Lidia's Kitchen
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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.
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Lidia's Kitchen
Orecchiette with breadcrumbs, pancetta, and cauliflower; crespelle with wild cherries, chocolate, and whipped cream; lemon ice.
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'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
It's all about the grill today since Italians love a "grigliata mista" or Italian grilled platters of meats, seafood and vegetables. Today, Lidia shares a menu that your guests will love as well. On the menu is Grilled Calamari Salad with Tomato Coulis; Grilled Apple and Radicchio Salad with Gorgonzola and a flavorful Tuscan Maremma Style Steak.
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
Italians will wrap anything in dough, whether it's savory or sweet, and still have time for a classic. Lidia begins this meal with a savory Zucchini and Rice Crostata. She then turns to the sweets with a celebration of Zeppole, a fried delicious dough stuffed with creamy ricotta. Grandma Erminia, who has the sweet tooth in the family, joins Lidia for this segment.
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: 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
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
Four cheese baked macaroni with asparagus and peas; cider vinegar spritz; spicy vinegar ribs and potatoes.
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 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
It's all about the grill today since Italians love a "grigliata mista" or Italian grilled platters of meats, seafood and vegetables. Today, Lidia shares a menu that your guests will love as well. On the menu is Grilled Calamari Salad with Tomato Coulis; Grilled Apple and Radicchio Salad with Gorgonzola and a flavorful Tuscan Maremma Style Steak.
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
Steamed broccoli, cannellini and egg salad; skillet tuna with aubergine and courgette in puttanesca sauce.
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 their vegetables, and so does Lidia! This episode will feature three healthy and delicious Italian vegetable dishes including: Salad of Warm Greens with Bacon & Mushrooms; Leek and Prosciutto Grain; and Butternut Squash Soup.
Lidia's Kitchen
The oven is on in Lidia's kitchen, and she is using it for sweet and savory dishes. To start, she makes a springtime crunchy, Cheese Roasted Asparagus dish. Next is a family favorite, Baked Eggplant with Tomatoes, created with cheese, herbs and topped with a baked egg. Then it's time for sweets as she prepares an Almond Torte with Chocolate Chips served with a mound of whipped cream.
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
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 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
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's first home economics class as a teenager in New York confirmed her passion for food. Despite the differences compared to what she was used to, she was determined to explore it all. Lidia starts off with Lasagna with Ricotta and Mozzarella, a dish she remembers from when she was first introduced to Italian American food. She follows this with a flavorful Escarole Olive Oil Mashed Potatoes, and finishes with Baked Stuffed Vegetables, a very satisfying mixture.
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
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
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
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
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
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
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
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 Belgian and endive salad that features a rich egg yolk vinaigrette; naked ricotta dumplings with a sage-butter sauce; stuffed tomatoes.
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
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
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
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
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
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
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
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
Pan pizza and a mozzarella cheeseburger using focaccia, mozzarella, pickled peperoncino and a grilled tomato; crispy baked chicken cutlets.
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
Steamed broccoli, cannellini and egg salad; skillet tuna with aubergine and courgette in puttanesca 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
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
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
Every cook dreams of a perfectly roasted chicken, and today Lidia shows the viewer how to do just that. She starts with an American favorite - a crunchy, cheese Caesar Salad. Her Lemon Roasted Chicken goes beyond comfort food with onions, rosemary and lots of lemons. Finally she prepares a free form Crostata with Juicy Plums.
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
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
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
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
There is nothing better than a great piece of meat! In today's episode, Lidia takes a less expensive cut, London Broil, and marinate it to perfection. Her menu includes a delicious Vegetable Patty served with green salad which works as an appetizer or by itself as a quick lunch, London Broil with Sun Dried Tomato Marinade and one of her Grandma Rosa's favorite Corn and Walnut Cake
Lidia's Kitchen
Garlic and Onions appear in many Italian dishes, and in this episode they actually become the "star ingredients." Lidia starts the meal with a quick and easy Savory Onion tart followed by a delicious, mild and creamy Garlic Risotto. For dessert, it's all about chocolate with the moist Torta Caprese.
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
As a teenager in the seventies, Lidia was always curious about Italian-American cuisine, which was extremely popular especially in New York City and all the boroughs. Today she honors the Italian-American culinary culture and prepares a Chicken Parmigiana Light, a leftover Meatball Panino, and a Baked Pasta with Tomato Sauce, Meatballs, and Eggs, which will be sure to leave everyone satisfied.
Lidia's Kitchen
As a teenager in the seventies, Lidia was always curious about Italian-American cuisine, which was extremely popular especially in New York City and all the boroughs. Today she honors the Italian-American culinary culture and prepares a Chicken Parmigiana Light, a leftover Meatball Panino, and a Baked Pasta with Tomato Sauce, Meatballs, and Eggs, which will be sure to leave everyone satisfied.
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
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
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
Winter minestrone; roasted squash and carrot salad with chickpeas and almonds.
Lidia's Kitchen
Italians love their vegetables, and so does Lidia! This episode will feature three healthy and delicious Italian vegetable dishes including: Salad of Warm Greens with Bacon & Mushrooms; Leek and Prosciutto Grain; and Butternut Squash Soup.
Lidia's Kitchen
As a teenager in the seventies, Lidia was always curious about Italian-American cuisine, which was extremely popular especially in New York City and all the boroughs. Today she honors the Italian-American culinary culture and prepares a Chicken Parmigiana Light, a leftover Meatball Panino, and a Baked Pasta with Tomato Sauce, Meatballs, and Eggs, which will be sure to leave everyone satisfied.
Lidia's Kitchen
Winter always proved to be a tough time for the garden, but this only made cold weather crops more valuable on Lidia's family table. Recipes in this episode include a delicious Orecchiette with Breadcrumbs, Pancetta, and Cauliflower, and a unique and flavorful Cabbage Salad topped with a warm dressing.
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
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
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
The oven is on in Lidia's kitchen, and she is using it for sweet and savory dishes. To start, she makes a springtime crunchy, Cheese Roasted Asparagus dish. Next is a family favorite, Baked Eggplant with Tomatoes, created with cheese, herbs and topped with a baked egg. Then it's time for sweets as she prepares an Almond Torte with Chocolate Chips served with a mound of whipped cream.
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
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
Pasta primavera "new school" with creamy pesto loaded with fresh vegetables; penne with vodka sauce; cavatappi with asparagus and spinach pesto.
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
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
Winter minestrone; roasted squash and carrot salad with chickpeas and almonds.
Lidia Celebrates America: Return of the Artisans Season 1
Lidia Bastianich travels the country to meet with American makers who are mastering the art of meat curing, coopering, coppersmithing, jam-making, cider-making, and more-and finds out what inspires and fuels them. She sees how artisanal crafts and small businesses are a fulfilling way to earn a livelihood, and how many craftspeople are bringing their skills back to their own communities.
Lidia's Kitchen
Every cook dreams of a perfectly roasted chicken, and today Lidia shows the viewer how to do just that. She starts with an American favorite - a crunchy, cheese Caesar Salad. Her Lemon Roasted Chicken goes beyond comfort food with onions, rosemary and lots of lemons. Finally she prepares a free form Crostata with Juicy Plums.
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
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
Steamed broccoli, cannellini and egg salad; skillet tuna with aubergine and courgette in puttanesca sauce.
Lidia's Kitchen
Italians love their vegetables, and so does Lidia! This episode will feature three healthy and delicious Italian vegetable dishes including: Salad of Warm Greens with Bacon & Mushrooms; Leek and Prosciutto Grain; and Butternut Squash Soup.
