Lidia's Kitchen
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Lidia Celebrates America
Join Lidia as she shares holiday traditions with four families across America. From New York to San Antonio and San Francisco, celebrate Christmas, Passover, and Chinese New Year with Mo Rocca, Stanley Tucci, Ruth Reichl, and more!
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Lidia's Kitchen
Winter panzanella; a mix of warm roasted vegetables tossed with bread and kale; crespelle bar; farina gnocchi.
Lidia's Kitchen
The key to a delicious meal is coaxing a lot of flavor from an ingredient, whether it is meat or vegetables. In this episode, Lidia shares two ragu recipes: Lamb and Pepper Ragu: and a Chestnut and Mushroom Ragu: a heart, flavorful medley of chestnuts and mushrooms that make for a satisfying vegetarian ragu.
Lidia's Kitchen
Skillet shrimp with asparagus features sauteed shrimp over grilled bread; skillet gratinate of pork, aubergine and zucchini; one-pot soft polenta.
Lidia's Kitchen
In this episode, Lidia remembers some of her fondest childhood recipes that were made by her Grandmother Rosa in Italy. Recipes include Mussels Triestina and Cavatappi with Beef Guazzetto. A fun and fruity Fruit Smash Soda is shared with her mother, Erminia.
Lidia's Kitchen
Today, Lidia creates the ultimate heartwarming dinner table filled with dishes that deliver flavor, comfort and love in every bite. She starts with a soothing Rice and Lentil Soup topped with cheese and olive oil; Roasted Olives with Orange and Rosemary are an exciting accompaniment to any meal and Ricotta Meatloaf, a family favorite packed with cheese and topped with fresh tomato sauce and even more cheese, is the star of the show.
Lidia's Kitchen
Today is a celebration of some of Lidia's favorite comfort foods. The combination of potaoes and pasta in one dish is not unusual in Italy and in her Pippette with Sweet Potatoes, Lidia adds a beloved American ingredient to give it a nutritious and complex finish. Veal Stew with Onion and Squash is the perfect one-pot meal, in which the protein and vegetables come together.
Lidia Celebrates America
Join Lidia Bastianich on a deeply personal culinary journey in celebration of life's milestones, sharing in the wonderful diversity of American culture and food. Milestones include sweet sixteen, baptism, graduation, and a house blessing.
Lidia's Kitchen
We all love the rustic feeling of an Italian trattoria that serves delicious comfort food. This episode features some trattoria favorites incluing: Linguine with Clams and Broccoli; Burrata with Grilled Bread and a special Almond Tart from the heel of Italy.
Lidia's Kitchen
Lidia's mother, Erminia, is known to all as "Grandma." She is known for her laughter, singing and entertaining culinary moments with Lidia. In this episode, featured recipes include Corn and Zucchini Minestra, Fried Risotto and Beef & Root Vegetables Braised in Red Wine. "Salute" to Grandma!
Lidia's Kitchen
Winter panzanella; a mix of warm roasted vegetables tossed with bread and kale; crespelle bar; farina gnocchi.
Lidia's Kitchen
The key to a delicious meal is coaxing a lot of flavor from an ingredient, whether it is meat or vegetables. In this episode, Lidia shares two ragu recipes: Lamb and Pepper Ragu: and a Chestnut and Mushroom Ragu: a heart, flavorful medley of chestnuts and mushrooms that make for a satisfying vegetarian ragu.
Lidia's Kitchen
Today's episode features a collection of the best of Italian dolce or sweets- from cookies to cake to pudding. Lidia begins this episode with Anise Cookies, then prepares a Mint Granita, a light and heavenly Angel Cake with Fresh Berries, and lastly a Rice Pudding with a Blessing, inspired by one of the convents in Italy.
Lidia's Kitchen
Italians love their seasons, and they know how to make delicious soups, salads and pastas with fall and winter vegetables. In this episode, Lidia shares some winter garden menu ideas including a spicy Escarole and White Bean Soup, a unique and delicious Spaghetti with Fennel and Bitter Greens and a Cabbage Salad made with warm bacon dressing.
Lidia's Kitchen
Fried foods are not eaten often in Italy, but Lidia shares some recipes no one can resist. She makes Crispy Shrimp, a huge hit in her house that is sure to become a favorite in yours too; Crispy Baked Tomatoes, plum tomatoes topped with bread crumbs and baked in the oven until crispy; and finally, Polenta Torta with Gorgonzola and Savoy Cabbage, an ideal main course for a hungry crowd.
Lidia's Kitchen
Italians love their crespelle or crepes. In this episode, Lidia teaches viewers how to stuff them with tomato and grated cheese. Today's menu includes: Celery, Artichoke and Mortadella Salad, "Crespelle Manicotti" stuffed with ricotta and mozzarella and for dessert, an Italian classic - beautiful Strawberries Topped with Balsamic Vinegar, a Lidia favorite.
Lidia Celebrates America
Join Lidia as she shares holiday traditions with four families across America. From New York to San Antonio and San Francisco, celebrate Christmas, Passover, and Chinese New Year with Mo Rocca, Stanley Tucci, Ruth Reichl, and more!
Lidia's Kitchen
Penne with cauliflower and green olive pesto; poached chicken and giardiniera salad.
Lidia's Kitchen
Celebrating the late-summer harvest with oat risotto with butternut squash and sunchokes; stuffed mushrooms; one-bowl olive oil cake and red wine poached pears.
Lidia's Kitchen
Today's episode features a collection of the best of Italian dolce or sweets- from cookies to cake to pudding. Lidia begins this episode with Anise Cookies, then prepares a Mint Granita, a light and heavenly Angel Cake with Fresh Berries, and lastly a Rice Pudding with a Blessing, inspired by one of the convents in Italy.
Lidia's Kitchen
Celebrating the late-summer harvest with oat risotto with butternut squash and sunchokes; stuffed mushrooms; one-bowl olive oil cake and red wine poached pears.
Lidia's Kitchen
Fennel and Asian pear salad; cheesy veal chops with cabbage served in a butter sauce; lentil crostini.
Lidia's Kitchen
Zucchini, peas and pancetta risotto; author Katie Parla's capellini and asparagus frittata becomes an involtini alla piazzetta; risotto cakes.
Lidia's Kitchen
Grandma Erminia's favorites grace today's menu and include a Rice & Pea Soup; a simple Prosciutto Cotto sandwich and a dish that the family finds on many Sunday menus: Baked Stuffed Shells.
Lidia's Kitchen
Lidia grew up along the Adriatic sea so picnics at the beach were a common occurrence. Recipes in this episode include some seafood classics from the southern part of Italy including Orecchiette with Peas and Asparagus; Mussels with Farro, Cannellini and Chickpeas and a quick and delicious Chocolate Fig dessert.
Lidia's Kitchen
Italian American classics are what Lidia discovered as a young 12 year old arriving in America. In this episode, she shares some of her favorites: Bolognese Sauce; Asparagus Salad and a lighter and more contemporary version of the Chicken Pizzaiola.
Lidia's Kitchen
If you can't make it to Milan for a dish of "Risotto alla Milanese" bring the dish to your kitchen! Lidia begins today's meal with a Creamy Risotto alla Milanese with Saffron and Marrow bone followed by a Succulent Quail Stuffed with Italian Sausage and Mushrooms. For dessert, it's an Italian classic - light and creamy Panna Cotta with Seasonal Berries.
Lidia Celebrates America
Join Lidia as she shares holiday traditions with four families across America. From New York to San Antonio and San Francisco, celebrate Christmas, Passover, and Chinese New Year with Mo Rocca, Stanley Tucci, Ruth Reichl, and more!
Lidia's Kitchen
Everybody loves pasta and so does Lidia. Today, she makes three dishes that viewers will love. Her first dish is an Orecchiette with Clams and Zucchini, made with scallions, pepperoncino and garlic. Her Spaghetti Caruso is made with a hearty sauce of mixed mushrooms, tomatoes, peas and chicken livers. She finishes with a unique dish of Rigatoni with Cauliflower, Saffron and Golden Raisins.
Lidia's Kitchen
Roasting enhances the flavor of any kind of meat and Lidia often makes a roast for family meals. Today's menu includes a Salad of Warm Greens with Bacon and Mushrooms; an easy and elegant Roasted Pork Loin with Cabbage and Dried Cherry Sauce; and Roasted Pear, Blueberry and Grape Compote for dessert.
Lidia's Kitchen
Chopped salad with frisee and fennel; a summertime-inspired tomato and courgette bread lasagna; braised beef rolls.
Lidia's Kitchen
Italians love their crepes either savory or sweet and this episode, Lidia shows two of her favorite crespelle dishes, along with some great chef tips. She will start by highlighting the thin pancakes that can be made into so many things; then she'll make a savory Italian favorite with them - Manicotti and for a sweet version, she will show the Chocolate and Walnut Crespelle that will satisfy any sweet tooth.
Eating In With Lidia
Chef Lidia Bastianich shares the stories behind the great pantry-inspired recipes that her family has been eating for years--in both good times and challenging ones.
Lidia's Kitchen
Grains are back in style, yet Italians have been using them for centuries. Lidia shares some of her favorite grain based recipes in this episode including: Risotto with Mushrooms; Barley, Kale & Butternut Squash Risotto; and Polenta Torta with Gorgonzola and Savory Cabbage.
Lidia's Kitchen
The fig tree at Lidia's current home reminds her of her time growing up in Istria, where they would grow fruit trees. This brings back memories of eating the sweet fruits grown on the trees and playing amongst them. Recipes in this episode include a Roasted Pork Loin with Dried Cherry Sauce and an elegant Fennel and Asian Pear Salad that bursts with flavor.
Lidia Celebrates America
Join Lidia Bastianich on a deeply personal culinary journey in celebration of life's milestones, sharing in the wonderful diversity of American culture and food. Milestones include sweet sixteen, baptism, graduation, and a house blessing.
Lidia's Kitchen
Tomatoes are known in the Italian culture although the tradition goes way beyond the simple tomato sauce. Lidia gathers some of her favorite tomato based recipes and shares them in this episode including: Tomato and Mint Salad, Tomato and Ricotta Crostini, Spaghetti with Quick Pantry Sauce. She finishes with a Gluttonous Tomato- a perfect appetizer or lunch dish starring oven baked tomatoes stuffed with bread, grated cheese and seasoning and topped with farm eggs. Yum!
Lidia's Kitchen
If there were another name for Lidia's family, it would be the gnocchi family. They love making them together AND eating them. Lidia starts with a Butternut Squash Gnocchi that is as soft as a feather and served with a velvety sage and butter sauce. Next, she prepares a Marinated Bread of Chicken Seared with Shiitake Mushrooms, Rosemary and Sage. Her sautéed earthy Brussels Sprouts are made with pepperoncino, garlic and walnuts. They are nutty AND spicy.
Lidia's Kitchen
Italians love their crepes either savory or sweet and this episode, Lidia shows two of her favorite crespelle dishes, along with some great chef tips. She will start by highlighting the thin pancakes that can be made into so many things; then she'll make a savory Italian favorite with them - Manicotti and for a sweet version, she will show the Chocolate and Walnut Crespelle that will satisfy any sweet tooth.
Lidia's Kitchen
The key to a delicious meal is coaxing a lot of flavor from an ingredient, whether it is meat or vegetables. In this episode, Lidia shares two ragu recipes: Lamb and Pepper Ragu: and a Chestnut and Mushroom Ragu: a heart, flavorful medley of chestnuts and mushrooms that make for a satisfying vegetarian ragu.
Lidia's Kitchen
It's all about freash seafood in this episode with three of Lidia's most requested fish recipes: Clam Brushetta features crusty Italian bread, still warm from the grill with clam sauce; Halibut Baked with Mushrooms in a Lemon and White Wine Sauce is a great weekend meal as is Grouper with Potatoes and Peppers.
Lidia's Kitchen
Skillet shrimp with asparagus features sauteed shrimp over grilled bread; skillet gratinate of pork, aubergine and zucchini; one-pot soft polenta.
Lidia's Kitchen
Zucchini, peas and pancetta risotto; author Katie Parla's capellini and asparagus frittata becomes an involtini alla piazzetta; risotto cakes.
Lidia's Kitchen
Italian American classics are what Lidia discovered as a young 12 year old arriving in America. In this episode, she shares some of her favorites: Bolognese Sauce; Asparagus Salad and a lighter and more contemporary version of the Chicken Pizzaiola.
Lidia's Kitchen
The key to a delicious meal is coaxing a lot of flavor from an ingredient, whether it is meat or vegetables. In this episode, Lidia shares two ragu recipes: Lamb and Pepper Ragu: and a Chestnut and Mushroom Ragu: a heart, flavorful medley of chestnuts and mushrooms that make for a satisfying vegetarian ragu.
Lidia's Kitchen
Striped bass with broccolini; roasted pepper and olive salad; tomato tart with pecorino Romano.
Lidia's Kitchen
Surf n' Turf might not be an Italian tradition, but a Crispy Shrimp, Swordfish Skewers with Sweet and Sour Sauce go beautifully with a Maremma Style Steak! Tutti in Cucina! Everyone in the kitchen today!
Lidia's Kitchen
Fish is a staple on Lidia's table and today, Lidia shares a simple menu for a party based around fish. In the summertime, she likes to turn on the grill and make Shrimp Spiedini with Zucchini with Tomato Salsa. She serves them with Seared Salmon Paillards with Arugula Salad; and finally, Cody Hogan from Lidia's Kansas City joins Lidia in the kitchen and they make Monkfish Meatballs served in tomato sauce.
Lidia's Kitchen
Roasting enhances the flavor of any kind of meat and Lidia often makes a roast for family meals. Today's menu includes a Salad of Warm Greens with Bacon and Mushrooms; an easy and elegant Roasted Pork Loin with Cabbage and Dried Cherry Sauce; and Roasted Pear, Blueberry and Grape Compote for dessert.
Lidia's Kitchen
Striped bass with broccolini; roasted pepper and olive salad; tomato tart with pecorino Romano.
Lidia's Kitchen
Skillet shrimp with asparagus features sauteed shrimp over grilled bread; skillet gratinate of pork, aubergine and zucchini; one-pot soft polenta.
Lidia's Kitchen
Surf n' Turf might not be an Italian tradition, but a Crispy Shrimp, Swordfish Skewers with Sweet and Sour Sauce go beautifully with a Maremma Style Steak! Tutti in Cucina! Everyone in the kitchen today!
Lidia's Kitchen
We all love the rustic feeling of an Italian trattoria that serves delicious comfort food. This episode features some trattoria favorites incluing: Linguine with Clams and Broccoli; Burrata with Grilled Bread and a special Almond Tart from the heel of Italy.
Lidia's Kitchen
Lidia grew up around goats, who loved to play and run, but also produced the most delicious milk which would then be used to make ricotta. Here she makes light and pillowy "Naked" Spinach and Ricotta Dumplings. She then prepares an easy, sweet Open Cookie Cannoli. Finally, her Ricotta Meatloaf is topped with tomato sauce to give it some Italian flair.
Lidia's Kitchen
If you can't make it to Milan for a dish of "Risotto alla Milanese" bring the dish to your kitchen! Lidia begins today's meal with a Creamy Risotto alla Milanese with Saffron and Marrow bone followed by a Succulent Quail Stuffed with Italian Sausage and Mushrooms. For dessert, it's an Italian classic - light and creamy Panna Cotta with Seasonal Berries.
Lidia's Kitchen
Italian American classics are what Lidia discovered as a young 12 year old arriving in America. In this episode, she shares some of her favorites: Bolognese Sauce; Asparagus Salad and a lighter and more contemporary version of the Chicken Pizzaiola.
Lidia's Kitchen
After the introduction of the southern Italian classics to American cuisine, the flavors of northern Italy began to arrive as well. Lidia takes us through a Layered Casserole with Beef, Cabbage, and Potatoes, a comforting dish that she likes to cook when the cold weather sets in. She then shares her Herbed Frittata Rollup with Prosciutto Cotto, which can be served hot or at room temperature, followed by a family classic- Cavatappi with Beef Guazzetto.
Lidia's Kitchen
The key to a delicious meal is coaxing a lot of flavor from an ingredient, whether it is meat or vegetables. In this episode, Lidia shares two ragu recipes: Lamb and Pepper Ragu: and a Chestnut and Mushroom Ragu: a heart, flavorful medley of chestnuts and mushrooms that make for a satisfying vegetarian ragu.
Lidia's Kitchen
The tradition of kneading dough has always been around in Lidia's family. She recalls kneading with her grandmother as a small child and continues to do it with her own grandchildren today. In this episode, she prepares a buttery, flaky Crostata with Kale, Butternut Squash and Ricotta, a delicious Butternut Squash and Brussels Sprouts Panzanella using leftover bread, and finally Pappardelle with Mixed Fresh Mushrooms.
Lidia's Kitchen
Northern Italy has some of the most stunning mountains and scenery on the Italian peninsula. In this episode, Lidia explores some of the classic culinary traditions of this area including a hearty Minestrone soup that she freshens up with pesto. In addition, she makes a delicious Stuffed Cabbage with her grandson, Lorenzo. Desserts are quick and easy and include delicious Italian "gelato."
Lidia's Kitchen
Penne with cauliflower and green olive pesto; poached chicken and giardiniera salad.
Lidia's Kitchen
Grains are back in style, yet Italians have been using them for centuries. Lidia shares some of her favorite grain based recipes in this episode including: Risotto with Mushrooms; Barley, Kale & Butternut Squash Risotto; and Polenta Torta with Gorgonzola and Savory Cabbage.
Lidia's Kitchen
Tomatoes are known in the Italian culture although the tradition goes way beyond the simple tomato sauce. Lidia gathers some of her favorite tomato based recipes and shares them in this episode including: Tomato and Mint Salad, Tomato and Ricotta Crostini, Spaghetti with Quick Pantry Sauce. She finishes with a Gluttonous Tomato- a perfect appetizer or lunch dish starring oven baked tomatoes stuffed with bread, grated cheese and seasoning and topped with farm eggs. Yum!
Lidia's Kitchen
When Lidia talks about pasta in her family, it's never "basta!" Today, she creates three new pasta dishes that everyone will love including a Linguine with Swisschard that is made with walnuts and creamy ricotta. She then makes a simple dish of Farfalle with Swordfish, prepared with tomatoes, fresh herbs and capers. And finally, there is nothing better than Lidia's Spaghetti and Meatballs!
Lidia's Kitchen
Lidia prepares a large pot of bubbling polenta, a dish that she grew up with and loved. From that polenta, she'll bake Crostini with Mixed Mushrooms and Cheese which is a perfect starter to any meal. Her granddaughter, Julia, joins her in the kitchen to help assemble and of course, taste! She'll then prepare a Hearty Polenta Dish with Bacon and Broccoli, a perfect combination. Finally, she'll make Sweet Skillet Sausage with Mixed Grapes.
Lidia Celebrates America
Join Lidia as she shares holiday traditions with four families across America. From New York to San Antonio and San Francisco, celebrate Christmas, Passover, and Chinese New Year with Mo Rocca, Stanley Tucci, Ruth Reichl, and more!
Lidia's Kitchen
In this episode, Lidia remembers some of her fondest childhood recipes that were made by her Grandmother Rosa in Italy. Recipes include Mussels Triestina and Cavatappi with Beef Guazzetto. A fun and fruity Fruit Smash Soda is shared with her mother, Erminia.
Lidia's Kitchen
Italians don't like to eat big pieces of meat, but they do like to braise small pieces with lots of vegetables into delicious ragus. In this episode, Lidia creates a delicious meal of Celery Stalks Stuffed with Gorgonzola and Apples; mouthwatering Lamb Ragu prepared with an array of peppers and potatoes and for a sweet finish, a Gianduia Cake made of hazelnuts and chocolate- a Piedmontese tradition.
Lidia's Kitchen
Lidia reminisces about her childhood chores, which included milking the goats and helping her grandmother prepare ricotta and other cheeses. In this episode, she will celebrate the culture of cheese and prepare the following recipes: Crostini Two Ways, using Tomato and Ricotta plus Kale and Fontina. Her next recipe is a hearty and cheesy dish of Potatoes Stuffed with Sausage and Mushrooms.
Lidia's Kitchen
Chopped salad with frisee and fennel; a summertime-inspired tomato and courgette bread lasagna; braised beef rolls.
Lidia's Kitchen
Lidia reminisces about her childhood chores, which included milking the goats and helping her grandmother prepare ricotta and other cheeses. In this episode, she will celebrate the culture of cheese and prepare the following recipes: Crostini Two Ways, using Tomato and Ricotta plus Kale and Fontina. Her next recipe is a hearty and cheesy dish of Potatoes Stuffed with Sausage and Mushrooms.
Lidia's Kitchen
The fig tree at Lidia's current home reminds her of her time growing up in Istria, where they would grow fruit trees. This brings back memories of eating the sweet fruits grown on the trees and playing amongst them. Recipes in this episode include a Roasted Pork Loin with Dried Cherry Sauce and an elegant Fennel and Asian Pear Salad that bursts with flavor.
Lidia's Kitchen
The fig tree at Lidia's current home reminds her of her time growing up in Istria, where they would grow fruit trees. This brings back memories of eating the sweet fruits grown on the trees and playing amongst them. Recipes in this episode include a Roasted Pork Loin with Dried Cherry Sauce and an elegant Fennel and Asian Pear Salad that bursts with flavor.
Lidia's Kitchen
Italians love their seasons, and they know how to make delicious soups, salads and pastas with fall and winter vegetables. In this episode, Lidia shares some winter garden menu ideas including a spicy Escarole and White Bean Soup, a unique and delicious Spaghetti with Fennel and Bitter Greens and a Cabbage Salad made with warm bacon dressing.
Lidia's Kitchen
The arrival of Italians into America demanded the need for Italian products as well. This resulted in more creativity and flavor in the kitchen, as Italians began to grow their produce in America. Lidia makes a Belgian & Red Endive Salad as well as a sweet Cherry Jam Tart wrapped up in an almond crust.
Lidia's Kitchen
The arrival of Italians into America demanded the need for Italian products as well. This resulted in more creativity and flavor in the kitchen, as Italians began to grow their produce in America. Lidia makes a Belgian & Red Endive Salad as well as a sweet Cherry Jam Tart wrapped up in an almond crust.
Lidia's Kitchen
It's all about freash seafood in this episode with three of Lidia's most requested fish recipes: Clam Brushetta features crusty Italian bread, still warm from the grill with clam sauce; Halibut Baked with Mushrooms in a Lemon and White Wine Sauce is a great weekend meal as is Grouper with Potatoes and Peppers.
Lidia's Kitchen
Striped bass with broccolini; roasted pepper and olive salad; tomato tart with pecorino Romano.
Lidia's Kitchen
In this episode, Lidia creates a dish that is perfect for family and holiday gatherings. Packed with flavor, this crispy oven baked chicken is bursting with lemon goodness. As a side, she makes a Celery Gratin and a Belgian Walnut Salad.
Lidia's Kitchen
Striped bass with broccolini; roasted pepper and olive salad; tomato tart with pecorino Romano.
Lidia's Kitchen
Winter panzanella; a mix of warm roasted vegetables tossed with bread and kale; crespelle bar; farina gnocchi.
Lidia's Kitchen
This episode features a "Best of Chicken" with some of Lidia's favorite dishes from the oven to the stovetop. Recipes include a succulent Roasted Chicken; a simple and earthy Seared Chicken Breast with Mushrooms; and finally a dish with a little kick - Paprika Drumsticks with Peppers.
Lidia's Kitchen
Italians love their crepes either savory or sweet and this episode, Lidia shows two of her favorite crespelle dishes, along with some great chef tips. She will start by highlighting the thin pancakes that can be made into so many things; then she'll make a savory Italian favorite with them - Manicotti and for a sweet version, she will show the Chocolate and Walnut Crespelle that will satisfy any sweet tooth.
Lidia's Kitchen
Fried foods are not eaten often in Italy, but Lidia shares some recipes no one can resist. She makes Crispy Shrimp, a huge hit in her house that is sure to become a favorite in yours too; Crispy Baked Tomatoes, plum tomatoes topped with bread crumbs and baked in the oven until crispy; and finally, Polenta Torta with Gorgonzola and Savoy Cabbage, an ideal main course for a hungry crowd.
Lidia's Kitchen
The arrival of Italians into America demanded the need for Italian products as well. This resulted in more creativity and flavor in the kitchen, as Italians began to grow their produce in America. Lidia makes a Belgian & Red Endive Salad as well as a sweet Cherry Jam Tart wrapped up in an almond crust.
Lidia's Kitchen
The arrival of Italians into America demanded the need for Italian products as well. This resulted in more creativity and flavor in the kitchen, as Italians began to grow their produce in America. Lidia makes a Belgian & Red Endive Salad as well as a sweet Cherry Jam Tart wrapped up in an almond crust.
Lidia's Kitchen
Shaved fennel, red onion and prosciutto cotto salad; cherry jam tart with wild cherries from the Emilia Romagna region of Italy; prosciutto, scallion and egg sandwich.
Lidia's Kitchen
Italian American classics are what Lidia discovered as a young 12 year old arriving in America. In this episode, she shares some of her favorites: Bolognese Sauce; Asparagus Salad and a lighter and more contemporary version of the Chicken Pizzaiola.
Lidia's Kitchen
Italian American classics are what Lidia discovered as a young 12 year old arriving in America. In this episode, she shares some of her favorites: Bolognese Sauce; Asparagus Salad and a lighter and more contemporary version of the Chicken Pizzaiola.
Lidia's Kitchen
Surf n' Turf might not be an Italian tradition, but a Crispy Shrimp, Swordfish Skewers with Sweet and Sour Sauce go beautifully with a Maremma Style Steak! Tutti in Cucina! Everyone in the kitchen today!
Lidia's Kitchen
The arrival of Italians into America demanded the need for Italian products as well. This resulted in more creativity and flavor in the kitchen, as Italians began to grow their produce in America. Lidia makes a Belgian & Red Endive Salad as well as a sweet Cherry Jam Tart wrapped up in an almond crust.
Lidia's Kitchen
After the introduction of the southern Italian classics to American cuisine, the flavors of northern Italy began to arrive as well. Lidia takes us through a Layered Casserole with Beef, Cabbage, and Potatoes, a comforting dish that she likes to cook when the cold weather sets in. She then shares her Herbed Frittata Rollup with Prosciutto Cotto, which can be served hot or at room temperature, followed by a family classic- Cavatappi with Beef Guazzetto.
Lidia's Kitchen
Today is all about stress-free cooking for a holiday celebration or special occasion. Lidia makes Marinated Mushrooms that can be part of an antipasto spread or as a nibble with drinks. Vin Brûlé, the Italian version of mulled wine, is a warm and welcoming drink to make for any holiday celebration. Last on the menu is Turkey Breast with Apricots, an easy and quick way to serve turkey without having to cook a whole turkey.
Lidia's Kitchen
Lidia prepares a large pot of bubbling polenta, a dish that she grew up with and loved. From that polenta, she'll bake Crostini with Mixed Mushrooms and Cheese which is a perfect starter to any meal. Her granddaughter, Julia, joins her in the kitchen to help assemble and of course, taste! She'll then prepare a Hearty Polenta Dish with Bacon and Broccoli, a perfect combination. Finally, she'll make Sweet Skillet Sausage with Mixed Grapes.
Lidia's Kitchen
Italians love their crespelle or crepes. In this episode, Lidia teaches viewers how to stuff them with tomato and grated cheese. Today's menu includes: Celery, Artichoke and Mortadella Salad, "Crespelle Manicotti" stuffed with ricotta and mozzarella and for dessert, an Italian classic - beautiful Strawberries Topped with Balsamic Vinegar, a Lidia favorite.
Lidia's Kitchen
When Lidia talks about pasta in her family, it's never "basta!" Today, she creates three new pasta dishes that everyone will love including a Linguine with Swisschard that is made with walnuts and creamy ricotta. She then makes a simple dish of Farfalle with Swordfish, prepared with tomatoes, fresh herbs and capers. And finally, there is nothing better than Lidia's Spaghetti and Meatballs!
Lidia's Kitchen
In this episode, Lidia creates a dish that is perfect for family and holiday gatherings. Packed with flavor, this crispy oven baked chicken is bursting with lemon goodness. As a side, she makes a Celery Gratin and a Belgian Walnut Salad.
Lidia's Kitchen
Fennel and Asian pear salad; cheesy veal chops with cabbage served in a butter sauce; lentil crostini.
Lidia Celebrates America
Join Lidia Bastianich on a deeply personal culinary journey in celebration of life's milestones, sharing in the wonderful diversity of American culture and food. Milestones include sweet sixteen, baptism, graduation, and a house blessing.
Lidia's Kitchen
If you can't make it to Milan for a dish of "Risotto alla Milanese" bring the dish to your kitchen! Lidia begins today's meal with a Creamy Risotto alla Milanese with Saffron and Marrow bone followed by a Succulent Quail Stuffed with Italian Sausage and Mushrooms. For dessert, it's an Italian classic - light and creamy Panna Cotta with Seasonal Berries.
Lidia's Kitchen
Skillet shrimp with asparagus features sauteed shrimp over grilled bread; skillet gratinate of pork, aubergine and zucchini; one-pot soft polenta.
Lidia's Kitchen
Today's episode features a collection of the best of Italian dolce or sweets- from cookies to cake to pudding. Lidia begins this episode with Anise Cookies, then prepares a Mint Granita, a light and heavenly Angel Cake with Fresh Berries, and lastly a Rice Pudding with a Blessing, inspired by one of the convents in Italy.
Lidia's Kitchen
Today is all about stress-free cooking for a holiday celebration or special occasion. Lidia makes Marinated Mushrooms that can be part of an antipasto spread or as a nibble with drinks. Vin Brûlé, the Italian version of mulled wine, is a warm and welcoming drink to make for any holiday celebration. Last on the menu is Turkey Breast with Apricots, an easy and quick way to serve turkey without having to cook a whole turkey.
Lidia's Kitchen
The fig tree at Lidia's current home reminds her of her time growing up in Istria, where they would grow fruit trees. This brings back memories of eating the sweet fruits grown on the trees and playing amongst them. Recipes in this episode include a Roasted Pork Loin with Dried Cherry Sauce and an elegant Fennel and Asian Pear Salad that bursts with flavor.
Lidia's Kitchen
In this episode, Lidia talks about the harvest of wheat and the hard work involved with making flour and eventually bread and pasta. She fondly reflects on her moments with Grandma Rosa during her trips to the mill. Lidia turns leftover bread into croutons with her Caesar Salad with Baby Kale and Focaccia Croutons. She then prepares a flavor-packed Fusilli with Spinach and Herbed Ricotta, as well as Lagane Pasta with Chickpeas.
Lidia's Kitchen
Zucchini, peas and pancetta risotto; author Katie Parla's capellini and asparagus frittata becomes an involtini alla piazzetta; risotto cakes.
Lidia's Kitchen
Zucchini, peas and pancetta risotto; author Katie Parla's capellini and asparagus frittata becomes an involtini alla piazzetta; risotto cakes.
Lidia's Kitchen
Grandma Erminia's favorites grace today's menu and include a Rice & Pea Soup; a simple Prosciutto Cotto sandwich and a dish that the family finds on many Sunday menus: Baked Stuffed Shells.
Lidia's Kitchen
Striped bass with broccolini; roasted pepper and olive salad; tomato tart with pecorino Romano.
Lidia's Kitchen
Lidia grew up around goats, who loved to play and run, but also produced the most delicious milk which would then be used to make ricotta. Here she makes light and pillowy "Naked" Spinach and Ricotta Dumplings. She then prepares an easy, sweet Open Cookie Cannoli. Finally, her Ricotta Meatloaf is topped with tomato sauce to give it some Italian flair.
Lidia's Kitchen
Italian American classics are what Lidia discovered as a young 12 year old arriving in America. In this episode, she shares some of her favorites: Bolognese Sauce; Asparagus Salad and a lighter and more contemporary version of the Chicken Pizzaiola.
Lidia's Kitchen
Fennel and Asian pear salad; cheesy veal chops with cabbage served in a butter sauce; lentil crostini.
