Recipes
To view the recipes from today's show, please visit the show details page.

Mario Batali
Acclaimed chef Mario Batali prepares Spaghetti with Green Olive Sauce. An apprenticeship with London's legendary chef Marco Pierre White and three years of intense culinary training in the small Northern Italian village of Borgo Capanne gave Mario the essential skills he needed to begin work on his own Italian restaurants. He has since created a thriving restaurant empire, which include Babbo Ristorante e Enoteca and Del Posto with his partner, Joe Bastianich. Recently, Mario teamed up with earthlab.com to provide the latest in environmentally friendly food options, insight, and tips.

Lidia Bastianich
Lidia Bastianich began her career at Walken's Bakery in Queens, New York. At the age of 24, she and her husband opened their first restaurant, Buonavia. In 1981, Lidia and her husband moved to Manhattan and opened up Felidia. Since then, she has opened several acclaimed restaurants, such as Esca, Becco, Lidia's Kansas City, Lidia's Pittsburgh, and Del Posto. Today, she prepares a delicious dish: Fettuccini with Swordfish.

Ron Suhanosky
Ron Suhanosky, chef and co-owner of the critically acclaimed Sfoglia restaurants in New York City and Nantucket, Massachusetts, shows us how to make Spaghetti Carbonara.

Sal Scognamillo
Founded in 1944 by Pasquale "Patsy" Scognamillo, Patsy's Italian Restaurant has been in its current theater-district location (in the building next to the original site) since 1954. Patsy's Italian Restaurant has had only three chefs: Patsy himself; his son Joe, who has been at the establishment since the tender age of 7; and Joe's son Sal, who has been manning the kitchen for the past 15 years. Today, Sal prepares a signature dish: Rigatoni Sorrentino.

Barilla
Martha shares her recipe for Pasta with Three Kinds of Garlic, which is made with Barilla products. To find out more about these products, visit discoverbarilla.com.

Evian
Special thanks to Evian for supplying water to our studio audience and guests.