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
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
Southern Italian-style bruschetta; tomato and Tropea onion salad featuring crispy friselle bread; spicy bloody mary; panzerotti.
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
Pan pizza and a mozzarella cheeseburger using focaccia, mozzarella, pickled peperoncino and a grilled tomato; crispy baked chicken cutlets.
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
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
Southern Italian-style bruschetta; tomato and Tropea onion salad featuring crispy friselle bread; spicy bloody mary; panzerotti.
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 light version of chicken parmigiana; rice balls stuffed with sausage ragu; Lidia's traditional Bolognese sauce.
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
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
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
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
The oven is on today in Lidia's Kitchen, and she is sharing some of her best cakes. There is a Gianduia Cake - a Piedmontese tradition and a dream for hazelnut and chocolate lovers; a delicious and moist Chocolate and Zucchini Cake; and finally a nutty Walnut and Espresso Cake.
Lidia's Kitchen
Winter always proved to be a tough time for the garden, but this only made cold weather crops more valuable on Lidia's family table. Recipes in this episode include a delicious Orecchiette with Breadcrumbs, Pancetta, and Cauliflower, and a unique and flavorful Cabbage Salad topped with a warm dressing.
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
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
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
Salting your food is an important step in any kitchen, and the type of salt used can make a huge difference in your meal. Today's menu includes: Salted Cod Fritters: Crispy chunky cod fritters made for the perfect salty snack; Penne Rigate in Vodka Sauce: an iconic Italian pasta dish with penne rigate in a creamy pink vodka sauce; Beef Chuck and Beer; a rick and flavorful braise that will beckon everyone to the table.
Lidia's Kitchen
Lidia's first home economics class as a teenager in New York confirmed her passion for food. Despite the differences compared to what she was used to, she was determined to explore it all. Lidia starts off with Lasagna with Ricotta and Mozzarella, a dish she remembers from when she was first introduced to Italian American food. She follows this with a flavorful Escarole Olive Oil Mashed Potatoes, and finishes with Baked Stuffed Vegetables, a very satisfying mixture.
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
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
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
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
Steamed broccoli, cannellini and egg salad; skillet tuna with aubergine and courgette in puttanesca sauce.
Lidia's Kitchen
A light version of chicken parmigiana; rice balls stuffed with sausage ragu; Lidia's traditional Bolognese sauce.
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
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 Celebrates America: Return of the Artisans Season 1
Lidia Bastianich travels the country to meet with American makers who are mastering the art of meat curing, coopering, coppersmithing, jam-making, cider-making, and more-and finds out what inspires and fuels them. She sees how artisanal crafts and small businesses are a fulfilling way to earn a livelihood, and how many craftspeople are bringing their skills back to their own communities.
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
There is nothing better than a great piece of meat! In today's episode, Lidia takes a less expensive cut, London Broil, and marinate it to perfection. Her menu includes a delicious Vegetable Patty served with green salad which works as an appetizer or by itself as a quick lunch, London Broil with Sun Dried Tomato Marinade and one of her Grandma Rosa's favorite Corn and Walnut Cake
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 Celebrates America: Return of the Artisans Season 1
Lidia Bastianich travels the country to meet with American makers who are mastering the art of meat curing, coopering, coppersmithing, jam-making, cider-making, and more-and finds out what inspires and fuels them. She sees how artisanal crafts and small businesses are a fulfilling way to earn a livelihood, and how many craftspeople are bringing their skills back to their own communities.
Lidia's Kitchen
Fried potatoes with sausage and eggs; breakfast risotto featuring bacon, egg and cheese; ricotta pancakes.
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
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
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
Fried potatoes with sausage and eggs; breakfast risotto featuring bacon, egg and cheese; ricotta pancakes.
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
Winter minestrone; roasted squash and carrot salad with chickpeas and almonds.
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
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 oven is on in Lidia's kitchen, and she is using it for sweet and savory dishes. To start, she makes a springtime crunchy, Cheese Roasted Asparagus dish. Next is a family favorite, Baked Eggplant with Tomatoes, created with cheese, herbs and topped with a baked egg. Then it's time for sweets as she prepares an Almond Torte with Chocolate Chips served with a mound of whipped cream.
Lidia's Kitchen
Every cook dreams of a perfectly roasted chicken, and today Lidia shows the viewer how to do just that. She starts with an American favorite - a crunchy, cheese Caesar Salad. Her Lemon Roasted Chicken goes beyond comfort food with onions, rosemary and lots of lemons. Finally she prepares a free form Crostata with Juicy Plums.
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
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
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
A light version of chicken parmigiana; rice balls stuffed with sausage ragu; Lidia's traditional Bolognese sauce.
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 their vegetables, and so does Lidia! This episode will feature three healthy and delicious Italian vegetable dishes including: Salad of Warm Greens with Bacon & Mushrooms; Leek and Prosciutto Grain; and Butternut Squash Soup.
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
Garlic and Onions appear in many Italian dishes, and in this episode they actually become the "star ingredients." Lidia starts the meal with a quick and easy Savory Onion tart followed by a delicious, mild and creamy Garlic Risotto. For dessert, it's all about chocolate with the moist Torta Caprese.
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
Southern Italian-style bruschetta; tomato and Tropea onion salad featuring crispy friselle bread; spicy bloody mary; panzerotti.
Lidia's Kitchen
Zucchini sautéed with garlic, anchovies and capers; fried zucchini; orecchiette with clams and zucchini; sweet-and-sour zucchini.
Lidia's Kitchen
A light version of chicken parmigiana; rice balls stuffed with sausage ragu; Lidia's traditional Bolognese sauce.
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
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
Salting your food is an important step in any kitchen, and the type of salt used can make a huge difference in your meal. Today's menu includes: Salted Cod Fritters: Crispy chunky cod fritters made for the perfect salty snack; Penne Rigate in Vodka Sauce: an iconic Italian pasta dish with penne rigate in a creamy pink vodka sauce; Beef Chuck and Beer; a rick and flavorful braise that will beckon everyone to the table.
Lidia's Kitchen
Garlic and Onions appear in many Italian dishes, and in this episode they actually become the "star ingredients." Lidia starts the meal with a quick and easy Savory Onion tart followed by a delicious, mild and creamy Garlic Risotto. For dessert, it's all about chocolate with the moist Torta Caprese.
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 Celebrates America: Return of the Artisans Season 1
Lidia Bastianich travels the country to meet with American makers who are mastering the art of meat curing, coopering, coppersmithing, jam-making, cider-making, and more-and finds out what inspires and fuels them. She sees how artisanal crafts and small businesses are a fulfilling way to earn a livelihood, and how many craftspeople are bringing their skills back to their own communities.
Lidia's Kitchen
Fried potatoes with sausage and eggs; breakfast risotto featuring bacon, egg and cheese; ricotta pancakes.
Lidia Celebrates America
Join Lidia Bastianich and six special guests at her holiday table: Christopher Walken, Rita Moreno, Ann Curry, Padma Lakshmi, Marcus Samuelsson, and Carlo Ponti, Jr. Hear the personal stories of each individual's journey to and in America, set against a backdrop in which they share a delicious meal that represents the diverse flavors that are part of celebrating the yuletide in New York.
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
Southern Italian-style bruschetta; tomato and Tropea onion salad featuring crispy friselle bread; spicy bloody mary; panzerotti.
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
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
Pasta primavera "new school" with creamy pesto loaded with fresh vegetables; penne with vodka sauce; cavatappi with asparagus and spinach pesto.
