Ray in Tuscany - Season 1

In this episode, Rachael cooks up a meaty stuffed eggplant.

Rachael prepares a beloved family meal of chicken piccata and lemon risotto using locally sourced Italian wine, lemons, and herbs.

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.

Rachael cooks up her family's favorite version of spaghetti and meatballs with a Tuscan flair.

Rachael prepares her take on ribollita, a traditional Italian soup loaded with beans, greens and mushrooms, served with toasted Tuscan bread.

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.

After dining at a local restaurant, Rachael decides to create her own version of their special dish: Wild Boar Ragu served over Kale Pasta.

Rachael makes her version of squid ink pasta, prepared with fresh, local calamari, and served on a bed of tuxedo pasta.

Rachael prepares a popular Tuscan dish of red wine-infused beef stew served with creamy polenta.

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.

Rachael prepares a hearty and healthy meal for her Italian friends, combining store-bought and homemade ingredients to make flavorful, protein-rich ramen bowls.

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.

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.

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.

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.

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 saut ed spinach.

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; Rachel also shares how to cook a tender Florentine steak.

Author and chef Sarah Moulton prepares a free-form crostata using a variety of vegetables, while Rachael makes a red risotto using radicchio.

Rachael prepares her favorite Sicilian dish, pasta con le sarde or sardine pasta, using both canned fish and fresh sardines atop long-cut pasta.

Chef Sarah Moulton joins Rachaelm for a cooking challenge; both Rachael and Sarah create mystery meals using ingredients from Rachael's Tuscan pantry; Sarah cooks deep-fried vegetables, while Rachael uses red onions to make caramelized onion pasta.

In honor of the legendary singer and Rachael's dear friend Tony Bennett, she prepares osso buco; a dish of succulent braised veal shanks served Florentine style in the oven with large slices of bread and creamy polenta, which Tony Bennett loved.

It's sandwich night in Rachael's kitchen and she's serving up an array of Italian sandwiches with ingredients like roasted eggplant, sweet bell peppers, spicy mortadella with pistachio, and so much more.

Living in Tuscany allows for the enjoyment of a long truffle season; Rachael shows how to use local truffles to add flavor to a dish of scrambled eggs and potato chips.

Rachael and her sister Maria are teaming up to demonstrate how to make a rustic meal of roasted pork and chicken sausages tossed with vegetables and grapes; they also prepare an easy and elegant celery root flan to pair with the main course.

Rachael teaches how to make an Israeli inspired tahini-based yogurt sauce with harissa that she's serving over charred chicken and family-style pita.

Rachael shows how to make a beautiful, white, quick cooking ragu sauce that she'll serve over ribbony pappardelle pasta cooked al dente style.