the ricotta, some parsley. >> seth: all right. >> and you got it going. and i'i'going to be putting some tomato sauce here. >> seth: i highly recommend that. i think this all sounds great. [ laughter ] >> and then you bake it about an hour. >> seth: okay. >> and it's layer after layer. and grated cheese. >> seth: okay, great. that's fantastic. that looks good. >> mom show him what it looks like because he's like -- >> seth: so beautiful. >> mom? >> well, it is beautiful. >> seth: hold on. are you saying that i look the same as that? >> no! >> just a litttt bit better. >> seth: well, can i try it? >> oh, yes. [ laughter ] >> this is too big? >> seth: -- good. >> is it good? i should have given you a smaller piece. [ laughter ] >> we talked about the lasagne. but let's talk about the meatballs for a second. we're using 100% ground beef. we're adding a little onion to that, we're adding little parsley to this. a little salt and pepper. >> seth: great. >> cheese and eggs. >> seth: okay. >> also what we added is bread crumbs that we soaked in a little bit of m

this is the ricotta and just cooked in the oven. >> mm-hmm. the bread? also salami and they have sausages. >> and this cheese? >> canestrato. >> and what do you call that dish? >> just on a pan. >> right, beautiful. mm-mmm. that's good. >> oh, the best moment of the day. >> indeed. oh, yeah. >> what do you think about this? >> it's good. but you know, for me, the ricotta, really good. >> i think it's a complete country, this place. you discover sicily, an aspect that i think very few people know. this is incredible. even the bread, is the old lady, that she made. >> oh. you think of sicily, you think of family, you think of food. this is more like it. g ideas on how we're going to take on directv. so over to you. (newhart) thank you. full disclosure. we forgot to come up with ideas. (cw exec) yeah, we got messed up last night. you're lucky we're even here. (newhart) but, we did bring breakfast. (jmh) bagels? (newhart) nope. (woman) oh my goodness. (newhart) peel and eat shrimp. (cole) not how i would have gone but it's good, it's innovative. and that's w

at least one victim has filed a >> the japanese fired the ricotta company $70 million. -- fired -- find the two caught a company -- fined the takata company $70 million. >> american eagle outfitters said today that it is buying an iowa-based company for $11 million. laura terrell explains how this little company that started in an iowa men's basement rate really big -- made it really big. >> look around the tailgate clothing store. you will see there is something for everyone. vintage designs in every color, shape, and size. todd snider is the creator of they founded the company in 1997. the former iowa hawkeye is a partner. >> it is fun being part of the project and going back and bringing some of the history and designs back to life. >> the tailgate brand is so successful he even has a store in new york city. >> the first day we printed 50 and then another 200, then 500. then another 500. it has been going and going. >> to stay tailgate announced american eagle outfitters is purchasing the company for $11 million. a major deal means 200 tailgate stores will open nationwide. snyder say

to love here at mack crone knee's like homemade pasta in a beautiful sauce with fresh sheep's milk ricottalet primeau with crab meat and sun dried tomatoes. more to this restaurant once you've had your fill in the dining room. >> the night is not over yet. let's go outside for a cocktail. look at this. >> what was once the back of the old restaurant is now a sleek outdoor bar called p squared where customers can enjoy a customer and small bite. >> p square stands for john and i our last name primavera and we're twins. >> clever and deliciously exot exotic. >> i've never had a pickled quail egg. >> it's delicious. you're going to like it. >> hmm. >> what do you think? >> i love it. >> good. >> look how gorgeous that looks. >> wow! >> salute, fellows. >> tori, thank you to brothers and family also and new friends. >> there you go. >> absolute. >> absolute. a missing my -- missing something. big thanks to ryan hannigan who said mack crone knee's rest wasn't was a must try. we had a few people hit me shout out to uncle judy. tell me about your favorite places as well tendon send me a message o