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
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
Pan pizza and a mozzarella cheeseburger using focaccia, mozzarella, pickled peperoncino and a grilled tomato; crispy baked chicken cutlets.
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 Celebrates America
Join Lidia Bastianich and six special guests at her holiday table: Christopher Walken, Rita Moreno, Ann Curry, Padma Lakshmi, Marcus Samuelsson, and Carlo Ponti, Jr. Hear the personal stories of each individual's journey to and in America, set against a backdrop in which they share a delicious meal that represents the diverse flavors that are part of celebrating the yuletide in New York.
Lidia's Kitchen
Salting your food is an important step in any kitchen, and the type of salt used can make a huge difference in your meal. Today's menu includes: Salted Cod Fritters: Crispy chunky cod fritters made for the perfect salty snack; Penne Rigate in Vodka Sauce: an iconic Italian pasta dish with penne rigate in a creamy pink vodka sauce; Beef Chuck and Beer; a rick and flavorful braise that will beckon everyone to the table.
Lidia Celebrates America
Join Lidia Bastianich and six special guests at her holiday table: Christopher Walken, Rita Moreno, Ann Curry, Padma Lakshmi, Marcus Samuelsson, and Carlo Ponti, Jr. Hear the personal stories of each individual's journey to and in America, set against a backdrop in which they share a delicious meal that represents the diverse flavors that are part of celebrating the yuletide in New York.
Lidia Celebrates America
Join Lidia Bastianich and six special guests at her holiday table: Christopher Walken, Rita Moreno, Ann Curry, Padma Lakshmi, Marcus Samuelsson, and Carlo Ponti, Jr. Hear the personal stories of each individual's journey to and in America, set against a backdrop in which they share a delicious meal that represents the diverse flavors that are part of celebrating the yuletide in New York.
Lidia's Kitchen
Zucchini sautéed with garlic, anchovies and capers; fried zucchini; orecchiette with clams and zucchini; sweet-and-sour zucchini.
Lidia's Kitchen
The oven is on in Lidia's kitchen, and she is using it for sweet and savory dishes. To start, she makes a springtime crunchy, Cheese Roasted Asparagus dish. Next is a family favorite, Baked Eggplant with Tomatoes, created with cheese, herbs and topped with a baked egg. Then it's time for sweets as she prepares an Almond Torte with Chocolate Chips served with a mound of whipped cream.
Lidia's Kitchen
Every cook dreams of a perfectly roasted chicken, and today Lidia shows the viewer how to do just that. She starts with an American favorite - a crunchy, cheese Caesar Salad. Her Lemon Roasted Chicken goes beyond comfort food with onions, rosemary and lots of lemons. Finally she prepares a free form Crostata with Juicy Plums.
Lidia's Kitchen
There is nothing better than a great piece of meat! In today's episode, Lidia takes a less expensive cut, London Broil, and marinate it to perfection. Her menu includes a delicious Vegetable Patty served with green salad which works as an appetizer or by itself as a quick lunch, London Broil with Sun Dried Tomato Marinade and one of her Grandma Rosa's favorite Corn and Walnut Cake
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
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
Lidia's first home economics class as a teenager in New York confirmed her passion for food. Despite the differences compared to what she was used to, she was determined to explore it all. Lidia starts off with Lasagna with Ricotta and Mozzarella, a dish she remembers from when she was first introduced to Italian American food. She follows this with a flavorful Escarole Olive Oil Mashed Potatoes, and finishes with Baked Stuffed Vegetables, a very satisfying mixture.
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
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
Zucchini sautéed with garlic, anchovies and capers; fried zucchini; orecchiette with clams and zucchini; sweet-and-sour zucchini.
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
Winter always proved to be a tough time for the garden, but this only made cold weather crops more valuable on Lidia's family table. Recipes in this episode include a delicious Orecchiette with Breadcrumbs, Pancetta, and Cauliflower, and a unique and flavorful Cabbage Salad topped with a warm dressing.
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
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
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
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
Winter always proved to be a tough time for the garden, but this only made cold weather crops more valuable on Lidia's family table. Recipes in this episode include a delicious Orecchiette with Breadcrumbs, Pancetta, and Cauliflower, and a unique and flavorful Cabbage Salad topped with a warm dressing.
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
Olive oil is an essential staple in every Italian home. It's the easiest way to add flavor to any soup, and Lidia shows you how when making Cannellini Bean and Lentil Soup. Olive oil is also used in desserts, and she makes Olive Oil Cake.
Lidia's Kitchen
Olive oil is an essential staple in every Italian home. It's the easiest way to add flavor to any soup, and Lidia shows you how when making Cannellini Bean and Lentil Soup. Olive oil is also used in desserts, and she makes Olive Oil Cake.
Lidia's Kitchen
Olive oil is an essential staple in every Italian home. It's the easiest way to add flavor to any soup, and Lidia shows you how when making Cannellini Bean and Lentil Soup. Olive oil is also used in desserts, and she makes Olive Oil Cake.
Lidia's Kitchen
Everybody loves pasta! In this episode, Lidia starts with the simplest- a Spaghettini with Olive Oil and Rosemary, then moves on to a hearty dish of Tagliatelle with Metaballs and eggplant, and finishes with a delicious whole wheat pasta - Baked Whole Wheat Penne with Ceci Beans.
Lidia's Kitchen
Lidia loves entertaining and today, she shares recipes that are fit for any Italian dinner party. Bruschetta is a great party appetizer, and Lidia shares one of her favorite toppings: Cannellini and Pancetta Bruschetta. Next on the menu is Beef and Root Vegetables Braised in Red Wine, a hearty-one pol meal your guests will love.
Lidia Celebrates America: Holiday for Heroes Season 1
In this moving special, acclaimed chef and food ambassador Lidia Bastianich pays homage to the men and women of our military and the truly life-saving sacrifices they make daily for our freedom. Lidia meets seven veterans, who share their incredibly inspiring stories.
Lidia's Kitchen
Chopped salad with frisee and fennel; a summertime-inspired tomato and courgette bread lasagna; braised beef rolls.
Lidia's Kitchen
Spices impart a lot of flavor to a recipe, and today Lidia shows viewers how to use different spices. First on the menu is Mussels with Fennel and Saffron, an elegant and luxurious way to serve mussels. Lidia loves peperoncino in almost any dish, especially when making Spicy Stuffed Clams. And finally, Lidia makes Chicken and Zucchini Salad with Horseradish Dressing.
Lidia's Kitchen
Fuzi with chicken ragu; no-bake chocolate ricotta brick cake.
Lidia's Kitchen
Everybody loves grilling, and everybody loves pizza. Today Lidia puts the two together and prepares grilled pizza which anyone can do - rain or shine - as it's done in her kitchen. She makes a simple margherita style pizza and another version topped with prosciutto. To start, her fresh and crunchy salad is made with cucumbers, string beans and potatoes. For dessert, she prepares juicy Peaches and Blueberries Soaked in Prosecco.
Lidia's Kitchen
Dandelion and chickpea salad; one-pan chicken and aubergine Parmigiana.
Lidia's Kitchen
It's all about the balance today as Lidia pairs some unexpected ingredients that result in the best of flavors. She starts the meal with her Prosciutto and Fig Bruschetta: grilled bread topped with a salty sweet combination of prosciutto and fig jam; Spaghetti with Fennel and Bitter Greens: spaghetti tossed with fennel, escarole and a splash of balsamic; Chocolate Anise Biscotti: the "twice cooked" Italian cookie made with chocolate and anise.
