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Rachael embraces the Italian tradition of cucina povera, where nothing goes to waste. She crafts a delicious Tuscan-style meatloaf served over crispy roasted potatoes. To complement the dish, John stirs up a "Siena Sour," and Maria bakes a decadent ricotta cake with fruit for dessert.

Rachael reinvents chili by combining lamb and beef chorizo for a bold, hearty twist on the classic. John shakes things up with his margarita creation, the Amaro-Rita, while Maria bakes a savory scallion and black pepper cornbread to complete the meal.

Rachael turns pantry staples into a flavorful feast, starting with roasted potatoes, broccoli, garlic, and tomatoes. She then seasons and sears skirt steaks to perfection. John complements the meal with his rich and indulgent chocolate Negroni cocktail.

Rachael and her sister Maria, joined by friends Leida and Vina, cook up a feast in Rachael's Tuscan kitchen. They kick things off with a hearty white bean soup, followed by fritters served with a tangy yogurt and feta dip. For the grand finale, they make a rich, flaky baklava for dessert.

Rachael serves up one of her classic brunch dishes: savory chicken meatballs with oatmeal, topped with raisins, pine nuts, and honey. Maria bakes warm cinnamon-sugar twists, while John mixes up a refreshing Sgroppino cocktail with Prosecco and lemon sorbet.

Rachael cooks up all of John's favorite dishes, starting with her spicy-sweet Bucatini all'Amatriciana, a pasta dish inspired by her mother's "all'America" recipe. She pairs it with a comforting side of wilted greens, Borlotti beans, and cured pork. John rounds out the meal with a twist on a Negroni, using artichoke liqueur for a unique sweet and sour flavor.

Rachael shows the ultimate way to beat the winter chill with her irresistible Italian brisket.

Rachael and her friend, TV host and cookbook author Anna Francese Gass, are preparing a delicious feast together in Rachael's Tuscan kitchen. First, Rachael creates a dish inspired by cucina povera, featuring a hearty bean base, roasted onions, greens, and more. Next, Anna demonstrates how to make Panadas, Italian-style empanadas filled with vegetables, lamb, and cheese, all wrapped in a perfectly crisp pastry dough.

Rachael prepares saut ed red shrimp with homemade stock, served over a vibrant vegetable salad. John mixes a Pre-Prohibition Martini with a spicy kick, and Rachael's friend, Giancarla, joins her to make a tray of delicious baked large shell pasta.

Rachael creates a green and white lasagne, layering mixed greens, cheese, mushrooms and sauce.

Rachael prepares saffron pasta paired with boneless chicken breasts.

Rachael prepares gnocchi from scratch, cooking them in butter and sage, and pairs it with a juicy roast tenderloin served alongside sauteed greens; John crafts a classic martini infused with bergamot liqueur for a citrusy twist.

Rachael creates a hearty ragu sauce using sautéed vegetables and locally-sourced Cinghiale meat, pairing it with Pici, a Tuscan pasta similar to a thicker spaghetti.

Rachael prepares a simple yet flavourful braised Dirty Martini Chicken, paired with a rich brown butter sage pasta. To complement the dish, John puts a unique spin on the classic White Lady Cocktail, creating his own version, the La Donna Rosa.

Rachael shows how to cook like an Italian local with her recipe for a rustic Tuscan fish stew, Cacciucco; to complement the meal, John is mixing up a Castaway Cocktail, a refreshing blend of limoncello, rosemary and vodka.

Dr. Ian joins Rachael in her upstate kitchen to cook one of his mum's favourite dishes, spiced lamb chops topped with Rachael's mum's signature mint sauce. For dessert, he shares his aunt's famous sweet potato pie.

Rachael shows how to recreate a world-famous fast food fish sandwich at home, complete with her signature tartar sauce and served on soft brioche buns with crispy french fries; John mixes up a strawberry gin cocktail inspired by a legendary band.

Rachael takes fried chicken up a notch with a homemade curry and yogurt marinade; John makes an iced mint tea mule; Maria shares her recipe for buttery poppy seed biscuits to serve alongside the chicken.

Rachael turns a classic aubergine sub into a sausage-style sandwich with a punchy blend of pantry spices; John shakes up a smoky bourbon Manhattan; Maria adds a sweet finish with spumoni cookies.

Rachael puts an Italian spin on a classic french dip; John joins in with a nod to his roots.