Lidia's Kitchen
Italians love their crespelle or crepes. In this episode, Lidia teaches viewers how to stuff them with tomato and grated cheese. Today's menu includes: Celery, Artichoke and Mortadella Salad, "Crespelle Manicotti" stuffed with ricotta and mozzarella and for dessert, an Italian classic - beautiful Strawberries Topped with Balsamic Vinegar, a Lidia favorite.
Lidia's Kitchen
Fennel and Asian pear salad; cheesy veal chops with cabbage served in a butter sauce; lentil crostini.
Lidia's Kitchen
There is nothing like a warm oven that makes guests feel invited in a kitchen. The heat and the aromas permeate and bring smiles to everyone's faces. In this episode, Lidia shares three of her favorite oven baked dishes. Eggplant and Rice Parmigiana, Vegetable and Meat Casserole, Bread Puddign with Pears.
Lidia's Kitchen
Fennel and Asian pear salad; cheesy veal chops with cabbage served in a butter sauce; lentil crostini.
Lidia's Kitchen
Lidia grew up along the Adriatic sea so picnics at the beach were a common occurrence. Recipes in this episode include some seafood classics from the southern part of Italy including Orecchiette with Peas and Asparagus; Mussels with Farro, Cannellini and Chickpeas and a quick and delicious Chocolate Fig dessert.
Lidia's Kitchen
Zucchini, peas and pancetta risotto; author Katie Parla's capellini and asparagus frittata becomes an involtini alla piazzetta; risotto cakes.
Lidia's Kitchen
Northern Italy has some of the most stunning mountains and scenery on the Italian peninsula. In this episode, Lidia explores some of the classic culinary traditions of this area including a hearty Minestrone soup that she freshens up with pesto. In addition, she makes a delicious Stuffed Cabbage with her grandson, Lorenzo. Desserts are quick and easy and include delicious Italian "gelato."
Lidia's Kitchen
Italians don't like to eat big pieces of meat, but they do like to braise small pieces with lots of vegetables into delicious ragus. In this episode, Lidia creates a delicious meal of Celery Stalks Stuffed with Gorgonzola and Apples; mouthwatering Lamb Ragu prepared with an array of peppers and potatoes and for a sweet finish, a Gianduia Cake made of hazelnuts and chocolate- a Piedmontese tradition.
Lidia's Kitchen
Italians love their crespelle or crepes. In this episode, Lidia teaches viewers how to stuff them with tomato and grated cheese. Today's menu includes: Celery, Artichoke and Mortadella Salad, "Crespelle Manicotti" stuffed with ricotta and mozzarella and for dessert, an Italian classic - beautiful Strawberries Topped with Balsamic Vinegar, a Lidia favorite.
Lidia's Kitchen
It's all about freash seafood in this episode with three of Lidia's most requested fish recipes: Clam Brushetta features crusty Italian bread, still warm from the grill with clam sauce; Halibut Baked with Mushrooms in a Lemon and White Wine Sauce is a great weekend meal as is Grouper with Potatoes and Peppers.
Lidia's Kitchen
Chopped salad with frisee and fennel; a summertime-inspired tomato and courgette bread lasagna; braised beef rolls.
Lidia Celebrates America
Join Lidia Bastianich on a deeply personal culinary journey in celebration of life's milestones, sharing in the wonderful diversity of American culture and food. Milestones include sweet sixteen, baptism, graduation, and a house blessing.
Lidia's Kitchen
Today is all about stress-free cooking for a holiday celebration or special occasion. Lidia makes Marinated Mushrooms that can be part of an antipasto spread or as a nibble with drinks. Vin Brûlé, the Italian version of mulled wine, is a warm and welcoming drink to make for any holiday celebration. Last on the menu is Turkey Breast with Apricots, an easy and quick way to serve turkey without having to cook a whole turkey.
Lidia's Kitchen
We all love the rustic feeling of an Italian trattoria that serves delicious comfort food. This episode features some trattoria favorites incluing: Linguine with Clams and Broccoli; Burrata with Grilled Bread and a special Almond Tart from the heel of Italy.
Lidia Celebrates America
Join Lidia as she shares holiday traditions with four families across America. From New York to San Antonio and San Francisco, celebrate Christmas, Passover, and Chinese New Year with Mo Rocca, Stanley Tucci, Ruth Reichl, and more!
Lidia Celebrates America
Join Lidia as she shares holiday traditions with four families across America. From New York to San Antonio and San Francisco, celebrate Christmas, Passover, and Chinese New Year with Mo Rocca, Stanley Tucci, Ruth Reichl, and more!
Lidia's Kitchen
Surf n' Turf might not be an Italian tradition, but a Crispy Shrimp, Swordfish Skewers with Sweet and Sour Sauce go beautifully with a Maremma Style Steak! Tutti in Cucina! Everyone in the kitchen today!
Lidia's Kitchen
Lidia grew up along the Adriatic sea so picnics at the beach were a common occurrence. Recipes in this episode include some seafood classics from the southern part of Italy including Orecchiette with Peas and Asparagus; Mussels with Farro, Cannellini and Chickpeas and a quick and delicious Chocolate Fig dessert.
Lidia's Kitchen
Lidia grew up along the Adriatic sea so picnics at the beach were a common occurrence. Recipes in this episode include some seafood classics from the southern part of Italy including Orecchiette with Peas and Asparagus; Mussels with Farro, Cannellini and Chickpeas and a quick and delicious Chocolate Fig dessert.
Lidia's Kitchen
Italians love their crespelle or crepes. In this episode, Lidia teaches viewers how to stuff them with tomato and grated cheese. Today's menu includes: Celery, Artichoke and Mortadella Salad, "Crespelle Manicotti" stuffed with ricotta and mozzarella and for dessert, an Italian classic - beautiful Strawberries Topped with Balsamic Vinegar, a Lidia favorite.
Lidia's Kitchen
After the introduction of the southern Italian classics to American cuisine, the flavors of northern Italy began to arrive as well. Lidia takes us through a Layered Casserole with Beef, Cabbage, and Potatoes, a comforting dish that she likes to cook when the cold weather sets in. She then shares her Herbed Frittata Rollup with Prosciutto Cotto, which can be served hot or at room temperature, followed by a family classic- Cavatappi with Beef Guazzetto.
Lidia's Kitchen
Today, Lidia creates the ultimate heartwarming dinner table filled with dishes that deliver flavor, comfort and love in every bite. She starts with a soothing Rice and Lentil Soup topped with cheese and olive oil; Roasted Olives with Orange and Rosemary are an exciting accompaniment to any meal and Ricotta Meatloaf, a family favorite packed with cheese and topped with fresh tomato sauce and even more cheese, is the star of the show.
Lidia's Kitchen
Italians love their seasons, and they know how to make delicious soups, salads and pastas with fall and winter vegetables. In this episode, Lidia shares some winter garden menu ideas including a spicy Escarole and White Bean Soup, a unique and delicious Spaghetti with Fennel and Bitter Greens and a Cabbage Salad made with warm bacon dressing.
Lidia's Kitchen
Fresh pasta is an Italian family tradition passed through the generations. Today she starts with a silky pappardelle pasta dressed with pesto made from walnut, basil and parsley. She then takes the same pasta dough and shapes it into Tortelloni stuffed with spinach and ricotta, dressed with a classic marinara sauce.
Lidia's Kitchen
A Belgian and endive salad that features a rich egg yolk vinaigrette; naked ricotta dumplings with a sage-butter sauce; stuffed tomatoes.
Lidia's Kitchen
If there were another name for Lidia's family, it would be the gnocchi family. They love making them together AND eating them. Lidia starts with a Butternut Squash Gnocchi that is as soft as a feather and served with a velvety sage and butter sauce. Next, she prepares a Marinated Bread of Chicken Seared with Shiitake Mushrooms, Rosemary and Sage. Her sautéed earthy Brussels Sprouts are made with pepperoncino, garlic and walnuts. They are nutty AND spicy.
Lidia's Kitchen
Everybody loves pasta and so does Lidia. Today, she makes three dishes that viewers will love. Her first dish is an Orecchiette with Clams and Zucchini, made with scallions, pepperoncino and garlic. Her Spaghetti Caruso is made with a hearty sauce of mixed mushrooms, tomatoes, peas and chicken livers. She finishes with a unique dish of Rigatoni with Cauliflower, Saffron and Golden Raisins.
Lidia's Kitchen
Penne with cauliflower and green olive pesto; poached chicken and giardiniera salad.
Lidia's Kitchen
In this episode, Lidia remembers some of her fondest childhood recipes that were made by her Grandmother Rosa in Italy. Recipes include Mussels Triestina and Cavatappi with Beef Guazzetto. A fun and fruity Fruit Smash Soda is shared with her mother, Erminia.
Lidia's Kitchen
In this episode, Lidia creates a dish that is perfect for family and holiday gatherings. Packed with flavor, this crispy oven baked chicken is bursting with lemon goodness. As a side, she makes a Celery Gratin and a Belgian Walnut Salad.
Lidia's Kitchen
In this episode, Lidia remembers some of her fondest childhood recipes that were made by her Grandmother Rosa in Italy. Recipes include Mussels Triestina and Cavatappi with Beef Guazzetto. A fun and fruity Fruit Smash Soda is shared with her mother, Erminia.
Lidia's Kitchen
Zucchini, peas and pancetta risotto; author Katie Parla's capellini and asparagus frittata becomes an involtini alla piazzetta; risotto cakes.
Lidia Celebrates America
Join Lidia Bastianich on a deeply personal culinary journey in celebration of life's milestones, sharing in the wonderful diversity of American culture and food. Milestones include sweet sixteen, baptism, graduation, and a house blessing.
Lidia's Kitchen
A Belgian and endive salad that features a rich egg yolk vinaigrette; naked ricotta dumplings with a sage-butter sauce; stuffed tomatoes.
Eating In With Lidia
Chef Lidia Bastianich shares the stories behind the great pantry-inspired recipes that her family has been eating for years--in both good times and challenging ones.
Eating In With Lidia
Chef Lidia Bastianich shares the stories behind the great pantry-inspired recipes that her family has been eating for years--in both good times and challenging ones.
Lidia's Kitchen
In this episode, Lidia remembers some of her fondest childhood recipes that were made by her Grandmother Rosa in Italy. Recipes include Mussels Triestina and Cavatappi with Beef Guazzetto. A fun and fruity Fruit Smash Soda is shared with her mother, Erminia.
Lidia's Kitchen
The fig tree at Lidia's current home reminds her of her time growing up in Istria, where they would grow fruit trees. This brings back memories of eating the sweet fruits grown on the trees and playing amongst them. Recipes in this episode include a Roasted Pork Loin with Dried Cherry Sauce and an elegant Fennel and Asian Pear Salad that bursts with flavor.
Lidia's Kitchen
Today is a celebration of some of Lidia's favorite comfort foods. The combination of potaoes and pasta in one dish is not unusual in Italy and in her Pippette with Sweet Potatoes, Lidia adds a beloved American ingredient to give it a nutritious and complex finish. Veal Stew with Onion and Squash is the perfect one-pot meal, in which the protein and vegetables come together.
Lidia's Kitchen
Striped bass with broccolini; roasted pepper and olive salad; tomato tart with pecorino Romano.
Lidia's Kitchen
Lidia reminisces about her childhood chores, which included milking the goats and helping her grandmother prepare ricotta and other cheeses. In this episode, she will celebrate the culture of cheese and prepare the following recipes: Crostini Two Ways, using Tomato and Ricotta plus Kale and Fontina. Her next recipe is a hearty and cheesy dish of Potatoes Stuffed with Sausage and Mushrooms.
Lidia's Kitchen
In today's episode, Lidia shares some of her favorite chocolate desserts and one deliciously creamy risotto recipe. First, she makes a Chocolate Hazelnut Bread Parfait, a special treat she had growing up. Lidia then makes a soft and creamy spoon dessert, Chocolate Zabaglione. Lastly, she prepares a rich and smooth Risotto with Artichokes, Sunchokes, and Mint.
Lidia's Kitchen
Everybody loves pasta and so does Lidia. Today, she makes three dishes that viewers will love. Her first dish is an Orecchiette with Clams and Zucchini, made with scallions, pepperoncino and garlic. Her Spaghetti Caruso is made with a hearty sauce of mixed mushrooms, tomatoes, peas and chicken livers. She finishes with a unique dish of Rigatoni with Cauliflower, Saffron and Golden Raisins.
Lidia's Kitchen
We all love the rustic feeling of an Italian trattoria that serves delicious comfort food. This episode features some trattoria favorites incluing: Linguine with Clams and Broccoli; Burrata with Grilled Bread and a special Almond Tart from the heel of Italy.
Lidia's Kitchen
Winter panzanella; a mix of warm roasted vegetables tossed with bread and kale; crespelle bar; farina gnocchi.
Lidia's Kitchen
Grains are back in style, yet Italians have been using them for centuries. Lidia shares some of her favorite grain based recipes in this episode including: Risotto with Mushrooms; Barley, Kale & Butternut Squash Risotto; and Polenta Torta with Gorgonzola and Savory Cabbage.
Lidia's Kitchen
When Lidia talks about pasta in her family, it's never "basta!" Today, she creates three new pasta dishes that everyone will love including a Linguine with Swisschard that is made with walnuts and creamy ricotta. She then makes a simple dish of Farfalle with Swordfish, prepared with tomatoes, fresh herbs and capers. And finally, there is nothing better than Lidia's Spaghetti and Meatballs!
Lidia's Kitchen
In this episode, Lidia creates a dish that is perfect for family and holiday gatherings. Packed with flavor, this crispy oven baked chicken is bursting with lemon goodness. As a side, she makes a Celery Gratin and a Belgian Walnut Salad.
Lidia's Kitchen
Today is a celebration of some of Lidia's favorite comfort foods. The combination of potaoes and pasta in one dish is not unusual in Italy and in her Pippette with Sweet Potatoes, Lidia adds a beloved American ingredient to give it a nutritious and complex finish. Veal Stew with Onion and Squash is the perfect one-pot meal, in which the protein and vegetables come together.
Lidia's Kitchen
Italians don't like to eat big pieces of meat, but they do like to braise small pieces with lots of vegetables into delicious ragus. In this episode, Lidia creates a delicious meal of Celery Stalks Stuffed with Gorgonzola and Apples; mouthwatering Lamb Ragu prepared with an array of peppers and potatoes and for a sweet finish, a Gianduia Cake made of hazelnuts and chocolate- a Piedmontese tradition.
Lidia's Kitchen
The fig tree at Lidia's current home reminds her of her time growing up in Istria, where they would grow fruit trees. This brings back memories of eating the sweet fruits grown on the trees and playing amongst them. Recipes in this episode include a Roasted Pork Loin with Dried Cherry Sauce and an elegant Fennel and Asian Pear Salad that bursts with flavor.
Lidia's Kitchen
The fig tree at Lidia's current home reminds her of her time growing up in Istria, where they would grow fruit trees. This brings back memories of eating the sweet fruits grown on the trees and playing amongst them. Recipes in this episode include a Roasted Pork Loin with Dried Cherry Sauce and an elegant Fennel and Asian Pear Salad that bursts with flavor.
Lidia's Kitchen
The fig tree at Lidia's current home reminds her of her time growing up in Istria, where they would grow fruit trees. This brings back memories of eating the sweet fruits grown on the trees and playing amongst them. Recipes in this episode include a Roasted Pork Loin with Dried Cherry Sauce and an elegant Fennel and Asian Pear Salad that bursts with flavor.
Lidia's Kitchen
The fig tree at Lidia's current home reminds her of her time growing up in Istria, where they would grow fruit trees. This brings back memories of eating the sweet fruits grown on the trees and playing amongst them. Recipes in this episode include a Roasted Pork Loin with Dried Cherry Sauce and an elegant Fennel and Asian Pear Salad that bursts with flavor.
Lidia's Kitchen
The fig tree at Lidia's current home reminds her of her time growing up in Istria, where they would grow fruit trees. This brings back memories of eating the sweet fruits grown on the trees and playing amongst them. Recipes in this episode include a Roasted Pork Loin with Dried Cherry Sauce and an elegant Fennel and Asian Pear Salad that bursts with flavor.
Lidia's Kitchen
The fig tree at Lidia's current home reminds her of her time growing up in Istria, where they would grow fruit trees. This brings back memories of eating the sweet fruits grown on the trees and playing amongst them. Recipes in this episode include a Roasted Pork Loin with Dried Cherry Sauce and an elegant Fennel and Asian Pear Salad that bursts with flavor.
Lidia's Kitchen
Soups are a part of any Italian celebration, and Americans love pairing them with a salad and sandwich. Today, Lidia will combine the best of both with a unique Italian style menu of soup, salad and bruschetta. The menu includes Spicy Italian Style Vegetable Soup, Bruschetta with Ndjua - a crunchy country bread topped with a spicy sausage and a simple and delicious Skillet Peppers and Potatoes.
Lidia's Kitchen
Chopped salad with frisee and fennel; a summertime-inspired tomato and courgette bread lasagna; braised beef rolls.
Lidia's Kitchen
Lidia prepares a large pot of bubbling polenta, a dish that she grew up with and loved. From that polenta, she'll bake Crostini with Mixed Mushrooms and Cheese which is a perfect starter to any meal. Her granddaughter, Julia, joins her in the kitchen to help assemble and of course, taste! She'll then prepare a Hearty Polenta Dish with Bacon and Broccoli, a perfect combination. Finally, she'll make Sweet Skillet Sausage with Mixed Grapes.
Lidia's Kitchen
Fish is a staple on Lidia's table and today, Lidia shares a simple menu for a party based around fish. In the summertime, she likes to turn on the grill and make Shrimp Spiedini with Zucchini with Tomato Salsa. She serves them with Seared Salmon Paillards with Arugula Salad; and finally, Cody Hogan from Lidia's Kansas City joins Lidia in the kitchen and they make Monkfish Meatballs served in tomato sauce.
Lidia's Kitchen
This episode features a "Best of Chicken" with some of Lidia's favorite dishes from the oven to the stovetop. Recipes include a succulent Roasted Chicken; a simple and earthy Seared Chicken Breast with Mushrooms; and finally a dish with a little kick - Paprika Drumsticks with Peppers.
Lidia's Kitchen
In this episode, Lidia talks about the harvest of wheat and the hard work involved with making flour and eventually bread and pasta. She fondly reflects on her moments with Grandma Rosa during her trips to the mill. Lidia turns leftover bread into croutons with her Caesar Salad with Baby Kale and Focaccia Croutons. She then prepares a flavor-packed Fusilli with Spinach and Herbed Ricotta, as well as Lagane Pasta with Chickpeas.
Lidia's Kitchen
The arrival of Italians into America demanded the need for Italian products as well. This resulted in more creativity and flavor in the kitchen, as Italians began to grow their produce in America. Lidia makes a Belgian & Red Endive Salad as well as a sweet Cherry Jam Tart wrapped up in an almond crust.
Lidia's Kitchen
Soups are a part of any Italian celebration, and Americans love pairing them with a salad and sandwich. Today, Lidia will combine the best of both with a unique Italian style menu of soup, salad and bruschetta. The menu includes Spicy Italian Style Vegetable Soup, Bruschetta with Ndjua - a crunchy country bread topped with a spicy sausage and a simple and delicious Skillet Peppers and Potatoes.
Lidia's Kitchen
A Belgian and endive salad that features a rich egg yolk vinaigrette; naked ricotta dumplings with a sage-butter sauce; stuffed tomatoes.
Lidia's Kitchen
Surf n' Turf might not be an Italian tradition, but a Crispy Shrimp, Swordfish Skewers with Sweet and Sour Sauce go beautifully with a Maremma Style Steak! Tutti in Cucina! Everyone in the kitchen today!
Lidia's Kitchen
Italians don't like to eat big pieces of meat, but they do like to braise small pieces with lots of vegetables into delicious ragus. In this episode, Lidia creates a delicious meal of Celery Stalks Stuffed with Gorgonzola and Apples; mouthwatering Lamb Ragu prepared with an array of peppers and potatoes and for a sweet finish, a Gianduia Cake made of hazelnuts and chocolate- a Piedmontese tradition.
Lidia's Kitchen
In this episode, Lidia remembers some of her fondest childhood recipes that were made by her Grandmother Rosa in Italy. Recipes include Mussels Triestina and Cavatappi with Beef Guazzetto. A fun and fruity Fruit Smash Soda is shared with her mother, Erminia.
Lidia's Kitchen
Fried foods are not eaten often in Italy, but Lidia shares some recipes no one can resist. She makes Crispy Shrimp, a huge hit in her house that is sure to become a favorite in yours too; Crispy Baked Tomatoes, plum tomatoes topped with bread crumbs and baked in the oven until crispy; and finally, Polenta Torta with Gorgonzola and Savoy Cabbage, an ideal main course for a hungry crowd.
Lidia's Kitchen
Italians love their seasons, and they know how to make delicious soups, salads and pastas with fall and winter vegetables. In this episode, Lidia shares some winter garden menu ideas including a spicy Escarole and White Bean Soup, a unique and delicious Spaghetti with Fennel and Bitter Greens and a Cabbage Salad made with warm bacon dressing.
Lidia's Kitchen
Lidia has shared her love for gnocchi and passing on traditions for years, and in this episode she makes the gnocchi out of cheese.The comforting meal includes: Lentil Country Salad, Cheese Gnocchi with Butter and Sage Sauce, and Pork Pockets Stuffed with Pickles and Cheese.
Eating In With Lidia
Chef Lidia Bastianich shares the stories behind the great pantry-inspired recipes that her family has been eating for years--in both good times and challenging ones.
Lidia's Kitchen
In this episode, Lidia creates a dish that is perfect for family and holiday gatherings. Packed with flavor, this crispy oven baked chicken is bursting with lemon goodness. As a side, she makes a Celery Gratin and a Belgian Walnut Salad.
Lidia's Kitchen
Roasting enhances the flavor of any kind of meat and Lidia often makes a roast for family meals. Today's menu includes a Salad of Warm Greens with Bacon and Mushrooms; an easy and elegant Roasted Pork Loin with Cabbage and Dried Cherry Sauce; and Roasted Pear, Blueberry and Grape Compote for dessert.
Lidia's Kitchen
In this episode, Lidia honors the Grandmothers of the family. She starts with a delicious and quick Skillet Gratin of Mushrooms and Chicken, one of her mother's favorites. As the chicken is cooking, she heads.to the side dish, Celery Potatoes and Tomatoes. Joing her at the end of the show is Lidia's granddaughter, Julia to taste Grandma Rosa's Apple cake.
Lidia's Kitchen
In this episode, Lidia creates a dish that is perfect for family and holiday gatherings. Packed with flavor, this crispy oven baked chicken is bursting with lemon goodness. As a side, she makes a Celery Gratin and a Belgian Walnut Salad.
Lidia's Kitchen
Roasting enhances the flavor of any kind of meat and Lidia often makes a roast for family meals. Today's menu includes a Salad of Warm Greens with Bacon and Mushrooms; an easy and elegant Roasted Pork Loin with Cabbage and Dried Cherry Sauce; and Roasted Pear, Blueberry and Grape Compote for dessert.
Lidia Celebrates America
From jumping the broom to tying the knot, wedding celebrations in America are as diverse as the nation itself, and Lidia cordially invites viewers to be her "plus one" on this cross-country matrimonial odyssey.
Lidia's Kitchen
Lidia's mother, Erminia, is known to all as "Grandma." She is known for her laughter, singing and entertaining culinary moments with Lidia. In this episode, featured recipes include Corn and Zucchini Minestra, Fried Risotto and Beef & Root Vegetables Braised in Red Wine. "Salute" to Grandma!
Lidia's Kitchen
Lidia loves cooking for her family and today, she shares some of her favorite recipes to make for her grandkids, including a refreshing and kid-friendly Cherry Almond Spritzer; a simple dessert of Grilled Fruit, which brings out the fruit's natural sweetness; and Pasta Salad with Green Beans, Tomatoes and Mozzarella, a great dish for buffets, picnics, and large family gatherings.
Lidia's Kitchen
In this episode, Lidia talks about the harvest of wheat and the hard work involved with making flour and eventually bread and pasta. She fondly reflects on her moments with Grandma Rosa during her trips to the mill. Lidia turns leftover bread into croutons with her Caesar Salad with Baby Kale and Focaccia Croutons. She then prepares a flavor-packed Fusilli with Spinach and Herbed Ricotta, as well as Lagane Pasta with Chickpeas.
Lidia's Kitchen
Celebrating the late-summer harvest with oat risotto with butternut squash and sunchokes; stuffed mushrooms; one-bowl olive oil cake and red wine poached pears.
Lidia's Kitchen
Lidia reminisces about her childhood chores, which included milking the goats and helping her grandmother prepare ricotta and other cheeses. In this episode, she will celebrate the culture of cheese and prepare the following recipes: Crostini Two Ways, using Tomato and Ricotta plus Kale and Fontina. Her next recipe is a hearty and cheesy dish of Potatoes Stuffed with Sausage and Mushrooms.
Lidia's Kitchen
Lidia has shared her love for gnocchi and passing on traditions for years, and in this episode she makes the gnocchi out of cheese.The comforting meal includes: Lentil Country Salad, Cheese Gnocchi with Butter and Sage Sauce, and Pork Pockets Stuffed with Pickles and Cheese.
Lidia's Kitchen
Celebrating the late-summer harvest with oat risotto with butternut squash and sunchokes; stuffed mushrooms; one-bowl olive oil cake and red wine poached pears.
Lidia's Kitchen
Striped bass with broccolini; roasted pepper and olive salad; tomato tart with pecorino Romano.
Lidia's Kitchen
Fish is a staple in Lidia's kitchen and she loves planning dinner parties based on seafood. Today's menu includes Swordfish Skewers with a Sweet and Sour Sauce, made with balsamic vinegar and bay leaves; and Stuffed Calamari with bread crumbs, hard-boiled eggs, grated cheese, white wine, and parsley.
Lidia's Kitchen
A Belgian and endive salad that features a rich egg yolk vinaigrette; naked ricotta dumplings with a sage-butter sauce; stuffed tomatoes.
Lidia's Kitchen
Italians don't like to eat big pieces of meat, but they do like to braise small pieces with lots of vegetables into delicious ragus. In this episode, Lidia creates a delicious meal of Celery Stalks Stuffed with Gorgonzola and Apples; mouthwatering Lamb Ragu prepared with an array of peppers and potatoes and for a sweet finish, a Gianduia Cake made of hazelnuts and chocolate- a Piedmontese tradition.
Lidia's Kitchen
Tomatoes are known in the Italian culture although the tradition goes way beyond the simple tomato sauce. Lidia gathers some of her favorite tomato based recipes and shares them in this episode including: Tomato and Mint Salad, Tomato and Ricotta Crostini, Spaghetti with Quick Pantry Sauce. She finishes with a Gluttonous Tomato- a perfect appetizer or lunch dish starring oven baked tomatoes stuffed with bread, grated cheese and seasoning and topped with farm eggs. Yum!
Lidia's Kitchen
Lidia prepares a large pot of bubbling polenta, a dish that she grew up with and loved. From that polenta, she'll bake Crostini with Mixed Mushrooms and Cheese which is a perfect starter to any meal. Her granddaughter, Julia, joins her in the kitchen to help assemble and of course, taste! She'll then prepare a Hearty Polenta Dish with Bacon and Broccoli, a perfect combination. Finally, she'll make Sweet Skillet Sausage with Mixed Grapes.
Lidia's Kitchen
Italians love their crepes either savory or sweet and this episode, Lidia shows two of her favorite crespelle dishes, along with some great chef tips. She will start by highlighting the thin pancakes that can be made into so many things; then she'll make a savory Italian favorite with them - Manicotti and for a sweet version, she will show the Chocolate and Walnut Crespelle that will satisfy any sweet tooth.
Lidia's Kitchen
Lidia reminisces about her childhood chores, which included milking the goats and helping her grandmother prepare ricotta and other cheeses. In this episode, she will celebrate the culture of cheese and prepare the following recipes: Crostini Two Ways, using Tomato and Ricotta plus Kale and Fontina. Her next recipe is a hearty and cheesy dish of Potatoes Stuffed with Sausage and Mushrooms.
Lidia's Kitchen
Fresh pasta is an Italian family tradition passed through the generations. Today she starts with a silky pappardelle pasta dressed with pesto made from walnut, basil and parsley. She then takes the same pasta dough and shapes it into Tortelloni stuffed with spinach and ricotta, dressed with a classic marinara sauce.
Lidia's Kitchen
If there were another name for Lidia's family, it would be the gnocchi family. They love making them together AND eating them. Lidia starts with a Butternut Squash Gnocchi that is as soft as a feather and served with a velvety sage and butter sauce. Next, she prepares a Marinated Bread of Chicken Seared with Shiitake Mushrooms, Rosemary and Sage. Her sautéed earthy Brussels Sprouts are made with pepperoncino, garlic and walnuts. They are nutty AND spicy.
Lidia's Kitchen
Fish is a staple in Lidia's kitchen and she loves planning dinner parties based on seafood. Today's menu includes Swordfish Skewers with a Sweet and Sour Sauce, made with balsamic vinegar and bay leaves; and Stuffed Calamari with bread crumbs, hard-boiled eggs, grated cheese, white wine, and parsley.
Lidia's Kitchen
Italians love their seasons, and they know how to make delicious soups, salads and pastas with fall and winter vegetables. In this episode, Lidia shares some winter garden menu ideas including a spicy Escarole and White Bean Soup, a unique and delicious Spaghetti with Fennel and Bitter Greens and a Cabbage Salad made with warm bacon dressing.
Lidia's Kitchen
In this episode, Lidia creates a dish that is perfect for family and holiday gatherings. Packed with flavor, this crispy oven baked chicken is bursting with lemon goodness. As a side, she makes a Celery Gratin and a Belgian Walnut Salad.
Lidia's Kitchen
Italians love their seasons, and they know how to make delicious soups, salads and pastas with fall and winter vegetables. In this episode, Lidia shares some winter garden menu ideas including a spicy Escarole and White Bean Soup, a unique and delicious Spaghetti with Fennel and Bitter Greens and a Cabbage Salad made with warm bacon dressing.
Lidia's Kitchen
This episode features a "Best of Chicken" with some of Lidia's favorite dishes from the oven to the stovetop. Recipes include a succulent Roasted Chicken; a simple and earthy Seared Chicken Breast with Mushrooms; and finally a dish with a little kick - Paprika Drumsticks with Peppers.
Lidia's Kitchen
If there were another name for Lidia's family, it would be the gnocchi family. They love making them together AND eating them. Lidia starts with a Butternut Squash Gnocchi that is as soft as a feather and served with a velvety sage and butter sauce. Next, she prepares a Marinated Bread of Chicken Seared with Shiitake Mushrooms, Rosemary and Sage. Her sautéed earthy Brussels Sprouts are made with pepperoncino, garlic and walnuts. They are nutty AND spicy.
Lidia's Kitchen
The key to a delicious meal is coaxing a lot of flavor from an ingredient, whether it is meat or vegetables. In this episode, Lidia shares two ragu recipes: Lamb and Pepper Ragu: and a Chestnut and Mushroom Ragu: a heart, flavorful medley of chestnuts and mushrooms that make for a satisfying vegetarian ragu.
Lidia's Kitchen
Fresh pasta is an Italian family tradition passed through the generations. Today she starts with a silky pappardelle pasta dressed with pesto made from walnut, basil and parsley. She then takes the same pasta dough and shapes it into Tortelloni stuffed with spinach and ricotta, dressed with a classic marinara sauce.
Lidia's Kitchen
Zucchini, peas and pancetta risotto; author Katie Parla's capellini and asparagus frittata becomes an involtini alla piazzetta; risotto cakes.
Lidia's Kitchen
In this episode, Lidia creates a dish that is perfect for family and holiday gatherings. Packed with flavor, this crispy oven baked chicken is bursting with lemon goodness. As a side, she makes a Celery Gratin and a Belgian Walnut Salad.
Lidia's Kitchen
This episode features a "Best of Chicken" with some of Lidia's favorite dishes from the oven to the stovetop. Recipes include a succulent Roasted Chicken; a simple and earthy Seared Chicken Breast with Mushrooms; and finally a dish with a little kick - Paprika Drumsticks with Peppers.