Lidia's Kitchen
It's all about the balance today as Lidia pairs some unexpected ingredients that result in the best of flavors. She starts the meal with her Prosciutto and Fig Bruschetta: grilled bread topped with a salty sweet combination of prosciutto and fig jam; Spaghetti with Fennel and Bitter Greens: spaghetti tossed with fennel, escarole and a splash of balsamic; Chocolate Anise Biscotti: the "twice cooked" Italian cookie made with chocolate and anise.
Lidia's Kitchen
Lidia loves entertaining and today, she shares recipes that are fit for any Italian dinner party. Bruschetta is a great party appetizer, and Lidia shares one of her favorite toppings: Cannellini and Pancetta Bruschetta. Next on the menu is Beef and Root Vegetables Braised in Red Wine, a hearty-one pol meal your guests will love.
Lidia's Kitchen
Preparing a delicious and nutritious weeknight meal for the family is not always easy but Lidia shares some of her quickest and simplest recipes that willw ork in any kitchen. The menu includes: carrots and Apple Salad, Salmon Fillets with Prosecco served with Savory Potatoes and Apple Crumble- a dessert that can be made with almost any fruit.
Lidia's Kitchen
Italian American food: Is it Italian, American or a piece of Americana with Italian roots? Today Lidia pays homage to the cooking of Italian American immigrants. Recipes include: Caesar Salad; a luscious Baked Eggplant Stuffed with Meat and Vegetables; and finally Stuffed Mushrooms, a true crowd pleaser.
Lidia's Kitchen
Spices impart a lot of flavor to a recipe, and today Lidia shows viewers how to use different spices. First on the menu is Mussels with Fennel and Saffron, an elegant and luxurious way to serve mussels. Lidia loves peperoncino in almost any dish, especially when making Spicy Stuffed Clams. And finally, Lidia makes Chicken and Zucchini Salad with Horseradish Dressing.
Lidia's Kitchen
Mussel bruschetta; a tasting of olive oil; spaghetti in lemon cream sauce.
Lidia's Kitchen
Mussel bruschetta; a tasting of olive oil; spaghetti in lemon cream sauce.
Lidia's Kitchen
Butternut squash and cannellini beans; a quick and easy dessert of strawberries and balsamic; roasted spaghetti squash with spicy tomato sauce.
Lidia's Kitchen
There is nothing more delicious than butterflied poultry with super crispy chicken. In this episode, Lidia starts with a Spicy Butterflied Cornish Hen made with hot cherry peppers, rosemary and wine. She then pulls out the beer to add to her Potatoes Baked in Beer .Our favorite Grandma Erminia joins Lidia to taste the Squash and Ricotta Tart.
Lidia's Kitchen
Shaved artichoke, spinach and mortadella salad; mussels, sausage and potatoes in white wine.
Lidia's Kitchen
Today, Lidia serves a beautiful Striped Bass with Tomato Pesto over a bed of fennel as the star of the meal. She then creates a tasty dish of Mint String Beans. For dessert, summer is still the theme with Peach Granita, although the granita technique can be be made with all kinds seasonal fruits.
Lidia's Kitchen
It's a world famous technique but made with milk, it is famous only in the Italian region of Emilia Romagna.
Lidia's Kitchen
Lidia says that the key to a great party is always the food, and in this episode she features some of her best party recipes from over the years. Bruschetta is always a great snack to pass around, and the combinations are endless. Her Fig & Prosciutto Bruschetta is a unique and delicious party item that she includes at almost any gathering. She'll also prepare a colorful Marinated Winter Squash that is a favorite at her home parties.
Lidia's Kitchen
Fuzi with chicken ragu; no-bake chocolate ricotta brick cake.
Lidia's Kitchen
Everybody loves pasta! In this episode, Lidia starts with the simplest- a Spaghettini with Olive Oil and Rosemary, then moves on to a hearty dish of Tagliatelle with Metaballs and eggplant, and finishes with a delicious whole wheat pasta - Baked Whole Wheat Penne with Ceci Beans.
Lidia's Kitchen
Every great kitchen needs a big pot of good stock and with this pot of stock, Lidia will make three delicious dishes. She starts by making a flavorful chicken stock made into "Stracciatella", laced with eggs and spinach. She then uses the stock in her succulent Stuffed Veal Chop with oozing Fontina. Finally, she prepares a Braised Kale with Bacon, a wonderful dish that she has been eating since she was a child.
Lidia's Kitchen
In Lidia's courtyard, the fruit trees would blossom with flowers in spring. In the summer, it was time to play around the trees and wait for the fruit to ripen. Today, Lidia prepares a Fig and Prosciutto Bruschetta, a delicious combination of sweet and salty. She then transforms wafer cookies into Quick & Easy Truffles. Finally, it's time for a light and airy Almond Tart from Andria.
Lidia's Kitchen
Halibut with saffron fregola; tuna and chickpea salad; shrimp alla Buonavia.
Lidia's Kitchen
Braising is a preferred technique in Lidia's kitchen and today she prepares one rich braised meat dish, along with two braised vegetable choices for the home cook. Recipes include: Beef Braised in Barolo; a Braised Kale with Bacon; and finally Braised Cauliflower.
Lidia's Kitchen
Building the ultimate Italian cheeseboard; skilled sausage and peppers; St. Joseph's zeppole, fried dough filled with vanilla cream topped with Amarena cherries.
Lidia's Kitchen
Bergamot and ricotta parfait with nougatine and toasted almonds; almond tart; chocolate anise biscotti.
Lidia's Kitchen
There is nothing like pasta to bring the Lidia's family to the table. In this episode Lidia shares some of her favorite pasta dishes including a comforting Baked Rigatoni with Zucchini , a delicious Penne with Ricotta and Mushrooms and one of her personal favorites, Fettuccine with a Clam and Leek Sauce.
Lidia's Kitchen
Lidia cooks up two Italian American favorites today in her kitchen- Lasagna with Ricotta and Fresh Mozzarella, baked to golden perfectionand Eggplant Parmigiana Stacks, pan fried and made with fresh tomato sauce and mozzarella. To round out the menu, she'll share a Perfect Simple Salad, traditionally eaten at the end of the meal in her Italian kitchen.
Lidia's Kitchen
The stove can do a lot of work in any home kitchen, and many recipes can be created simultaneously. In this episode, Lidia shares recipes for: Cannellini and Pancetta Bruschetta; Ziti with Kale and Crispy Bacon; and Monkfish Meatballs in Tomato Sauce
Lidia's Kitchen
Italian cuisine is known for seasonal ingredients and simple techniques. In today's episode, Lidia will share recipes that master simplicity: Sausages with Fennel & Olives; Orange and Red Salad and a delicious "Almost a Tiramisu" recipe.
Lidia's Kitchen
Dandelion and chickpea salad; one-pan chicken and aubergine Parmigiana.
Lidia's Kitchen
Mushroom ragu; Moka coffee; Kaiserschmarrn, a light and fluffy eggy pancake topped with jam.
Lidia's Kitchen
Lidia believes in cooking according to season, and when springtime comes, she and her family all work well to create a beautiful garden. In this episode, she shares four delicious recipes that celebrate the bounty of the summertime garden. Tuna Salad with Boiled Zucchini, String Bean Salad with Capers and Basil, Whole Wheat Cous with Cucumbers, and finally Shells with Chicken and Zucchini.
Lidia's Kitchen
Italian American food: Is it Italian, American or a piece of Americana with Italian roots? Today Lidia pays homage to the cooking of Italian American immigrants. Recipes include: Caesar Salad; a luscious Baked Eggplant Stuffed with Meat and Vegetables; and finally Stuffed Mushrooms, a true crowd pleaser.