Rachael cooks up a smoky turkey chili that's perfect served in a bowl or wrapped in a taco shell.

MYOTO is a phrase that Rachel came up with years ago; it's short for make your own takeout; Rachel's intention behind it is to encourage people to recreate restaurant meals in their own kitchens; she brings this idea to life with a Thai green curry.

Rachel shows how to make a homemade burger with house-made barbecue sauce, American cheese, crispy bacon, and a pinto bean dip, skipping the drive-thru.

Rachael builds the ultimate buffalo chicken club with baked bacon, thick smoked blue cheese dressing and toasted white bread with lettuce and tomato; John serves "John Daly" cocktails, vodka versions of the Arnold Palmer, made with rooibos red tea.

A taste of Italy with a meal starting with decadent deviled eggs stuffed with nduja, a spicy Calabrian salami spread; she prepares lemon pepper pasta served alongside sauteed chicken cutlets, leeks and cheese; Green Lantern cocktail with chartreuse.

Rachael shows how to make a restaurant-quality flank steak cooked in a skillet, topped with spinach sauce and served alongside roasted vegetables and a side salad.

Rachael seasons chicken cutlets, coats them in a creamy sour cream sauce, cheese and breadcrumbs and then bakes them; she follows with a tray of green beans, potatoes and tomatoes tossed with herbs and roasted.

Rachael brings the party to her upstate kitchen with a fun and festive spread. She serves crispy fried jumbo shrimp stuffed with jalapeño cream cheese and wrapped in bacon. Alongside, there's spicy deviled popcorn, and John mixes up Lagaritas, a refreshing cocktail that combines cold beer with a classic margarita.

Rachael spices up Taco Tuesday with two flavorful recipes inspired by Korean cuisine. She starts with Sesame-Sriracha Chicken Tostadas bursting with bold, marinated flavors. Then she whips up beef tacos sauteed in a special sauce and served on smoky charred tortillas. Both dishes are perfectly paired with a tangy side of kimchi.

Rachael makes a classic shepherd's pie with browned ground beef and sauteed vegetables, elevated by her rich mashed potato topping made from hand-milled potatoes blended with sour cream, onion, and cheddar cheese.

Rachael shows how fun and easy it can be to make a homemade poke bowl, a popular Hawaiian dish featuring diced raw fish tossed in sauce and served over rice, which happens to be a favorite of her sister Maria. To complement the meal, John mixes a Maria Tai, a white rum-based twist on the classic Mai Tai, served over ice.

Rachael brings a taste of Italy to Upstate New York with her stuffed tomatoes and olive leaf pasta.

Rachael starts with S'mac dogs, beef hot dogs on cheesy buns topped with a special sauce.

Rachael revisits her Beef Brutus, a steak and Caesar salad dish she created.

Making chili crisp hot wings marinated overnight in Shaoxing wine and smoked soy sauce.

Rachael puts a spin on John's favorite Roman classic, carbonara, by layering speck and saffron.

Rachael puts a spicy twist on a hot brown sandwich by adding jalapeño bacon and Mexican flavors.

Rachael shows how to make five delicious bruschettas featuring onion, puttanesca, mushroom, artichoke, and beet. Meanwhile, John keeps things cool with a light and refreshing Iced Tea Aperol Spritz made with unsweetened sangria-flavored iced tea.

Rachael puts a bold Italian spin on a classic patty melt with her chicken parmesan version.

Rachael brings the flavor with her Lemon Lover's Chicken Cutlets and Pesto Pasta.

Rachael shares her secrets for the ultimate Bacon Jack Burger, from scoring the meat for perfect portions to packing equal amounts of crispy bacon into every bite. She whips up a creamy special sauce with avocado and Mexican crema, then piles everything on warm pretzel buns with zesty green tomato pico for a burger night everyone will crave.

Rachael puts a flavorful spin on the classic American favorite, Sloppy Joes, by sautéing a savory mix of ground beef and beef chorizo with fresh vegetables and bold seasonings, all piled high on brioche buns. To complement the meal, John shakes up a Calvados Sidecar, giving the classic cocktail a brandy twist with a rich, flavorful kick.

Rachael turns charred poblano peppers into a savory sensation, stuffing them with sautéed meats and a colorful vegetable medley, topping them with cheese, and baking until golden brown. She serves them alongside rice packed with green onions and chunky bacon, creating a dinner bursting with flavor.