Lidia's Kitchen
Grains are back in style, yet Italians have been using them for centuries. Lidia shares some of her favorite grain based recipes in this episode including: Risotto with Mushrooms; Barley, Kale & Butternut Squash Risotto; and Polenta Torta with Gorgonzola and Savory Cabbage.
Lidia's Kitchen
Panzanella with fennel and shrimp; orange and tropea onion salad; green salad with apples and provolone; cabbage salad with speck.
Lidia's Kitchen
Fish is a staple on Lidia's table and today, Lidia shares a simple menu for a party based around fish. In the summertime, she likes to turn on the grill and make Shrimp Spiedini with Zucchini with Tomato Salsa. She serves them with Seared Salmon Paillards with Arugula Salad; and finally, Cody Hogan from Lidia's Kansas City joins Lidia in the kitchen and they make Monkfish Meatballs served in tomato sauce.
Lidia Celebrates America
Join Lidia Bastianich on a deeply personal culinary journey in celebration of life's milestones, sharing in the wonderful diversity of American culture and food. Milestones include sweet sixteen, baptism, graduation, and a house blessing.
Lidia's Kitchen
We all love the rustic feeling of an Italian trattoria that serves delicious comfort food. This episode features some trattoria favorites incluing: Linguine with Clams and Broccoli; Burrata with Grilled Bread and a special Almond Tart from the heel of Italy.
Lidia's Kitchen
Grains are back in style, yet Italians have been using them for centuries. Lidia shares some of her favorite grain based recipes in this episode including: Risotto with Mushrooms; Barley, Kale & Butternut Squash Risotto; and Polenta Torta with Gorgonzola and Savory Cabbage.
Lidia's Kitchen
If you can't make it to Milan for a dish of "Risotto alla Milanese" bring the dish to your kitchen! Lidia begins today's meal with a Creamy Risotto alla Milanese with Saffron and Marrow bone followed by a Succulent Quail Stuffed with Italian Sausage and Mushrooms. For dessert, it's an Italian classic - light and creamy Panna Cotta with Seasonal Berries.
Lidia's Kitchen
Tomatoes are known in the Italian culture although the tradition goes way beyond the simple tomato sauce. Lidia gathers some of her favorite tomato based recipes and shares them in this episode including: Tomato and Mint Salad, Tomato and Ricotta Crostini, Spaghetti with Quick Pantry Sauce. She finishes with a Gluttonous Tomato- a perfect appetizer or lunch dish starring oven baked tomatoes stuffed with bread, grated cheese and seasoning and topped with farm eggs. Yum!
Lidia Celebrates America
Join Lidia Bastianich on a deeply personal culinary journey in celebration of life's milestones, sharing in the wonderful diversity of American culture and food. Milestones include sweet sixteen, baptism, graduation, and a house blessing.
Lidia's Kitchen
Lidia grew up around goats, who loved to play and run, but also produced the most delicious milk which would then be used to make ricotta. Here she makes light and pillowy "Naked" Spinach and Ricotta Dumplings. She then prepares an easy, sweet Open Cookie Cannoli. Finally, her Ricotta Meatloaf is topped with tomato sauce to give it some Italian flair.
Lidia's Kitchen
The key to a delicious meal is coaxing a lot of flavor from an ingredient, whether it is meat or vegetables. In this episode, Lidia shares two ragu recipes: Lamb and Pepper Ragu: and a Chestnut and Mushroom Ragu: a heart, flavorful medley of chestnuts and mushrooms that make for a satisfying vegetarian ragu.
Lidia's Kitchen
Panzanella with fennel and shrimp; orange and tropea onion salad; green salad with apples and provolone; cabbage salad with speck.
Lidia's Kitchen
Lidia reminisces about her childhood chores, which included milking the goats and helping her grandmother prepare ricotta and other cheeses. In this episode, she will celebrate the culture of cheese and prepare the following recipes: Crostini Two Ways, using Tomato and Ricotta plus Kale and Fontina. Her next recipe is a hearty and cheesy dish of Potatoes Stuffed with Sausage and Mushrooms.
Lidia's Kitchen
Panzanella with fennel and shrimp; orange and tropea onion salad; green salad with apples and provolone; cabbage salad with speck.
Lidia's Kitchen
Grains are back in style, yet Italians have been using them for centuries. Lidia shares some of her favorite grain based recipes in this episode including: Risotto with Mushrooms; Barley, Kale & Butternut Squash Risotto; and Polenta Torta with Gorgonzola and Savory Cabbage.
Eating In With Lidia
Chef Lidia Bastianich shares the stories behind the great pantry-inspired recipes that her family has been eating for years--in both good times and challenging ones.
Lidia's Kitchen
Skillet shrimp with asparagus features sauteed shrimp over grilled bread; skillet gratinate of pork, aubergine and zucchini; one-pot soft polenta.
Lidia Celebrates America
Join Lidia as she shares holiday traditions with four families across America. From New York to San Antonio and San Francisco, celebrate Christmas, Passover, and Chinese New Year with Mo Rocca, Stanley Tucci, Ruth Reichl, and more!
Lidia's Kitchen
Lidia has shared her love for gnocchi and passing on traditions for years, and in this episode she makes the gnocchi out of cheese.The comforting meal includes: Lentil Country Salad, Cheese Gnocchi with Butter and Sage Sauce, and Pork Pockets Stuffed with Pickles and Cheese.
Lidia's Kitchen
The key to a delicious meal is coaxing a lot of flavor from an ingredient, whether it is meat or vegetables. In this episode, Lidia shares two ragu recipes: Lamb and Pepper Ragu: and a Chestnut and Mushroom Ragu: a heart, flavorful medley of chestnuts and mushrooms that make for a satisfying vegetarian ragu.
Lidia's Kitchen
We all love the rustic feeling of an Italian trattoria that serves delicious comfort food. This episode features some trattoria favorites incluing: Linguine with Clams and Broccoli; Burrata with Grilled Bread and a special Almond Tart from the heel of Italy.
Lidia Celebrates America
Join Lidia Bastianich on a deeply personal culinary journey in celebration of life's milestones, sharing in the wonderful diversity of American culture and food. Milestones include sweet sixteen, baptism, graduation, and a house blessing.
Lidia's Kitchen
It's all about freash seafood in this episode with three of Lidia's most requested fish recipes: Clam Brushetta features crusty Italian bread, still warm from the grill with clam sauce; Halibut Baked with Mushrooms in a Lemon and White Wine Sauce is a great weekend meal as is Grouper with Potatoes and Peppers.
Lidia Celebrates America
Join Lidia Bastianich on a deeply personal culinary journey in celebration of life's milestones, sharing in the wonderful diversity of American culture and food. Milestones include sweet sixteen, baptism, graduation, and a house blessing.
Lidia's Kitchen
Grains are back in style, yet Italians have been using them for centuries. Lidia shares some of her favorite grain based recipes in this episode including: Risotto with Mushrooms; Barley, Kale & Butternut Squash Risotto; and Polenta Torta with Gorgonzola and Savory Cabbage.
Lidia's Kitchen
Today, Lidia creates the ultimate heartwarming dinner table filled with dishes that deliver flavor, comfort and love in every bite. She starts with a soothing Rice and Lentil Soup topped with cheese and olive oil; Roasted Olives with Orange and Rosemary are an exciting accompaniment to any meal and Ricotta Meatloaf, a family favorite packed with cheese and topped with fresh tomato sauce and even more cheese, is the star of the show.
Lidia's Kitchen
It's all about freash seafood in this episode with three of Lidia's most requested fish recipes: Clam Brushetta features crusty Italian bread, still warm from the grill with clam sauce; Halibut Baked with Mushrooms in a Lemon and White Wine Sauce is a great weekend meal as is Grouper with Potatoes and Peppers.
Lidia's Kitchen
This episode features a "Best of Chicken" with some of Lidia's favorite dishes from the oven to the stovetop. Recipes include a succulent Roasted Chicken; a simple and earthy Seared Chicken Breast with Mushrooms; and finally a dish with a little kick - Paprika Drumsticks with Peppers.
Lidia's Kitchen
Lidia grew up around goats, who loved to play and run, but also produced the most delicious milk which would then be used to make ricotta. Here she makes light and pillowy "Naked" Spinach and Ricotta Dumplings. She then prepares an easy, sweet Open Cookie Cannoli. Finally, her Ricotta Meatloaf is topped with tomato sauce to give it some Italian flair.
Lidia Celebrates America
Join Lidia Bastianich on a deeply personal culinary journey in celebration of life's milestones, sharing in the wonderful diversity of American culture and food. Milestones include sweet sixteen, baptism, graduation, and a house blessing.
Lidia's Kitchen
In this episode, Lidia shares some of her flagship restaurant's favorite recipes that can be made at home. They include "gnudi" (Spinach and Ricotta Dumplings); and a flavorful Whole Roasted Branzino. She'll also be talking "restaurant secrets" with some of her chefs in this episode.
Lidia's Kitchen
Summertime is dinner party season, and Lidia loves to serve family style meals. Today, she'll create a summer menu fit for any celebration. The menu includes grilled skewers of Shrimp Spiedini with Zucchini and Tomato Salsa, steamed summery Green Beans with Mint Pesto and Berry Tiramisu - Lidia's summer berry twist one of the most famous Italian desserts!
Lidia's Kitchen
Tomatoes are known in the Italian culture although the tradition goes way beyond the simple tomato sauce. Lidia gathers some of her favorite tomato based recipes and shares them in this episode including: Tomato and Mint Salad, Tomato and Ricotta Crostini, Spaghetti with Quick Pantry Sauce. She finishes with a Gluttonous Tomato- a perfect appetizer or lunch dish starring oven baked tomatoes stuffed with bread, grated cheese and seasoning and topped with farm eggs. Yum!
Lidia's Kitchen
Lidia's mother, Erminia, is known to all as "Grandma." She is known for her laughter, singing and entertaining culinary moments with Lidia. In this episode, featured recipes include Corn and Zucchini Minestra, Fried Risotto and Beef & Root Vegetables Braised in Red Wine. "Salute" to Grandma!
Lidia's Kitchen
Fish is a staple on Lidia's table and today, Lidia shares a simple menu for a party based around fish. In the summertime, she likes to turn on the grill and make Shrimp Spiedini with Zucchini with Tomato Salsa. She serves them with Seared Salmon Paillards with Arugula Salad; and finally, Cody Hogan from Lidia's Kansas City joins Lidia in the kitchen and they make Monkfish Meatballs served in tomato sauce.
Lidia's Kitchen
Chopped salad with frisee and fennel; a summertime-inspired tomato and courgette bread lasagna; braised beef rolls.
Lidia's Kitchen
The key to a delicious meal is coaxing a lot of flavor from an ingredient, whether it is meat or vegetables. In this episode, Lidia shares two ragu recipes: Lamb and Pepper Ragu: and a Chestnut and Mushroom Ragu: a heart, flavorful medley of chestnuts and mushrooms that make for a satisfying vegetarian ragu.
Lidia's Kitchen
When Lidia talks about pasta in her family, it's never "basta!" Today, she creates three new pasta dishes that everyone will love including a Linguine with Swisschard that is made with walnuts and creamy ricotta. She then makes a simple dish of Farfalle with Swordfish, prepared with tomatoes, fresh herbs and capers. And finally, there is nothing better than Lidia's Spaghetti and Meatballs!
Lidia's Kitchen
After the introduction of the southern Italian classics to American cuisine, the flavors of northern Italy began to arrive as well. Lidia takes us through a Layered Casserole with Beef, Cabbage, and Potatoes, a comforting dish that she likes to cook when the cold weather sets in. She then shares her Herbed Frittata Rollup with Prosciutto Cotto, which can be served hot or at room temperature, followed by a family classic- Cavatappi with Beef Guazzetto.
Lidia's Kitchen
Everybody loves pasta and so does Lidia. Today, she makes three dishes that viewers will love. Her first dish is an Orecchiette with Clams and Zucchini, made with scallions, pepperoncino and garlic. Her Spaghetti Caruso is made with a hearty sauce of mixed mushrooms, tomatoes, peas and chicken livers. She finishes with a unique dish of Rigatoni with Cauliflower, Saffron and Golden Raisins.
Lidia's Kitchen
When Lidia talks about pasta in her family, it's never "basta!" Today, she creates three new pasta dishes that everyone will love including a Linguine with Swisschard that is made with walnuts and creamy ricotta. She then makes a simple dish of Farfalle with Swordfish, prepared with tomatoes, fresh herbs and capers. And finally, there is nothing better than Lidia's Spaghetti and Meatballs!
Lidia's Kitchen
If there were another name for Lidia's family, it would be the gnocchi family. They love making them together AND eating them. Lidia starts with a Butternut Squash Gnocchi that is as soft as a feather and served with a velvety sage and butter sauce. Next, she prepares a Marinated Bread of Chicken Seared with Shiitake Mushrooms, Rosemary and Sage. Her sautéed earthy Brussels Sprouts are made with pepperoncino, garlic and walnuts. They are nutty AND spicy.
Lidia's Kitchen
Striped bass with broccolini; roasted pepper and olive salad; tomato tart with pecorino Romano.
Lidia's Kitchen
Celebrating the late-summer harvest with oat risotto with butternut squash and sunchokes; stuffed mushrooms; one-bowl olive oil cake and red wine poached pears.
Lidia's Kitchen
Shaved fennel, red onion and prosciutto cotto salad; cherry jam tart with wild cherries from the Emilia Romagna region of Italy; prosciutto, scallion and egg sandwich.
Lidia's Kitchen
In this episode, Lidia talks about the harvest of wheat and the hard work involved with making flour and eventually bread and pasta. She fondly reflects on her moments with Grandma Rosa during her trips to the mill. Lidia turns leftover bread into croutons with her Caesar Salad with Baby Kale and Focaccia Croutons. She then prepares a flavor-packed Fusilli with Spinach and Herbed Ricotta, as well as Lagane Pasta with Chickpeas.
Lidia's Kitchen
If you can't make it to Milan for a dish of "Risotto alla Milanese" bring the dish to your kitchen! Lidia begins today's meal with a Creamy Risotto alla Milanese with Saffron and Marrow bone followed by a Succulent Quail Stuffed with Italian Sausage and Mushrooms. For dessert, it's an Italian classic - light and creamy Panna Cotta with Seasonal Berries.
Lidia's Kitchen
Winter panzanella; a mix of warm roasted vegetables tossed with bread and kale; crespelle bar; farina gnocchi.
Lidia's Kitchen
When Lidia talks about pasta in her family, it's never "basta!" Today, she creates three new pasta dishes that everyone will love including a Linguine with Swisschard that is made with walnuts and creamy ricotta. She then makes a simple dish of Farfalle with Swordfish, prepared with tomatoes, fresh herbs and capers. And finally, there is nothing better than Lidia's Spaghetti and Meatballs!
Lidia's Kitchen
If there were another name for Lidia's family, it would be the gnocchi family. They love making them together AND eating them. Lidia starts with a Butternut Squash Gnocchi that is as soft as a feather and served with a velvety sage and butter sauce. Next, she prepares a Marinated Bread of Chicken Seared with Shiitake Mushrooms, Rosemary and Sage. Her sautéed earthy Brussels Sprouts are made with pepperoncino, garlic and walnuts. They are nutty AND spicy.
Lidia's Kitchen
Striped bass with broccolini; roasted pepper and olive salad; tomato tart with pecorino Romano.
Lidia's Kitchen
Celebrating the late-summer harvest with oat risotto with butternut squash and sunchokes; stuffed mushrooms; one-bowl olive oil cake and red wine poached pears.
Lidia's Kitchen
Winter panzanella; a mix of warm roasted vegetables tossed with bread and kale; crespelle bar; farina gnocchi.
Lidia's Kitchen
Winter panzanella; a mix of warm roasted vegetables tossed with bread and kale; crespelle bar; farina gnocchi.
Lidia Celebrates America
Join Lidia as she shares holiday traditions with four families across America. From New York to San Antonio and San Francisco, celebrate Christmas, Passover, and Chinese New Year with Mo Rocca, Stanley Tucci, Ruth Reichl, and more!
Lidia Celebrates America
Join Lidia Bastianich on a deeply personal culinary journey in celebration of life's milestones, sharing in the wonderful diversity of American culture and food. Milestones include sweet sixteen, baptism, graduation, and a house blessing.
Lidia's Kitchen
Today, Lidia creates the ultimate heartwarming dinner table filled with dishes that deliver flavor, comfort and love in every bite. She starts with a soothing Rice and Lentil Soup topped with cheese and olive oil; Roasted Olives with Orange and Rosemary are an exciting accompaniment to any meal and Ricotta Meatloaf, a family favorite packed with cheese and topped with fresh tomato sauce and even more cheese, is the star of the show.
Lidia's Kitchen
Skillet shrimp with asparagus features sauteed shrimp over grilled bread; skillet gratinate of pork, aubergine and zucchini; one-pot soft polenta.
Lidia's Kitchen
Roasting enhances the flavor of any kind of meat and Lidia often makes a roast for family meals. Today's menu includes a Salad of Warm Greens with Bacon and Mushrooms; an easy and elegant Roasted Pork Loin with Cabbage and Dried Cherry Sauce; and Roasted Pear, Blueberry and Grape Compote for dessert.
Lidia's Kitchen
Lidia reminisces about her childhood chores, which included milking the goats and helping her grandmother prepare ricotta and other cheeses. In this episode, she will celebrate the culture of cheese and prepare the following recipes: Crostini Two Ways, using Tomato and Ricotta plus Kale and Fontina. Her next recipe is a hearty and cheesy dish of Potatoes Stuffed with Sausage and Mushrooms.
Lidia's Kitchen
Surf n' Turf might not be an Italian tradition, but a Crispy Shrimp, Swordfish Skewers with Sweet and Sour Sauce go beautifully with a Maremma Style Steak! Tutti in Cucina! Everyone in the kitchen today!
Lidia's Kitchen
Everybody loves pasta and so does Lidia. Today, she makes three dishes that viewers will love. Her first dish is an Orecchiette with Clams and Zucchini, made with scallions, pepperoncino and garlic. Her Spaghetti Caruso is made with a hearty sauce of mixed mushrooms, tomatoes, peas and chicken livers. She finishes with a unique dish of Rigatoni with Cauliflower, Saffron and Golden Raisins.
Lidia's Kitchen
Winter panzanella; a mix of warm roasted vegetables tossed with bread and kale; crespelle bar; farina gnocchi.
Lidia's Kitchen
Fried foods are not eaten often in Italy, but Lidia shares some recipes no one can resist. She makes Crispy Shrimp, a huge hit in her house that is sure to become a favorite in yours too; Crispy Baked Tomatoes, plum tomatoes topped with bread crumbs and baked in the oven until crispy; and finally, Polenta Torta with Gorgonzola and Savoy Cabbage, an ideal main course for a hungry crowd.
Lidia's Kitchen
In this episode, Lidia remembers some of her fondest childhood recipes that were made by her Grandmother Rosa in Italy. Recipes include Mussels Triestina and Cavatappi with Beef Guazzetto. A fun and fruity Fruit Smash Soda is shared with her mother, Erminia.
Lidia's Kitchen
Lidia grew up along the Adriatic sea so picnics at the beach were a common occurrence. Recipes in this episode include some seafood classics from the southern part of Italy including Orecchiette with Peas and Asparagus; Mussels with Farro, Cannellini and Chickpeas and a quick and delicious Chocolate Fig dessert.
Lidia's Kitchen
Tomatoes are known in the Italian culture although the tradition goes way beyond the simple tomato sauce. Lidia gathers some of her favorite tomato based recipes and shares them in this episode including: Tomato and Mint Salad, Tomato and Ricotta Crostini, Spaghetti with Quick Pantry Sauce. She finishes with a Gluttonous Tomato- a perfect appetizer or lunch dish starring oven baked tomatoes stuffed with bread, grated cheese and seasoning and topped with farm eggs. Yum!
Lidia's Kitchen
Lidia has shared her love for gnocchi and passing on traditions for years, and in this episode she makes the gnocchi out of cheese.The comforting meal includes: Lentil Country Salad, Cheese Gnocchi with Butter and Sage Sauce, and Pork Pockets Stuffed with Pickles and Cheese.
Lidia's Kitchen
Skillet shrimp with asparagus features sauteed shrimp over grilled bread; skillet gratinate of pork, aubergine and zucchini; one-pot soft polenta.
Lidia's Kitchen
The key to a delicious meal is coaxing a lot of flavor from an ingredient, whether it is meat or vegetables. In this episode, Lidia shares two ragu recipes: Lamb and Pepper Ragu: and a Chestnut and Mushroom Ragu: a heart, flavorful medley of chestnuts and mushrooms that make for a satisfying vegetarian ragu.
Lidia's Kitchen
A Belgian and endive salad that features a rich egg yolk vinaigrette; naked ricotta dumplings with a sage-butter sauce; stuffed tomatoes.
Lidia's Kitchen
The arrival of Italians into America demanded the need for Italian products as well. This resulted in more creativity and flavor in the kitchen, as Italians began to grow their produce in America. Lidia makes a Belgian & Red Endive Salad as well as a sweet Cherry Jam Tart wrapped up in an almond crust.
Lidia's Kitchen
This episode features a "Best of Chicken" with some of Lidia's favorite dishes from the oven to the stovetop. Recipes include a succulent Roasted Chicken; a simple and earthy Seared Chicken Breast with Mushrooms; and finally a dish with a little kick - Paprika Drumsticks with Peppers.
Lidia's Kitchen
After the introduction of the southern Italian classics to American cuisine, the flavors of northern Italy began to arrive as well. Lidia takes us through a Layered Casserole with Beef, Cabbage, and Potatoes, a comforting dish that she likes to cook when the cold weather sets in. She then shares her Herbed Frittata Rollup with Prosciutto Cotto, which can be served hot or at room temperature, followed by a family classic- Cavatappi with Beef Guazzetto.
Lidia's Kitchen
Lidia grew up around goats, who loved to play and run, but also produced the most delicious milk which would then be used to make ricotta. Here she makes light and pillowy "Naked" Spinach and Ricotta Dumplings. She then prepares an easy, sweet Open Cookie Cannoli. Finally, her Ricotta Meatloaf is topped with tomato sauce to give it some Italian flair.
Lidia Celebrates America
Join Lidia Bastianich on a deeply personal culinary journey in celebration of life's milestones, sharing in the wonderful diversity of American culture and food. Milestones include sweet sixteen, baptism, graduation, and a house blessing.
Lidia's Kitchen
Summertime is dinner party season, and Lidia loves to serve family style meals. Today, she'll create a summer menu fit for any celebration. The menu includes grilled skewers of Shrimp Spiedini with Zucchini and Tomato Salsa, steamed summery Green Beans with Mint Pesto and Berry Tiramisu - Lidia's summer berry twist one of the most famous Italian desserts!
Lidia's Kitchen
Italian American classics are what Lidia discovered as a young 12 year old arriving in America. In this episode, she shares some of her favorites: Bolognese Sauce; Asparagus Salad and a lighter and more contemporary version of the Chicken Pizzaiola.
Lidia's Kitchen
Lidia's mother, Erminia, is known to all as "Grandma." She is known for her laughter, singing and entertaining culinary moments with Lidia. In this episode, featured recipes include Corn and Zucchini Minestra, Fried Risotto and Beef & Root Vegetables Braised in Red Wine. "Salute" to Grandma!
Lidia's Kitchen
Panzanella with fennel and shrimp; orange and tropea onion salad; green salad with apples and provolone; cabbage salad with speck.
Lidia's Kitchen
Lidia grew up around goats, who loved to play and run, but also produced the most delicious milk which would then be used to make ricotta. Here she makes light and pillowy "Naked" Spinach and Ricotta Dumplings. She then prepares an easy, sweet Open Cookie Cannoli. Finally, her Ricotta Meatloaf is topped with tomato sauce to give it some Italian flair.
Lidia's Kitchen
Lidia reminisces about her childhood chores, which included milking the goats and helping her grandmother prepare ricotta and other cheeses. In this episode, she will celebrate the culture of cheese and prepare the following recipes: Crostini Two Ways, using Tomato and Ricotta plus Kale and Fontina. Her next recipe is a hearty and cheesy dish of Potatoes Stuffed with Sausage and Mushrooms.
Lidia's Kitchen
Roasting enhances the flavor of any kind of meat and Lidia often makes a roast for family meals. Today's menu includes a Salad of Warm Greens with Bacon and Mushrooms; an easy and elegant Roasted Pork Loin with Cabbage and Dried Cherry Sauce; and Roasted Pear, Blueberry and Grape Compote for dessert.
Lidia Celebrates America
Join Lidia as she shares holiday traditions with four families across America. From New York to San Antonio and San Francisco, celebrate Christmas, Passover, and Chinese New Year with Mo Rocca, Stanley Tucci, Ruth Reichl, and more!
Lidia's Kitchen
Zucchini, peas and pancetta risotto; author Katie Parla's capellini and asparagus frittata becomes an involtini alla piazzetta; risotto cakes.
Lidia's Kitchen
Fried foods are not eaten often in Italy, but Lidia shares some recipes no one can resist. She makes Crispy Shrimp, a huge hit in her house that is sure to become a favorite in yours too; Crispy Baked Tomatoes, plum tomatoes topped with bread crumbs and baked in the oven until crispy; and finally, Polenta Torta with Gorgonzola and Savoy Cabbage, an ideal main course for a hungry crowd.
Lidia's Kitchen
Grilled lamb chops are always delicious but n this episode, Ldiia sears them in a heavy skillet, pressing them down so that all the surface get crisp. She serves the chops with a simple yet elegant red wine sauce with dried cherries, garlic and bay leaves and rosemary. Served with a Tasty Potato Salad and finished with beautiful Almond and Coffee Cream Mini Tarts, this is a meal that everyone will love!
Lidia's Kitchen
Shaved fennel, red onion and prosciutto cotto salad; cherry jam tart with wild cherries from the Emilia Romagna region of Italy; prosciutto, scallion and egg sandwich.
Lidia's Kitchen
Soups are a part of any Italian celebration, and Americans love pairing them with a salad and sandwich. Today, Lidia will combine the best of both with a unique Italian style menu of soup, salad and bruschetta. The menu includes Spicy Italian Style Vegetable Soup, Bruschetta with Ndjua - a crunchy country bread topped with a spicy sausage and a simple and delicious Skillet Peppers and Potatoes.
Lidia's Kitchen
It's all about freash seafood in this episode with three of Lidia's most requested fish recipes: Clam Brushetta features crusty Italian bread, still warm from the grill with clam sauce; Halibut Baked with Mushrooms in a Lemon and White Wine Sauce is a great weekend meal as is Grouper with Potatoes and Peppers.
Lidia's Kitchen
In this episode, Lidia honors the Grandmothers of the family. She starts with a delicious and quick Skillet Gratin of Mushrooms and Chicken, one of her mother's favorites. As the chicken is cooking, she heads.to the side dish, Celery Potatoes and Tomatoes. Joing her at the end of the show is Lidia's granddaughter, Julia to taste Grandma Rosa's Apple cake.
Lidia's Kitchen
It's all about freash seafood in this episode with three of Lidia's most requested fish recipes: Clam Brushetta features crusty Italian bread, still warm from the grill with clam sauce; Halibut Baked with Mushrooms in a Lemon and White Wine Sauce is a great weekend meal as is Grouper with Potatoes and Peppers.
Lidia's Kitchen
Lidia loves cooking for her family and today, she shares some of her favorite recipes to make for her grandkids, including a refreshing and kid-friendly Cherry Almond Spritzer; a simple dessert of Grilled Fruit, which brings out the fruit's natural sweetness; and Pasta Salad with Green Beans, Tomatoes and Mozzarella, a great dish for buffets, picnics, and large family gatherings.
Lidia's Kitchen
If you can't make it to Milan for a dish of "Risotto alla Milanese" bring the dish to your kitchen! Lidia begins today's meal with a Creamy Risotto alla Milanese with Saffron and Marrow bone followed by a Succulent Quail Stuffed with Italian Sausage and Mushrooms. For dessert, it's an Italian classic - light and creamy Panna Cotta with Seasonal Berries.
Lidia's Kitchen
In this episode, Lidia creates a dish that is perfect for family and holiday gatherings. Packed with flavor, this crispy oven baked chicken is bursting with lemon goodness. As a side, she makes a Celery Gratin and a Belgian Walnut Salad.
Lidia's Kitchen
Panzanella with fennel and shrimp; orange and tropea onion salad; green salad with apples and provolone; cabbage salad with speck.
Lidia's Kitchen
Lidia loves cooking for her family and today, she shares some of her favorite recipes to make for her grandkids, including a refreshing and kid-friendly Cherry Almond Spritzer; a simple dessert of Grilled Fruit, which brings out the fruit's natural sweetness; and Pasta Salad with Green Beans, Tomatoes and Mozzarella, a great dish for buffets, picnics, and large family gatherings.
Lidia's Kitchen
Fresh pasta is an Italian family tradition passed through the generations. Today she starts with a silky pappardelle pasta dressed with pesto made from walnut, basil and parsley. She then takes the same pasta dough and shapes it into Tortelloni stuffed with spinach and ricotta, dressed with a classic marinara sauce.
Lidia's Kitchen
Italians love their seasons, and they know how to make delicious soups, salads and pastas with fall and winter vegetables. In this episode, Lidia shares some winter garden menu ideas including a spicy Escarole and White Bean Soup, a unique and delicious Spaghetti with Fennel and Bitter Greens and a Cabbage Salad made with warm bacon dressing.
Lidia's Kitchen
Lidia grew up along the Adriatic sea so picnics at the beach were a common occurrence. Recipes in this episode include some seafood classics from the southern part of Italy including Orecchiette with Peas and Asparagus; Mussels with Farro, Cannellini and Chickpeas and a quick and delicious Chocolate Fig dessert.
Eating In With Lidia
Chef Lidia Bastianich shares the stories behind the great pantry-inspired recipes that her family has been eating for years--in both good times and challenging ones.
Lidia's Kitchen
Summertime is dinner party season, and Lidia loves to serve family style meals. Today, she'll create a summer menu fit for any celebration. The menu includes grilled skewers of Shrimp Spiedini with Zucchini and Tomato Salsa, steamed summery Green Beans with Mint Pesto and Berry Tiramisu - Lidia's summer berry twist one of the most famous Italian desserts!
Lidia's Kitchen
If you can't make it to Milan for a dish of "Risotto alla Milanese" bring the dish to your kitchen! Lidia begins today's meal with a Creamy Risotto alla Milanese with Saffron and Marrow bone followed by a Succulent Quail Stuffed with Italian Sausage and Mushrooms. For dessert, it's an Italian classic - light and creamy Panna Cotta with Seasonal Berries.
Lidia's Kitchen
We all love the rustic feeling of an Italian trattoria that serves delicious comfort food. This episode features some trattoria favorites incluing: Linguine with Clams and Broccoli; Burrata with Grilled Bread and a special Almond Tart from the heel of Italy.
Lidia's Kitchen
Skillet shrimp with asparagus features sauteed shrimp over grilled bread; skillet gratinate of pork, aubergine and zucchini; one-pot soft polenta.
Lidia Celebrates America
Join Lidia as she shares holiday traditions with four families across America. From New York to San Antonio and San Francisco, celebrate Christmas, Passover, and Chinese New Year with Mo Rocca, Stanley Tucci, Ruth Reichl, and more!
Lidia's Kitchen
Italians love their seasons, and they know how to make delicious soups, salads and pastas with fall and winter vegetables. In this episode, Lidia shares some winter garden menu ideas including a spicy Escarole and White Bean Soup, a unique and delicious Spaghetti with Fennel and Bitter Greens and a Cabbage Salad made with warm bacon dressing.
Lidia's Kitchen
Gorgonzola celery; pumpkin risotto topped with gorgonzola; Venetian-style liver with a mushroom onion sauce.
Lidia Celebrates America
From jumping the broom to tying the knot, wedding celebrations in America are as diverse as the nation itself, and Lidia cordially invites viewers to be her "plus one" on this cross-country matrimonial odyssey.