to love here at mack crone knee's like homemade pasta in a beautiful sauce with fresh sheep's milk ricottafilet primeau with crab meat and sun dried tomatoes. more to this restaurant once you've had your fill in the dining room. >> the night is not over yet. let's go outside for a cocktail. look at this. >> what was once the back of the old restaurant is now a sleek outdoor bar called p squared where customers can enjoy a customer and small bite. >> p square stands for john and i our last name primavera and we're twins. >> clever and deliciously exot exotic. >> i've never had a pickled quail egg. >> it's delicious. you're going to like it. >> hmm. >> what do you think? >> i love it. >> good. >> look how gorgeous that looks. >> wow! >> salute, fellows. >> tori, thank you to brothers and family also and new friends. >> there you go. >> absolute. >> absolute. a missing my -- missing something. big thanks to ryan hannigan who said mack crone knee's rest wasn't was a must try. we had a few people hit me shout out to uncle judy. tell me about your favorite places as well tendon send me a message

it's like ricotta. lamb, laboriously diced.without reservation. barbecue. now we're talking. man, what a meal. pretty impressive. then, whiskey. and music. and the party really starts going. >> thank you for coming to ethiopia. ♪ ♪ this guy from engineering says directv is so advanced that you could put tvs anywhere without looking at cable wires and boxes in every room. how are they always one step ahead of us? well, because their technology is far superior. or because they have someone on the inside. is that right, gil? sir, i would never... he's with them! he's wearing a wire. take off his shirt! take off his shirt! oh! ah! alright, i'm putting you in charge of the holiday party. (vo) get rid of cable and upgrade to directv. call 1-800-directv. excellent. researching a hunch, and making a decision. time for a change of menu. research and invest with e*trade's browser trading. e*trade. ♪ just look at those two. happy. in love. and saving so much money on their car insurance by switching to geico... well, just look at this set

it's like ricotta. lamb prepared guraga style, diced, amazing. >> this is all like iner?eservation. barbecue. now we're talking. man, what a meal. pretty impressive. >> then, whiskey. and music and the party really starts going. >> thanks for coming to ethiopia. ♪ the most advanced iphone yet. get the new iphone 6s at t-mobile. the network that's doubled its lte coverage in the past year. our new extended range lte signal now reaches twice as far as before. and is four times better in buildings. get our lowest price on iphone 6s with trade-in. zero upfront and just 5 bucks a month with jump on demand. get it now at t-mobile. whfight back fastts tums smoothies starts dissolving the instant it touches your tongue and neutralizes stomach acid at the source tum, tum, tum, tum smooths! ly from tums innovative sonicare technology with up to 27% more brush movements versus oral b. get healthier gums in 2 weeks guaranteed. innovation and you. philips sonicare save when you buy the most loved rechargeable toothbrush brand in america. quiet! mom has a headache! had a headache! but

. >> ricotta, flour and one egg. we are going to roll it out. erika: boilf for two minutes. >> these are mushrooms. erika: some fortified wine, salt and pepper. >> finish it with butter. we are not doing health-food. emily: that was so good. erika: regular red sauce would do. your guests would be impressed. copper smith are opening their coffee bar . they hope to be open 18-24 hours a day. it becomes their third space. randy: it looks fun. you have to stop this series. it is making as hungry every morning. i' m starving. it is a question many reporters would have been afraid to ask, but one reporter went for a live on television. a life-changing moment ahead in eye poppers. congressman seth maltin trading words with the governor. their fight over syrian refugees. todd: the teenager accused of raping and murdering his teacher is frustrating the judge. what philip chism refused to do that has the courts taking action. saint-denis, f rance outside of paris, this is more video of the, raid. we are getting word that seven people were arrested. the op

