- Season 2
- Season 1
Hosted by chef and two-time Canadian Screen Award-winner Mary Berg, follows Berg as she takes viewers step-by-step through recipes.
Hosted by chef and two-time Canadian Screen Award-winner Mary Berg, follows Berg as she takes viewers step-by-step through recipes.
Hosted by chef and two-time Canadian Screen Award-winner Mary Berg, follows Berg as she takes viewers step-by-step through recipes.
Hosted by chef and two-time Canadian Screen Award-winner Mary Berg, follows Berg as she takes viewers step-by-step through recipes.
Hosted by chef and two-time Canadian Screen Award-winner Mary Berg, follows Berg as she takes viewers step-by-step through recipes.
Hosted by chef and two-time Canadian Screen Award-winner Mary Berg, follows Berg as she takes viewers step-by-step through recipes.
Hosted by chef and two-time Canadian Screen Award-winner Mary Berg, follows Berg as she takes viewers step-by-step through recipes.
Join Mary Berg as she takes it step by step through recipes guaranteed to impress without the stress.
Mary Berg fills up the freezer with batch-made meals for her and her friends. Her Go-To Tomato Sauce freezes beautifully, making it a must-have store 'n serve solution to throw together a meal, like Veggie Cabbage Rolls! These have a mushroom and rice filling with walnuts and fresh herbs. Speaking of rolls, Lasagna Roll Ups are pre-proportioned pasta perfection, made with pesto, spinach and ricotta filling and ground beef. Nothing brings comfort like chili, and Mary's Green Chili brings a new smoky spin on a freezer staple, using ground turkey, charred peppers and green salsa. Everything is ready to heat and serve in a jiff!
Mary Berg's veg versions of meaty classics can satisfy even the biggest meat lover by maintaining those hearty flavors and textures. Mary gets the jump on fast food with stovetop Falafel Burgers sandwiched between mini pita buns and garnished with quick-pickled red onion and garlic tahini sauce. Her Tofu Chicken Nuggets can crush any crunch craving by coating extra firm tofu in spiced batter with golden brown toasted panko and a mayo-honey mustard dip to dunk on the side. Mary's Quick Fakin' Bacon crumble replaces the mother of all meats, using flaked coconut to create a smoky topper for anything from Caesar salad to a breakfast sammy. For Italian night, Mary's Mushroom Lentil Meatballs are ready to be served up on a meatball sub or bowl of pasta.
Alcohol is not just a fun meal pairing, it's also a super flavorful ingredient to cook with! Mary Berg shakes things up with Wine Can Chicken that's cooked with a cocktail of dry white wine, lemon and herbs inside the bird and served with a wilted green, creamy sauce. For another boozy meal, Mary's Roast Pork with Red Wine Grape Sauce uses a dry red to complement the garlic and grainy mustard marinade. For dessert, Mary cracks open a cold one to craft a Chocolate Stout Cake. The bitter beer combined with chocolate is a recipe for delicious decadence. She tops it off with an Irish cream buttercream and a drizzle of salty-sweet Beer Caramel Sauce. Cheers!
Vegetarian cooking can be so much more than just a bowl of greens. Mary Berg celebrates the veggie life by making Sweet Potato Black Bean Enchiladas with crumbled tofu and topped with a homemade smoky enchilada sauce and queso fresco cheese. Protein-packed Chickpea Socca is the perfect vehicle for a dairy-free green goddess dressing full of fresh herbs, and a Salad Topper includes toasted nuts and seeds, dried cranberries, and crispy fried wonton strips. Mary's Veggie Pakoras are made with chickpea flour, garam masala spice and whatever veggies and legumes you've got in the crisper.
Mary Berg takes on the challenge of creating the most flavorful dishes from the fewest number of ingredients. Her Peach Bourbon Chicken features a golden caramelized peach pan sauce, and Red Pepper Roast Salmon includes a bright roasted pepper side salad with fresh pesto, olives and pine nuts. Mary's Zucchini Capellini saves on both ingredients and time, coming together in under 10 minutes, and her two-ingredient dessert, Affogato, is impossible to stress over with vanilla ice cream topped with espresso coffee.