Lidia's Kitchen
Lidia prepares a large pot of bubbling polenta, a dish that she grew up with and loved. From that polenta, she'll bake Crostini with Mixed Mushrooms and Cheese which is a perfect starter to any meal. Her granddaughter, Julia, joins her in the kitchen to help assemble and of course, taste! She'll then prepare a Hearty Polenta Dish with Bacon and Broccoli, a perfect combination. Finally, she'll make Sweet Skillet Sausage with Mixed Grapes.
Lidia's Kitchen
Grandma Erminia's favorites grace today's menu and include a Rice & Pea Soup; a simple Prosciutto Cotto sandwich and a dish that the family finds on many Sunday menus: Baked Stuffed Shells.
Lidia's Kitchen
When Lidia talks about pasta in her family, it's never "basta!" Today, she creates three new pasta dishes that everyone will love including a Linguine with Swisschard that is made with walnuts and creamy ricotta. She then makes a simple dish of Farfalle with Swordfish, prepared with tomatoes, fresh herbs and capers. And finally, there is nothing better than Lidia's Spaghetti and Meatballs!
Lidia's Kitchen
Chopped salad with frisee and fennel; a summertime-inspired tomato and courgette bread lasagna; braised beef rolls.
Lidia's Kitchen
In this episode, Lidia shares some of her flagship restaurant's favorite recipes that can be made at home. They include "gnudi" (Spinach and Ricotta Dumplings); and a flavorful Whole Roasted Branzino. She'll also be talking "restaurant secrets" with some of her chefs in this episode.
Lidia's Kitchen
Celebrating the late-summer harvest with oat risotto with butternut squash and sunchokes; stuffed mushrooms; one-bowl olive oil cake and red wine poached pears.
Lidia's Kitchen
Italians love their crepes either savory or sweet and this episode, Lidia shows two of her favorite crespelle dishes, along with some great chef tips. She will start by highlighting the thin pancakes that can be made into so many things; then she'll make a savory Italian favorite with them - Manicotti and for a sweet version, she will show the Chocolate and Walnut Crespelle that will satisfy any sweet tooth.
Lidia's Kitchen
In this episode, Lidia shares some of her flagship restaurant's favorite recipes that can be made at home. They include "gnudi" (Spinach and Ricotta Dumplings); and a flavorful Whole Roasted Branzino. She'll also be talking "restaurant secrets" with some of her chefs in this episode.
Lidia's Kitchen
Italian American classics are what Lidia discovered as a young 12 year old arriving in America. In this episode, she shares some of her favorites: Bolognese Sauce; Asparagus Salad and a lighter and more contemporary version of the Chicken Pizzaiola.
Lidia's Kitchen
Lidia reminisces about her childhood chores, which included milking the goats and helping her grandmother prepare ricotta and other cheeses. In this episode, she will celebrate the culture of cheese and prepare the following recipes: Crostini Two Ways, using Tomato and Ricotta plus Kale and Fontina. Her next recipe is a hearty and cheesy dish of Potatoes Stuffed with Sausage and Mushrooms.
Lidia's Kitchen
If there were another name for Lidia's family, it would be the gnocchi family. They love making them together AND eating them. Lidia starts with a Butternut Squash Gnocchi that is as soft as a feather and served with a velvety sage and butter sauce. Next, she prepares a Marinated Bread of Chicken Seared with Shiitake Mushrooms, Rosemary and Sage. Her sautéed earthy Brussels Sprouts are made with pepperoncino, garlic and walnuts. They are nutty AND spicy.
Lidia's Kitchen
Grandma Erminia's favorites grace today's menu and include a Rice & Pea Soup; a simple Prosciutto Cotto sandwich and a dish that the family finds on many Sunday menus: Baked Stuffed Shells.
Lidia's Kitchen
Everybody loves pasta and so does Lidia. Today, she makes three dishes that viewers will love. Her first dish is an Orecchiette with Clams and Zucchini, made with scallions, pepperoncino and garlic. Her Spaghetti Caruso is made with a hearty sauce of mixed mushrooms, tomatoes, peas and chicken livers. She finishes with a unique dish of Rigatoni with Cauliflower, Saffron and Golden Raisins.
Lidia's Kitchen
Grilled lamb chops are always delicious but n this episode, Ldiia sears them in a heavy skillet, pressing them down so that all the surface get crisp. She serves the chops with a simple yet elegant red wine sauce with dried cherries, garlic and bay leaves and rosemary. Served with a Tasty Potato Salad and finished with beautiful Almond and Coffee Cream Mini Tarts, this is a meal that everyone will love!
Lidia's Kitchen
Roasting enhances the flavor of any kind of meat and Lidia often makes a roast for family meals. Today's menu includes a Salad of Warm Greens with Bacon and Mushrooms; an easy and elegant Roasted Pork Loin with Cabbage and Dried Cherry Sauce; and Roasted Pear, Blueberry and Grape Compote for dessert.
Lidia's Kitchen
If you can't make it to Milan for a dish of "Risotto alla Milanese" bring the dish to your kitchen! Lidia begins today's meal with a Creamy Risotto alla Milanese with Saffron and Marrow bone followed by a Succulent Quail Stuffed with Italian Sausage and Mushrooms. For dessert, it's an Italian classic - light and creamy Panna Cotta with Seasonal Berries.
Lidia Celebrates America
From jumping the broom to tying the knot, wedding celebrations in America are as diverse as the nation itself, and Lidia cordially invites viewers to be her "plus one" on this cross-country matrimonial odyssey.
Lidia's Kitchen
The arrival of Italians into America demanded the need for Italian products as well. This resulted in more creativity and flavor in the kitchen, as Italians began to grow their produce in America. Lidia makes a Belgian & Red Endive Salad as well as a sweet Cherry Jam Tart wrapped up in an almond crust.
Lidia's Kitchen
Today, Lidia creates the ultimate heartwarming dinner table filled with dishes that deliver flavor, comfort and love in every bite. She starts with a soothing Rice and Lentil Soup topped with cheese and olive oil; Roasted Olives with Orange and Rosemary are an exciting accompaniment to any meal and Ricotta Meatloaf, a family favorite packed with cheese and topped with fresh tomato sauce and even more cheese, is the star of the show.
Lidia's Kitchen
Fried foods are not eaten often in Italy, but Lidia shares some recipes no one can resist. She makes Crispy Shrimp, a huge hit in her house that is sure to become a favorite in yours too; Crispy Baked Tomatoes, plum tomatoes topped with bread crumbs and baked in the oven until crispy; and finally, Polenta Torta with Gorgonzola and Savoy Cabbage, an ideal main course for a hungry crowd.
Lidia's Kitchen
Gorgonzola celery; pumpkin risotto topped with gorgonzola; Venetian-style liver with a mushroom onion sauce.
Lidia Celebrates America
From jumping the broom to tying the knot, wedding celebrations in America are as diverse as the nation itself, and Lidia cordially invites viewers to be her "plus one" on this cross-country matrimonial odyssey.
Lidia's Kitchen
Italians love their crepes either savory or sweet and this episode, Lidia shows two of her favorite crespelle dishes, along with some great chef tips. She will start by highlighting the thin pancakes that can be made into so many things; then she'll make a savory Italian favorite with them - Manicotti and for a sweet version, she will show the Chocolate and Walnut Crespelle that will satisfy any sweet tooth.
Lidia's Kitchen
Celebrating the late-summer harvest with oat risotto with butternut squash and sunchokes; stuffed mushrooms; one-bowl olive oil cake and red wine poached pears.
Lidia's Kitchen
Italians don't like to eat big pieces of meat, but they do like to braise small pieces with lots of vegetables into delicious ragus. In this episode, Lidia creates a delicious meal of Celery Stalks Stuffed with Gorgonzola and Apples; mouthwatering Lamb Ragu prepared with an array of peppers and potatoes and for a sweet finish, a Gianduia Cake made of hazelnuts and chocolate- a Piedmontese tradition.
Lidia's Kitchen
Lidia prepares a large pot of bubbling polenta, a dish that she grew up with and loved. From that polenta, she'll bake Crostini with Mixed Mushrooms and Cheese which is a perfect starter to any meal. Her granddaughter, Julia, joins her in the kitchen to help assemble and of course, taste! She'll then prepare a Hearty Polenta Dish with Bacon and Broccoli, a perfect combination. Finally, she'll make Sweet Skillet Sausage with Mixed Grapes.
Lidia's Kitchen
Fresh pasta is an Italian family tradition passed through the generations. Today she starts with a silky pappardelle pasta dressed with pesto made from walnut, basil and parsley. She then takes the same pasta dough and shapes it into Tortelloni stuffed with spinach and ricotta, dressed with a classic marinara sauce.
Lidia's Kitchen
Striped bass with broccolini; roasted pepper and olive salad; tomato tart with pecorino Romano.
Lidia's Kitchen
Lidia's mother, Erminia, is known to all as "Grandma." She is known for her laughter, singing and entertaining culinary moments with Lidia. In this episode, featured recipes include Corn and Zucchini Minestra, Fried Risotto and Beef & Root Vegetables Braised in Red Wine. "Salute" to Grandma!
Lidia's Kitchen
The arrival of Italians into America demanded the need for Italian products as well. This resulted in more creativity and flavor in the kitchen, as Italians began to grow their produce in America. Lidia makes a Belgian & Red Endive Salad as well as a sweet Cherry Jam Tart wrapped up in an almond crust.
Lidia's Kitchen
In this episode, Lidia remembers some of her fondest childhood recipes that were made by her Grandmother Rosa in Italy. Recipes include Mussels Triestina and Cavatappi with Beef Guazzetto. A fun and fruity Fruit Smash Soda is shared with her mother, Erminia.
Lidia's Kitchen
Today, Lidia creates the ultimate heartwarming dinner table filled with dishes that deliver flavor, comfort and love in every bite. She starts with a soothing Rice and Lentil Soup topped with cheese and olive oil; Roasted Olives with Orange and Rosemary are an exciting accompaniment to any meal and Ricotta Meatloaf, a family favorite packed with cheese and topped with fresh tomato sauce and even more cheese, is the star of the show.
Lidia's Kitchen
Lidia grew up around goats, who loved to play and run, but also produced the most delicious milk which would then be used to make ricotta. Here she makes light and pillowy "Naked" Spinach and Ricotta Dumplings. She then prepares an easy, sweet Open Cookie Cannoli. Finally, her Ricotta Meatloaf is topped with tomato sauce to give it some Italian flair.
Eating In With Lidia
Chef Lidia Bastianich shares the stories behind the great pantry-inspired recipes that her family has been eating for years--in both good times and challenging ones.
Lidia's Kitchen
When Lidia talks about pasta in her family, it's never "basta!" Today, she creates three new pasta dishes that everyone will love including a Linguine with Swisschard that is made with walnuts and creamy ricotta. She then makes a simple dish of Farfalle with Swordfish, prepared with tomatoes, fresh herbs and capers. And finally, there is nothing better than Lidia's Spaghetti and Meatballs!
Lidia's Kitchen
In this episode, Lidia remembers some of her fondest childhood recipes that were made by her Grandmother Rosa in Italy. Recipes include Mussels Triestina and Cavatappi with Beef Guazzetto. A fun and fruity Fruit Smash Soda is shared with her mother, Erminia.
Lidia's Kitchen
Grains are back in style, yet Italians have been using them for centuries. Lidia shares some of her favorite grain based recipes in this episode including: Risotto with Mushrooms; Barley, Kale & Butternut Squash Risotto; and Polenta Torta with Gorgonzola and Savory Cabbage.
Lidia's Kitchen
Lidia grew up along the Adriatic sea so picnics at the beach were a common occurrence. Recipes in this episode include some seafood classics from the southern part of Italy including Orecchiette with Peas and Asparagus; Mussels with Farro, Cannellini and Chickpeas and a quick and delicious Chocolate Fig dessert.
Lidia's Kitchen
In this episode, Lidia remembers some of her fondest childhood recipes that were made by her Grandmother Rosa in Italy. Recipes include Mussels Triestina and Cavatappi with Beef Guazzetto. A fun and fruity Fruit Smash Soda is shared with her mother, Erminia.
Lidia's Kitchen
We all love the rustic feeling of an Italian trattoria that serves delicious comfort food. This episode features some trattoria favorites incluing: Linguine with Clams and Broccoli; Burrata with Grilled Bread and a special Almond Tart from the heel of Italy.
Lidia's Kitchen
Grilled lamb chops are always delicious but n this episode, Ldiia sears them in a heavy skillet, pressing them down so that all the surface get crisp. She serves the chops with a simple yet elegant red wine sauce with dried cherries, garlic and bay leaves and rosemary. Served with a Tasty Potato Salad and finished with beautiful Almond and Coffee Cream Mini Tarts, this is a meal that everyone will love!
Lidia's Kitchen
Italians love their crepes either savory or sweet and this episode, Lidia shows two of her favorite crespelle dishes, along with some great chef tips. She will start by highlighting the thin pancakes that can be made into so many things; then she'll make a savory Italian favorite with them - Manicotti and for a sweet version, she will show the Chocolate and Walnut Crespelle that will satisfy any sweet tooth.
Lidia's Kitchen
Grilled lamb chops are always delicious but n this episode, Ldiia sears them in a heavy skillet, pressing them down so that all the surface get crisp. She serves the chops with a simple yet elegant red wine sauce with dried cherries, garlic and bay leaves and rosemary. Served with a Tasty Potato Salad and finished with beautiful Almond and Coffee Cream Mini Tarts, this is a meal that everyone will love!
Lidia's Kitchen
Fried foods are not eaten often in Italy, but Lidia shares some recipes no one can resist. She makes Crispy Shrimp, a huge hit in her house that is sure to become a favorite in yours too; Crispy Baked Tomatoes, plum tomatoes topped with bread crumbs and baked in the oven until crispy; and finally, Polenta Torta with Gorgonzola and Savoy Cabbage, an ideal main course for a hungry crowd.
Lidia's Kitchen
In this episode, Lidia shares some of her flagship restaurant's favorite recipes that can be made at home. They include "gnudi" (Spinach and Ricotta Dumplings); and a flavorful Whole Roasted Branzino. She'll also be talking "restaurant secrets" with some of her chefs in this episode.
Lidia's Kitchen
Panzanella with fennel and shrimp; orange and tropea onion salad; green salad with apples and provolone; cabbage salad with speck.
Lidia's Kitchen
Shaved fennel, red onion and prosciutto cotto salad; cherry jam tart with wild cherries from the Emilia Romagna region of Italy; prosciutto, scallion and egg sandwich.
Lidia's Kitchen
Shaved fennel, red onion and prosciutto cotto salad; cherry jam tart with wild cherries from the Emilia Romagna region of Italy; prosciutto, scallion and egg sandwich.
Lidia's Kitchen
Today, Lidia creates the ultimate heartwarming dinner table filled with dishes that deliver flavor, comfort and love in every bite. She starts with a soothing Rice and Lentil Soup topped with cheese and olive oil; Roasted Olives with Orange and Rosemary are an exciting accompaniment to any meal and Ricotta Meatloaf, a family favorite packed with cheese and topped with fresh tomato sauce and even more cheese, is the star of the show.
Lidia's Kitchen
Italians don't like to eat big pieces of meat, but they do like to braise small pieces with lots of vegetables into delicious ragus. In this episode, Lidia creates a delicious meal of Celery Stalks Stuffed with Gorgonzola and Apples; mouthwatering Lamb Ragu prepared with an array of peppers and potatoes and for a sweet finish, a Gianduia Cake made of hazelnuts and chocolate- a Piedmontese tradition.
Lidia's Kitchen
Chopped salad with frisee and fennel; a summertime-inspired tomato and courgette bread lasagna; braised beef rolls.
Lidia's Kitchen
After the introduction of the southern Italian classics to American cuisine, the flavors of northern Italy began to arrive as well. Lidia takes us through a Layered Casserole with Beef, Cabbage, and Potatoes, a comforting dish that she likes to cook when the cold weather sets in. She then shares her Herbed Frittata Rollup with Prosciutto Cotto, which can be served hot or at room temperature, followed by a family classic- Cavatappi with Beef Guazzetto.
Eating In With Lidia
Chef Lidia Bastianich shares the stories behind the great pantry-inspired recipes that her family has been eating for years--in both good times and challenging ones.
Lidia's Kitchen
Grilled lamb chops are always delicious but n this episode, Ldiia sears them in a heavy skillet, pressing them down so that all the surface get crisp. She serves the chops with a simple yet elegant red wine sauce with dried cherries, garlic and bay leaves and rosemary. Served with a Tasty Potato Salad and finished with beautiful Almond and Coffee Cream Mini Tarts, this is a meal that everyone will love!
Lidia's Kitchen
Zucchini, peas and pancetta risotto; author Katie Parla's capellini and asparagus frittata becomes an involtini alla piazzetta; risotto cakes.
Lidia's Kitchen
Grains are back in style, yet Italians have been using them for centuries. Lidia shares some of her favorite grain based recipes in this episode including: Risotto with Mushrooms; Barley, Kale & Butternut Squash Risotto; and Polenta Torta with Gorgonzola and Savory Cabbage.
Lidia's Kitchen
Gorgonzola celery; pumpkin risotto topped with gorgonzola; Venetian-style liver with a mushroom onion sauce.
Lidia's Kitchen
Italian American classics are what Lidia discovered as a young 12 year old arriving in America. In this episode, she shares some of her favorites: Bolognese Sauce; Asparagus Salad and a lighter and more contemporary version of the Chicken Pizzaiola.
Lidia's Kitchen
Zucchini, peas and pancetta risotto; author Katie Parla's capellini and asparagus frittata becomes an involtini alla piazzetta; risotto cakes.
Lidia's Kitchen
A Belgian and endive salad that features a rich egg yolk vinaigrette; naked ricotta dumplings with a sage-butter sauce; stuffed tomatoes.
Lidia's Kitchen
In this episode, Lidia remembers some of her fondest childhood recipes that were made by her Grandmother Rosa in Italy. Recipes include Mussels Triestina and Cavatappi with Beef Guazzetto. A fun and fruity Fruit Smash Soda is shared with her mother, Erminia.
Lidia's Kitchen
Today, Lidia creates the ultimate heartwarming dinner table filled with dishes that deliver flavor, comfort and love in every bite. She starts with a soothing Rice and Lentil Soup topped with cheese and olive oil; Roasted Olives with Orange and Rosemary are an exciting accompaniment to any meal and Ricotta Meatloaf, a family favorite packed with cheese and topped with fresh tomato sauce and even more cheese, is the star of the show.
Lidia's Kitchen
Fish is a staple on Lidia's table and today, Lidia shares a simple menu for a party based around fish. In the summertime, she likes to turn on the grill and make Shrimp Spiedini with Zucchini with Tomato Salsa. She serves them with Seared Salmon Paillards with Arugula Salad; and finally, Cody Hogan from Lidia's Kansas City joins Lidia in the kitchen and they make Monkfish Meatballs served in tomato sauce.
Lidia's Kitchen
Grandma Erminia's favorites grace today's menu and include a Rice & Pea Soup; a simple Prosciutto Cotto sandwich and a dish that the family finds on many Sunday menus: Baked Stuffed Shells.
Lidia Celebrates America
Join Lidia as she shares holiday traditions with four families across America. From New York to San Antonio and San Francisco, celebrate Christmas, Passover, and Chinese New Year with Mo Rocca, Stanley Tucci, Ruth Reichl, and more!
Lidia's Kitchen
If there were another name for Lidia's family, it would be the gnocchi family. They love making them together AND eating them. Lidia starts with a Butternut Squash Gnocchi that is as soft as a feather and served with a velvety sage and butter sauce. Next, she prepares a Marinated Bread of Chicken Seared with Shiitake Mushrooms, Rosemary and Sage. Her sautéed earthy Brussels Sprouts are made with pepperoncino, garlic and walnuts. They are nutty AND spicy.
Lidia's Kitchen
After the introduction of the southern Italian classics to American cuisine, the flavors of northern Italy began to arrive as well. Lidia takes us through a Layered Casserole with Beef, Cabbage, and Potatoes, a comforting dish that she likes to cook when the cold weather sets in. She then shares her Herbed Frittata Rollup with Prosciutto Cotto, which can be served hot or at room temperature, followed by a family classic- Cavatappi with Beef Guazzetto.
Lidia's Kitchen
Winter panzanella; a mix of warm roasted vegetables tossed with bread and kale; crespelle bar; farina gnocchi.
Lidia's Kitchen
We all love the rustic feeling of an Italian trattoria that serves delicious comfort food. This episode features some trattoria favorites incluing: Linguine with Clams and Broccoli; Burrata with Grilled Bread and a special Almond Tart from the heel of Italy.
Lidia Celebrates America
Join Lidia as she shares holiday traditions with four families across America. From New York to San Antonio and San Francisco, celebrate Christmas, Passover, and Chinese New Year with Mo Rocca, Stanley Tucci, Ruth Reichl, and more!
Lidia's Kitchen
Fish is a staple on Lidia's table and today, Lidia shares a simple menu for a party based around fish. In the summertime, she likes to turn on the grill and make Shrimp Spiedini with Zucchini with Tomato Salsa. She serves them with Seared Salmon Paillards with Arugula Salad; and finally, Cody Hogan from Lidia's Kansas City joins Lidia in the kitchen and they make Monkfish Meatballs served in tomato sauce.
Lidia's Kitchen
The arrival of Italians into America demanded the need for Italian products as well. This resulted in more creativity and flavor in the kitchen, as Italians began to grow their produce in America. Lidia makes a Belgian & Red Endive Salad as well as a sweet Cherry Jam Tart wrapped up in an almond crust.
Lidia's Kitchen
Winter panzanella; a mix of warm roasted vegetables tossed with bread and kale; crespelle bar; farina gnocchi.
Lidia's Kitchen
This episode features a "Best of Chicken" with some of Lidia's favorite dishes from the oven to the stovetop. Recipes include a succulent Roasted Chicken; a simple and earthy Seared Chicken Breast with Mushrooms; and finally a dish with a little kick - Paprika Drumsticks with Peppers.
Lidia's Kitchen
Italians love their crepes either savory or sweet and this episode, Lidia shows two of her favorite crespelle dishes, along with some great chef tips. She will start by highlighting the thin pancakes that can be made into so many things; then she'll make a savory Italian favorite with them - Manicotti and for a sweet version, she will show the Chocolate and Walnut Crespelle that will satisfy any sweet tooth.
Lidia Celebrates America
From jumping the broom to tying the knot, wedding celebrations in America are as diverse as the nation itself, and Lidia cordially invites viewers to be her "plus one" on this cross-country matrimonial odyssey.
Lidia Celebrates America
From jumping the broom to tying the knot, wedding celebrations in America are as diverse as the nation itself, and Lidia cordially invites viewers to be her "plus one" on this cross-country matrimonial odyssey.
Lidia's Kitchen
Lidia has shared her love for gnocchi and passing on traditions for years, and in this episode she makes the gnocchi out of cheese.The comforting meal includes: Lentil Country Salad, Cheese Gnocchi with Butter and Sage Sauce, and Pork Pockets Stuffed with Pickles and Cheese.
Lidia's Kitchen
Grandma Erminia's favorites grace today's menu and include a Rice & Pea Soup; a simple Prosciutto Cotto sandwich and a dish that the family finds on many Sunday menus: Baked Stuffed Shells.
Lidia's Kitchen
Italians love their crepes either savory or sweet and this episode, Lidia shows two of her favorite crespelle dishes, along with some great chef tips. She will start by highlighting the thin pancakes that can be made into so many things; then she'll make a savory Italian favorite with them - Manicotti and for a sweet version, she will show the Chocolate and Walnut Crespelle that will satisfy any sweet tooth.
Lidia's Kitchen
In this episode, Lidia remembers some of her fondest childhood recipes that were made by her Grandmother Rosa in Italy. Recipes include Mussels Triestina and Cavatappi with Beef Guazzetto. A fun and fruity Fruit Smash Soda is shared with her mother, Erminia.
Lidia's Kitchen
Surf n' Turf might not be an Italian tradition, but a Crispy Shrimp, Swordfish Skewers with Sweet and Sour Sauce go beautifully with a Maremma Style Steak! Tutti in Cucina! Everyone in the kitchen today!
Lidia's Kitchen
In this episode, Lidia shares some of her flagship restaurant's favorite recipes that can be made at home. They include "gnudi" (Spinach and Ricotta Dumplings); and a flavorful Whole Roasted Branzino. She'll also be talking "restaurant secrets" with some of her chefs in this episode.
Lidia's Kitchen
Summertime is dinner party season, and Lidia loves to serve family style meals. Today, she'll create a summer menu fit for any celebration. The menu includes grilled skewers of Shrimp Spiedini with Zucchini and Tomato Salsa, steamed summery Green Beans with Mint Pesto and Berry Tiramisu - Lidia's summer berry twist one of the most famous Italian desserts!
Lidia's Kitchen
Italian American classics are what Lidia discovered as a young 12 year old arriving in America. In this episode, she shares some of her favorites: Bolognese Sauce; Asparagus Salad and a lighter and more contemporary version of the Chicken Pizzaiola.
Eating In With Lidia
Chef Lidia Bastianich shares the stories behind the great pantry-inspired recipes that her family has been eating for years--in both good times and challenging ones.
Lidia's Kitchen
Lidia prepares a large pot of bubbling polenta, a dish that she grew up with and loved. From that polenta, she'll bake Crostini with Mixed Mushrooms and Cheese which is a perfect starter to any meal. Her granddaughter, Julia, joins her in the kitchen to help assemble and of course, taste! She'll then prepare a Hearty Polenta Dish with Bacon and Broccoli, a perfect combination. Finally, she'll make Sweet Skillet Sausage with Mixed Grapes.
Lidia Celebrates America
Join Lidia as she shares holiday traditions with four families across America. From New York to San Antonio and San Francisco, celebrate Christmas, Passover, and Chinese New Year with Mo Rocca, Stanley Tucci, Ruth Reichl, and more!
Lidia's Kitchen
Lidia's mother, Erminia, is known to all as "Grandma." She is known for her laughter, singing and entertaining culinary moments with Lidia. In this episode, featured recipes include Corn and Zucchini Minestra, Fried Risotto and Beef & Root Vegetables Braised in Red Wine. "Salute" to Grandma!
Lidia's Kitchen
Striped bass with broccolini; roasted pepper and olive salad; tomato tart with pecorino Romano.
Lidia's Kitchen
Lidia's mother, Erminia, is known to all as "Grandma." She is known for her laughter, singing and entertaining culinary moments with Lidia. In this episode, featured recipes include Corn and Zucchini Minestra, Fried Risotto and Beef & Root Vegetables Braised in Red Wine. "Salute" to Grandma!
Lidia's Kitchen
Surf n' Turf might not be an Italian tradition, but a Crispy Shrimp, Swordfish Skewers with Sweet and Sour Sauce go beautifully with a Maremma Style Steak! Tutti in Cucina! Everyone in the kitchen today!
Lidia Celebrates America
From jumping the broom to tying the knot, wedding celebrations in America are as diverse as the nation itself, and Lidia cordially invites viewers to be her "plus one" on this cross-country matrimonial odyssey.
Lidia's Kitchen
Grilled lamb chops are always delicious but n this episode, Ldiia sears them in a heavy skillet, pressing them down so that all the surface get crisp. She serves the chops with a simple yet elegant red wine sauce with dried cherries, garlic and bay leaves and rosemary. Served with a Tasty Potato Salad and finished with beautiful Almond and Coffee Cream Mini Tarts, this is a meal that everyone will love!
Lidia's Kitchen
This episode features a "Best of Chicken" with some of Lidia's favorite dishes from the oven to the stovetop. Recipes include a succulent Roasted Chicken; a simple and earthy Seared Chicken Breast with Mushrooms; and finally a dish with a little kick - Paprika Drumsticks with Peppers.
Lidia's Kitchen
In this episode, Lidia honors the Grandmothers of the family. She starts with a delicious and quick Skillet Gratin of Mushrooms and Chicken, one of her mother's favorites. As the chicken is cooking, she heads.to the side dish, Celery Potatoes and Tomatoes. Joing her at the end of the show is Lidia's granddaughter, Julia to taste Grandma Rosa's Apple cake.
Lidia's Kitchen
Lidia has shared her love for gnocchi and passing on traditions for years, and in this episode she makes the gnocchi out of cheese.The comforting meal includes: Lentil Country Salad, Cheese Gnocchi with Butter and Sage Sauce, and Pork Pockets Stuffed with Pickles and Cheese.
Lidia's Kitchen
Gorgonzola celery; pumpkin risotto topped with gorgonzola; Venetian-style liver with a mushroom onion sauce.
Lidia's Kitchen
Lidia has shared her love for gnocchi and passing on traditions for years, and in this episode she makes the gnocchi out of cheese.The comforting meal includes: Lentil Country Salad, Cheese Gnocchi with Butter and Sage Sauce, and Pork Pockets Stuffed with Pickles and Cheese.
Lidia's Kitchen
Fish is a staple in Lidia's kitchen and she loves planning dinner parties based on seafood. Today's menu includes Swordfish Skewers with a Sweet and Sour Sauce, made with balsamic vinegar and bay leaves; and Stuffed Calamari with bread crumbs, hard-boiled eggs, grated cheese, white wine, and parsley.
Lidia's Kitchen
Fish is a staple in Lidia's kitchen and she loves planning dinner parties based on seafood. Today's menu includes Swordfish Skewers with a Sweet and Sour Sauce, made with balsamic vinegar and bay leaves; and Stuffed Calamari with bread crumbs, hard-boiled eggs, grated cheese, white wine, and parsley.
Lidia's Kitchen
Fish is a staple in Lidia's kitchen and she loves planning dinner parties based on seafood. Today's menu includes Swordfish Skewers with a Sweet and Sour Sauce, made with balsamic vinegar and bay leaves; and Stuffed Calamari with bread crumbs, hard-boiled eggs, grated cheese, white wine, and parsley.
Lidia's Kitchen
It's all about freash seafood in this episode with three of Lidia's most requested fish recipes: Clam Brushetta features crusty Italian bread, still warm from the grill with clam sauce; Halibut Baked with Mushrooms in a Lemon and White Wine Sauce is a great weekend meal as is Grouper with Potatoes and Peppers.
Lidia's Kitchen
Fish is a staple on Lidia's table and today, Lidia shares a simple menu for a party based around fish. In the summertime, she likes to turn on the grill and make Shrimp Spiedini with Zucchini with Tomato Salsa. She serves them with Seared Salmon Paillards with Arugula Salad; and finally, Cody Hogan from Lidia's Kansas City joins Lidia in the kitchen and they make Monkfish Meatballs served in tomato sauce.
Lidia's Kitchen
If you can't make it to Milan for a dish of "Risotto alla Milanese" bring the dish to your kitchen! Lidia begins today's meal with a Creamy Risotto alla Milanese with Saffron and Marrow bone followed by a Succulent Quail Stuffed with Italian Sausage and Mushrooms. For dessert, it's an Italian classic - light and creamy Panna Cotta with Seasonal Berries.
Lidia's Kitchen
The key to a delicious meal is coaxing a lot of flavor from an ingredient, whether it is meat or vegetables. In this episode, Lidia shares two ragu recipes: Lamb and Pepper Ragu: and a Chestnut and Mushroom Ragu: a heart, flavorful medley of chestnuts and mushrooms that make for a satisfying vegetarian ragu.
Lidia's Kitchen
We all love the rustic feeling of an Italian trattoria that serves delicious comfort food. This episode features some trattoria favorites incluing: Linguine with Clams and Broccoli; Burrata with Grilled Bread and a special Almond Tart from the heel of Italy.
Lidia's Kitchen
Zucchini, peas and pancetta risotto; author Katie Parla's capellini and asparagus frittata becomes an involtini alla piazzetta; risotto cakes.
Lidia's Kitchen
In this episode, Lidia talks about the harvest of wheat and the hard work involved with making flour and eventually bread and pasta. She fondly reflects on her moments with Grandma Rosa during her trips to the mill. Lidia turns leftover bread into croutons with her Caesar Salad with Baby Kale and Focaccia Croutons. She then prepares a flavor-packed Fusilli with Spinach and Herbed Ricotta, as well as Lagane Pasta with Chickpeas.
