
Description
Join Mary Berg as she takes it step-by-step through recipes guaranteed to impress without the stress.

Join Mary Berg as she takes it step-by-step through recipes guaranteed to impress without the stress.
Mary's go-to date with her husband, Aaron, is a movie night; she makes her own savory snacks and popcorn.
Mary showcases grilled vegetable recipes, cooking her pulled mushroom sandwich along with a grilled halloumi salad.
Mary makes her favorite pub foods at home; antojitos with cheesy pepper filling rolled up in fried tortilla; beer battered cheese curds get a Canadian maple twist; baked chipotle jalapeño popper dip with a crunchy toasted topping.
Mary believes that sandwich possibilities are endless; never get bored with her stacked recipe lineup, like the Tuna Niçoise sandwich; a French Riviera salad staple thrown onto crusty ciabatta; the classic charcuterie board on a bun.
Beans are a cost-effective ingredient that pack a nutrition punch in recipes like Mary's Black Bean Brownies; beans can help make a vegan-style dish such as Linguini with White Bean Cream Sauce.
Mary showcases her go-to recipes to lift the spirits; her Ginger Cinnamon Smoothie can help replenish some nutrients after a stomach upset; homemade Cheese Ravioli, with the option to make the dough or use a sneaky store hack.
Mary's bread recipes; any flavor drop biscuits or Mary's picks of lemon-blueberry-white chocolate and cheddar-chive, a crusty sandwich loaf.
Recipes for Baked Chocolate Almond Oatmeal, sweetened with dates and fresh orange; Spaghetti Squash Lasagna Boats; Super Green Pasta, using hand-rolled spinach dough and coated in basil and pea pesto; Frozen Yogurt Pops.
Mary Berg abides by the steakhouse ethos for side dishes, stuff it and coat it in cheese; she uses this rule for her stuffed mushrooms prepped two ways, shrimp scampi stuffed potato, cheesy broccoli and cauliflower skillet and a wedge salad.
Mary provides four recipes focused around fish; Fish and Chips is a pub staple that's worth making at home using Mary's simple tricks; other recipes include Tuna Tartare, coconut curry Salmon en Papillote, Pickerel Meunière.
Mary Berg is road trip ready with recipes that are snackable, packable and mess-free.
Last minute guests equals no time to freak out and cancel, and Mary's minimal effort menu will impress in a flash.
Mary showcases her favorite braising recipes, including raised blade steak and butter beans, and braised cabbage with crispy topping.
A kitchen relay is Mary's antidote to monotonous meal prep; Mary's double-duty prep tips save oodles of cooking time.
Mary pays tribute to desserts that stand the test of time and have a nod to nostalgia in every bite, from banoffee pie to icebox cake; her pineapple upside-down cake decorates itself, and Mary revisits a classic custard fruit tart.
Bean curd, AKA tofu, is the most common meat-sub for the veg-heads out there, but there's nothing common about Mary's new takes on tofu.
Mary Berg serves up a zesty chicken gnocchi and mushroom skillet, peppery chicken paprikash and her new sheet pan staple: roasted chicken with balsamic onions and crumbled feta.
Mary uses cheap meat cuts to make flavorful dishes, like pork chops au poivre and her mom's signature grilled flank steak.
Mary spices it up with recipes that bring the heat, including maple sriracha salmon and spicy pickled Caesar beans.
Cheese is one of Mary's true loves, so she begins another round of all-cheese-everything, with cheesy appetizers, main courses and desserts.
Mary mashes ideas together to get wacky dishes like Caesar salad roast chicken and taco meatball skillet.
Mary commemorates her travels by creating dishes inspired by Italy, like apple raspberry crostata and mushroom crespelle.