Mary Makes It Easy

Mary whips up a lemon raspberry loaf with a bright pink glaze, lemon Parmesan chicken; creamy lemon crab pasta with a nutty sesame topping, and a lemonade that is infused with seasonal berries and fresh mint.

Mary's handy hors d'oeuvres elevate classic recipes while keeping it simple.

Mary cares about cooking smarter, not harder, and she shares easy supermarket shortcuts to save viewers from kitchen time and stress.

Saving an abundance of fresh herbs from wilting away with Mary's recipes to use 'em up in a jiff.

Celebrating the season with Mary's recipes that take advantage of limited-edition produce, including tomatoes, zucchini, peppers and berries.

These recipes are all about supermarket hacks to raise one's baking game.

Making checkered tablecloth magic with Mary's recipes for Italian-American restaurant night.

Unlock the potential of the indispensable, but intimidating, cast iron pan with versatile recipes and tips to keep it pristine.

Simple potluck recipes.

Mary shows how to up the baking game without breaking the bank on fancy gadgets; no specialty equipment needed.

Mary keeps shopping lists short with flavorful dishes made up of just a few ingredients.

Celebrating the "veg life" with Mary's meatless recipes that are so much more than a bowl of greens.

Mary shakes up a cocktail of recipes that use beer and wine to load up on flavor.

Mary's veg versions of meaty classics include burgers, nugs and even bacon.

Hosted by chef and two-time Canadian Screen Award-winner Mary Berg takes viewers step-by-step through recipes that solve everyday cooking conundrums.

Taking cooking off the to-do list with Mary's batch-made meals to fill the freezer.

To reduce food waste, Mary Berg shares how to use compost castoffs in recipes; using flavorful scraps like corn cobs and potato peels, Mary makes Parmesan corn chowder, twice baked potato casserole and cinnamon oat pancakes.

A side dish can make a lasting impression; starting with crispy sweet potatoes and a spicy chipotle mayo for dunking; a savory flip on French upside-down cake with pear and shallot tarte tatin; roasted carrots and greens with halloumi.

Recipes for shrimp scampi linguine; chicken saltimbocca; beans on toast with crumbled feta cheese; Mary makes chocolate peanut butter lava cakes.

Mary Berg is making low-effort recipes that cook slowly, starting with porchetta and then porchetta sandwiches with zesty caper and herb mayo; Mary prepares slow roasted squash and a classic pot roast.

Mary Berg shares picnic recipes that are simple to make and easy to take, like Chicken Pot Hand Pies, Salmon Rillette and customizable Fridge Door Salad.

Mary Berg makes grill night special with brie and pancetta burgers, grilled soy maple mushrooms and grilled scallops with minty pea salad; Mary does some barbecue baking with decadent cheese stuffed grilled garlic flatbreads.

Mary Berg creates a taco fiesta in her backyard with tender and juicy pork carnitas, homemade pico de gallo and tacos dorados de papa with cotija cheese and chipotle sour cream for dipping; a bubbly pineapple spritz for toasting.