Lidia's Kitchen
Fish is a staple on Lidia's table and today, Lidia shares a simple menu for a party based around fish. In the summertime, she likes to turn on the grill and make Shrimp Spiedini with Zucchini with Tomato Salsa. She serves them with Seared Salmon Paillards with Arugula Salad; and finally, Cody Hogan from Lidia's Kansas City joins Lidia in the kitchen and they make Monkfish Meatballs served in tomato sauce.
Lidia's Kitchen
Lidia prepares a large pot of bubbling polenta, a dish that she grew up with and loved. From that polenta, she'll bake Crostini with Mixed Mushrooms and Cheese which is a perfect starter to any meal. Her granddaughter, Julia, joins her in the kitchen to help assemble and of course, taste! She'll then prepare a Hearty Polenta Dish with Bacon and Broccoli, a perfect combination. Finally, she'll make Sweet Skillet Sausage with Mixed Grapes.
Lidia's Kitchen
Shaved fennel, red onion and prosciutto cotto salad; cherry jam tart with wild cherries from the Emilia Romagna region of Italy; prosciutto, scallion and egg sandwich.
Lidia's Kitchen
In this episode, Lidia talks about the harvest of wheat and the hard work involved with making flour and eventually bread and pasta. She fondly reflects on her moments with Grandma Rosa during her trips to the mill. Lidia turns leftover bread into croutons with her Caesar Salad with Baby Kale and Focaccia Croutons. She then prepares a flavor-packed Fusilli with Spinach and Herbed Ricotta, as well as Lagane Pasta with Chickpeas.
Lidia's Kitchen
In this episode, Lidia talks about the harvest of wheat and the hard work involved with making flour and eventually bread and pasta. She fondly reflects on her moments with Grandma Rosa during her trips to the mill. Lidia turns leftover bread into croutons with her Caesar Salad with Baby Kale and Focaccia Croutons. She then prepares a flavor-packed Fusilli with Spinach and Herbed Ricotta, as well as Lagane Pasta with Chickpeas.
Lidia's Kitchen
Italians love their seasons, and they know how to make delicious soups, salads and pastas with fall and winter vegetables. In this episode, Lidia shares some winter garden menu ideas including a spicy Escarole and White Bean Soup, a unique and delicious Spaghetti with Fennel and Bitter Greens and a Cabbage Salad made with warm bacon dressing.
Lidia's Kitchen
Gorgonzola celery; pumpkin risotto topped with gorgonzola; Venetian-style liver with a mushroom onion sauce.
Lidia's Kitchen
Surf n' Turf might not be an Italian tradition, but a Crispy Shrimp, Swordfish Skewers with Sweet and Sour Sauce go beautifully with a Maremma Style Steak! Tutti in Cucina! Everyone in the kitchen today!
Lidia's Kitchen
After the introduction of the southern Italian classics to American cuisine, the flavors of northern Italy began to arrive as well. Lidia takes us through a Layered Casserole with Beef, Cabbage, and Potatoes, a comforting dish that she likes to cook when the cold weather sets in. She then shares her Herbed Frittata Rollup with Prosciutto Cotto, which can be served hot or at room temperature, followed by a family classic- Cavatappi with Beef Guazzetto.
Lidia's Kitchen
The city of Trieste always filled Lidia with excitement, even though she had to flee there to avoid the communist regime in her hometown of Pula. She and her family stayed with her Zia Nina, whose influence on Lidia's cooking is still seen in her recipes today. Recipes include Mussels Triestina, Orange & Raspberry Spritz, and a Coffee Panna Cotta made with a light, sweetened cream.
Lidia's Kitchen
The city of Trieste always filled Lidia with excitement, even though she had to flee there to avoid the communist regime in her hometown of Pula. She and her family stayed with her Zia Nina, whose influence on Lidia's cooking is still seen in her recipes today. Recipes include Mussels Triestina, Orange & Raspberry Spritz, and a Coffee Panna Cotta made with a light, sweetened cream.
Lidia's Kitchen
The city of Trieste always filled Lidia with excitement, even though she had to flee there to avoid the communist regime in her hometown of Pula. She and her family stayed with her Zia Nina, whose influence on Lidia's cooking is still seen in her recipes today. Recipes include Mussels Triestina, Orange & Raspberry Spritz, and a Coffee Panna Cotta made with a light, sweetened cream.
Lidia's Kitchen
The city of Trieste always filled Lidia with excitement, even though she had to flee there to avoid the communist regime in her hometown of Pula. She and her family stayed with her Zia Nina, whose influence on Lidia's cooking is still seen in her recipes today. Recipes include Mussels Triestina, Orange & Raspberry Spritz, and a Coffee Panna Cotta made with a light, sweetened cream.
Lidia's Kitchen
The city of Trieste always filled Lidia with excitement, even though she had to flee there to avoid the communist regime in her hometown of Pula. She and her family stayed with her Zia Nina, whose influence on Lidia's cooking is still seen in her recipes today. Recipes include Mussels Triestina, Orange & Raspberry Spritz, and a Coffee Panna Cotta made with a light, sweetened cream.
Lidia's Kitchen
The city of Trieste always filled Lidia with excitement, even though she had to flee there to avoid the communist regime in her hometown of Pula. She and her family stayed with her Zia Nina, whose influence on Lidia's cooking is still seen in her recipes today. Recipes include Mussels Triestina, Orange & Raspberry Spritz, and a Coffee Panna Cotta made with a light, sweetened cream.
Lidia's Kitchen
Potato and pasta soup; a salad of green beans and new potatoes; ditalini with potatoes and provoke.
Lidia's Kitchen
Balsamic chicken stir fry; traditional frico with montasio cheese; a sweet grape and ricotta pizza that can be served as dessert, for brunch, or as a snack.
Lidia's Kitchen
Fried potatoes with sausage and eggs; breakfast risotto featuring bacon, egg and cheese; ricotta pancakes.
Lidia's Kitchen
Oven-braised pork chops with red onions and pears; beef and root vegetables braised in red wine; tomato-braised cauliflower recipe.
Lidia's Kitchen
Zucchini, peas and pancetta risotto; author Katie Parla's capellini and asparagus frittata becomes an involtini alla piazzetta; risotto cakes.
Lidia's Kitchen
Olive oil reigns in Lidia's kitchen, and in this episode she teaches the viewer how to use it from appetizer to soup to dessert. She'll start with a delicious Tomato and Bread Salad - a delicious tossed salad of country bread and juicy ripe tomatoes known as panzanella; a nourishing Rice and Lentil Soup and a Cannoli Napoleon, a new twist on the old cannoli: ricotta cream with crunchy almonds and chocolate layered between fried pastry.
Lidia's Kitchen
Today is all about feeding a large crowd, and Lidia cooks up recipes that all your guests will love, no matter whom you are hosting - Sausages and Apples, a flavorful one-pot meal that is great for family-style dining; Spaghetti with Roasted Garlic Pesto, a delicious and economical addition to any party; and finally, Chocolate Ricotta Cheesecake, a chocolatey twist to the classic Italian ricotta cheesecake.
Lidia's Kitchen
Today's recipes are perfect for entertaining and include a savory Onion-Tomato Focaccia, restaurant inspired spreads for fresh bread and Skillet or Grilled Calamari.
Lidia's Kitchen
Today's recipes are perfect for entertaining and include a savory Onion-Tomato Focaccia, restaurant inspired spreads for fresh bread and Skillet or Grilled Calamari.
Lidia's Kitchen
Today is all about feeding a large crowd, and Lidia cooks up recipes that all your guests will love, no matter whom you are hosting - Sausages and Apples, a flavorful one-pot meal that is great for family-style dining; Spaghetti with Roasted Garlic Pesto, a delicious and economical addition to any party; and finally, Chocolate Ricotta Cheesecake, a chocolatey twist to the classic Italian ricotta cheesecake.
Lidia's Kitchen
Oven-braised pork chops with red onions and pears; beef and root vegetables braised in red wine; tomato-braised cauliflower recipe.
Lidia's Kitchen
Whether it's American football or Italian soccer, game day parties are always popular. Lidia believes that there is nothing like a bountiful spread of food that will fuel the guests and get them cheering. On today's menu, she serves Fried Mozzarella Sandwich Skewers; Carrot and Chickpea Dip and Pizza Rolls - made with both broccoli rabe and sausage AND ricotta and leeks.
Lidia's Kitchen
In this episode, the oven is on for the fish dish, the vegetable dish and for the chicken drumsticks! Lidia creates three great main course ideas that are just right for days when you want to do everything in one dish and put it in the oven until it's ready to serve. She makes a Baked Fennel with Tomatoes and oozing Cheese. She then creates a Rollatini of Sole with flavored breadcrumbs baked in a light and delicate sauce of fresh herbs, lemon and white wine.
Lidia's Kitchen
Oven-braised pork chops with red onions and pears; beef and root vegetables braised in red wine; tomato-braised cauliflower recipe.
Lidia's Kitchen
They have been called the "gnocchi family", and in this episode, Lidia shares two of her more unusual versions of this dish: Her Butternut Squash Gnocchi are light and slightly sweet as they showcase this welcome vegetable in the potato mix. Her next dish is Plum Gnocchi, which is typical of her homeland and even sweeter, sometimes eaten as a dessert. Made with toasted breadcrumbs, cinnamon and butter, it doesn't get any better than this!
Lidia's Kitchen
Potato and pasta soup; a salad of green beans and new potatoes; ditalini with potatoes and provoke.
Lidia's Kitchen
Simple recipes are a must for weeknight dinners, and Lidia always looks for those that that deliver a burst of flavor. In this episode, she will share some of her favorite quick weeknight dinner ideas. She starts with a Sausage Crostini, made of sweet Italian sausage topped with Taleggio cheese. She then prepares a Penne Rigate in Vodka Sauce; an iconic creamy Italian American pasta dish and then Arugula Salad with Porcini Mushroom & Shavings of Cheese.
Lidia's Kitchen
Four cheese baked macaroni with asparagus and peas; cider vinegar spritz; spicy vinegar ribs and potatoes.
Lidia's Kitchen
Lidia loves long cooking techniques and braising but often, one just wants to prepare quick and delicious meals using the same technique. In this episode, she teaches the viewer to do just that. Her first dish is a velvety Lettuce Soup in a Fontina Gratin; she then makes a juicy but super quick Pork Tenderloin with Balsamic Onions. Lastly, she prepares String Beans with Rocky Mashed Potatoes made with garlic and olive oil.
Lidia's Kitchen
Lidia remembers Grandma Rosa's olive trees and the excitement surrounding the late fall harvest of one of Italy's most prized products- newly pressed extra virgin olive oil. Lidia's recipes in this episode showcase this treasured product and include a delicate Striped Bass with Braised Broccolini and Olive Oil Cake, a culinary creation that is perfect for a snack, breakfast, and dessert.
Lidia's Kitchen
Italians love to drink wine with their meals and cook with it as well. In this episode, Lidia shares a meal where wine plays a part of each delicious dish: Sausage Crostini: a toasted piece of bread topped with sweet Italian sausage and topped with taleggio cheese; Linguine with White Clam Sauce: a simple white wine clam sauce served with linguine pasta; Braised Beef Rolls: stuffed beef rolls oozing with the flavors of prosciutto, provolone and golden raisins served in a red wine tomato sauce.
Lidia Celebrates America
Join beloved chef and cookbook author Lidia Bastianich on a deeply personal culinary journey to four celebrations of independence, to share in the wonderful diversity of American culture and food.
Lidia Celebrates America
Join beloved chef and cookbook author Lidia Bastianich on a deeply personal culinary journey to four celebrations of independence, to share in the wonderful diversity of American culture and food.
Lidia's Kitchen
Whether used in soups, roasted or stuffed, the Italians love their vegetables. In this episode, she makes a platter full of Roasted Peppers Stuffed with Tuna. She then creates a mellow dish of Savory Onions Stuffed with Lamb and Sweet Raisins. The Cauliflower and Tomato Soup is one that warms the heart and any kitchen table.
Lidia's Kitchen
It's all about family in this episode as Lidia shares three of her favorite family recipes. Marinated Meatballs, Zucchini Parmigiana, Artichoke Carbonara and Jam Filler Mezzaluna are the stars of this episode.
Lidia Celebrates America
Join beloved chef and cookbook author Lidia Bastianich on a deeply personal culinary journey to four celebrations of independence, to share in the wonderful diversity of American culture and food.
Lidia's Kitchen
The oven is on in today's episode! With a little bit of prep time and a hot oven, you can enjoy the appetizers with the friends and family while the rest is baking. Today's recipes include: Spicy Stuffed Clams; Roasted Chicken with Pomegranate; and Potatoes Stuffed with Sausage & Mushrooms.
Lidia's Kitchen
The oven is on in today's episode! With a little bit of prep time and a hot oven, you can enjoy the appetizers with the friends and family while the rest is baking. Today's recipes include: Spicy Stuffed Clams; Roasted Chicken with Pomegranate; and Potatoes Stuffed with Sausage & Mushrooms.
Lidia's Kitchen
Soups are a delicious and comforting way to warm up especially in the winter months. On the menu today is Spicy Italian Soup, Calabria's version of vegetable soup; The Perfect Simple Salad, a simple and light side that works for any kind of soup; and an easy-to-make Butternut Squash Soup, garnished with crispy crumbled bacon.
Lidia's Kitchen
In this episode, Lidia creates a seasonal meal that says "Family Time " Pork and Grapes are a natural combination, and in today's menu, she prepares Pork Medallions with grapes, Baked Fennel with Sage and for dessert, a colorful and perfect cold weather Ornage in Marsala for dessert.
Lidia's Kitchen
Italians love to drink wine with their meals and cook with it as well. In this episode, Lidia shares a meal where wine plays a part of each delicious dish: Sausage Crostini: a toasted piece of bread topped with sweet Italian sausage and topped with taleggio cheese; Linguine with White Clam Sauce: a simple white wine clam sauce served with linguine pasta; Braised Beef Rolls: stuffed beef rolls oozing with the flavors of prosciutto, provolone and golden raisins served in a red wine tomato sauce.
Lidia's Kitchen
Today is all about rice, and Lidia teaches viewers how to master the technique of making risotto. She starts with an Italian classic, Risotto with Mushrooms; next is Red Onions Stuffed with Rice. No food should be wasted, and Lidia shows viewers how to use risotto leftovers by making Fried Risotto.
Lidia's Kitchen
In this episode, Lidia creates a seasonal meal that says "Family Time " Pork and Grapes are a natural combination, and in today's menu, she prepares Pork Medallions with grapes, Baked Fennel with Sage and for dessert, a colorful and perfect cold weather Ornage in Marsala for dessert.
Lidia's Kitchen
Lidia loves earthy, delicious mushrooms and today shares some of her favorite mushroom recipes that she has prepared over the years. She'll start with a Warm Mushroom Salad, a medley of warm wild mushrooms on a bed of frisee' topped with crispy pancetta and a poached egg. She'll also make Funghi Marinati, marinated button mushrooms in a flavorful mix of rosemary, orange and garlic; Her last dish is a hearty, flavorful and vegetarian Chestnut and Mushroom Ragu.
Lidia's Kitchen
Whether it's American football or Italian soccer, game day parties are always popular. Lidia believes that there is nothing like a bountiful spread of food that will fuel the guests and get them cheering. On today's menu, she serves Fried Mozzarella Sandwich Skewers; Carrot and Chickpea Dip and Pizza Rolls - made with both broccoli rabe and sausage AND ricotta and leeks.
Lidia's Kitchen
Fettuccine with caramelized onions, bacon and olives; orange spritz; roast chicken with rosemary and lemon.
Lidia's Kitchen
Roasted chicken with pomegranate and a chocolate ricotta cheesecake; baked beans.
Lidia's Kitchen
Today is all about rice, and Lidia teaches viewers how to master the technique of making risotto. She starts with an Italian classic, Risotto with Mushrooms; next is Red Onions Stuffed with Rice. No food should be wasted, and Lidia shows viewers how to use risotto leftovers by making Fried Risotto.
Lidia's Kitchen
When it's cold outside, Lidia's kitchen kicks into high gear. The oven is on and the stovetop is always lit. On today's menu, she'll prepare her Turkey Meatloaf with Mushroom Sauce -a real family favorite that is smothered in mushroom sauce. Vin Brulee is a mulled wine infused with warm spices; it's the perfect choice to warm up on a cold night.
Lidia's Kitchen
Sausages with fennel and green olives; seared lamb chops with mint salsa and roasted potato wedges; fragoncello.
Lidia's Kitchen
Lidia loves earthy, delicious mushrooms and today shares some of her favorite mushroom recipes that she has prepared over the years. She'll start with a Warm Mushroom Salad, a medley of warm wild mushrooms on a bed of frisee' topped with crispy pancetta and a poached egg. She'll also make Funghi Marinati, marinated button mushrooms in a flavorful mix of rosemary, orange and garlic; Her last dish is a hearty, flavorful and vegetarian Chestnut and Mushroom Ragu.
Lidia's Kitchen
Today is all about rice, and Lidia teaches viewers how to master the technique of making risotto. She starts with an Italian classic, Risotto with Mushrooms; next is Red Onions Stuffed with Rice. No food should be wasted, and Lidia shows viewers how to use risotto leftovers by making Fried Risotto.
Lidia's Kitchen
Italian American cuisine has a unique history and continues to evolve with time. Lidia will demonstrate one of the traditional favorites - Spaghetti with Meatballs - before sharing a more contemporary Pork Chop Milanese that is a favorite in one of her restaurants.
Lidia's Kitchen
Today is all about feeding a large crowd, and Lidia cooks up recipes that all your guests will love, no matter whom you are hosting - Sausages and Apples, a flavorful one-pot meal that is great for family-style dining; Spaghetti with Roasted Garlic Pesto, a delicious and economical addition to any party; and finally, Chocolate Ricotta Cheesecake, a chocolatey twist to the classic Italian ricotta cheesecake.
Lidia's Kitchen
Family favorites are the topic in this episode. Lidia starts with a Penne "Al Brucio" made with a spicy tomato sauce, rosemary and a dollup of fresh ricotta. She also shares her famous chicken cacciatore recipe and talks about the best way to make garlic bread. For those looking for a refreshing drink, Lidia shares a delicious and fresh prosecco punch.
Lidia's Kitchen
Lidia fell in love with the sea growing up near the Adriatic's beautiful rocky beaches. Fishing trips with Uncle Emilio were always a lot of hard work, but definitely worth the delicious reward. Today, she prepares a Grilled Calamari Salad with Tomato Coulis, Toasted Bread with Basil Cannellini, and a Whole Roasted Branzino where everything is done in the oven for a trouble-free cleanup.
Lidia's Kitchen
Family favorites are the topic in this episode. Lidia starts with a Penne "Al Brucio" made with a spicy tomato sauce, rosemary and a dollup of fresh ricotta. She also shares her famous chicken cacciatore recipe and talks about the best way to make garlic bread. For those looking for a refreshing drink, Lidia shares a delicious and fresh prosecco punch.
Lidia's Kitchen
Lidia loves earthy, delicious mushrooms and today shares some of her favorite mushroom recipes that she has prepared over the years. She'll start with a Warm Mushroom Salad, a medley of warm wild mushrooms on a bed of frisee' topped with crispy pancetta and a poached egg. She'll also make Funghi Marinati, marinated button mushrooms in a flavorful mix of rosemary, orange and garlic; Her last dish is a hearty, flavorful and vegetarian Chestnut and Mushroom Ragu.
Lidia's Kitchen
Whether it's American football or Italian soccer, game day parties are always popular. Lidia believes that there is nothing like a bountiful spread of food that will fuel the guests and get them cheering. On today's menu, she serves Fried Mozzarella Sandwich Skewers; Carrot and Chickpea Dip and Pizza Rolls - made with both broccoli rabe and sausage AND ricotta and leeks.
Lidia's Kitchen
Sausages with fennel and green olives; seared lamb chops with mint salsa and roasted potato wedges; fragoncello.
Lidia's Kitchen
Whether used in soups, roasted or stuffed, the Italians love their vegetables. In this episode, she makes a platter full of Roasted Peppers Stuffed with Tuna. She then creates a mellow dish of Savory Onions Stuffed with Lamb and Sweet Raisins. The Cauliflower and Tomato Soup is one that warms the heart and any kitchen table.
Lidia's Kitchen
At the base of Italian cuisine are essential Italian ingredients and vinegar is one of them. Lidia masters the art of cooking with vinegar in this episode. She prepares a Red Cabbage and Bacon Salad in a warm bacon and balsamic vinegar dressing; Chicken in Vinegar Sauce; and a tangy garlic Savoy Cabbage and Potatoes dish.
Lidia's Kitchen
Lidia prepares a colourful summer panzanella with roasted zucchini and onions, and a warm shrimp and squash ribbon salad.
Lidia's Kitchen
Lidia prepares a colourful summer panzanella with roasted zucchini and onions, and a warm shrimp and squash ribbon salad.
Lidia's Kitchen
Lidia loves long cooking techniques and braising but often, one just wants to prepare quick and delicious meals using the same technique. In this episode, she teaches the viewer to do just that. Her first dish is a velvety Lettuce Soup in a Fontina Gratin; she then makes a juicy but super quick Pork Tenderloin with Balsamic Onions. Lastly, she prepares String Beans with Rocky Mashed Potatoes made with garlic and olive oil.
Lidia's Kitchen
Italians love cheese, and with over 460 varieties made in Italy, it leads to many mouth-watering cheesy recipes. In this episode, Lidia shares her Cheese Baked in a Crust: gorgonzola wrapped with puff pastry and baked as crispy cheesy bites; Celery, Artichoke and Mortadella Salad: a flavorful and fresh mix of celery, artichoke and mortadella; and finally Meatloaf Ricotta: a family favorite meatloaf dish packed with three different cheeses.
Lidia's Kitchen
Lidia loves long cooking techniques and braising but often, one just wants to prepare quick and delicious meals using the same technique. In this episode, she teaches the viewer to do just that. Her first dish is a velvety Lettuce Soup in a Fontina Gratin; she then makes a juicy but super quick Pork Tenderloin with Balsamic Onions. Lastly, she prepares String Beans with Rocky Mashed Potatoes made with garlic and olive oil.
Lidia's Kitchen
Whether used in soups, roasted or stuffed, the Italians love their vegetables. In this episode, she makes a platter full of Roasted Peppers Stuffed with Tuna. She then creates a mellow dish of Savory Onions Stuffed with Lamb and Sweet Raisins. The Cauliflower and Tomato Soup is one that warms the heart and any kitchen table.
Lidia's Kitchen
Fried potatoes with sausage and eggs; breakfast risotto featuring bacon, egg and cheese; ricotta pancakes.
Lidia's Kitchen
At the base of Italian cuisine are essential Italian ingredients and vinegar is one of them. Lidia masters the art of cooking with vinegar in this episode. She prepares a Red Cabbage and Bacon Salad in a warm bacon and balsamic vinegar dressing; Chicken in Vinegar Sauce; and a tangy garlic Savoy Cabbage and Potatoes dish.
Lidia's Kitchen
Family favorites are the topic in this episode. Lidia starts with a Penne "Al Brucio" made with a spicy tomato sauce, rosemary and a dollup of fresh ricotta. She also shares her famous chicken cacciatore recipe and talks about the best way to make garlic bread. For those looking for a refreshing drink, Lidia shares a delicious and fresh prosecco punch.
Lidia's Kitchen
Soups are a delicious and comforting way to warm up especially in the winter months. On the menu today is Spicy Italian Soup, Calabria's version of vegetable soup; The Perfect Simple Salad, a simple and light side that works for any kind of soup; and an easy-to-make Butternut Squash Soup, garnished with crispy crumbled bacon.
Lidia's Kitchen
Lidia prepares a colourful summer panzanella with roasted zucchini and onions, and a warm shrimp and squash ribbon salad.
Lidia's Kitchen
Bergamot and ricotta parfait with nougatine and toasted almonds; almond tart; chocolate anise biscotti.
Lidia's Kitchen
Soups are a delicious and comforting way to warm up especially in the winter months. On the menu today is Spicy Italian Soup, Calabria's version of vegetable soup; The Perfect Simple Salad, a simple and light side that works for any kind of soup; and an easy-to-make Butternut Squash Soup, garnished with crispy crumbled bacon.
Lidia's Kitchen
Steak is a favorite in many American households, and this episode is a tribute to the nice juicy dish and showcase not only one of Lidia's preferred preparations but two other recipes that work well for a special steak house evening at home. Featured recipes include Seared Steak with Mushroom Sauce and Braised Escarole; Baked Potatoes with Pancetta and Oregano; and an Almond Cake with Chocolate Chips.
Lidia's Kitchen
It's all about family in this episode as Lidia shares three of her favorite family recipes. Marinated Meatballs, Zucchini Parmigiana, Artichoke Carbonara and Jam Filler Mezzaluna are the stars of this episode.
Lidia's Kitchen
Italian American cuisine has a unique history and continues to evolve with time. Lidia will demonstrate one of the traditional favorites - Spaghetti with Meatballs - before sharing a more contemporary Pork Chop Milanese that is a favorite in one of her restaurants.
Lidia's Kitchen
Orecchiette with breadcrumbs, pancetta, and cauliflower; crespelle with wild cherries, chocolate, and whipped cream; lemon ice.
Lidia's Kitchen
Italian American cuisine has a unique history and continues to evolve with time. Lidia will demonstrate one of the traditional favorites - Spaghetti with Meatballs - before sharing a more contemporary Pork Chop Milanese that is a favorite in one of her restaurants.
Lidia's Kitchen
Fettuccine with caramelized onions, bacon and olives; orange spritz; roast chicken with rosemary and lemon.
Lidia's Kitchen
It's another episode dedicated to simplicity and delicious ingredients. Here Lidia chooses three great dishes that can be made in very little time but offer great flavors and complexity. They are great as appetizers, sides or by themselves and include Caprese Salad with Celery and Walnuts, Stuffed Artichokes with Tuna and Scallop Salad
Lidia's Kitchen
Fettuccine with caramelized onions, bacon and olives; orange spritz; roast chicken with rosemary and lemon.
Lidia's Kitchen
Lidia fell in love with the sea growing up near the Adriatic's beautiful rocky beaches. Fishing trips with Uncle Emilio were always a lot of hard work, but definitely worth the delicious reward. Today, she prepares a Grilled Calamari Salad with Tomato Coulis, Toasted Bread with Basil Cannellini, and a Whole Roasted Branzino where everything is done in the oven for a trouble-free cleanup.
Lidia's Kitchen
Italy is a garden year round, and Lidia celebrates an array of beautiful vegetable dishes including: Celery Stalks Stuffed with Gorgonzola and Apples; an elegant Asparagus and Scallion Salad; a refreshing Fava Sesame Dip, that pairs beautifully with flat breads and finally a Linguine with Swisschard made with walnuts and creamy fresh ricotta.
Lidia's Kitchen
Roasted chicken with pomegranate and a chocolate ricotta cheesecake; baked beans.
Lidia's Kitchen
Italians love cheese, and with over 460 varieties made in Italy, it leads to many mouth-watering cheesy recipes. In this episode, Lidia shares her Cheese Baked in a Crust: gorgonzola wrapped with puff pastry and baked as crispy cheesy bites; Celery, Artichoke and Mortadella Salad: a flavorful and fresh mix of celery, artichoke and mortadella; and finally Meatloaf Ricotta: a family favorite meatloaf dish packed with three different cheeses.
Lidia's Kitchen
Skillet shrimp with asparagus features sauteed shrimp over grilled bread; skillet gratinate of pork, aubergine and zucchini; one-pot soft polenta.
Lidia Celebrates America: A Salute to First Responders Season 1
Chef Lidia Bastianich travels the country visiting men and women who've worked quietly in the shadows and now find themselves thrust into the spotlight by crises facing the country in 2020. From coast to coast, Lidia follows dedicated police officers, firefighters, paramedics, military and medical workers, and observes the prominent role that food plays in these first responders' lives.
Lidia's Kitchen
Orecchiette with breadcrumbs, pancetta, and cauliflower; crespelle with wild cherries, chocolate, and whipped cream; lemon ice.
Lidia's Kitchen
Today's recipes are perfect for entertaining and include a savory Onion-Tomato Focaccia, restaurant inspired spreads for fresh bread and Skillet or Grilled Calamari.
Lidia's Kitchen
When it's cold outside, Lidia's kitchen kicks into high gear. The oven is on and the stovetop is always lit. On today's menu, she'll prepare her Turkey Meatloaf with Mushroom Sauce -a real family favorite that is smothered in mushroom sauce. Vin Brulee is a mulled wine infused with warm spices; it's the perfect choice to warm up on a cold night.
Lidia Celebrates America
Join beloved chef and cookbook author Lidia Bastianich on a deeply personal culinary journey to four celebrations of independence, to share in the wonderful diversity of American culture and food.
Lidia Celebrates America: A Salute to First Responders Season 1
Chef Lidia Bastianich travels the country visiting men and women who've worked quietly in the shadows and now find themselves thrust into the spotlight by crises facing the country in 2020. From coast to coast, Lidia follows dedicated police officers, firefighters, paramedics, military and medical workers, and observes the prominent role that food plays in these first responders' lives.
Lidia's Kitchen
Simple recipes are a must for weeknight dinners, and Lidia always looks for those that that deliver a burst of flavor. In this episode, she will share some of her favorite quick weeknight dinner ideas. She starts with a Sausage Crostini, made of sweet Italian sausage topped with Taleggio cheese. She then prepares a Penne Rigate in Vodka Sauce; an iconic creamy Italian American pasta dish and then Arugula Salad with Porcini Mushroom & Shavings of Cheese.
Lidia's Kitchen
Lidia remembers Grandma Rosa's olive trees and the excitement surrounding the late fall harvest of one of Italy's most prized products- newly pressed extra virgin olive oil. Lidia's recipes in this episode showcase this treasured product and include a delicate Striped Bass with Braised Broccolini and Olive Oil Cake, a culinary creation that is perfect for a snack, breakfast, and dessert.
Lidia's Kitchen
Fettuccine with caramelized onions, bacon and olives; orange spritz; roast chicken with rosemary and lemon.
Lidia's Kitchen
Today Lidia shares some new show-stopping dishes for the perfect family style brunch that include Crostata with Kale Butternut Squash and Ricotta - made of a flaky dough filled with a creamy colorful mix of ricotta, kale, butternut squash and golden raisins. Carrot and Orange Salad is the next item on the menu-a bright dish that adds color to any meal. Lidia's Potato and Egg Frico - a crispy Asiago cheese crust made with potatoes and eggs is always a winner at the brunch table.
Lidia's Kitchen
Whether it's American football or Italian soccer, game day parties are always popular. Lidia believes that there is nothing like a bountiful spread of food that will fuel the guests and get them cheering. On today's menu, she serves Fried Mozzarella Sandwich Skewers; Carrot and Chickpea Dip and Pizza Rolls - made with both broccoli rabe and sausage AND ricotta and leeks.
Lidia's Kitchen
It's all about family in this episode as Lidia shares three of her favorite family recipes. Marinated Meatballs, Zucchini Parmigiana, Artichoke Carbonara and Jam Filler Mezzaluna are the stars of this episode.
Lidia's Kitchen
Focaccia di recco; a quick salad matching salty pecorino Romano cheese with sweet pears and peppery arugula; rigatoni with sausage and cabbage.
Lidia's Kitchen
Italians love to drink wine with their meals and cook with it as well. In this episode, Lidia shares a meal where wine plays a part of each delicious dish: Sausage Crostini: a toasted piece of bread topped with sweet Italian sausage and topped with taleggio cheese; Linguine with White Clam Sauce: a simple white wine clam sauce served with linguine pasta; Braised Beef Rolls: stuffed beef rolls oozing with the flavors of prosciutto, provolone and golden raisins served in a red wine tomato sauce.
Lidia's Kitchen
Sausages with fennel and green olives; seared lamb chops with mint salsa and roasted potato wedges; fragoncello.