Lidia's Kitchen
Lidia loves a good roast. It brings out unimaginable flavors, and the aromas from the kitchen will beckon your family to the table. Today's menu includes Red Onions Stuffed with Rice; a Roast Pork Shoulder with Roast Vegetable Sauce, and a brown sugar, bourbon and warm Baked Pineapple served with a scoop of vanilla ice cream. She'll also show you how to prepare an easy dessert spread with seasonal fruits and a few store-bought sweet Italian specialties.
Lidia's Kitchen
Lidia loves eggs, and in this episode, she shares four super simple recipes that feature this amazing ingredient that Lidia recalls fondly from her own grandmother's courtyard in Istria. Oregano Eggs and Anchovy Frittata are delicious appetizers or main courses. The Rustic Salad is a great meal idea with lots of complex textures and flavors. For a sweet finish, Lidia whips up Zabaglione with Fresh Fruit.
Lidia's Kitchen
Pork guazzetto with beans; matalotta-style mixed fish stew.
Lidia's Kitchen
Roasted chicken with pomegranate and a chocolate ricotta cheesecake; baked beans.
Lidia's Kitchen
Pork guazzetto with beans; matalotta-style mixed fish stew.
Lidia's Kitchen
It's a world famous technique but made with milk, it is famous only in the Italian region of Emilia Romagna.
Lidia's Kitchen
Citrus and fennel salad; crispy smashed garlic rosemary potatoes; roast pork shoulder.
Lidia's Kitchen
The egg is a staple ingredient in any kitchen and should not be overlooked or overcooked. In this episode, Lidia shows you the classic technique of poaching an egg and making a Warm Mushroom Salad: a bed of frisee with a warm medley of mixed wild mushrooms, pancetta and a poached egg; Eggs Poached in Tomato Sauce: a simple and delicious tomato Sauce poached egg served with slices of grilled country bread and Brutti ma Buoni, a classic Italian hazelnut cookie made with meringue.
Lidia's Kitchen
Striped bass with broccolini; roasted pepper and olive salad; tomato tart with pecorino Romano.
Lidia's Kitchen
As Lidia works in her garden, she reminisces about her childhood and of the lessons that Grandma Rosa taught her about her vegetable patch. In the kitchen, she makes a Country Salad as well as Green Beans with New Potatoes.
Lidia's Kitchen
Italian cuisine is known for seasonal ingredients and simple techniques. In today's episode, Lidia will share recipes that master simplicity: Sausages with Fennel & Olives; Orange and Red Salad and a delicious "Almost a Tiramisu" recipe.
Lidia's Kitchen
It's a world famous technique but made with milk, it is famous only in the Italian region of Emilia Romagna.
Lidia's Kitchen
Pasta is a staple in any Italian home and today, Lidia prepares three pasta recipes that will become staples in your kitchen. The first dish on the menu is a quick Ziti with Kale Pesto and Crispy Bacon, a delicious way to recycle any kale pesto leftovers in the fridge. She then makes a delicious summertime pasta made with plum tomatoes, Fusilli with Roasted Tomato Pesto, and finally Campanelle with Shrimp and Fennel, made with "little bells" that carry the chunky sauce so well.
Lidia's Kitchen
Every great kitchen needs a big pot of good stock and with this pot of stock, Lidia will make three delicious dishes. She starts by making a flavorful chicken stock made into "Stracciatella", laced with eggs and spinach. She then uses the stock in her succulent Stuffed Veal Chop with oozing Fontina. Finally, she prepares a Braised Kale with Bacon, a wonderful dish that she has been eating since she was a child.
Lidia's Kitchen
Today, Lidia serves a beautiful Striped Bass with Tomato Pesto over a bed of fennel as the star of the meal. She then creates a tasty dish of Mint String Beans. For dessert, summer is still the theme with Peach Granita, although the granita technique can be be made with all kinds seasonal fruits.
Lidia's Kitchen
Every great kitchen needs a big pot of good stock and with this pot of stock, Lidia will make three delicious dishes. She starts by making a flavorful chicken stock made into "Stracciatella", laced with eggs and spinach. She then uses the stock in her succulent Stuffed Veal Chop with oozing Fontina. Finally, she prepares a Braised Kale with Bacon, a wonderful dish that she has been eating since she was a child.
Lidia's Kitchen
Shrimp and melon salad with basil mint pesto; peaches in white wine; mezze rigatoni with raw tomato sauce.
Lidia's Kitchen
A cheese plate with plum mostarda and gnocco fritto; a platter of cheese with seasonal fruits and plum mostarda; fluffy fried bread served with prosciutto cotto; sausage and apples; risotto with orange juice.
Lidia's Kitchen
Spices impart a lot of flavor to a recipe, and today Lidia shows viewers how to use different spices. First on the menu is Mussels with Fennel and Saffron, an elegant and luxurious way to serve mussels. Lidia loves peperoncino in almost any dish, especially when making Spicy Stuffed Clams. And finally, Lidia makes Chicken and Zucchini Salad with Horseradish Dressing.
Lidia's Kitchen
Comfort food is loved in America, and today, Lidia shares comfort foods Italians love to make. Beef and Potato Goulash, made with sweet Hungarian paprika, is a great recipe for family gatherings. Salads are a favorite of Lidia's, and Country Salad is a welcomed addition to any buffet table. She ends on a sweet note with a luscious Hazelnut Parfait.
Lidia's Kitchen
Entertaining comes in many forms, and today Lidia creates a menu that is perfect for an intimate gathering of friends and family. This simply elegant dinner menu includes Swordfish alla Bagnara, a delicately steamed swordfish made with an aromatic mix of lemon, capers and garlic - a traditional dish from the Calabrian town of Bagnara. She'll then do a spicy Bloody Mary, followed by a classic Lagane e Ceci - ribbons of fresh pasta made with chickpeas and pepperoncino.
Lidia's Kitchen
There is nothing like pasta to bring the Lidia's family to the table. In this episode Lidia shares some of her favorite pasta dishes including a comforting Baked Rigatoni with Zucchini , a delicious Penne with Ricotta and Mushrooms and one of her personal favorites, Fettuccine with a Clam and Leek Sauce.
Lidia's Kitchen
Shaved artichoke, spinach and mortadella salad; mussels, sausage and potatoes in white wine.
Lidia's Kitchen
Pork guazzetto with beans; matalotta-style mixed fish stew.
Lidia's Kitchen
Preparing a delicious and nutritious weeknight meal for the family is not always easy but Lidia shares some of her quickest and simplest recipes that willw ork in any kitchen. The menu includes: carrots and Apple Salad, Salmon Fillets with Prosecco served with Savory Potatoes and Apple Crumble- a dessert that can be made with almost any fruit.
Lidia's Kitchen
The stove can do a lot of work in any home kitchen, and many recipes can be created simultaneously. In this episode, Lidia shares recipes for: Cannellini and Pancetta Bruschetta; Ziti with Kale and Crispy Bacon; and Monkfish Meatballs in Tomato Sauce
Lidia's Kitchen
In this episode, Lidia shares recipes that are quick to whip up and ideal for days when you don't have much time to cook. She starts off by making Green Beans with Mint Pesto, a fresh alternative to the well-known green beans with butter. For a sweet treat, Lidia makes Chunky Cherry Bread Pudding, one of her favorite ways to recycle day-old bread. Next on the menu is Maremma-Style Steak, an impressive steak that anyone can make at home.