Mary Berg proves that you don't need to break the bank on fancy gadgets to whip up some delicious and impressive baked goods. Mary uses everyday household items to cut her Classic Cake Donuts before frying on the stovetop and drizzling melted chocolate on top with a DIY Piping Bag. Then, there's no pie plate or rolling pin required for Mary's Chocolate Cherry Galette, and she's got a nifty hack for pitting fresh cherries. Top it all off with a No-Churn Strawberry Cheesecake Ice Cream that's simple enough for kids to pitch in.
A potluck is a great way to bring people together, and Mary Berg has recipes to impress your pals at the next gathering. Her Confit-ish Tomatoes, also known as Tomato Slop, feature slow roasted tomatoes loaded with olive oil and topped with crumbled goat cheese. Homemade Crackers are thrown together with just a few pantry staples, and Mary brings the Oktoberfest vibes with Soft Pretzel Knots with Beer Cheese. For dessert, Mary's Blueberry Cream Cheese Turnovers are a party-perfect treat with a thick and jammy filling.
A cast-iron pan is at the top of Mary Berg's must-have items list, but it can be intimidating, even for experienced cooks. Mary channels her inner cowboy with a hearty Vegetarian Chili Cobbler with Cornbread Dumplings, and she keeps down the number of dishes with her One-Pan Breadcrumb Chicken Thighs with orzo and greens. Then, Mary gets sweet with Peach and Berry Crisp, and her husband, Aaron, shares all the secrets to caring for cast iron.
Mary Berg and her husband share their new tradition of at-home date night, born from quarantine-life cravings for Italian-American chain restaurants. Mary recreates the checkered tablecloth magic with Classic Italian Restaurant Salad dripping with homemade Italian dressing and deliciously Stuffed Banana Peppers filled with beef and sausage, topped with herby tomato passata sauce. For a fuss-free, make-ahead dessert, Mary's simplified Tiramisu has thick layers of mascarpone cream with coffee and booze-soaked ladyfingers. And don't forget the pasta! Mary's rich and creamy Fettucine Alfredo loaded with shrimp will have you singing "that's amore!"
Whether you're a newbie baker or a pro who wants to take it easy, Mary Berg has recipe hacks to raise your baking game. Mary's Chocolate Chip Cookie Cupcakes feature a sneaky surprise center thanks to a roll of cookie dough from the refrigerator aisle, and store-bought pie crust is the perfect texture for Blondie Pie with apricot jam filling. Hummingbird Cake is an impressive dessert that tastes as if carrot cake and banana bread had a baby. Mary jazzes it up with canned pineapple, cream cheese peanut butter frosting and crunchy Peanut Butter Feuilletine-like topping made from breakfast cereal.
Mary Berg is celebrating summer's seasonal fruits and veggies. With her limited-edition bounty of peppers, Mary makes a sweet and spicy appetizer, Baked Goat Cheese with Jalapeno Cherry Jam. Her Creamy Zucchini Risotto is like summer on a plate, with parsley, mint and even those cute little zucchini blossoms. Mary has also got the perfect dish to highlight tomatoes aplenty: Tomato Butter Chicken. Don't forget the cocktails! Mary's Strawberry Cucumber Mojito is packed with garden-fresh goodness all muddled together in delight.
Save your abundance of fresh herbs from wilting away with Mary's recipes to use ‘em up in a jiff.
Mary Berg loves a grocery store shortcut to make cooking smarter, not harder. Starting with bagged slaw, Mary cooks up golden brown Japanese Okonomiyaki-inspired pancakes, topped with tonkatsu sauce. Then, Mary shows how to jazz up a store-bought rotisserie chicken by turning it into Quick Coq au Vin that will wow any table. For a weekend treat, Mary makes Butternut Squash and Kale Strata, using pre-cut butternut squash, frozen chopped kale and day-old bakery loaf. She finishes with a Creamy French Onion Dip, made with frozen pre-chopped onions, perfect for dipping pita, chips or crudités.