Lidia's Kitchen
Italians love to drink wine with their meals and cook with it as well. In this episode, Lidia shares a meal where wine plays a part of each delicious dish: Sausage Crostini: a toasted piece of bread topped with sweet Italian sausage and topped with taleggio cheese; Linguine with White Clam Sauce: a simple white wine clam sauce served with linguine pasta; Braised Beef Rolls: stuffed beef rolls oozing with the flavors of prosciutto, provolone and golden raisins served in a red wine tomato sauce.
Lidia's Kitchen
Lidia makes pizza the centerpiece for your next party. With a variety of toppings, a salad and dessert, you are ready to go. ON the menu is a classic Caesar Salad with Baby Kale and Focaccia Croutons; individual Pizzette with toppings like onion and cheese; chicken and mushroom; pear and gorgonzola and tomato & pecorino. While you have the dough, why not try a Dessert Pizza, topped with jams, Nutella, chocolate and fruit.
Lidia's Kitchen
Olive oil reigns in Lidia's kitchen, and in this episode she teaches the viewer how to use it from appetizer to soup to dessert. She'll start with a delicious Tomato and Bread Salad - a delicious tossed salad of country bread and juicy ripe tomatoes known as panzanella; a nourishing Rice and Lentil Soup and a Cannoli Napoleon, a new twist on the old cannoli: ricotta cream with crunchy almonds and chocolate layered between fried pastry.
Lidia's Kitchen
When it's cold outside, Lidia's kitchen kicks into high gear. The oven is on and the stovetop is always lit. On today's menu, she'll prepare her Turkey Meatloaf with Mushroom Sauce -a real family favorite that is smothered in mushroom sauce. Vin Brulee is a mulled wine infused with warm spices; it's the perfect choice to warm up on a cold night.
Lidia's Kitchen
"Alla Parmigiana" is a technique applied in many southern Italian dishes that is all about layering simple bold flavors.
Lidia's Kitchen
Today it's all about the braise. To start, Lidia makes a unique Salad of Radicchio and Oranges, a perfect blend of bitter and sweet. She then makes a heartwarming Braised Chicken Thigh dish with Potatoes and Olives, a family favorite. For another braise, she demonstrates a simple technique with cauliflower that brings out the nutty flavor of this underused vegetable.
Lidia's Kitchen
Fried potatoes with sausage and eggs; breakfast risotto featuring bacon, egg and cheese; ricotta pancakes.
Lidia's Kitchen
Simple recipes are a must for weeknight dinners, and Lidia always looks for those that that deliver a burst of flavor. In this episode, she will share some of her favorite quick weeknight dinner ideas. She starts with a Sausage Crostini, made of sweet Italian sausage topped with Taleggio cheese. She then prepares a Penne Rigate in Vodka Sauce; an iconic creamy Italian American pasta dish and then Arugula Salad with Porcini Mushroom & Shavings of Cheese.
Lidia's Kitchen
"Alla Parmigiana" is a technique applied in many southern Italian dishes that is all about layering simple bold flavors.
Lidia's Kitchen
Lidia loves long cooking techniques and braising but often, one just wants to prepare quick and delicious meals using the same technique. In this episode, she teaches the viewer to do just that. Her first dish is a velvety Lettuce Soup in a Fontina Gratin; she then makes a juicy but super quick Pork Tenderloin with Balsamic Onions. Lastly, she prepares String Beans with Rocky Mashed Potatoes made with garlic and olive oil.
Lidia's Kitchen
Italy is a garden year round, and Lidia celebrates an array of beautiful vegetable dishes including: Celery Stalks Stuffed with Gorgonzola and Apples; an elegant Asparagus and Scallion Salad; a refreshing Fava Sesame Dip, that pairs beautifully with flat breads and finally a Linguine with Swisschard made with walnuts and creamy fresh ricotta.
Lidia's Kitchen
In this episode, the oven is on for the fish dish, the vegetable dish and for the chicken drumsticks! Lidia creates three great main course ideas that are just right for days when you want to do everything in one dish and put it in the oven until it's ready to serve. She makes a Baked Fennel with Tomatoes and oozing Cheese. She then creates a Rollatini of Sole with flavored breadcrumbs baked in a light and delicate sauce of fresh herbs, lemon and white wine.
Lidia Celebrates America: A Salute to First Responders Season 1
Chef Lidia Bastianich travels the country visiting men and women who've worked quietly in the shadows and now find themselves thrust into the spotlight by crises facing the country in 2020. From coast to coast, Lidia follows dedicated police officers, firefighters, paramedics, military and medical workers, and observes the prominent role that food plays in these first responders' lives.
Lidia's Kitchen
There is a party in the air with an Italian flair. Lidia teaches the viewer several dishes that will work for any party - including a selection of varies cheese, cured meat and Giardiniera Style Vegetables; an easy and quick Sweet and Sour Zucchini Dish and lastly Stuffed Mushrooms made with a delicious mixture of scallions, red peppers and fresh parsley. Lastly there is still time for a delicious salad of poached seafood featuring shrimp, mussels and calamari.
Lidia Celebrates America: A Salute to First Responders Season 1
Chef Lidia Bastianich travels the country visiting men and women who've worked quietly in the shadows and now find themselves thrust into the spotlight by crises facing the country in 2020. From coast to coast, Lidia follows dedicated police officers, firefighters, paramedics, military and medical workers, and observes the prominent role that food plays in these first responders' lives.
Lidia's Kitchen
On today's menu, Lidia serves Chicken and Sausage Bites with Apple Cider Vinegar Sauce, made with rosemary, vinegar, and honey. Fried food always hits the spot and next on the menu is Fried Onion Rings, made Italian-style with Grana Padano cheese added to the batter for flavor and crunch; and finally, Potatoes Stuffed with Sausage and Mushrooms is a rich dish that is perfect for colder months.
Lidia's Kitchen
On today's menu, Lidia serves Chicken and Sausage Bites with Apple Cider Vinegar Sauce, made with rosemary, vinegar, and honey. Fried food always hits the spot and next on the menu is Fried Onion Rings, made Italian-style with Grana Padano cheese added to the batter for flavor and crunch; and finally, Potatoes Stuffed with Sausage and Mushrooms is a rich dish that is perfect for colder months.
Lidia's Kitchen
Lidia remembers Grandma Rosa's olive trees and the excitement surrounding the late fall harvest of one of Italy's most prized products- newly pressed extra virgin olive oil. Lidia's recipes in this episode showcase this treasured product and include a delicate Striped Bass with Braised Broccolini and Olive Oil Cake, a culinary creation that is perfect for a snack, breakfast, and dessert.
Lidia's Kitchen
Soups are a delicious and comforting way to warm up especially in the winter months. On the menu today is Spicy Italian Soup, Calabria's version of vegetable soup; The Perfect Simple Salad, a simple and light side that works for any kind of soup; and an easy-to-make Butternut Squash Soup, garnished with crispy crumbled bacon.
Lidia's Kitchen
Lidia prepares a colourful summer panzanella with roasted zucchini and onions, and a warm shrimp and squash ribbon salad.
Lidia's Kitchen
Italian American cuisine has a unique history and continues to evolve with time. Lidia will demonstrate one of the traditional favorites - Spaghetti with Meatballs - before sharing a more contemporary Pork Chop Milanese that is a favorite in one of her restaurants.
Lidia's Kitchen
Sausages with fennel and green olives; seared lamb chops with mint salsa and roasted potato wedges; fragoncello.
Lidia's Kitchen
Italians love cheese, and with over 460 varieties made in Italy, it leads to many mouth-watering cheesy recipes. In this episode, Lidia shares her Cheese Baked in a Crust: gorgonzola wrapped with puff pastry and baked as crispy cheesy bites; Celery, Artichoke and Mortadella Salad: a flavorful and fresh mix of celery, artichoke and mortadella; and finally Meatloaf Ricotta: a family favorite meatloaf dish packed with three different cheeses.
Lidia's Kitchen
In this episode, Lidia reminisces about her Grandma's cantina (cellar) and how she spent every summer helping her grandmother prepare the food from the bounty of the harvest for the fall and winter months. Lidia's cantina has evolved into a pantry, and in this episode she will prepare pantry friendly dishes.
Lidia's Kitchen
Four cheese baked macaroni with asparagus and peas; cider vinegar spritz; spicy vinegar ribs and potatoes.
Lidia's Kitchen
Focaccia di recco; a quick salad matching salty pecorino Romano cheese with sweet pears and peppery arugula; rigatoni with sausage and cabbage.
Lidia's Kitchen
Italy is a garden year round, and Lidia celebrates an array of beautiful vegetable dishes including: Celery Stalks Stuffed with Gorgonzola and Apples; an elegant Asparagus and Scallion Salad; a refreshing Fava Sesame Dip, that pairs beautifully with flat breads and finally a Linguine with Swisschard made with walnuts and creamy fresh ricotta.
Lidia's Kitchen
Roasted chicken with pomegranate and a chocolate ricotta cheesecake; baked beans.
Lidia's Kitchen
It's another episode dedicated to simplicity and delicious ingredients. Here Lidia chooses three great dishes that can be made in very little time but offer great flavors and complexity. They are great as appetizers, sides or by themselves and include Caprese Salad with Celery and Walnuts, Stuffed Artichokes with Tuna and Scallop Salad
Lidia's Kitchen
They have been called the "gnocchi family", and in this episode, Lidia shares two of her more unusual versions of this dish: Her Butternut Squash Gnocchi are light and slightly sweet as they showcase this welcome vegetable in the potato mix. Her next dish is Plum Gnocchi, which is typical of her homeland and even sweeter, sometimes eaten as a dessert. Made with toasted breadcrumbs, cinnamon and butter, it doesn't get any better than this!
Lidia's Kitchen
Lidia makes pizza the centerpiece for your next party. With a variety of toppings, a salad and dessert, you are ready to go. ON the menu is a classic Caesar Salad with Baby Kale and Focaccia Croutons; individual Pizzette with toppings like onion and cheese; chicken and mushroom; pear and gorgonzola and tomato & pecorino. While you have the dough, why not try a Dessert Pizza, topped with jams, Nutella, chocolate and fruit.
Lidia's Kitchen
Family favorites are the topic in this episode. Lidia starts with a Penne "Al Brucio" made with a spicy tomato sauce, rosemary and a dollup of fresh ricotta. She also shares her famous chicken cacciatore recipe and talks about the best way to make garlic bread. For those looking for a refreshing drink, Lidia shares a delicious and fresh prosecco punch.
Lidia's Kitchen
Skillet shrimp with asparagus features sauteed shrimp over grilled bread; skillet gratinate of pork, aubergine and zucchini; one-pot soft polenta.
Lidia's Kitchen
Focaccia di recco; a quick salad matching salty pecorino Romano cheese with sweet pears and peppery arugula; rigatoni with sausage and cabbage.
Lidia's Kitchen
Potato and pasta soup; a salad of green beans and new potatoes; ditalini with potatoes and provoke.
Lidia's Kitchen
Orecchiette with breadcrumbs, pancetta, and cauliflower; crespelle with wild cherries, chocolate, and whipped cream; lemon ice.
Lidia's Kitchen
Italy is a garden year round, and Lidia celebrates an array of beautiful vegetable dishes including: Celery Stalks Stuffed with Gorgonzola and Apples; an elegant Asparagus and Scallion Salad; a refreshing Fava Sesame Dip, that pairs beautifully with flat breads and finally a Linguine with Swisschard made with walnuts and creamy fresh ricotta.
Lidia's Kitchen
"Alla Parmigiana" is a technique applied in many southern Italian dishes that is all about layering simple bold flavors.
Lidia Celebrates America: A Salute to First Responders Season 1
Chef Lidia Bastianich travels the country visiting men and women who've worked quietly in the shadows and now find themselves thrust into the spotlight by crises facing the country in 2020. From coast to coast, Lidia follows dedicated police officers, firefighters, paramedics, military and medical workers, and observes the prominent role that food plays in these first responders' lives.
Lidia's Kitchen
Balsamic chicken stir fry; traditional frico with montasio cheese; a sweet grape and ricotta pizza that can be served as dessert, for brunch, or as a snack.
Lidia's Kitchen
Kale salad with avocado and pistachios; marinara sauce; no-mess cheesy baked chicken wings.
Lidia's Kitchen
Italy is a garden year round, and Lidia celebrates an array of beautiful vegetable dishes including: Celery Stalks Stuffed with Gorgonzola and Apples; an elegant Asparagus and Scallion Salad; a refreshing Fava Sesame Dip, that pairs beautifully with flat breads and finally a Linguine with Swisschard made with walnuts and creamy fresh ricotta.
Lidia's Kitchen
Lidia prepares a colourful summer panzanella with roasted zucchini and onions, and a warm shrimp and squash ribbon salad.
Lidia's Kitchen
Orecchiette with breadcrumbs, pancetta, and cauliflower; crespelle with wild cherries, chocolate, and whipped cream; lemon ice.
Lidia's Kitchen
Bergamot and ricotta parfait with nougatine and toasted almonds; almond tart; chocolate anise biscotti.
Lidia's Kitchen
At the base of Italian cuisine are essential Italian ingredients and vinegar is one of them. Lidia masters the art of cooking with vinegar in this episode. She prepares a Red Cabbage and Bacon Salad in a warm bacon and balsamic vinegar dressing; Chicken in Vinegar Sauce; and a tangy garlic Savoy Cabbage and Potatoes dish.
Lidia's Kitchen
Roasted chicken with pomegranate and a chocolate ricotta cheesecake; baked beans.
Lidia's Kitchen
Orecchiette with breadcrumbs, pancetta, and cauliflower; crespelle with wild cherries, chocolate, and whipped cream; lemon ice.
Lidia's Kitchen
Kale salad with avocado and pistachios; marinara sauce; no-mess cheesy baked chicken wings.
Lidia's Kitchen
At the base of Italian cuisine are essential Italian ingredients and vinegar is one of them. Lidia masters the art of cooking with vinegar in this episode. She prepares a Red Cabbage and Bacon Salad in a warm bacon and balsamic vinegar dressing; Chicken in Vinegar Sauce; and a tangy garlic Savoy Cabbage and Potatoes dish.
Lidia's Kitchen
Lidia makes pizza the centerpiece for your next party. With a variety of toppings, a salad and dessert, you are ready to go. ON the menu is a classic Caesar Salad with Baby Kale and Focaccia Croutons; individual Pizzette with toppings like onion and cheese; chicken and mushroom; pear and gorgonzola and tomato & pecorino. While you have the dough, why not try a Dessert Pizza, topped with jams, Nutella, chocolate and fruit.
Lidia's Kitchen
Bergamot and ricotta parfait with nougatine and toasted almonds; almond tart; chocolate anise biscotti.
Lidia's Kitchen
"Alla Parmigiana" is a technique applied in many southern Italian dishes that is all about layering simple bold flavors.
Lidia's Kitchen
There is a party in the air with an Italian flair. Lidia teaches the viewer several dishes that will work for any party - including a selection of varies cheese, cured meat and Giardiniera Style Vegetables; an easy and quick Sweet and Sour Zucchini Dish and lastly Stuffed Mushrooms made with a delicious mixture of scallions, red peppers and fresh parsley. Lastly there is still time for a delicious salad of poached seafood featuring shrimp, mussels and calamari.
Lidia's Kitchen
Bergamot and ricotta parfait with nougatine and toasted almonds; almond tart; chocolate anise biscotti.
Lidia's Kitchen
Lidia makes pizza the centerpiece for your next party. With a variety of toppings, a salad and dessert, you are ready to go. ON the menu is a classic Caesar Salad with Baby Kale and Focaccia Croutons; individual Pizzette with toppings like onion and cheese; chicken and mushroom; pear and gorgonzola and tomato & pecorino. While you have the dough, why not try a Dessert Pizza, topped with jams, Nutella, chocolate and fruit.
Lidia's Kitchen
The oven is on in today's episode! With a little bit of prep time and a hot oven, you can enjoy the appetizers with the friends and family while the rest is baking. Today's recipes include: Spicy Stuffed Clams; Roasted Chicken with Pomegranate; and Potatoes Stuffed with Sausage & Mushrooms.
Lidia's Kitchen
Today Lidia shares some new show-stopping dishes for the perfect family style brunch that include Crostata with Kale Butternut Squash and Ricotta - made of a flaky dough filled with a creamy colorful mix of ricotta, kale, butternut squash and golden raisins. Carrot and Orange Salad is the next item on the menu-a bright dish that adds color to any meal. Lidia's Potato and Egg Frico - a crispy Asiago cheese crust made with potatoes and eggs is always a winner at the brunch table.
Lidia's Kitchen
Lidia loves long cooking techniques and braising but often, one just wants to prepare quick and delicious meals using the same technique. In this episode, she teaches the viewer to do just that. Her first dish is a velvety Lettuce Soup in a Fontina Gratin; she then makes a juicy but super quick Pork Tenderloin with Balsamic Onions. Lastly, she prepares String Beans with Rocky Mashed Potatoes made with garlic and olive oil.
Lidia's Kitchen
Simple recipes are a must for weeknight dinners, and Lidia always looks for those that that deliver a burst of flavor. In this episode, she will share some of her favorite quick weeknight dinner ideas. She starts with a Sausage Crostini, made of sweet Italian sausage topped with Taleggio cheese. She then prepares a Penne Rigate in Vodka Sauce; an iconic creamy Italian American pasta dish and then Arugula Salad with Porcini Mushroom & Shavings of Cheese.
Lidia's Kitchen
Olive oil reigns in Lidia's kitchen, and in this episode she teaches the viewer how to use it from appetizer to soup to dessert. She'll start with a delicious Tomato and Bread Salad - a delicious tossed salad of country bread and juicy ripe tomatoes known as panzanella; a nourishing Rice and Lentil Soup and a Cannoli Napoleon, a new twist on the old cannoli: ricotta cream with crunchy almonds and chocolate layered between fried pastry.
Lidia's Kitchen
Today Lidia shares some new show-stopping dishes for the perfect family style brunch that include Crostata with Kale Butternut Squash and Ricotta - made of a flaky dough filled with a creamy colorful mix of ricotta, kale, butternut squash and golden raisins. Carrot and Orange Salad is the next item on the menu-a bright dish that adds color to any meal. Lidia's Potato and Egg Frico - a crispy Asiago cheese crust made with potatoes and eggs is always a winner at the brunch table.
Lidia's Kitchen
It's another episode dedicated to simplicity and delicious ingredients. Here Lidia chooses three great dishes that can be made in very little time but offer great flavors and complexity. They are great as appetizers, sides or by themselves and include Caprese Salad with Celery and Walnuts, Stuffed Artichokes with Tuna and Scallop Salad
Lidia's Kitchen
Kale salad with avocado and pistachios; marinara sauce; no-mess cheesy baked chicken wings.
Lidia's Kitchen
Today Lidia shares some new show-stopping dishes for the perfect family style brunch that include Crostata with Kale Butternut Squash and Ricotta - made of a flaky dough filled with a creamy colorful mix of ricotta, kale, butternut squash and golden raisins. Carrot and Orange Salad is the next item on the menu-a bright dish that adds color to any meal. Lidia's Potato and Egg Frico - a crispy Asiago cheese crust made with potatoes and eggs is always a winner at the brunch table.
Lidia's Kitchen
Today it's all about the braise. To start, Lidia makes a unique Salad of Radicchio and Oranges, a perfect blend of bitter and sweet. She then makes a heartwarming Braised Chicken Thigh dish with Potatoes and Olives, a family favorite. For another braise, she demonstrates a simple technique with cauliflower that brings out the nutty flavor of this underused vegetable.
Lidia's Kitchen
Soups are a delicious and comforting way to warm up especially in the winter months. On the menu today is Spicy Italian Soup, Calabria's version of vegetable soup; The Perfect Simple Salad, a simple and light side that works for any kind of soup; and an easy-to-make Butternut Squash Soup, garnished with crispy crumbled bacon.
Lidia's Kitchen
Whether it's American football or Italian soccer, game day parties are always popular. Lidia believes that there is nothing like a bountiful spread of food that will fuel the guests and get them cheering. On today's menu, she serves Fried Mozzarella Sandwich Skewers; Carrot and Chickpea Dip and Pizza Rolls - made with both broccoli rabe and sausage AND ricotta and leeks.
Lidia's Kitchen
In this episode, Lidia reminisces about her Grandma's cantina (cellar) and how she spent every summer helping her grandmother prepare the food from the bounty of the harvest for the fall and winter months. Lidia's cantina has evolved into a pantry, and in this episode she will prepare pantry friendly dishes.
Lidia's Kitchen
When it's cold outside, Lidia's kitchen kicks into high gear. The oven is on and the stovetop is always lit. On today's menu, she'll prepare her Turkey Meatloaf with Mushroom Sauce -a real family favorite that is smothered in mushroom sauce. Vin Brulee is a mulled wine infused with warm spices; it's the perfect choice to warm up on a cold night.
Lidia's Kitchen
Today it's all about the braise. To start, Lidia makes a unique Salad of Radicchio and Oranges, a perfect blend of bitter and sweet. She then makes a heartwarming Braised Chicken Thigh dish with Potatoes and Olives, a family favorite. For another braise, she demonstrates a simple technique with cauliflower that brings out the nutty flavor of this underused vegetable.
Lidia's Kitchen
Today's recipes are perfect for entertaining and include a savory Onion-Tomato Focaccia, restaurant inspired spreads for fresh bread and Skillet or Grilled Calamari.
Lidia's Kitchen
It's another episode dedicated to simplicity and delicious ingredients. Here Lidia chooses three great dishes that can be made in very little time but offer great flavors and complexity. They are great as appetizers, sides or by themselves and include Caprese Salad with Celery and Walnuts, Stuffed Artichokes with Tuna and Scallop Salad
Lidia's Kitchen
Skillet shrimp with asparagus features sauteed shrimp over grilled bread; skillet gratinate of pork, aubergine and zucchini; one-pot soft polenta.
Lidia's Kitchen
Zucchini, peas and pancetta risotto; author Katie Parla's capellini and asparagus frittata becomes an involtini alla piazzetta; risotto cakes.
Lidia's Kitchen
They have been called the "gnocchi family", and in this episode, Lidia shares two of her more unusual versions of this dish: Her Butternut Squash Gnocchi are light and slightly sweet as they showcase this welcome vegetable in the potato mix. Her next dish is Plum Gnocchi, which is typical of her homeland and even sweeter, sometimes eaten as a dessert. Made with toasted breadcrumbs, cinnamon and butter, it doesn't get any better than this!
Lidia's Kitchen
Focaccia di recco; a quick salad matching salty pecorino Romano cheese with sweet pears and peppery arugula; rigatoni with sausage and cabbage.
Lidia's Kitchen
The oven is on in today's episode! With a little bit of prep time and a hot oven, you can enjoy the appetizers with the friends and family while the rest is baking. Today's recipes include: Spicy Stuffed Clams; Roasted Chicken with Pomegranate; and Potatoes Stuffed with Sausage & Mushrooms.
Lidia's Kitchen
Today it's all about the braise. To start, Lidia makes a unique Salad of Radicchio and Oranges, a perfect blend of bitter and sweet. She then makes a heartwarming Braised Chicken Thigh dish with Potatoes and Olives, a family favorite. For another braise, she demonstrates a simple technique with cauliflower that brings out the nutty flavor of this underused vegetable.
Lidia's Kitchen
Balsamic chicken stir fry; traditional frico with montasio cheese; a sweet grape and ricotta pizza that can be served as dessert, for brunch, or as a snack.
Lidia's Kitchen
It's all about family in this episode as Lidia shares three of her favorite family recipes. Marinated Meatballs, Zucchini Parmigiana, Artichoke Carbonara and Jam Filler Mezzaluna are the stars of this episode.
Lidia's Kitchen
Simple recipes are a must for weeknight dinners, and Lidia always looks for those that that deliver a burst of flavor. In this episode, she will share some of her favorite quick weeknight dinner ideas. She starts with a Sausage Crostini, made of sweet Italian sausage topped with Taleggio cheese. She then prepares a Penne Rigate in Vodka Sauce; an iconic creamy Italian American pasta dish and then Arugula Salad with Porcini Mushroom & Shavings of Cheese.
Lidia's Kitchen
On today's menu, Lidia serves Chicken and Sausage Bites with Apple Cider Vinegar Sauce, made with rosemary, vinegar, and honey. Fried food always hits the spot and next on the menu is Fried Onion Rings, made Italian-style with Grana Padano cheese added to the batter for flavor and crunch; and finally, Potatoes Stuffed with Sausage and Mushrooms is a rich dish that is perfect for colder months.
Lidia's Kitchen
Italians love cheese, and with over 460 varieties made in Italy, it leads to many mouth-watering cheesy recipes. In this episode, Lidia shares her Cheese Baked in a Crust: gorgonzola wrapped with puff pastry and baked as crispy cheesy bites; Celery, Artichoke and Mortadella Salad: a flavorful and fresh mix of celery, artichoke and mortadella; and finally Meatloaf Ricotta: a family favorite meatloaf dish packed with three different cheeses.
Lidia's Kitchen
With the oven on, Lidia creates sweet and savory dishes her viewers can easily make at home. Gratins are delicious, and she starts with a Leek and Prosciutto Gratin made with Gruyère and walnuts; next is Roasted Chicken with Pomegranate, marvelously moist inside and with a crispy, caramelized exterior. While the oven is still on, she bakes crumbly and chewy Raspberry and Walnut Butter Cookies for dessert.
Lidia's Kitchen
Cheese crisp bowls filled with a colourful salad; bucatini with broccoli walnut pesto; turkey stuffed peppers.
Lidia's Kitchen
Lidia remembers Grandma Rosa's olive trees and the excitement surrounding the late fall harvest of one of Italy's most prized products- newly pressed extra virgin olive oil. Lidia's recipes in this episode showcase this treasured product and include a delicate Striped Bass with Braised Broccolini and Olive Oil Cake, a culinary creation that is perfect for a snack, breakfast, and dessert.
Lidia's Kitchen
Focaccia di recco; a quick salad matching salty pecorino Romano cheese with sweet pears and peppery arugula; rigatoni with sausage and cabbage.
Lidia's Kitchen
They have been called the "gnocchi family", and in this episode, Lidia shares two of her more unusual versions of this dish: Her Butternut Squash Gnocchi are light and slightly sweet as they showcase this welcome vegetable in the potato mix. Her next dish is Plum Gnocchi, which is typical of her homeland and even sweeter, sometimes eaten as a dessert. Made with toasted breadcrumbs, cinnamon and butter, it doesn't get any better than this!
Lidia's Kitchen
Orecchiette with breadcrumbs, pancetta, and cauliflower; crespelle with wild cherries, chocolate, and whipped cream; lemon ice.
Lidia's Kitchen
Today is all about rice, and Lidia teaches viewers how to master the technique of making risotto. She starts with an Italian classic, Risotto with Mushrooms; next is Red Onions Stuffed with Rice. No food should be wasted, and Lidia shows viewers how to use risotto leftovers by making Fried Risotto.
Lidia's Kitchen
With the oven on, Lidia creates sweet and savory dishes her viewers can easily make at home. Gratins are delicious, and she starts with a Leek and Prosciutto Gratin made with Gruyère and walnuts; next is Roasted Chicken with Pomegranate, marvelously moist inside and with a crispy, caramelized exterior. While the oven is still on, she bakes crumbly and chewy Raspberry and Walnut Butter Cookies for dessert.
Lidia Celebrates America
Join beloved chef and cookbook author Lidia Bastianich on a deeply personal culinary journey to four celebrations of independence, to share in the wonderful diversity of American culture and food.
Lidia's Kitchen
Orecchiette with breadcrumbs, pancetta, and cauliflower; crespelle with wild cherries, chocolate, and whipped cream; lemon ice.
Lidia's Kitchen
Cheese crisp bowls filled with a colourful salad; bucatini with broccoli walnut pesto; turkey stuffed peppers.
Lidia's Kitchen
Roasted chicken with pomegranate and a chocolate ricotta cheesecake; baked beans.
Lidia's Kitchen
There is a party in the air with an Italian flair. Lidia teaches the viewer several dishes that will work for any party - including a selection of varies cheese, cured meat and Giardiniera Style Vegetables; an easy and quick Sweet and Sour Zucchini Dish and lastly Stuffed Mushrooms made with a delicious mixture of scallions, red peppers and fresh parsley. Lastly there is still time for a delicious salad of poached seafood featuring shrimp, mussels and calamari.
Lidia's Kitchen
Roasted chicken with pomegranate and a chocolate ricotta cheesecake; baked beans.
Lidia's Kitchen
In this episode, the oven is on for the fish dish, the vegetable dish and for the chicken drumsticks! Lidia creates three great main course ideas that are just right for days when you want to do everything in one dish and put it in the oven until it's ready to serve. She makes a Baked Fennel with Tomatoes and oozing Cheese. She then creates a Rollatini of Sole with flavored breadcrumbs baked in a light and delicate sauce of fresh herbs, lemon and white wine.
Lidia's Kitchen
Olive oil reigns in Lidia's kitchen, and in this episode she teaches the viewer how to use it from appetizer to soup to dessert. She'll start with a delicious Tomato and Bread Salad - a delicious tossed salad of country bread and juicy ripe tomatoes known as panzanella; a nourishing Rice and Lentil Soup and a Cannoli Napoleon, a new twist on the old cannoli: ricotta cream with crunchy almonds and chocolate layered between fried pastry.
Lidia's Kitchen
Today Lidia shares some new show-stopping dishes for the perfect family style brunch that include Crostata with Kale Butternut Squash and Ricotta - made of a flaky dough filled with a creamy colorful mix of ricotta, kale, butternut squash and golden raisins. Carrot and Orange Salad is the next item on the menu-a bright dish that adds color to any meal. Lidia's Potato and Egg Frico - a crispy Asiago cheese crust made with potatoes and eggs is always a winner at the brunch table.
Lidia's Kitchen
Lidia prepares a colourful summer panzanella with roasted zucchini and onions, and a warm shrimp and squash ribbon salad.
Lidia's Kitchen
It's all about family in this episode as Lidia shares three of her favorite family recipes. Marinated Meatballs, Zucchini Parmigiana, Artichoke Carbonara and Jam Filler Mezzaluna are the stars of this episode.
Lidia's Kitchen
Today is all about rice, and Lidia teaches viewers how to master the technique of making risotto. She starts with an Italian classic, Risotto with Mushrooms; next is Red Onions Stuffed with Rice. No food should be wasted, and Lidia shows viewers how to use risotto leftovers by making Fried Risotto.
Lidia's Kitchen
Kale salad with avocado and pistachios; marinara sauce; no-mess cheesy baked chicken wings.
Lidia's Kitchen
Skillet shrimp with asparagus features sauteed shrimp over grilled bread; skillet gratinate of pork, aubergine and zucchini; one-pot soft polenta.
Lidia's Kitchen
Zucchini, peas and pancetta risotto; author Katie Parla's capellini and asparagus frittata becomes an involtini alla piazzetta; risotto cakes.
Lidia's Kitchen
The oven is on in today's episode! With a little bit of prep time and a hot oven, you can enjoy the appetizers with the friends and family while the rest is baking. Today's recipes include: Spicy Stuffed Clams; Roasted Chicken with Pomegranate; and Potatoes Stuffed with Sausage & Mushrooms.
Lidia's Kitchen
Zucchini, peas and pancetta risotto; author Katie Parla's capellini and asparagus frittata becomes an involtini alla piazzetta; risotto cakes.
Lidia's Kitchen
Balsamic chicken stir fry; traditional frico with montasio cheese; a sweet grape and ricotta pizza that can be served as dessert, for brunch, or as a snack.
Lidia's Kitchen
Four cheese baked macaroni with asparagus and peas; cider vinegar spritz; spicy vinegar ribs and potatoes.
Lidia's Kitchen
Although Italians are not known for a brunch tradition, many of their recipes work beautifully for it. Today's brunch recipes include: Polenta with Honey & Berries; Crostata with Kale, Butternut Squash and Ricotta; Rice Balls Stuffed with Sausage Ragu.