Lidia's Kitchen
Halibut with saffron fregola; tuna and chickpea salad; shrimp alla Buonavia.
Lidia's Kitchen
Citrus and fennel salad; crispy smashed garlic rosemary potatoes; roast pork shoulder.
Lidia's Kitchen
Pork guazzetto with beans; matalotta-style mixed fish stew.
Lidia's Kitchen
Fruit desserts have always been an Italian tradition; they are simple, delicious and the perfect way to showcase nature's bounty. In this episode, the Lidia highlights some of her fans' preferred seasonal sweets with: Strawberries with Balsamic Vinegar, a light and creamy Panna Cotta with Seasonal Fresh Fruit; juicy Nectarines and Blueberries in Prosecco and a Plum Crostata, a free form Italian tart with juicy plums.
Lidia Celebrates America: Holiday for Heroes Season 1
In this moving special, acclaimed chef and food ambassador Lidia Bastianich pays homage to the men and women of our military and the truly life-saving sacrifices they make daily for our freedom. Lidia meets seven veterans, who share their incredibly inspiring stories.
Lidia's Kitchen
Building the ultimate Italian cheeseboard; skilled sausage and peppers; St. Joseph's zeppole, fried dough filled with vanilla cream topped with Amarena cherries.
Lidia's Kitchen
Lidia loves bringing people together in her kitchen, and she shares two recipes that are wonderful for a buffet-style meal, her favorite way of entertaining guests. She starts with a quick and easy Lemony Shrimp over Zucchini with a sauce of garlic, butter, white wine, lemon, bread crumbs and parsley. Next on the menu is one of Lidia's favorite soups, Clam Soup, served with plenty of grilled bread on the side.
Lidia's Kitchen
The egg is a staple ingredient in any kitchen and should not be overlooked or overcooked. In this episode, Lidia shows you the classic technique of poaching an egg and making a Warm Mushroom Salad: a bed of frisee with a warm medley of mixed wild mushrooms, pancetta and a poached egg; Eggs Poached in Tomato Sauce: a simple and delicious tomato Sauce poached egg served with slices of grilled country bread and Brutti ma Buoni, a classic Italian hazelnut cookie made with meringue.
Lidia's Kitchen
Striped bass with broccolini; roasted pepper and olive salad; tomato tart with pecorino Romano.
Lidia's Kitchen
Lidia says that the key to a great party is always the food, and in this episode she features some of her best party recipes from over the years. Bruschetta is always a great snack to pass around, and the combinations are endless. Her Fig & Prosciutto Bruschetta is a unique and delicious party item that she includes at almost any gathering. She'll also prepare a colorful Marinated Winter Squash that is a favorite at her home parties.
Lidia's Kitchen
Entertaining comes in many forms, and today Lidia creates a menu that is perfect for an intimate gathering of friends and family. This simply elegant dinner menu includes Swordfish alla Bagnara, a delicately steamed swordfish made with an aromatic mix of lemon, capers and garlic - a traditional dish from the Calabrian town of Bagnara. She'll then do a spicy Bloody Mary, followed by a classic Lagane e Ceci - ribbons of fresh pasta made with chickpeas and pepperoncino.
Lidia's Kitchen
Today, Lidia serves a beautiful Striped Bass with Tomato Pesto over a bed of fennel as the star of the meal. She then creates a tasty dish of Mint String Beans. For dessert, summer is still the theme with Peach Granita, although the granita technique can be be made with all kinds seasonal fruits.
Lidia's Kitchen
Shaved artichoke, spinach and mortadella salad; mussels, sausage and potatoes in white wine.
Lidia's Kitchen
There are some restaurant favorites that can be cooked at home in this episode! Lidia prepares delicious Butternut Squash Gnocchi and a Pan Seared Halibut with Balsamic Reduction. Delizioso!
Lidia's Kitchen
There are so many varieties of cheese in Italy, and today's recipes feature some delicious ones. Lidia will make a Crostata with Mushrooms and Onion; A quick Salad and Chicken "Involtini" with Kale Pesto.
Lidia's Kitchen
Lidia loves entertaining and today, she shares recipes that are fit for any Italian dinner party. Bruschetta is a great party appetizer, and Lidia shares one of her favorite toppings: Cannellini and Pancetta Bruschetta. Next on the menu is Beef and Root Vegetables Braised in Red Wine, a hearty-one pol meal your guests will love.
Lidia's Kitchen
Lidia believes in cooking according to season, and when springtime comes, she and her family all work well to create a beautiful garden. In this episode, she shares four delicious recipes that celebrate the bounty of the summertime garden. Tuna Salad with Boiled Zucchini, String Bean Salad with Capers and Basil, Whole Wheat Cous with Cucumbers, and finally Shells with Chicken and Zucchini.
Lidia's Kitchen
Lidia cooks up two Italian American favorites today in her kitchen- Lasagna with Ricotta and Fresh Mozzarella, baked to golden perfectionand Eggplant Parmigiana Stacks, pan fried and made with fresh tomato sauce and mozzarella. To round out the menu, she'll share a Perfect Simple Salad, traditionally eaten at the end of the meal in her Italian kitchen.
Lidia's Kitchen
Braising is a preferred technique in Lidia's kitchen and today she prepares one rich braised meat dish, along with two braised vegetable choices for the home cook. Recipes include: Beef Braised in Barolo; a Braised Kale with Bacon; and finally Braised Cauliflower.
Lidia's Kitchen
Roasted chicken with pomegranate and a chocolate ricotta cheesecake; baked beans.
Lidia's Kitchen
Lidia attended school near the beautiful city of Trieste before coming to America and picked up many essential skills from the nuns who ran it. Inspired by the soups she had for school lunches, she prepares a Cannellini Bean and Lentil Soup, as well as a one pot meal of Sausages and Apples that can feed a hungry family.
Lidia's Kitchen
Building the ultimate Italian cheeseboard; skilled sausage and peppers; St. Joseph's zeppole, fried dough filled with vanilla cream topped with Amarena cherries.
Lidia's Kitchen
Lidia loves eggs, and in this episode, she shares four super simple recipes that feature this amazing ingredient that Lidia recalls fondly from her own grandmother's courtyard in Istria. Oregano Eggs and Anchovy Frittata are delicious appetizers or main courses. The Rustic Salad is a great meal idea with lots of complex textures and flavors. For a sweet finish, Lidia whips up Zabaglione with Fresh Fruit.
Lidia's Kitchen
Shaved artichoke, spinach and mortadella salad; mussels, sausage and potatoes in white wine.
Lidia's Kitchen
Roasted chicken with pomegranate and a chocolate ricotta cheesecake; baked beans.
Lidia's Kitchen
Mushroom ragu; Moka coffee; Kaiserschmarrn, a light and fluffy eggy pancake topped with jam.
Lidia's Kitchen
Fennel and Asian pear salad; cheesy veal chops with cabbage served in a butter sauce; lentil crostini.
Lidia's Kitchen
Everybody loves pasta! In this episode, Lidia starts with the simplest- a Spaghettini with Olive Oil and Rosemary, then moves on to a hearty dish of Tagliatelle with Metaballs and eggplant, and finishes with a delicious whole wheat pasta - Baked Whole Wheat Penne with Ceci Beans.
Lidia's Kitchen
Lidia loves a good roast. It brings out unimaginable flavors, and the aromas from the kitchen will beckon your family to the table. Today's menu includes Red Onions Stuffed with Rice; a Roast Pork Shoulder with Roast Vegetable Sauce, and a brown sugar, bourbon and warm Baked Pineapple served with a scoop of vanilla ice cream. She'll also show you how to prepare an easy dessert spread with seasonal fruits and a few store-bought sweet Italian specialties.