Mary Berg elevates classic party recipes to easily turn out a tray of handy hors d'oeuvres. She kicks up the standard shrimp ring with her Grilled Shrimp Cocktail, served with three dunkable dips for the spicy cocktail sauce fan, the milder herb aioli enthusiast and a crowd-pleasing mix of both. Mary pairs it with her bubbly cocktail, the Grown-Up Float, featuring frozen sorbet and sparkling wine. Rounding out the party platter is a couple of grab 'n go's made for mingling, including a Sausage Roll Wreath with homemade pork and pancetta and Charcuterie Board Popovers that turn a cheese board into pleasant parcels stuffed with meats and cornichons.
In Mary Berg's world, when life gives you lemons, you put them in everything! Lemons are her absolute main squeeze in the kitchen, and she can never get enough. Using her all-time favorite ingredient as the star, Mary starts with sweets by baking Lemon Raspberry Loaf topped with a bright pink glaze, sure to satisfy her inner old lady at tea time. Moving on to mains, Mary whips up Lemon Parmesan Chicken that's fancy enough for guests but quick enough for any night of the week. Then, she shows off a zesty take on carbonara: Creamy Lemon Crab Pasta with a nutty sesame topping. To finish it off, she obviously has to make Lemonade infused with seasonal berries and fresh mint.
Mary Berg brings the kitchen outside with recipes that demystify grilling. She starts with a Barbecue Chicken and Charred Savoy Cabbage, and then she whips up Herby Miso Grilled Salmon Kebabs and Sweet and Spicy Grilled Fruit Sangria.
To impress guests, Mary Berg recommends a kitschy retro theme. She starts with Spinach and Artichoke Mac 'n' Cheese and then makes a Cobb-ish Salad with Marinated Salmon and juicy Maple-Brined Pork Roast before finishing with Butterscotch Pudding.
Mary Berg shares smart strategies and recipes to feed even the pickiest eaters. Her Crispy Chicken two ways satisfies everyone, and Double Chocolate Zucchini Muffins are a sneaky treat. She also makes customizable Cottage Pie and homemade Ketchup.
Mary Berg takes a spice-fueled adventure with recipes that open up a world of flavor at home. She starts with Za'atar Pitas and then makes Harissa Shrimp with Chickpeas and Gochujang Flank Steak. Plus she shares recipes for three homemade spice blends.
Mary Berg caters to food intolerances and allergies by amping up the flavor instead of using bland ingredient substitutions. She makes Vegan Strawberry Shortcakes, Tahini Chocolate Chunk Cookies, a Gluten-Free Apricot Tart and Vegan Jelly Cocktail wedges.
Whether at home or the office, Mary Berg's lunch recipes guarantee flavor and convenience. She starts with make-ahead Soba Noodle Cold Rolls, savors a Roasted Mushroom Flatbread, piles up an Herby Tahini Grain Bowl and snacks on Rocky Road Granola Bars.
Piemaking can be daunting, but Mary Berg's pastry crash course with three types of dough makes pie-in-the-sky dreams come true. She covers classic Apple Pie, a Curried Potato and Pea Galette with vegan pastry and a sturdy Steak and Stout Pie.
Pasta has so much more potential than just noodles and sauce! Mary Berg's delicious pasta meals, starting with classic Spaghetti and Meatballs, keep it simple but amp up the flavor. She also makes Clam Linguine, Gnocchi Alla Vodka and Orzo Cacio E Pepe.
Mary Berg satisfies cravings and stacks up savings with recipes that prove delicious dishes don't have to cost a fortune. She makes Balsamic Mushrooms with Polenta, Pork Tenderloin with Fennel, a potato-filled Spanish Tortilla and Ginger Scallion Noodles.
Ingredients packed in cans and jars can be just as good as fresh ones. Mary Berg uses canned salmon in Salmon Burgers, canned pumpkin in Pumpkin Stuffed Shells, canned tomatoes in Eggs in Purgatory and roasted red peppers in Roasted Red Pepper Sauce.
