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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.

Rachael Ray in Tuscany

Osso Buco

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.

Italian Paninis

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.

Pantry Meal with Sarah Moulton

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

Sardine Pasta

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

Crostata and Risotto with Sarah Moulton

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.

Potato Frittata and Steak Florentine with Anna Gass

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.

Lamb Chops with Rice and Spinach

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.

Artichokes Two Ways

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.

Rabbit Ragu

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.

International Pub Cheese Burger

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.

Pollo al Mattone

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

Ramen Around Tuscany

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Rachael Ray brings Italian specialties from her own kitchen in her Tuscan villa, utilizing local ingredients from the region with personal twists.

S1 E14 | Rabbit Ragu