Duck Confit Orecchiette At The Peninsula In Beverly HillsPasta dish includes escarole and sun-dried tomatoes.
Ravioli In Salsa Rosa At La Cava In Sherman OaksHomemade ravioli stuffed with spinach, ricotta and nutmeg in a pink sauce.
Rigatoni A La Vodka At Clifton'sClifton's chef Andrew Pastore shares his recipes for Rigatoni a la Vodka.
Cappelleti Alla Carbonara At Il Barone Ristorante In Newport BeachCappelleti Alla Carbonara At Il Barone Ristorante
Shrimp Fra Diavolo At Rao's In HollywoodShrimp Fra Diavolo from Rao's in Hollywood.
Roasted Cauliflower From Bistro 45 In Pasadena
Tony’s Table: Facci Ri VecciaTony Tantillo takes us to Il Barrone in Newport Beach, where we learn to make Chef Franco Barrone's Facci ri Veccia.
Squid Ink Pasta At AKA In PasadenaSquid ink pasta with seafood cream sauce from AKA in Pasadena.
Tony's Table: Smoky Fried Chicken From Plan Check RestaurantTony Tantillo takes us to Plan Check restaurant, where we learn to make their smoky fried chicken.
Tony's Table: Lemon Chicken From Rao's RestaurantTony Tantillo takes us to "Rao's Restaurant", where we're learning how to make their delicious lemon chicken.
Tony's Table: Mezzelune Cacio e PereFrom 10/28/15: This pasta consists of two types of cheese, walnuts and pears. Buon appetito!
Tony's Table: Pizzoccheri alla ValtelineseFrom 10/21/15: Tony demonstrates how to make this dish from the Lombardy region of Italy. Pizzoccheri is a hearty flat buckwheat noodle.