Baking may be a science, but Mary Berg proves that it doesn't need to be complicated. She skips yeast and kneading to make Irish Soda Bread and dresses up Raspberry Almond Croissants. Mary also makes Toffee Brownie Cheesecake and easy Butter Tart Squares.
Mary Berg boosts the nutrients in her favorite comfort foods and makes them healthier without sacrificing flavor. She skips the chips for her Roasted Veg Nachos and makes Oven-Fried Chicken, Eggplant Parmesan and no-bake Chocolate Peanut Butter Cookies.
Preparing a big holiday feast can be overwhelming, but Mary Berg has recipes to reduce stress and free up more time for family. She starts with Cinnamon Roll Bread and, for the main event, makes Stuffed Turkey Roulade, Holiday Veg and Cranberry Sauce.
Mary Berg shows how baking for breakfast is the ultimate game-changer for switching up the daily grind. She makes a filling Bacon Cornbread Dutch Baby, a Cinnamon Coffee Cake with roasted plums, Biscuit Breakfast Sandwiches and Chocolate Almond Granola.
Mary Berg turns to her friend the freezer for four recipes featuring frozen ingredient staples. She whips up Potato Tot Eggs Benny, uses frozen bananas in Banana Bread, layers phyllo pastry in Deep Dish Spanakopita and blitzes Great Greens Blender Soup.
Mary Berg shares three foolproof cake recipes to make sure your next celebration is a hit. Her S'mores Cupcakes have torched Swiss meringue, a Sheet Cake works for any occasion, and a stacked Crepe Cake with lemon curd is the perfect party centerpiece.
Mary Berg delivers fast food flavors at home with dishes that are simple to make and even better when personalized. She satisfies takeout cravings with a Thai version of Chicken Satay, Shrimp Fajitas, Detroit-Style Pizza and Spicy Speedy Tuna Bowls.
Not every meal needs to have meat as the star, and Mary Berg shows how simple and delicious "Meatless Mondays" can be. She makes Huevos Rancheros, Tempeh BLTs and Miso Maple Brussels Sprouts, and she even whips up maple oat milk for an Oat Milk Cold Brew.
If cheese was a food group, it would be Mary Berg's favorite. She pays homage to fromage with four recipes starring cheese, starting with Paneer Tikka and Cheesy French Toast. She also prepares Vegan Chili Cheese Dogs and finishes with Grilled Brie.
Mary Berg brings leftovers back to life by using them as ingredients in brand-new recipes. Day-old risotto becomes Cheesy Arancini, Veggie Drawer Quiche uses last night's cooked vegetables, and a roast dinner becomes Pithivier, a savory French pie.
Mary Berg shows how versatile meal planning can be with recipes that future-you will appreciate. She makes slice-and-bake Chocolate Pecan Cookies, freezer-friendly Crispy Salmon Fillets, White Bean Stew and Cheese Biscuits and Crispy Buffalo Chickpeas.
Mary Berg shares a crash course in French cuisine, demystifying classic techniques with recipes that only sound fancy. She makes a Croque Madame with caramelized onions, Steak Frites, PB and J Mille Feuille and an Omelette Soufflé.
Mary Berg makes kitchen cleanup a breeze with four one-pot recipes that practically eliminate the mess. She pairs fish with cheese for Sheet Pan Cod, makes Coconut Daal and hearty Scalloped Potato Pork Stew and wraps up with Coconut Cherry Crumble Bars.
Mary Berg settles date night nerves by serving up recipes sure to impress a special guest while keeping cool in the kitchen. She starts with Pavlova for dessert and then makes Porcini Pasta and Steak Bourguignon, all in less than 30 minutes.
Starting with a classic Roast Chicken Dinner, Mary Berg guarantees that chicken will never be boring or dry again. She also makes comforting Chicken Noodle Soup, Hoisin Chicken with Pickled Veg and her husband's favorite, Speedy Chicken Parm.
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