Lidia's Kitchen
Four cheese baked macaroni with asparagus and peas; cider vinegar spritz; spicy vinegar ribs and potatoes.
Lidia's Kitchen
Although Italians are not known for a brunch tradition, many of their recipes work beautifully for it. Today's brunch recipes include: Polenta with Honey & Berries; Crostata with Kale, Butternut Squash and Ricotta; Rice Balls Stuffed with Sausage Ragu.
Lidia's Kitchen
Today is all about feeding a large crowd, and Lidia cooks up recipes that all your guests will love, no matter whom you are hosting - Sausages and Apples, a flavorful one-pot meal that is great for family-style dining; Spaghetti with Roasted Garlic Pesto, a delicious and economical addition to any party; and finally, Chocolate Ricotta Cheesecake, a chocolatey twist to the classic Italian ricotta cheesecake.
Lidia's Kitchen
Whether it's American football or Italian soccer, game day parties are always popular. Lidia believes that there is nothing like a bountiful spread of food that will fuel the guests and get them cheering. On today's menu, she serves Fried Mozzarella Sandwich Skewers; Carrot and Chickpea Dip and Pizza Rolls - made with both broccoli rabe and sausage AND ricotta and leeks.
Lidia's Kitchen
Lidia fell in love with the sea growing up near the Adriatic's beautiful rocky beaches. Fishing trips with Uncle Emilio were always a lot of hard work, but definitely worth the delicious reward. Today, she prepares a Grilled Calamari Salad with Tomato Coulis, Toasted Bread with Basil Cannellini, and a Whole Roasted Branzino where everything is done in the oven for a trouble-free cleanup.
Lidia's Kitchen
In this episode, Lidia reminisces about her Grandma's cantina (cellar) and how she spent every summer helping her grandmother prepare the food from the bounty of the harvest for the fall and winter months. Lidia's cantina has evolved into a pantry, and in this episode she will prepare pantry friendly dishes.
Lidia's Kitchen
Soups are a delicious and comforting way to warm up especially in the winter months. On the menu today is Spicy Italian Soup, Calabria's version of vegetable soup; The Perfect Simple Salad, a simple and light side that works for any kind of soup; and an easy-to-make Butternut Squash Soup, garnished with crispy crumbled bacon.
Lidia's Kitchen
Today is all about feeding a large crowd, and Lidia cooks up recipes that all your guests will love, no matter whom you are hosting - Sausages and Apples, a flavorful one-pot meal that is great for family-style dining; Spaghetti with Roasted Garlic Pesto, a delicious and economical addition to any party; and finally, Chocolate Ricotta Cheesecake, a chocolatey twist to the classic Italian ricotta cheesecake.
Lidia's Kitchen
Cheese crisp bowls filled with a colourful salad; bucatini with broccoli walnut pesto; turkey stuffed peppers.
Lidia's Kitchen
Italian American cuisine has a unique history and continues to evolve with time. Lidia will demonstrate one of the traditional favorites - Spaghetti with Meatballs - before sharing a more contemporary Pork Chop Milanese that is a favorite in one of her restaurants.
Lidia Celebrates America
Join beloved chef and cookbook author Lidia Bastianich on a deeply personal culinary journey to four celebrations of independence, to share in the wonderful diversity of American culture and food.
Lidia's Kitchen
Lidia remembers Grandma Rosa's olive trees and the excitement surrounding the late fall harvest of one of Italy's most prized products- newly pressed extra virgin olive oil. Lidia's recipes in this episode showcase this treasured product and include a delicate Striped Bass with Braised Broccolini and Olive Oil Cake, a culinary creation that is perfect for a snack, breakfast, and dessert.
Lidia Celebrates America: A Salute to First Responders Season 1
Chef Lidia Bastianich travels the country visiting men and women who've worked quietly in the shadows and now find themselves thrust into the spotlight by crises facing the country in 2020. From coast to coast, Lidia follows dedicated police officers, firefighters, paramedics, military and medical workers, and observes the prominent role that food plays in these first responders' lives.
Lidia's Kitchen
In this episode, Lidia creates a seasonal meal that says "Family Time " Pork and Grapes are a natural combination, and in today's menu, she prepares Pork Medallions with grapes, Baked Fennel with Sage and for dessert, a colorful and perfect cold weather Ornage in Marsala for dessert.
Lidia's Kitchen
There is a party in the air with an Italian flair. Lidia teaches the viewer several dishes that will work for any party - including a selection of varies cheese, cured meat and Giardiniera Style Vegetables; an easy and quick Sweet and Sour Zucchini Dish and lastly Stuffed Mushrooms made with a delicious mixture of scallions, red peppers and fresh parsley. Lastly there is still time for a delicious salad of poached seafood featuring shrimp, mussels and calamari.
Lidia's Kitchen
Cheese crisp bowls filled with a colourful salad; bucatini with broccoli walnut pesto; turkey stuffed peppers.
Lidia's Kitchen
In this episode, Lidia reminisces about her Grandma's cantina (cellar) and how she spent every summer helping her grandmother prepare the food from the bounty of the harvest for the fall and winter months. Lidia's cantina has evolved into a pantry, and in this episode she will prepare pantry friendly dishes.
Lidia's Kitchen
Four cheese baked macaroni with asparagus and peas; cider vinegar spritz; spicy vinegar ribs and potatoes.
Lidia's Kitchen
In this episode, Lidia reminisces about her Grandma's cantina (cellar) and how she spent every summer helping her grandmother prepare the food from the bounty of the harvest for the fall and winter months. Lidia's cantina has evolved into a pantry, and in this episode she will prepare pantry friendly dishes.
Lidia's Kitchen
With the oven on, Lidia creates sweet and savory dishes her viewers can easily make at home. Gratins are delicious, and she starts with a Leek and Prosciutto Gratin made with Gruyère and walnuts; next is Roasted Chicken with Pomegranate, marvelously moist inside and with a crispy, caramelized exterior. While the oven is still on, she bakes crumbly and chewy Raspberry and Walnut Butter Cookies for dessert.
Lidia's Kitchen
When it's cold outside, Lidia's kitchen kicks into high gear. The oven is on and the stovetop is always lit. On today's menu, she'll prepare her Turkey Meatloaf with Mushroom Sauce -a real family favorite that is smothered in mushroom sauce. Vin Brulee is a mulled wine infused with warm spices; it's the perfect choice to warm up on a cold night.
Lidia's Kitchen
Zucchini, peas and pancetta risotto; author Katie Parla's capellini and asparagus frittata becomes an involtini alla piazzetta; risotto cakes.
Lidia's Kitchen
At the base of Italian cuisine are essential Italian ingredients and vinegar is one of them. Lidia masters the art of cooking with vinegar in this episode. She prepares a Red Cabbage and Bacon Salad in a warm bacon and balsamic vinegar dressing; Chicken in Vinegar Sauce; and a tangy garlic Savoy Cabbage and Potatoes dish.
Lidia's Kitchen
Lidia remembers Grandma Rosa's olive trees and the excitement surrounding the late fall harvest of one of Italy's most prized products- newly pressed extra virgin olive oil. Lidia's recipes in this episode showcase this treasured product and include a delicate Striped Bass with Braised Broccolini and Olive Oil Cake, a culinary creation that is perfect for a snack, breakfast, and dessert.
Lidia's Kitchen
Olive oil reigns in Lidia's kitchen, and in this episode she teaches the viewer how to use it from appetizer to soup to dessert. She'll start with a delicious Tomato and Bread Salad - a delicious tossed salad of country bread and juicy ripe tomatoes known as panzanella; a nourishing Rice and Lentil Soup and a Cannoli Napoleon, a new twist on the old cannoli: ricotta cream with crunchy almonds and chocolate layered between fried pastry.
Lidia's Kitchen
Balsamic chicken stir fry; traditional frico with montasio cheese; a sweet grape and ricotta pizza that can be served as dessert, for brunch, or as a snack.
Lidia's Kitchen
Zucchini, peas and pancetta risotto; author Katie Parla's capellini and asparagus frittata becomes an involtini alla piazzetta; risotto cakes.
Lidia's Kitchen
Fettuccine with caramelized onions, bacon and olives; orange spritz; roast chicken with rosemary and lemon.
Lidia's Kitchen
Italians love to drink wine with their meals and cook with it as well. In this episode, Lidia shares a meal where wine plays a part of each delicious dish: Sausage Crostini: a toasted piece of bread topped with sweet Italian sausage and topped with taleggio cheese; Linguine with White Clam Sauce: a simple white wine clam sauce served with linguine pasta; Braised Beef Rolls: stuffed beef rolls oozing with the flavors of prosciutto, provolone and golden raisins served in a red wine tomato sauce.
Lidia's Kitchen
Lidia loves long cooking techniques and braising but often, one just wants to prepare quick and delicious meals using the same technique. In this episode, she teaches the viewer to do just that. Her first dish is a velvety Lettuce Soup in a Fontina Gratin; she then makes a juicy but super quick Pork Tenderloin with Balsamic Onions. Lastly, she prepares String Beans with Rocky Mashed Potatoes made with garlic and olive oil.
Lidia's Kitchen
When it's cold outside, Lidia's kitchen kicks into high gear. The oven is on and the stovetop is always lit. On today's menu, she'll prepare her Turkey Meatloaf with Mushroom Sauce -a real family favorite that is smothered in mushroom sauce. Vin Brulee is a mulled wine infused with warm spices; it's the perfect choice to warm up on a cold night.
Lidia's Kitchen
Steak is a favorite in many American households, and this episode is a tribute to the nice juicy dish and showcase not only one of Lidia's preferred preparations but two other recipes that work well for a special steak house evening at home. Featured recipes include Seared Steak with Mushroom Sauce and Braised Escarole; Baked Potatoes with Pancetta and Oregano; and an Almond Cake with Chocolate Chips.
Lidia's Kitchen
In this episode, the oven is on for the fish dish, the vegetable dish and for the chicken drumsticks! Lidia creates three great main course ideas that are just right for days when you want to do everything in one dish and put it in the oven until it's ready to serve. She makes a Baked Fennel with Tomatoes and oozing Cheese. She then creates a Rollatini of Sole with flavored breadcrumbs baked in a light and delicate sauce of fresh herbs, lemon and white wine.
Lidia's Kitchen
In this episode, Lidia creates a seasonal meal that says "Family Time " Pork and Grapes are a natural combination, and in today's menu, she prepares Pork Medallions with grapes, Baked Fennel with Sage and for dessert, a colorful and perfect cold weather Ornage in Marsala for dessert.
Lidia's Kitchen
Lidia fell in love with the sea growing up near the Adriatic's beautiful rocky beaches. Fishing trips with Uncle Emilio were always a lot of hard work, but definitely worth the delicious reward. Today, she prepares a Grilled Calamari Salad with Tomato Coulis, Toasted Bread with Basil Cannellini, and a Whole Roasted Branzino where everything is done in the oven for a trouble-free cleanup.
Lidia's Kitchen
Oven-braised pork chops with red onions and pears; beef and root vegetables braised in red wine; tomato-braised cauliflower recipe.
Lidia's Kitchen
Today's recipes are perfect for entertaining and include a savory Onion-Tomato Focaccia, restaurant inspired spreads for fresh bread and Skillet or Grilled Calamari.
Lidia's Kitchen
Orecchiette with breadcrumbs, pancetta, and cauliflower; crespelle with wild cherries, chocolate, and whipped cream; lemon ice.
Lidia's Kitchen
Cheese crisp bowls filled with a colourful salad; bucatini with broccoli walnut pesto; turkey stuffed peppers.
Lidia's Kitchen
Today is all about rice, and Lidia teaches viewers how to master the technique of making risotto. She starts with an Italian classic, Risotto with Mushrooms; next is Red Onions Stuffed with Rice. No food should be wasted, and Lidia shows viewers how to use risotto leftovers by making Fried Risotto.
Lidia's Kitchen
Lidia makes pizza the centerpiece for your next party. With a variety of toppings, a salad and dessert, you are ready to go. ON the menu is a classic Caesar Salad with Baby Kale and Focaccia Croutons; individual Pizzette with toppings like onion and cheese; chicken and mushroom; pear and gorgonzola and tomato & pecorino. While you have the dough, why not try a Dessert Pizza, topped with jams, Nutella, chocolate and fruit.
Lidia's Kitchen
Everyone loves baked pasta, and in this episode, Lidia prepares a Baked Penne Dish with a comforting pork ragu and zucchini topped with a golden crust of cheese. She also makes an elegant Salad of Asparagus, Scallions and Boiled Egg and finishes the meal with a delicious and moist Chocolate Zucchini Cake
Lidia's Kitchen
Everyone loves baked pasta, and in this episode, Lidia prepares a Baked Penne Dish with a comforting pork ragu and zucchini topped with a golden crust of cheese. She also makes an elegant Salad of Asparagus, Scallions and Boiled Egg and finishes the meal with a delicious and moist Chocolate Zucchini Cake
Lidia's Kitchen
Everyone loves baked pasta, and in this episode, Lidia prepares a Baked Penne Dish with a comforting pork ragu and zucchini topped with a golden crust of cheese. She also makes an elegant Salad of Asparagus, Scallions and Boiled Egg and finishes the meal with a delicious and moist Chocolate Zucchini Cake
Lidia's Kitchen
Everyone loves baked pasta, and in this episode, Lidia prepares a Baked Penne Dish with a comforting pork ragu and zucchini topped with a golden crust of cheese. She also makes an elegant Salad of Asparagus, Scallions and Boiled Egg and finishes the meal with a delicious and moist Chocolate Zucchini Cake
Lidia's Kitchen
Lidia has always loved trips to the food market. From her days as a small child preparing to go to the market with her grandmother to searching for seasonal produce today, it has always been an adventure. Recipes in this episode include a Shrimp, Roasted Pepper and Olive Salad and a delicious vegetarian Eggplant Parmigiana Stacks.
Lidia's Kitchen
Lidia talks about growing up and family traditions in this episode. Featured recipes include Shrimp and Mixed Bean Salad, a Roasted Garlic Crostini and Papperdelle with Mixed Fresh Mushrooms. A refreshing "Panache" is shared with her mother Erminia.
Lidia's Kitchen
Lidia talks about growing up and family traditions in this episode. Featured recipes include Shrimp and Mixed Bean Salad, a Roasted Garlic Crostini and Papperdelle with Mixed Fresh Mushrooms. A refreshing "Panache" is shared with her mother Erminia.
Lidia's Kitchen
Italians love a good picnic, and Lidia shares some of her favorite picnic foods from her childhood. The menu includes Herb Frittata Rollups, a must-have finger food rolled up with a layer of flavor packed pesto. Lidia's Pasta Salad with Tomato, Mozzarella and Green Beans is a hearty pasta salad that is perfect for any picnic. Her Blueberry and Ricotta Parfait is made with homemade ricotta, blueberry sauce, candied almonds and cake.
Lidia's Kitchen
Summer is the time of year when some of Lidia's favorite vegetables and fruits are at their best. Today, she shares some recipes that she loves making at home when entertaining, including Corn and Zucchini Minestra; Shrimp and Mixed Bean Salad, a salad that is always part of the buffet table in Lidia's home; and lastly, Polenta with Honey and Berries, a recipe Lidia has loved since she was a little girl.
Lidia's Kitchen
A light version of chicken parmigiana; rice balls stuffed with sausage ragu; Lidia's traditional Bolognese sauce.
Lidia's Kitchen
Southern Italian-style bruschetta; tomato and Tropea onion salad featuring crispy friselle bread; spicy bloody mary; panzerotti.
Lidia's Kitchen
Lidia introduces this episode with "Beautiful vegetables and a hot oven: a great marriage!" She then begins the meal with a simple and refreshing Sesame and Fava Bean Dip, perfect for flatbreads. Next, she prepares a Baked Eggplant Stuffed with Meat and Vegetables, topped with a golden, cheesy crust. Her unique version of Baked Potatoes is made with Pancetta and Oregano.
Lidia's Kitchen
In this episode, it's all about some of Italy's most popular staples. Lidia will share three of her all-time favorites including a Chicken Parmigiana Light - a version of the famous Chicken Parmigiana - made with a chicken thigh topped with fresh tomato and mozzarella and nestled in a bed of tomato sauce. Her Beef and Arugula Bruschetta is a perfect and quick starter to the meal.
Lidia's Kitchen
A light version of chicken parmigiana; rice balls stuffed with sausage ragu; Lidia's traditional Bolognese sauce.
Lidia's Kitchen
Today's recipes are dedicated to the family. They can be made for a weeknight dinner or a large gathering or holiday and include: Oven Braised Pork Chops with Red Onion and Pears; Cherry Jam Tart. To start, Lidia enjoys a special Cherry Bellini.
Lidia's Kitchen
Shrimp and melon salad with basil mint pesto; peaches in white wine; mezze rigatoni with raw tomato sauce.
Lidia's Kitchen
Oven-braised pork chops with red onions and pears; beef and root vegetables braised in red wine; tomato-braised cauliflower recipe.
Lidia's Kitchen
Shaved fennel, red onion and prosciutto cotto salad; cherry jam tart with wild cherries from the Emilia Romagna region of Italy; prosciutto, scallion and egg sandwich.
Lidia's Kitchen
When hosting an Italian-style cocktail party, all you need is some drinks, a nice selection of appetizers, and you're set! Back in the kitchen, Lidia creates a menu for the perfect cocktail party. She makes Mussels with Zucchini Salsa Verde, a small appetizer guests can slurp down while sipping on a cocktail. She then makes Bloody Mary, a classic cocktail everyone loves. Corn and apricots work wonderfully together, and Lidia ends with making Grilled Corn, Apricots, and Portobellos.
Lidia's Kitchen
Italians love cheese, and back in the kitchen, Lidia shares her favorite cheesy appetizers - Baked Goat Cheese, Fava, and Artichoke Dip, baked to golden to perfection; and Baked Stuffed Vegetables, a recipe Lidia often makes when cooking for her family.
Lidia's Kitchen
Lidia has enjoyed clamming with the locals in Le Marche as well as in Long Island, and in this episode she shares two of her most popular dishes: Pappa al Pomodoro with Clams is based on the Tuscan classic-tomato and bread soup. Clam and Scallion Risotto, is a delicious variation of the beloved Linguine with Clams.
Lidia's Kitchen
A Belgian and endive salad that features a rich egg yolk vinaigrette; naked ricotta dumplings with a sage-butter sauce; stuffed tomatoes.
Lidia's Kitchen
Lidia has always loved trips to the food market. From her days as a small child preparing to go to the market with her grandmother to searching for seasonal produce today, it has always been an adventure. Recipes in this episode include a Shrimp, Roasted Pepper and Olive Salad and a delicious vegetarian Eggplant Parmigiana Stacks.
Lidia's Kitchen
A light version of chicken parmigiana; rice balls stuffed with sausage ragu; Lidia's traditional Bolognese sauce.
Lidia's Kitchen
Today's episode is all about corn. Lidia often played in corn fields, helped with the harvests, and even slept on mattresses made from husks. Recipes for today include a refreshing Corn and Zucchini Minestra, a sweet and savory Polenta Cacio e Pere, and a combination of vegetables that can be served as a side dish or even the highlight of the dinner table- Grilled Corn, Apricots, and Portobellos.
Lidia's Kitchen
When hosting an Italian-style cocktail party, all you need is some drinks, a nice selection of appetizers, and you're set! Back in the kitchen, Lidia creates a menu for the perfect cocktail party. She makes Mussels with Zucchini Salsa Verde, a small appetizer guests can slurp down while sipping on a cocktail. She then makes Bloody Mary, a classic cocktail everyone loves. Corn and apricots work wonderfully together, and Lidia ends with making Grilled Corn, Apricots, and Portobellos.
Lidia's Kitchen
The tomato Is not native to Italy, but it made a big impact on Italian cuisine when it arrived centuries ago. From canned to vine ripened, Lidia shares with you several of her favorite tomato dishes including: Stuffed Tomatoes: stuffed with rice, mozzarella and basil; Braised Pork Ribs with Rigatoni: Tender to the bone pork ribs and braising sauce with rigatoni; and Green Beans in Chunky Tomato Sauce: a perfect side of fresh green beans smothered in a fresh chunky tomato sauce.
Lidia's Kitchen
Lidia introduces this episode with "Beautiful vegetables and a hot oven: a great marriage!" She then begins the meal with a simple and refreshing Sesame and Fava Bean Dip, perfect for flatbreads. Next, she prepares a Baked Eggplant Stuffed with Meat and Vegetables, topped with a golden, cheesy crust. Her unique version of Baked Potatoes is made with Pancetta and Oregano.
Lidia's Kitchen
Lidia has always loved trips to the food market. From her days as a small child preparing to go to the market with her grandmother to searching for seasonal produce today, it has always been an adventure. Recipes in this episode include a Shrimp, Roasted Pepper and Olive Salad and a delicious vegetarian Eggplant Parmigiana Stacks.
Lidia's Kitchen
Pan pizza and a mozzarella cheeseburger using focaccia, mozzarella, pickled peperoncino and a grilled tomato; crispy baked chicken cutlets.
Lidia's Kitchen
Zucchini sautéed with garlic, anchovies and capers; fried zucchini; orecchiette with clams and zucchini; sweet-and-sour zucchini.
Lidia's Kitchen
Spicy sheet pan pork chops and broccoli; how to revive leftover soup for an easy weeknight meal; apricot jam half-moons.
Lidia's Kitchen
Everyone loves pasta, and today Lidia shows you the fun and economical way to make all your friends and family happy at the dinner table with a pasta party. On the menu is Spaghetti with Anchovies and Breadcrumbs, a delicious Southern Italian favorite; a Pasta Chinja - a heart-warming Baked Pasta with Tomato Sauce, Meatballs and Egg. Finally, Lidia will share her Fusilli with Roasted Tomato Pesto - a complex bowl of pasta that will become a staple in your house.
Lidia's Kitchen
Yellow saffron seafood and leek risotto; how to replenish stock using food scraps from the freezer; barley risotto with cabbage and sausage.
Lidia's Kitchen
Lidia constantly cherishes the memory of baking bread with her Grandma Rosa. As simple as it was, there is nothing that could take away how powerful this culinary experience was for her. Lidia starts off with a quick and easy Onion Tomato Focaccia, and then talks about Taralli, crunchy little bread rings that are a treat in southern Italy. She then makes Pizza Rolls with two uniquely Italian fillings- broccoli rabe and sausage, and ricotta and leeks.
Lidia's Kitchen
Sweet and sour is a classic combination of flavors that can be found in almost every cuisine around the world, and in Italy it's called agrodolce and produces delicious, balanced dishes of savory and sweet.
Lidia's Kitchen
The tomato Is not native to Italy, but it made a big impact on Italian cuisine when it arrived centuries ago. From canned to vine ripened, Lidia shares with you several of her favorite tomato dishes including: Stuffed Tomatoes: stuffed with rice, mozzarella and basil; Braised Pork Ribs with Rigatoni: Tender to the bone pork ribs and braising sauce with rigatoni; and Green Beans in Chunky Tomato Sauce: a perfect side of fresh green beans smothered in a fresh chunky tomato sauce.
Lidia's Kitchen
Sweet and sour is a classic combination of flavors that can be found in almost every cuisine around the world, and in Italy it's called agrodolce and produces delicious, balanced dishes of savory and sweet.
Lidia's Kitchen
Lidia fell in love with the Soup and Sandwhich concept shortly after she arrived in America. And soups are one of her favorite creations to make. In this episode, she prepares a velvety Spinach and ChickpeaSoup; an Italian style Baked Toast Sandwhich and to finish, she enjoys some oatmeal crepes with her grandson Ethan.
Lidia's Kitchen
The tomato Is not native to Italy, but it made a big impact on Italian cuisine when it arrived centuries ago. From canned to vine ripened, Lidia shares with you several of her favorite tomato dishes including: Stuffed Tomatoes: stuffed with rice, mozzarella and basil; Braised Pork Ribs with Rigatoni: Tender to the bone pork ribs and braising sauce with rigatoni; and Green Beans in Chunky Tomato Sauce: a perfect side of fresh green beans smothered in a fresh chunky tomato sauce.
Lidia's Kitchen
Who doesn't love comfort food? In this episode, Lidia shares some of her most requested and delicious comfort food recipes: Pasta and Bean Soup; Decadent ham in Marsala Sauce; and her italian version of one of America's favorites: Hamburger and Homemade Ketchup.
Lidia's Kitchen
The tomato Is not native to Italy, but it made a big impact on Italian cuisine when it arrived centuries ago. From canned to vine ripened, Lidia shares with you several of her favorite tomato dishes including: Stuffed Tomatoes: stuffed with rice, mozzarella and basil; Braised Pork Ribs with Rigatoni: Tender to the bone pork ribs and braising sauce with rigatoni; and Green Beans in Chunky Tomato Sauce: a perfect side of fresh green beans smothered in a fresh chunky tomato sauce.
Lidia's Kitchen
Lidia tosses arborio rice with olives, roasted peppers, artichokes, and provolone to create a satisfying and vibrant "Antipasto" Rice Salad. She also pulls together a Sauteed Chicken dressed in a Bright Lemon Caper Sauce over Spinach.
Lidia's Kitchen
Summer is the time of year when some of Lidia's favorite vegetables and fruits are at their best. Today, she shares some recipes that she loves making at home when entertaining, including Corn and Zucchini Minestra; Shrimp and Mixed Bean Salad, a salad that is always part of the buffet table in Lidia's home; and lastly, Polenta with Honey and Berries, a recipe Lidia has loved since she was a little girl.
Lidia's Kitchen
Italians love a good picnic, and Lidia shares some of her favorite picnic foods from her childhood. The menu includes Herb Frittata Rollups, a must-have finger food rolled up with a layer of flavor packed pesto. Lidia's Pasta Salad with Tomato, Mozzarella and Green Beans is a hearty pasta salad that is perfect for any picnic. Her Blueberry and Ricotta Parfait is made with homemade ricotta, blueberry sauce, candied almonds and cake.
Lidia's Kitchen
Eggs were always a favorite at Lidia's home as a kid and they still are. In this episode, she'll prepare Savory Egg Battered Zucchini Roll Ups; a refreshing and simple Fennel, Red Onion and Celery Salad topped with Italian Salami and a luscious Frittata Filled with Ricotta, Tomatoes, Onion and Basil.
Lidia's Kitchen
When Lidia was in her 20's, she opened Buonavia, her first restaurant, in Queens, New York. Her menu there included Italian American favorites, served alongside some of her favorite dishes from her homeland. In this episode, she prepares popular dishes from this first eatery including: a rich and flavorful Beef and Potato Goulash, and a sweet and simple Crespelle with Wild Cherries, Chocolate, and Whipped Cream.
Lidia's Kitchen
As a young girl, from a small, rural setting, the majestic skyscrapers of Manhattan were quite the sight for Lidia. As a young teenager, Lidia was in charge of most dinners since her parents were returning home late in the evening, and soups were a popular choice to feed the family. In this episode, Lidia prepares a filling meal of Potato and Pasta Soup followed by Polenta with Honey and Berries, an easy way to use leftover polenta.
Lidia's Kitchen
Lidia tosses arborio rice with olives, roasted peppers, artichokes, and provolone to create a satisfying and vibrant "Antipasto" Rice Salad. She also pulls together a Sauteed Chicken dressed in a Bright Lemon Caper Sauce over Spinach.
Lidia's Kitchen
Sweet and sour is a classic combination of flavors that can be found in almost every cuisine around the world, and in Italy it's called agrodolce and produces delicious, balanced dishes of savory and sweet.
Lidia's Kitchen
Winter minestrone; roasted squash and carrot salad with chickpeas and almonds.
Lidia's Kitchen
There are few things better than a great piece of meat braised in Barolo wine. When accompanied by some braised vegetables, you've got yourself a great meal. In this episode, Lidia prepares a crispy golden Italian Style Quiche followed by a fork tender Beef Braised in Barolo. Her side dish is a Braised Broccoli Rabe with garlic and extra virgin olive oil. This is a meal any family will love.
Lidia's Kitchen
Lidia tosses arborio rice with olives, roasted peppers, artichokes, and provolone to create a satisfying and vibrant "Antipasto" Rice Salad. She also pulls together a Sauteed Chicken dressed in a Bright Lemon Caper Sauce over Spinach.
Lidia's Kitchen
A light version of chicken parmigiana; rice balls stuffed with sausage ragu; Lidia's traditional Bolognese sauce.
Lidia's Kitchen
Crostini with fresh tomatoes and ricotta; warm crostini with smothered kale and melty fontina; monkfish brodetto with cannellini; garlic bread three ways.
Lidia's Kitchen
Today's recipes are dedicated to the family. They can be made for a weeknight dinner or a large gathering or holiday and include: Oven Braised Pork Chops with Red Onion and Pears; Cherry Jam Tart. To start, Lidia enjoys a special Cherry Bellini.
Lidia's Kitchen
Summer is the time of year when some of Lidia's favorite vegetables and fruits are at their best. Today, she shares some recipes that she loves making at home when entertaining, including Corn and Zucchini Minestra; Shrimp and Mixed Bean Salad, a salad that is always part of the buffet table in Lidia's home; and lastly, Polenta with Honey and Berries, a recipe Lidia has loved since she was a little girl.
Lidia's Kitchen
A light version of chicken parmigiana; rice balls stuffed with sausage ragu; Lidia's traditional Bolognese sauce.
Lidia's Kitchen
When Lidia was in her 20's, she opened Buonavia, her first restaurant, in Queens, New York. Her menu there included Italian American favorites, served alongside some of her favorite dishes from her homeland. In this episode, she prepares popular dishes from this first eatery including: a rich and flavorful Beef and Potato Goulash, and a sweet and simple Crespelle with Wild Cherries, Chocolate, and Whipped Cream.
Lidia's Kitchen
Winter minestrone; roasted squash and carrot salad with chickpeas and almonds.
Lidia's Kitchen
Pan pizza and a mozzarella cheeseburger using focaccia, mozzarella, pickled peperoncino and a grilled tomato; crispy baked chicken cutlets.
Lidia's Kitchen
Pan pizza and a mozzarella cheeseburger using focaccia, mozzarella, pickled peperoncino and a grilled tomato; crispy baked chicken cutlets.
Lidia's Kitchen
Zucchini sautéed with garlic, anchovies and capers; fried zucchini; orecchiette with clams and zucchini; sweet-and-sour zucchini.
Lidia's Kitchen
Lidia talks about growing up and family traditions in this episode. Featured recipes include Shrimp and Mixed Bean Salad, a Roasted Garlic Crostini and Papperdelle with Mixed Fresh Mushrooms. A refreshing "Panache" is shared with her mother Erminia.
Lidia's Kitchen
Italian American classics have always been favorites at the family table and in this episode, there is reason to celebrate. Today's recipes include the most iconic Italian American dish, Spaghetti and Meatballs; a Broccoli Rabe with Garlic; and a holiday must - Zeppole.
Lidia's Kitchen
Today's recipes are dedicated to the family. They can be made for a weeknight dinner or a large gathering or holiday and include: Oven Braised Pork Chops with Red Onion and Pears; Cherry Jam Tart. To start, Lidia enjoys a special Cherry Bellini.
Lidia's Kitchen
Rome is one of Lidia's favorite cities, and today's episode features some Roman classic techniques. Recipes include Scallops Saltimbocca and Seared Lamb Chops with Mint Salsa Verde and Roasted Potato Wedges.
Lidia's Kitchen
Are you always in rush to prepare soemthing quick yet delicious for dinnertime? In this episode Lidia shares three of her favorite quick and simple meal ideas-all of which can work as an appetizer, a lunch or quick dinner. They include Scallops, Scallion and Mushrooms, Chicken Breasts with Orange and Gaeta Olives, Tuna with Mimosa Sauce
Lidia's Kitchen
Are you always in rush to prepare soemthing quick yet delicious for dinnertime? In this episode Lidia shares three of her favorite quick and simple meal ideas-all of which can work as an appetizer, a lunch or quick dinner. They include Scallops, Scallion and Mushrooms, Chicken Breasts with Orange and Gaeta Olives, Tuna with Mimosa Sauce
Lidia's Kitchen
Steamed broccoli, cannellini and egg salad; skillet tuna with aubergine and courgette in puttanesca sauce.