. >> a pound of ricotta, a cup of a.p. flour, all purpose flour, and one egg and that's it. erika: maybe add some salt, a little parmesan cheese. >> you want to work it as little as possible. we're just going to really simply roll it out. erika: cut into pieces and boil for two minutes. chef henry then gets fancy, searing his with mushrooms. >> these are mytaki or hen of the woods mushrooms. some fortified wine, salt and pepper. finish it with an irresponsible amount of butter. butter, oil and a little alcohol that's burned off this isn't. we're not doing health food, you know. it's alright? it's delicious. erika: they are going to be open 18 out of 24 hours a day. randy: it's a question many reporters would have been afraid to ask. but one reporter went for it -- live on the air. the life-changing moment -- in eyepoppers. then new at 5:30 -- congressman seth moulton trading words with the governor. their fight over syrian refugees. todd? reporter: the teenager accused of murdering his teacher is frustrating the trial judge. what phillip chism refused to do that has the cour

chef: a pound of ricotta, a cup of all purpose flour, and one egg. that's it. erika: maybe add some salt and a little parmesan cheese. chef: you want to work it as little a possible, and then we're just going to really simply roll it out. erika: cut into pieces and boil for two minutes. chef henry then gets fancy. chef: these are maitaki or "hen of the wood" mushrooms. erika: some fortified wine. salt and pepper. chef: finish it with an irresponsible amount of butter. we're not doing healthy. all right? erika: delicious. frank: coppersmith is new. they have a coffee bar area set to open next month. they hope to be open 18 out of 24 hours a dayto really become southie's "third space." i like that idea. antoinette: the food looks delicious too. speaking of keeping it local, the holiday shopping season is about to shift into high gear quite a difference. why it's such a big deal for small businesses. a live look outside over the city of boston as we pan our camera around there. the sun is about to come up in a little while. not quite yet though. danielle is tracki

i guess as a result of ingesting ricotta cheese from italy, among other stories i know that constituents have with regard to food safety. i know this is a resource issue. or i should say lack of resource issue as well. can you tell us a little bit about what you able to do even within the confines of limited resources? >> well, it's been a real privilege getting to know mike taylor who heads up fisma and this part of the fda. he's been doing this for years. a dream of his was to get fisma put together. we're now moving to the implementation phase. and i think the real key, because this is such a massive -- food is just, you know, a lot of things. high-quality analytics like every other industry is using now really is what we're implementing so we can target the inspections to where the highest risk is. we're even using genomics from bacteria to figure out exactly where they come from from doing complete genotyping like we do with people. so it's really moving the science along. as you know, realigning the workforce so that it's allocated to preempt and prevent these problems before they

what i have is a bag of ricotta cheese, that's fine. that's good. i like to put it in a ziplock bag. look how easy this is. cinnamon with the pumpkin. >> my nafa put cinnamon in her sauce. pumpkin to the top. this mixture which would have cooked a little more, couple more noodles. >> dropping my noodle duty here. >> mozzarella cheese. you've got the recipe on the website and parmesan cheese and then end the layer with the tomato sauce, bake it, 350, half an hour, 40 minutes and then end up with this. >> oh, good. >> we've got the finished product. >> didn't realize that. >> is this edible? >> i brought forks. right there. >> not fake food. >> while you taste that i wanted to tell you other really cool culinary uses for pumpkin. we have spiced pumpkin seeds, very simple to make. this is what it looks like on the inside and hard to get the strings out. put it in a bowl of water and whisk it. it's great. the pumpkin seeds float to the top. >> you know when she grabs you -- >> i love it. >> it's vegetarian. you whisk it, put it in a bowl of water, pumpk

and ideas as a result of ingesting ricotta salsa, ricotta salade achieves in italy, among many othertories i know that constituents have with regard to food safety. ended up this is a resource issue, or i should say lack of resource issue as well. but can you tell us all a bit about what you hope to be able to do even within the confines of limited resources? >> it's been a privilege to get to know mike taylor who heads up this part of the fda. he's been doing this for years. these, a team of this was to get fsma put together. i think the real key, this is such a massive food, just a lot of things. high quality analytics like every other industry is using now is what were implemented so we can target the inspections to work highest risk is the repeating using genomics as you know for bacteria to figure out exactly where they come from by doing complete genotyping just like we do with people. so a truly moving the site along and as you know realigning the workforce so that is allocated to preempt and prevent these problems before they occur, rather than just reacting. >> and i will su