Easy Entertaining with Michael Chiarello

Michael serves dinner around a campfire of grapevine cuttings during pruning season in Napa. It's a hearty meal of Grilled Pork Chops with Peck Seasoning and Chard Peppers, Shelling Bean Stew and Roasted Banana Boats.

A day of horseback riding in Napa Valley ends in a cowboy-style picnic. Michael dishes up Grilled Spaghetti, Meatballs in BBQ Gravy, Skillet-Fried Corn and Tomatoes, and Grilled Roasted Garlic-Rosemary Bread.

Michael celebrates a new arrival with delicious foods and drinks. On the menu is Spring Panzanella, Raspberry Gratin and Slow-Roasted Halibut with Asparagus and Salsa Genovese.

Michael celebrates Napa Valley's mustard season with an all-mustard meal of Fettuccine with Mustard Greens and Mushrooms, Mustard-Crusted Pork Tenderloin and Chicken-Apple Sausage Bites with Hot Sweet Mustard.

Michael cooks up a classic big-meat menu from Italy, including Double Cut Veal Chop Saltimboca and Northern Italian Caponata with Potatoes.

Michael shows how to make an open house easy with a make-ahead menu. Recipes include Mozzarella Stuffed Portobellos, Polenta Lasagna and Rose and Summer Fruit Sangria.

Michael celebrates a big birthday with big food and an even bigger party. Recipes include Crab Cakes Chiarello, Tortellini Salad with Fresh Herb and Tomato Vinaigrette, and Polenta Birthday Cupcakes with Mascarpone Frosting.

In a season of graduations and weddings, Michael invites his friends and family over to relive events and say goodbye over Egg en Cocotte, White Bean Waffles, Brunch Panzanella and Melon Juice with Champagne.

Michael and guests watch movies from the car while munching on spicy Shrimp Po' Boys with Angry Mayonnaise, Warm Basil Gnocchi Salad and Brown Butter Fruit Tarts.

Michael keeps it cool with tasty no-cook dishes, including Spicy Melon Salad, Bay Scallop and Grapefruit Ceviche, and Meyer Lemon and Spanish Almond Semifreddo.

Michael makes a light and easy menu of pick-up foods for an afternoon of croquet. Recipes include Bruschetta with Greens, Focaccia "Giana" and Limoncello Spritzers.

Michael Chiarello grills up an outside party. His menu includes "Meat Counter" Mixed Grill with Salsa Verde, Marinated and Grilled Provolone, Grilled Yukon Gold Potatoes with Thyme and Garlic, and Zin-tini.

Michael prepares an easy-to-pack menu for a picnic under the summer stars. Recipe include Piadine with Grilled Chicken and Spinach Salad, Couscous Salad with Honey Vinaigrette and Corn Flour Lemon Cookies.