Lidia's Kitchen
The stove can do a lot of work in any home kitchen, and many recipes can be created simultaneously. In this episode, Lidia shares recipes for: Cannellini and Pancetta Bruschetta; Ziti with Kale and Crispy Bacon; and Monkfish Meatballs in Tomato Sauce
Lidia's Kitchen
Focaccia is an irresistible, crunchy Italian flatbread. It's great for sandwiches and even to stuff. Lidia begins by making a Classic Rosemary and Lemon Focaccia; she then moves on to a Filled Focaccia with Smoky Speck and Fontina Cheese. To finish these two lunchtime and snack favorites, she creates a Salad of Shrimp, Fava and Cranberry Beans.
Lidia's Kitchen
Fruit desserts have always been an Italian tradition; they are simple, delicious and the perfect way to showcase nature's bounty. In this episode, the Lidia highlights some of her fans' preferred seasonal sweets with: Strawberries with Balsamic Vinegar, a light and creamy Panna Cotta with Seasonal Fresh Fruit; juicy Nectarines and Blueberries in Prosecco and a Plum Crostata, a free form Italian tart with juicy plums.
Lidia's Kitchen
Butternut squash and cannellini beans; a quick and easy dessert of strawberries and balsamic; roasted spaghetti squash with spicy tomato sauce.
Lidia's Kitchen
Lidia says that the key to a great party is always the food, and in this episode she features some of her best party recipes from over the years. Bruschetta is always a great snack to pass around, and the combinations are endless. Her Fig & Prosciutto Bruschetta is a unique and delicious party item that she includes at almost any gathering. She'll also prepare a colorful Marinated Winter Squash that is a favorite at her home parties.
Lidia's Kitchen
In Lidia's courtyard, the fruit trees would blossom with flowers in spring. In the summer, it was time to play around the trees and wait for the fruit to ripen. Today, Lidia prepares a Fig and Prosciutto Bruschetta, a delicious combination of sweet and salty. She then transforms wafer cookies into Quick & Easy Truffles. Finally, it's time for a light and airy Almond Tart from Andria.
Lidia's Kitchen
Italian cuisine is known for seasonal ingredients and simple techniques. In today's episode, Lidia will share recipes that master simplicity: Sausages with Fennel & Olives; Orange and Red Salad and a delicious "Almost a Tiramisu" recipe.
Lidia's Kitchen
Building the ultimate Italian cheeseboard; skilled sausage and peppers; St. Joseph's zeppole, fried dough filled with vanilla cream topped with Amarena cherries.
Lidia's Kitchen
Lidia believes in cooking according to season, and when springtime comes, she and her family all work well to create a beautiful garden. In this episode, she shares four delicious recipes that celebrate the bounty of the summertime garden. Tuna Salad with Boiled Zucchini, String Bean Salad with Capers and Basil, Whole Wheat Cous with Cucumbers, and finally Shells with Chicken and Zucchini.
Lidia's Kitchen
Comfort food is loved in America, and today, Lidia shares comfort foods Italians love to make. Beef and Potato Goulash, made with sweet Hungarian paprika, is a great recipe for family gatherings. Salads are a favorite of Lidia's, and Country Salad is a welcomed addition to any buffet table. She ends on a sweet note with a luscious Hazelnut Parfait.
Lidia's Kitchen
It's a world famous technique but made with milk, it is famous only in the Italian region of Emilia Romagna.
Lidia's Kitchen
Citrus and fennel salad; crispy smashed garlic rosemary potatoes; roast pork shoulder.
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
Bergamot and ricotta parfait with nougatine and toasted almonds; almond tart; chocolate anise biscotti.
Lidia Celebrates America: Holiday for Heroes Season 1
In this moving special, acclaimed chef and food ambassador Lidia Bastianich pays homage to the men and women of our military and the truly life-saving sacrifices they make daily for our freedom. Lidia meets seven veterans, who share their incredibly inspiring stories.
Lidia's Kitchen
It's all about the balance today as Lidia pairs some unexpected ingredients that result in the best of flavors. She starts the meal with her Prosciutto and Fig Bruschetta: grilled bread topped with a salty sweet combination of prosciutto and fig jam; Spaghetti with Fennel and Bitter Greens: spaghetti tossed with fennel, escarole and a splash of balsamic; Chocolate Anise Biscotti: the "twice cooked" Italian cookie made with chocolate and anise.
Lidia's Kitchen
Butternut squash and cannellini beans; a quick and easy dessert of strawberries and balsamic; roasted spaghetti squash with spicy tomato sauce.
Lidia Celebrates America: Holiday for Heroes Season 1
In this moving special, acclaimed chef and food ambassador Lidia Bastianich pays homage to the men and women of our military and the truly life-saving sacrifices they make daily for our freedom. Lidia meets seven veterans, who share their incredibly inspiring stories.
Lidia's Kitchen
There is nothing more delicious than butterflied poultry with super crispy chicken. In this episode, Lidia starts with a Spicy Butterflied Cornish Hen made with hot cherry peppers, rosemary and wine. She then pulls out the beer to add to her Potatoes Baked in Beer .Our favorite Grandma Erminia joins Lidia to taste the Squash and Ricotta Tart.
Lidia's Kitchen
Braising is a preferred technique in Lidia's kitchen and today she prepares one rich braised meat dish, along with two braised vegetable choices for the home cook. Recipes include: Beef Braised in Barolo; a Braised Kale with Bacon; and finally Braised Cauliflower.
Lidia's Kitchen
Shrimp and melon salad with basil mint pesto; peaches in white wine; mezze rigatoni with raw tomato sauce.
Lidia's Kitchen
As Lidia works in her garden, she reminisces about her childhood and of the lessons that Grandma Rosa taught her about her vegetable patch. In the kitchen, she makes a Country Salad as well as Green Beans with New Potatoes.
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
Pasta is a staple in any Italian home and today, Lidia prepares three pasta recipes that will become staples in your kitchen. The first dish on the menu is a quick Ziti with Kale Pesto and Crispy Bacon, a delicious way to recycle any kale pesto leftovers in the fridge. She then makes a delicious summertime pasta made with plum tomatoes, Fusilli with Roasted Tomato Pesto, and finally Campanelle with Shrimp and Fennel, made with "little bells" that carry the chunky sauce so well.
Lidia's Kitchen
Mushroom ragu; Moka coffee; Kaiserschmarrn, a light and fluffy eggy pancake topped with jam.
Lidia's Kitchen
In this episode, Lidia shares recipes that are quick to whip up and ideal for days when you don't have much time to cook. She starts off by making Green Beans with Mint Pesto, a fresh alternative to the well-known green beans with butter. For a sweet treat, Lidia makes Chunky Cherry Bread Pudding, one of her favorite ways to recycle day-old bread. Next on the menu is Maremma-Style Steak, an impressive steak that anyone can make at home.
Lidia's Kitchen
Pasta is a staple in any Italian home and today, Lidia prepares three pasta recipes that will become staples in your kitchen. The first dish on the menu is a quick Ziti with Kale Pesto and Crispy Bacon, a delicious way to recycle any kale pesto leftovers in the fridge. She then makes a delicious summertime pasta made with plum tomatoes, Fusilli with Roasted Tomato Pesto, and finally Campanelle with Shrimp and Fennel, made with "little bells" that carry the chunky sauce so well.
