Mary Makes It Easy

Mary Berg celebrates summer's seasonal fruits and veggies. She makes sweet, spicy Baked Goat Cheese with Jalapeno Cherry Jam, Creamy Zucchini Risotto and Tomato Butter Chicken. Plus, Mary's Strawberry Cucumber Mojito is packed with garden-fresh goodness.

Mary Berg elevates classic party recipes into handy hors d'oeuvres. She serves her Grilled Shrimp Cocktail with three dunkable dips and a bubbly Grown-Up Float. Then, she fills the platter with a Sausage Roll Wreath and cheesy Charcuterie Board Popovers.

Mary Berg fills up the freezer with batch-made meals for her and her friends. She prepares mushroom and rice-filled Veggie Cabbage Rolls topped with her Go-To Tomato Sauce, perfectly portioned Lasagna Roll Ups and her extra-comforting Green Chili.

Mary Berg's veg versions of meaty classics can satisfy even the biggest meat lover. She gets the jump on fast food with Falafel Burgers, crushes crunch cravings with Tofu Chicken Nuggets and replaces the mother of all meats with Quick Fakin' Bacon.

When life gives Mary Berg lemons, she puts them in everything! Mary starts sweet by baking Lemon Raspberry Loaf before whipping up a quick Lemon Parmesan Chicken, a zesty Creamy Lemon Crab Pasta and Lemonade infused with seasonal berries and fresh mint.

Mary Berg shakes up a cocktail of recipes that use beer and wine to load up on flavor. She serves up Wine Can Chicken and Roast Pork with Red Wine Grape Sauce before cracking open a cold one for her Chocolate Stout Cake with a sticky Beer Caramel Sauce.

Mary Berg creates flavorful dishes from just a few ingredients, including Peach Bourbon Chicken and Red Pepper Roast Salmon with a roasted pepper side salad. Zucchini Capellini comes together in under 10 minutes, and dessert is a two-ingredient Affogato.

Mary Berg shares recipe hacks to raise your baking game, including Chocolate Chip Cookie Cupcakes and Blondie Pie with apricot jam filling. An impressive Hummingbird Cake has a crunchy Peanut Butter Feuilletine-like topping made from breakfast cereal.

Mary Berg has recipes to impress your pals at the next potluck. She makes Confit-ish Tomatoes topped with goat cheese, Homemade Crackers and Soft Pretzel Knots with Beer Cheese. Plus, Mary's Blueberry Cream Cheese Turnovers are a party-perfect treat.

For date night, Mary Berg recreates the checkered tablecloth magic of an Italian-American restaurant. She makes Classic Italian Restaurant Salad, deliciously Stuffed Banana Peppers, creamy Fettucine Alfredo loaded with shrimp and make-ahead Tiramisu.

Mary Berg takes the intimidation out of a cast-iron pan by making hearty Vegetarian Chili Cobbler with Cornbread Dumplings and One-Pan Breadcrumb Chicken Thighs with orzo and greens. Plus, Mary gets sweet with Peach and Berry Crisp.

Mary Berg cooks smarter not harder with grocery store shortcuts. She makes Okonomiyaki with slaw and turns a rotisserie chicken into Quick Coq au Vin. Plus, pre-cut veggies are perfect for a Butternut Squash and Kale Strata and Creamy French Onion Dip.

Mary Berg celebrates the veggie life by making Sweet Potato Black Bean Enchiladas, protein-packed Chickpea Socca and a Salad Topper with toasted nuts and crispy wonton strips. Plus, Veggie Pakoras are made with chickpea flour and garam masala spice.

Mary Berg proves you don't need fancy gadgets to make impressive baked goods. Classic Cake Donuts are fried on the stovetop, and no pie plate is required for Mary's Chocolate Cherry Galette. Top it all off with a No-Churn Strawberry Cheesecake Ice Cream.

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 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.

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 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.

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.

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.

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.