Lidia's Kitchen
Yellow saffron seafood and leek risotto; how to replenish stock using food scraps from the freezer; barley risotto with cabbage and sausage.
Lidia's Kitchen
Today's episode is all about corn. Lidia often played in corn fields, helped with the harvests, and even slept on mattresses made from husks. Recipes for today include a refreshing Corn and Zucchini Minestra, a sweet and savory Polenta Cacio e Pere, and a combination of vegetables that can be served as a side dish or even the highlight of the dinner table- Grilled Corn, Apricots, and Portobellos.
Lidia's Kitchen
Rome is one of Lidia's favorite cities, and today's episode features some Roman classic techniques. Recipes include Scallops Saltimbocca and Seared Lamb Chops with Mint Salsa Verde and Roasted Potato Wedges.
Lidia's Kitchen
Spicy sheet pan pork chops and broccoli; how to revive leftover soup for an easy weeknight meal; apricot jam half-moons.
Lidia's Kitchen
Zucchini sautéed with garlic, anchovies and capers; fried zucchini; orecchiette with clams and zucchini; sweet-and-sour zucchini.
Lidia's Kitchen
In this episode, Lidia prepares three regional Italian dishes- from Piedmont to Tuscany to Emilia Romagna. Her colorful Peppers Piedmontese are a great addition to any antipasto or buffet table, her Malfada Michelangelo Style is a delicious pasta dish based on dish attributed to Michelangelo. lastly, she shares a Filet Mignon Italian Style with Balsamic Reduction using this liquid gold from the area of Modena.
Lidia's Kitchen
When talking about a juicy steak, grilling often comes to mind but for Lidia, it's all about the sear. In today's episode, Lidia begins with a crispy Montasio Cheese Frico stuffed with potatoes and onions. She then makes a Seared Steak with a perfectly balanced sauce of rosemary, shallots and mixed mushrooms. Her side dish is a Braised Escarole with olive oil, pepperoncino and garlic -simple and delicious.
Lidia's Kitchen
Shrimp and melon salad with basil mint pesto; peaches in white wine; mezze rigatoni with raw tomato sauce.
Lidia's Kitchen
Eggs were always a favorite at Lidia's home as a kid and they still are. In this episode, she'll prepare Savory Egg Battered Zucchini Roll Ups; a refreshing and simple Fennel, Red Onion and Celery Salad topped with Italian Salami and a luscious Frittata Filled with Ricotta, Tomatoes, Onion and Basil.
Lidia's Kitchen
It's an episode devoted to the fresh, simple egg, and it highlights some of Lidia's all-time favorites: Stracciatella: a simple chicken stock laced with ribbons of egg and tender spinach; Frittata with Ricotta: a luscious frittata filled with ricotta, tomatoes, onions and basil; Baked Eggplant and Eggs: a baked dish showing off of one of summer's best vegetables.
Lidia's Kitchen
It's an episode devoted to the fresh, simple egg, and it highlights some of Lidia's all-time favorites: Stracciatella: a simple chicken stock laced with ribbons of egg and tender spinach; Frittata with Ricotta: a luscious frittata filled with ricotta, tomatoes, onions and basil; Baked Eggplant and Eggs: a baked dish showing off of one of summer's best vegetables.
Lidia's Kitchen
Are you always in rush to prepare soemthing quick yet delicious for dinnertime? In this episode Lidia shares three of her favorite quick and simple meal ideas-all of which can work as an appetizer, a lunch or quick dinner. They include Scallops, Scallion and Mushrooms, Chicken Breasts with Orange and Gaeta Olives, Tuna with Mimosa Sauce
Lidia's Kitchen
There are few things better than a great piece of meat braised in Barolo wine. When accompanied by some braised vegetables, you've got yourself a great meal. In this episode, Lidia prepares a crispy golden Italian Style Quiche followed by a fork tender Beef Braised in Barolo. Her side dish is a Braised Broccoli Rabe with garlic and extra virgin olive oil. This is a meal any family will love.
Lidia's Kitchen
Halibut with saffron fregola; tuna and chickpea salad; shrimp alla Buonavia.
Lidia's Kitchen
Italy is one big garden with a year round growing season. Vegetables are often the stars of the meal, and today Lidia will highlight the versatility of delicious bitter vegetables like broccoli rabe, radicchio and escarole.
Lidia's Kitchen
Halibut with saffron fregola; tuna and chickpea salad; shrimp alla Buonavia.
Lidia's Kitchen
Lidia fell in love with the Soup and Sandwhich concept shortly after she arrived in America. And soups are one of her favorite creations to make. In this episode, she prepares a velvety Spinach and ChickpeaSoup; an Italian style Baked Toast Sandwhich and to finish, she enjoys some oatmeal crepes with her grandson Ethan.
Lidia's Kitchen
Italians love a good picnic, and Lidia shares some of her favorite picnic foods from her childhood. The menu includes Herb Frittata Rollups, a must-have finger food rolled up with a layer of flavor packed pesto. Lidia's Pasta Salad with Tomato, Mozzarella and Green Beans is a hearty pasta salad that is perfect for any picnic. Her Blueberry and Ricotta Parfait is made with homemade ricotta, blueberry sauce, candied almonds and cake.
Lidia's Kitchen
Lidia fell in love with the Soup and Sandwhich concept shortly after she arrived in America. And soups are one of her favorite creations to make. In this episode, she prepares a velvety Spinach and ChickpeaSoup; an Italian style Baked Toast Sandwhich and to finish, she enjoys some oatmeal crepes with her grandson Ethan.
Lidia's Kitchen
Cannellini pesto dip and a crudite spread; spaghetti primavera with courgette, green beans, peas and asparagus; spinach, bread and ricotta frittata.
Lidia's Kitchen
Lidia talks about growing up and family traditions in this episode. Featured recipes include Shrimp and Mixed Bean Salad, a Roasted Garlic Crostini and Papperdelle with Mixed Fresh Mushrooms. A refreshing "Panache" is shared with her mother Erminia.
Lidia's Kitchen
A light version of chicken parmigiana; rice balls stuffed with sausage ragu; Lidia's traditional Bolognese sauce.
Lidia's Kitchen
Everyone loves pasta, and today Lidia shows you the fun and economical way to make all your friends and family happy at the dinner table with a pasta party. On the menu is Spaghetti with Anchovies and Breadcrumbs, a delicious Southern Italian favorite; a Pasta Chinja - a heart-warming Baked Pasta with Tomato Sauce, Meatballs and Egg. Finally, Lidia will share her Fusilli with Roasted Tomato Pesto - a complex bowl of pasta that will become a staple in your house.
Lidia's Kitchen
Calabria is famous for its fiery salami spread, 'Nduja. It is delicious on warm grilled bread, and Lidia shows viewers how to make a Bruschetta with 'Nduja; she then makes Raw and Cooked Salad for Summer with green beans and tomatoes, a wonderful way to enjoy seasonal vegetables.
Lidia's Kitchen
Lidia talks about growing up and family traditions in this episode. Featured recipes include Shrimp and Mixed Bean Salad, a Roasted Garlic Crostini and Papperdelle with Mixed Fresh Mushrooms. A refreshing "Panache" is shared with her mother Erminia.
Lidia's Kitchen
When a holiday or special occasion goes around, it's time to go above and beyond with an extra special feast. Today, Lidia shares some of her best recipes to do just that. Her Wedding Soup is a classic Italian dish that marries the vegetables and meatballs in a delicious pot of soup; Prosecco Punch, made with raspberries and nectarines is a real crowd pleaser, and finally you can't go wrong with a beautiful Roasted Lamb Shoulder with Carrots and Parsnips, a rich and flavorful one pot meal.
Lidia's Kitchen
Casseroles have a place in everyone's heart and home. Today Lidia shares a delicious and hearty Italian style version of Layered Casserole of Beef, Cabbage and Potatoes topped with fontina cheese - a one pot meal fit to feed any hungry crowd. Lidia then stews apples and dried fruit in her Spiced Fruit Compote and adds spices like clove and cinnamon - a heartwarming tea; Lastly, she is joined by Grandma for her Coffee Panna Cotta, an easy make-ahead dessert flavored with coffee and Sambuca.
Lidia's Kitchen
Pan pizza and a mozzarella cheeseburger using focaccia, mozzarella, pickled peperoncino and a grilled tomato; crispy baked chicken cutlets.
Lidia's Kitchen
Pasta primavera "new school" with creamy pesto loaded with fresh vegetables; penne with vodka sauce; cavatappi with asparagus and spinach pesto.
Lidia's Kitchen
Pan pizza and a mozzarella cheeseburger using focaccia, mozzarella, pickled peperoncino and a grilled tomato; crispy baked chicken cutlets.
Lidia's Kitchen
A light version of chicken parmigiana; rice balls stuffed with sausage ragu; Lidia's traditional Bolognese sauce.
Lidia's Kitchen
Winter minestrone; roasted squash and carrot salad with chickpeas and almonds.
Lidia's Kitchen
Shrimp and melon salad with basil mint pesto; peaches in white wine; mezze rigatoni with raw tomato sauce.
Lidia's Kitchen
Italians love entertaining and celebrating life with family, friends, and food. Today, Lidia shares recipes that fit any kind of party. She starts with Stewed Savory Peppers, a delicious antipasto, especially when served with lots of grilled or toasted bread. Next, she makes Pear Bellini, a fruity and bubbly cocktail guests can sip on while enjoying antipasti; and who doesn't love fried balls of rice? Lidia shows viewers how to make Rice Balls with Sausage Ragù.
Lidia's Kitchen
Summer is the time of year when some of Lidia's favorite vegetables and fruits are at their best. Today, she shares some recipes that she loves making at home when entertaining, including Corn and Zucchini Minestra; Shrimp and Mixed Bean Salad, a salad that is always part of the buffet table in Lidia's home; and lastly, Polenta with Honey and Berries, a recipe Lidia has loved since she was a little girl.
Lidia's Kitchen
Steamed broccoli, cannellini and egg salad; skillet tuna with aubergine and courgette in puttanesca sauce.
Lidia's Kitchen
Italy is one big garden with a year round growing season. Vegetables are often the stars of the meal, and today Lidia will highlight the versatility of delicious bitter vegetables like broccoli rabe, radicchio and escarole.
Eating In With Lidia
Chef Lidia Bastianich shows how to mix and balance seasonal flavors from your own garden in order to create new recipes based on what's available.
Lidia's Kitchen
Today's recipes are dedicated to the family. They can be made for a weeknight dinner or a large gathering or holiday and include: Oven Braised Pork Chops with Red Onion and Pears; Cherry Jam Tart. To start, Lidia enjoys a special Cherry Bellini.
Lidia's Kitchen
Lidia tosses arborio rice with olives, roasted peppers, artichokes, and provolone to create a satisfying and vibrant "Antipasto" Rice Salad. She also pulls together a Sauteed Chicken dressed in a Bright Lemon Caper Sauce over Spinach.
Lidia's Kitchen
Zucchini sautéed with garlic, anchovies and capers; fried zucchini; orecchiette with clams and zucchini; sweet-and-sour zucchini.
Lidia's Kitchen
When a holiday or special occasion goes around, it's time to go above and beyond with an extra special feast. Today, Lidia shares some of her best recipes to do just that. Her Wedding Soup is a classic Italian dish that marries the vegetables and meatballs in a delicious pot of soup; Prosecco Punch, made with raspberries and nectarines is a real crowd pleaser, and finally you can't go wrong with a beautiful Roasted Lamb Shoulder with Carrots and Parsnips, a rich and flavorful one pot meal.
Lidia's Kitchen
Italy is one big garden with a year round growing season. Vegetables are often the stars of the meal, and today Lidia will highlight the versatility of delicious bitter vegetables like broccoli rabe, radicchio and escarole.
Lidia's Kitchen
Crostini with fresh tomatoes and ricotta; warm crostini with smothered kale and melty fontina; monkfish brodetto with cannellini; garlic bread three ways.
Lidia's Kitchen
As a young girl, from a small, rural setting, the majestic skyscrapers of Manhattan were quite the sight for Lidia. As a young teenager, Lidia was in charge of most dinners since her parents were returning home late in the evening, and soups were a popular choice to feed the family. In this episode, Lidia prepares a filling meal of Potato and Pasta Soup followed by Polenta with Honey and Berries, an easy way to use leftover polenta.
Lidia's Kitchen
As a young girl, from a small, rural setting, the majestic skyscrapers of Manhattan were quite the sight for Lidia. As a young teenager, Lidia was in charge of most dinners since her parents were returning home late in the evening, and soups were a popular choice to feed the family. In this episode, Lidia prepares a filling meal of Potato and Pasta Soup followed by Polenta with Honey and Berries, an easy way to use leftover polenta.
Lidia's Kitchen
Spicy sheet pan pork chops and broccoli; how to revive leftover soup for an easy weeknight meal; apricot jam half-moons.
Lidia's Kitchen
A Belgian and endive salad that features a rich egg yolk vinaigrette; naked ricotta dumplings with a sage-butter sauce; stuffed tomatoes.
Lidia's Kitchen
Oven-braised pork chops with red onions and pears; beef and root vegetables braised in red wine; tomato-braised cauliflower recipe.
Lidia's Kitchen
Shrimp and melon salad with basil mint pesto; peaches in white wine; mezze rigatoni with raw tomato sauce.
Lidia's Kitchen
Crostini with fresh tomatoes and ricotta; warm crostini with smothered kale and melty fontina; monkfish brodetto with cannellini; garlic bread three ways.
Lidia's Kitchen
Italians love entertaining and celebrating life with family, friends, and food. Today, Lidia shares recipes that fit any kind of party. She starts with Stewed Savory Peppers, a delicious antipasto, especially when served with lots of grilled or toasted bread. Next, she makes Pear Bellini, a fruity and bubbly cocktail guests can sip on while enjoying antipasti; and who doesn't love fried balls of rice? Lidia shows viewers how to make Rice Balls with Sausage Ragù.
Lidia's Kitchen
Italian American classics have always been favorites at the family table and in this episode, there is reason to celebrate. Today's recipes include the most iconic Italian American dish, Spaghetti and Meatballs; a Broccoli Rabe with Garlic; and a holiday must - Zeppole.
Lidia's Kitchen
Halibut with saffron fregola; tuna and chickpea salad; shrimp alla Buonavia.
Lidia's Kitchen
A light version of chicken parmigiana; rice balls stuffed with sausage ragu; Lidia's traditional Bolognese sauce.
Lidia's Kitchen
Everyone loves pasta, and today Lidia shows you the fun and economical way to make all your friends and family happy at the dinner table with a pasta party. On the menu is Spaghetti with Anchovies and Breadcrumbs, a delicious Southern Italian favorite; a Pasta Chinja - a heart-warming Baked Pasta with Tomato Sauce, Meatballs and Egg. Finally, Lidia will share her Fusilli with Roasted Tomato Pesto - a complex bowl of pasta that will become a staple in your house.
Lidia's Kitchen
Today's episode is all about corn. Lidia often played in corn fields, helped with the harvests, and even slept on mattresses made from husks. Recipes for today include a refreshing Corn and Zucchini Minestra, a sweet and savory Polenta Cacio e Pere, and a combination of vegetables that can be served as a side dish or even the highlight of the dinner table- Grilled Corn, Apricots, and Portobellos.
Lidia's Kitchen
There are few things better than a great piece of meat braised in Barolo wine. When accompanied by some braised vegetables, you've got yourself a great meal. In this episode, Lidia prepares a crispy golden Italian Style Quiche followed by a fork tender Beef Braised in Barolo. Her side dish is a Braised Broccoli Rabe with garlic and extra virgin olive oil. This is a meal any family will love.
Lidia's Kitchen
Winter minestrone; roasted squash and carrot salad with chickpeas and almonds.
Lidia's Kitchen
When a holiday or special occasion goes around, it's time to go above and beyond with an extra special feast. Today, Lidia shares some of her best recipes to do just that. Her Wedding Soup is a classic Italian dish that marries the vegetables and meatballs in a delicious pot of soup; Prosecco Punch, made with raspberries and nectarines is a real crowd pleaser, and finally you can't go wrong with a beautiful Roasted Lamb Shoulder with Carrots and Parsnips, a rich and flavorful one pot meal.
Lidia's Kitchen
Oven-braised pork chops with red onions and pears; beef and root vegetables braised in red wine; tomato-braised cauliflower recipe.
Lidia's Kitchen
Pasta primavera "new school" with creamy pesto loaded with fresh vegetables; penne with vodka sauce; cavatappi with asparagus and spinach pesto.
Lidia's Kitchen
Calabria is famous for its fiery salami spread, 'Nduja. It is delicious on warm grilled bread, and Lidia shows viewers how to make a Bruschetta with 'Nduja; she then makes Raw and Cooked Salad for Summer with green beans and tomatoes, a wonderful way to enjoy seasonal vegetables.
Lidia's Kitchen
Yellow saffron seafood and leek risotto; how to replenish stock using food scraps from the freezer; barley risotto with cabbage and sausage.
Eating In With Lidia
Chef Lidia Bastianich shows how to mix and balance seasonal flavors from your own garden in order to create new recipes based on what's available.
Lidia's Kitchen
When hosting an Italian-style cocktail party, all you need is some drinks, a nice selection of appetizers, and you're set! Back in the kitchen, Lidia creates a menu for the perfect cocktail party. She makes Mussels with Zucchini Salsa Verde, a small appetizer guests can slurp down while sipping on a cocktail. She then makes Bloody Mary, a classic cocktail everyone loves. Corn and apricots work wonderfully together, and Lidia ends with making Grilled Corn, Apricots, and Portobellos.
Lidia's Kitchen
Calabria is famous for its fiery salami spread, 'Nduja. It is delicious on warm grilled bread, and Lidia shows viewers how to make a Bruschetta with 'Nduja; she then makes Raw and Cooked Salad for Summer with green beans and tomatoes, a wonderful way to enjoy seasonal vegetables.
Lidia's Kitchen
Lidia constantly cherishes the memory of baking bread with her Grandma Rosa. As simple as it was, there is nothing that could take away how powerful this culinary experience was for her. Lidia starts off with a quick and easy Onion Tomato Focaccia, and then talks about Taralli, crunchy little bread rings that are a treat in southern Italy. She then makes Pizza Rolls with two uniquely Italian fillings- broccoli rabe and sausage, and ricotta and leeks.
Lidia's Kitchen
Balsamic chicken stir fry; traditional frico with montasio cheese; a sweet grape and ricotta pizza that can be served as dessert, for brunch, or as a snack.
Lidia's Kitchen
Are you always in rush to prepare soemthing quick yet delicious for dinnertime? In this episode Lidia shares three of her favorite quick and simple meal ideas-all of which can work as an appetizer, a lunch or quick dinner. They include Scallops, Scallion and Mushrooms, Chicken Breasts with Orange and Gaeta Olives, Tuna with Mimosa Sauce
Lidia's Kitchen
Lidia tosses arborio rice with olives, roasted peppers, artichokes, and provolone to create a satisfying and vibrant "Antipasto" Rice Salad. She also pulls together a Sauteed Chicken dressed in a Bright Lemon Caper Sauce over Spinach.
Lidia's Kitchen
Southern Italian-style bruschetta; tomato and Tropea onion salad featuring crispy friselle bread; spicy bloody mary; panzerotti.
Lidia's Kitchen
Yellow saffron seafood and leek risotto; how to replenish stock using food scraps from the freezer; barley risotto with cabbage and sausage.
Lidia's Kitchen
Rome is one of Lidia's favorite cities, and today's episode features some Roman classic techniques. Recipes include Scallops Saltimbocca and Seared Lamb Chops with Mint Salsa Verde and Roasted Potato Wedges.
Lidia's Kitchen
Pasta primavera "new school" with creamy pesto loaded with fresh vegetables; penne with vodka sauce; cavatappi with asparagus and spinach pesto.
Lidia's Kitchen
Lidia fell in love with the Soup and Sandwhich concept shortly after she arrived in America. And soups are one of her favorite creations to make. In this episode, she prepares a velvety Spinach and ChickpeaSoup; an Italian style Baked Toast Sandwhich and to finish, she enjoys some oatmeal crepes with her grandson Ethan.
Lidia's Kitchen
Lidia constantly cherishes the memory of baking bread with her Grandma Rosa. As simple as it was, there is nothing that could take away how powerful this culinary experience was for her. Lidia starts off with a quick and easy Onion Tomato Focaccia, and then talks about Taralli, crunchy little bread rings that are a treat in southern Italy. She then makes Pizza Rolls with two uniquely Italian fillings- broccoli rabe and sausage, and ricotta and leeks.
Lidia's Kitchen
In this episode, it's all about some of Italy's most popular staples. Lidia will share three of her all-time favorites including a Chicken Parmigiana Light - a version of the famous Chicken Parmigiana - made with a chicken thigh topped with fresh tomato and mozzarella and nestled in a bed of tomato sauce. Her Beef and Arugula Bruschetta is a perfect and quick starter to the meal.
Lidia's Kitchen
Lidia has enjoyed clamming with the locals in Le Marche as well as in Long Island, and in this episode she shares two of her most popular dishes: Pappa al Pomodoro with Clams is based on the Tuscan classic-tomato and bread soup. Clam and Scallion Risotto, is a delicious variation of the beloved Linguine with Clams.
Lidia's Kitchen
Lidia introduces this episode with "Beautiful vegetables and a hot oven: a great marriage!" She then begins the meal with a simple and refreshing Sesame and Fava Bean Dip, perfect for flatbreads. Next, she prepares a Baked Eggplant Stuffed with Meat and Vegetables, topped with a golden, cheesy crust. Her unique version of Baked Potatoes is made with Pancetta and Oregano.
Lidia's Kitchen
Balsamic chicken stir fry; traditional frico with montasio cheese; a sweet grape and ricotta pizza that can be served as dessert, for brunch, or as a snack.
Lidia's Kitchen
Italians love a good picnic, and Lidia shares some of her favorite picnic foods from her childhood. The menu includes Herb Frittata Rollups, a must-have finger food rolled up with a layer of flavor packed pesto. Lidia's Pasta Salad with Tomato, Mozzarella and Green Beans is a hearty pasta salad that is perfect for any picnic. Her Blueberry and Ricotta Parfait is made with homemade ricotta, blueberry sauce, candied almonds and cake.
Lidia's Kitchen
Steamed broccoli, cannellini and egg salad; skillet tuna with aubergine and courgette in puttanesca sauce.
Lidia's Kitchen
Lidia tosses arborio rice with olives, roasted peppers, artichokes, and provolone to create a satisfying and vibrant "Antipasto" Rice Salad. She also pulls together a Sauteed Chicken dressed in a Bright Lemon Caper Sauce over Spinach.
Lidia's Kitchen
Lidia fell in love with the Soup and Sandwhich concept shortly after she arrived in America. And soups are one of her favorite creations to make. In this episode, she prepares a velvety Spinach and ChickpeaSoup; an Italian style Baked Toast Sandwhich and to finish, she enjoys some oatmeal crepes with her grandson Ethan.
Lidia's Kitchen
Lidia has enjoyed clamming with the locals in Le Marche as well as in Long Island, and in this episode she shares two of her most popular dishes: Pappa al Pomodoro with Clams is based on the Tuscan classic-tomato and bread soup. Clam and Scallion Risotto, is a delicious variation of the beloved Linguine with Clams.
Lidia's Kitchen
Steamed broccoli, cannellini and egg salad; skillet tuna with aubergine and courgette in puttanesca sauce.
Lidia's Kitchen
Spicy sheet pan pork chops and broccoli; how to revive leftover soup for an easy weeknight meal; apricot jam half-moons.
Eating In With Lidia
Chef Lidia Bastianich shows how to mix and balance seasonal flavors from your own garden in order to create new recipes based on what's available.
Lidia's Kitchen
Eggs were always a favorite at Lidia's home as a kid and they still are. In this episode, she'll prepare Savory Egg Battered Zucchini Roll Ups; a refreshing and simple Fennel, Red Onion and Celery Salad topped with Italian Salami and a luscious Frittata Filled with Ricotta, Tomatoes, Onion and Basil.
Lidia's Kitchen
Italy is one big garden with a year round growing season. Vegetables are often the stars of the meal, and today Lidia will highlight the versatility of delicious bitter vegetables like broccoli rabe, radicchio and escarole.
Lidia's Kitchen
A light version of chicken parmigiana; rice balls stuffed with sausage ragu; Lidia's traditional Bolognese sauce.
Lidia's Kitchen
As a young girl, from a small, rural setting, the majestic skyscrapers of Manhattan were quite the sight for Lidia. As a young teenager, Lidia was in charge of most dinners since her parents were returning home late in the evening, and soups were a popular choice to feed the family. In this episode, Lidia prepares a filling meal of Potato and Pasta Soup followed by Polenta with Honey and Berries, an easy way to use leftover polenta.
Lidia's Kitchen
Shaved fennel, red onion and prosciutto cotto salad; cherry jam tart with wild cherries from the Emilia Romagna region of Italy; prosciutto, scallion and egg sandwich.
Lidia's Kitchen
Southern Italian-style bruschetta; tomato and Tropea onion salad featuring crispy friselle bread; spicy bloody mary; panzerotti.
Lidia's Kitchen
Who doesn't love comfort food? In this episode, Lidia shares some of her most requested and delicious comfort food recipes: Pasta and Bean Soup; Decadent ham in Marsala Sauce; and her italian version of one of America's favorites: Hamburger and Homemade Ketchup.
Lidia's Kitchen
Italians love entertaining and celebrating life with family, friends, and food. Today, Lidia shares recipes that fit any kind of party. She starts with Stewed Savory Peppers, a delicious antipasto, especially when served with lots of grilled or toasted bread. Next, she makes Pear Bellini, a fruity and bubbly cocktail guests can sip on while enjoying antipasti; and who doesn't love fried balls of rice? Lidia shows viewers how to make Rice Balls with Sausage Ragù.
Lidia's Kitchen
Southern Italian-style bruschetta; tomato and Tropea onion salad featuring crispy friselle bread; spicy bloody mary; panzerotti.
Lidia's Kitchen
Pan pizza and a mozzarella cheeseburger using focaccia, mozzarella, pickled peperoncino and a grilled tomato; crispy baked chicken cutlets.
Lidia's Kitchen
When hosting an Italian-style cocktail party, all you need is some drinks, a nice selection of appetizers, and you're set! Back in the kitchen, Lidia creates a menu for the perfect cocktail party. She makes Mussels with Zucchini Salsa Verde, a small appetizer guests can slurp down while sipping on a cocktail. She then makes Bloody Mary, a classic cocktail everyone loves. Corn and apricots work wonderfully together, and Lidia ends with making Grilled Corn, Apricots, and Portobellos.
Lidia's Kitchen
Today's episode is all about corn. Lidia often played in corn fields, helped with the harvests, and even slept on mattresses made from husks. Recipes for today include a refreshing Corn and Zucchini Minestra, a sweet and savory Polenta Cacio e Pere, and a combination of vegetables that can be served as a side dish or even the highlight of the dinner table- Grilled Corn, Apricots, and Portobellos.
Lidia's Kitchen
Italians love a good picnic, and Lidia shares some of her favorite picnic foods from her childhood. The menu includes Herb Frittata Rollups, a must-have finger food rolled up with a layer of flavor packed pesto. Lidia's Pasta Salad with Tomato, Mozzarella and Green Beans is a hearty pasta salad that is perfect for any picnic. Her Blueberry and Ricotta Parfait is made with homemade ricotta, blueberry sauce, candied almonds and cake.
Lidia's Kitchen
Pasta primavera "new school" with creamy pesto loaded with fresh vegetables; penne with vodka sauce; cavatappi with asparagus and spinach pesto.
Lidia's Kitchen
Sweet and sour is a classic combination of flavors that can be found in almost every cuisine around the world, and in Italy it's called agrodolce and produces delicious, balanced dishes of savory and sweet.
Lidia's Kitchen
Italians love entertaining and celebrating life with family, friends, and food. Today, Lidia shares recipes that fit any kind of party. She starts with Stewed Savory Peppers, a delicious antipasto, especially when served with lots of grilled or toasted bread. Next, she makes Pear Bellini, a fruity and bubbly cocktail guests can sip on while enjoying antipasti; and who doesn't love fried balls of rice? Lidia shows viewers how to make Rice Balls with Sausage Ragù.
Lidia's Kitchen
Lidia tosses arborio rice with olives, roasted peppers, artichokes, and provolone to create a satisfying and vibrant "Antipasto" Rice Salad. She also pulls together a Sauteed Chicken dressed in a Bright Lemon Caper Sauce over Spinach.
Lidia's Kitchen
Casseroles have a place in everyone's heart and home. Today Lidia shares a delicious and hearty Italian style version of Layered Casserole of Beef, Cabbage and Potatoes topped with fontina cheese - a one pot meal fit to feed any hungry crowd. Lidia then stews apples and dried fruit in her Spiced Fruit Compote and adds spices like clove and cinnamon - a heartwarming tea; Lastly, she is joined by Grandma for her Coffee Panna Cotta, an easy make-ahead dessert flavored with coffee and Sambuca.
Lidia's Kitchen
Crostini with fresh tomatoes and ricotta; warm crostini with smothered kale and melty fontina; monkfish brodetto with cannellini; garlic bread three ways.
Lidia's Kitchen
Oven-braised pork chops with red onions and pears; beef and root vegetables braised in red wine; tomato-braised cauliflower recipe.
Lidia's Kitchen
Southern Italian-style bruschetta; tomato and Tropea onion salad featuring crispy friselle bread; spicy bloody mary; panzerotti.
Lidia's Kitchen
Lidia has enjoyed clamming with the locals in Le Marche as well as in Long Island, and in this episode she shares two of her most popular dishes: Pappa al Pomodoro with Clams is based on the Tuscan classic-tomato and bread soup. Clam and Scallion Risotto, is a delicious variation of the beloved Linguine with Clams.
Lidia's Kitchen
In this episode, it's all about some of Italy's most popular staples. Lidia will share three of her all-time favorites including a Chicken Parmigiana Light - a version of the famous Chicken Parmigiana - made with a chicken thigh topped with fresh tomato and mozzarella and nestled in a bed of tomato sauce. Her Beef and Arugula Bruschetta is a perfect and quick starter to the meal.
Lidia's Kitchen
Pan pizza and a mozzarella cheeseburger using focaccia, mozzarella, pickled peperoncino and a grilled tomato; crispy baked chicken cutlets.
Lidia's Kitchen
Cannellini pesto dip and a crudite spread; spaghetti primavera with courgette, green beans, peas and asparagus; spinach, bread and ricotta frittata.
Lidia's Kitchen
Everyone loves pasta, and today Lidia shows you the fun and economical way to make all your friends and family happy at the dinner table with a pasta party. On the menu is Spaghetti with Anchovies and Breadcrumbs, a delicious Southern Italian favorite; a Pasta Chinja - a heart-warming Baked Pasta with Tomato Sauce, Meatballs and Egg. Finally, Lidia will share her Fusilli with Roasted Tomato Pesto - a complex bowl of pasta that will become a staple in your house.
Lidia's Kitchen
Southern Italian-style bruschetta; tomato and Tropea onion salad featuring crispy friselle bread; spicy bloody mary; panzerotti.
Lidia's Kitchen
A Belgian and endive salad that features a rich egg yolk vinaigrette; naked ricotta dumplings with a sage-butter sauce; stuffed tomatoes.
Lidia's Kitchen
Casseroles have a place in everyone's heart and home. Today Lidia shares a delicious and hearty Italian style version of Layered Casserole of Beef, Cabbage and Potatoes topped with fontina cheese - a one pot meal fit to feed any hungry crowd. Lidia then stews apples and dried fruit in her Spiced Fruit Compote and adds spices like clove and cinnamon - a heartwarming tea; Lastly, she is joined by Grandma for her Coffee Panna Cotta, an easy make-ahead dessert flavored with coffee and Sambuca.
Lidia's Kitchen
Pan pizza and a mozzarella cheeseburger using focaccia, mozzarella, pickled peperoncino and a grilled tomato; crispy baked chicken cutlets.