Lidia's Kitchen
Comfort food is loved in America, and today, Lidia shares comfort foods Italians love to make. Beef and Potato Goulash, made with sweet Hungarian paprika, is a great recipe for family gatherings. Salads are a favorite of Lidia's, and Country Salad is a welcomed addition to any buffet table. She ends on a sweet note with a luscious Hazelnut Parfait.
Lidia's Kitchen
The stove can do a lot of work in any home kitchen, and many recipes can be created simultaneously. In this episode, Lidia shares recipes for: Cannellini and Pancetta Bruschetta; Ziti with Kale and Crispy Bacon; and Monkfish Meatballs in Tomato Sauce
Lidia's Kitchen
Pasta is a staple in any Italian home and today, Lidia prepares three pasta recipes that will become staples in your kitchen. The first dish on the menu is a quick Ziti with Kale Pesto and Crispy Bacon, a delicious way to recycle any kale pesto leftovers in the fridge. She then makes a delicious summertime pasta made with plum tomatoes, Fusilli with Roasted Tomato Pesto, and finally Campanelle with Shrimp and Fennel, made with "little bells" that carry the chunky sauce so well.
Lidia's Kitchen
Lidia loves a good roast. It brings out unimaginable flavors, and the aromas from the kitchen will beckon your family to the table. Today's menu includes Red Onions Stuffed with Rice; a Roast Pork Shoulder with Roast Vegetable Sauce, and a brown sugar, bourbon and warm Baked Pineapple served with a scoop of vanilla ice cream. She'll also show you how to prepare an easy dessert spread with seasonal fruits and a few store-bought sweet Italian specialties.
Lidia's Kitchen
Fruit desserts have always been an Italian tradition; they are simple, delicious and the perfect way to showcase nature's bounty. In this episode, the Lidia highlights some of her fans' preferred seasonal sweets with: Strawberries with Balsamic Vinegar, a light and creamy Panna Cotta with Seasonal Fresh Fruit; juicy Nectarines and Blueberries in Prosecco and a Plum Crostata, a free form Italian tart with juicy plums.
Lidia's Kitchen
Comfort food is loved in America, and today, Lidia shares comfort foods Italians love to make. Beef and Potato Goulash, made with sweet Hungarian paprika, is a great recipe for family gatherings. Salads are a favorite of Lidia's, and Country Salad is a welcomed addition to any buffet table. She ends on a sweet note with a luscious Hazelnut Parfait.
Lidia's Kitchen
Focaccia is an irresistible, crunchy Italian flatbread. It's great for sandwiches and even to stuff. Lidia begins by making a Classic Rosemary and Lemon Focaccia; she then moves on to a Filled Focaccia with Smoky Speck and Fontina Cheese. To finish these two lunchtime and snack favorites, she creates a Salad of Shrimp, Fava and Cranberry Beans.
Lidia's Kitchen
Preparing a delicious and nutritious weeknight meal for the family is not always easy but Lidia shares some of her quickest and simplest recipes that willw ork in any kitchen. The menu includes: carrots and Apple Salad, Salmon Fillets with Prosecco served with Savory Potatoes and Apple Crumble- a dessert that can be made with almost any fruit.
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 bringing people together in her kitchen, and she shares two recipes that are wonderful for a buffet-style meal, her favorite way of entertaining guests. She starts with a quick and easy Lemony Shrimp over Zucchini with a sauce of garlic, butter, white wine, lemon, bread crumbs and parsley. Next on the menu is one of Lidia's favorite soups, Clam Soup, served with plenty of grilled bread on the side.
Lidia's Kitchen
As Lidia works in her garden, she reminisces about her childhood and of the lessons that Grandma Rosa taught her about her vegetable patch. In the kitchen, she makes a Country Salad as well as Green Beans with New Potatoes.
Lidia's Kitchen
Meatballs are an all-time favorite, and Lidia creates some new versions to add to your meatball repertoire and make those parties memorable. On the menu today, she shares: Lamb Meatballs with Lemon Sauce; Leftover Meatball Panini, Monkfish Meatballs in Tomato Sauce, a crispy fried monkfish meatball made in a tomato sauce that includes raisins and pine nuts.
Lidia's Kitchen
Italian American food: Is it Italian, American or a piece of Americana with Italian roots? Today Lidia pays homage to the cooking of Italian American immigrants. Recipes include: Caesar Salad; a luscious Baked Eggplant Stuffed with Meat and Vegetables; and finally Stuffed Mushrooms, a true crowd pleaser.
Lidia's Kitchen
Meatballs are an all-time favorite, and Lidia creates some new versions to add to your meatball repertoire and make those parties memorable. On the menu today, she shares: Lamb Meatballs with Lemon Sauce; Leftover Meatball Panini, Monkfish Meatballs in Tomato Sauce, a crispy fried monkfish meatball made in a tomato sauce that includes raisins and pine nuts.
Lidia's Kitchen
Lidia loves a good roast. It brings out unimaginable flavors, and the aromas from the kitchen will beckon your family to the table. Today's menu includes Red Onions Stuffed with Rice; a Roast Pork Shoulder with Roast Vegetable Sauce, and a brown sugar, bourbon and warm Baked Pineapple served with a scoop of vanilla ice cream. She'll also show you how to prepare an easy dessert spread with seasonal fruits and a few store-bought sweet Italian specialties.
Lidia's Kitchen
Lidia loves bringing people together in her kitchen, and she shares two recipes that are wonderful for a buffet-style meal, her favorite way of entertaining guests. She starts with a quick and easy Lemony Shrimp over Zucchini with a sauce of garlic, butter, white wine, lemon, bread crumbs and parsley. Next on the menu is one of Lidia's favorite soups, Clam Soup, served with plenty of grilled bread on the side.
Lidia's Kitchen
Lidia loves entertaining and today, she shares recipes that are fit for any Italian dinner party. Bruschetta is a great party appetizer, and Lidia shares one of her favorite toppings: Cannellini and Pancetta Bruschetta. Next on the menu is Beef and Root Vegetables Braised in Red Wine, a hearty-one pol meal your guests will love.
Lidia's Kitchen
Meatballs are an all-time favorite, and Lidia creates some new versions to add to your meatball repertoire and make those parties memorable. On the menu today, she shares: Lamb Meatballs with Lemon Sauce; Leftover Meatball Panini, Monkfish Meatballs in Tomato Sauce, a crispy fried monkfish meatball made in a tomato sauce that includes raisins and pine nuts.
Lidia's Kitchen
Every great kitchen needs a big pot of good stock and with this pot of stock, Lidia will make three delicious dishes. She starts by making a flavorful chicken stock made into "Stracciatella", laced with eggs and spinach. She then uses the stock in her succulent Stuffed Veal Chop with oozing Fontina. Finally, she prepares a Braised Kale with Bacon, a wonderful dish that she has been eating since she was a child.
Lidia's Kitchen
Mussel bruschetta; a tasting of olive oil; spaghetti in lemon cream sauce.
Lidia's Kitchen
The egg is a staple ingredient in any kitchen and should not be overlooked or overcooked. In this episode, Lidia shows you the classic technique of poaching an egg and making a Warm Mushroom Salad: a bed of frisee with a warm medley of mixed wild mushrooms, pancetta and a poached egg; Eggs Poached in Tomato Sauce: a simple and delicious tomato Sauce poached egg served with slices of grilled country bread and Brutti ma Buoni, a classic Italian hazelnut cookie made with meringue.
Lidia's Kitchen
Butternut squash and cannellini beans; a quick and easy dessert of strawberries and balsamic; roasted spaghetti squash with spicy tomato sauce.
Lidia's Kitchen
Citrus and fennel salad; crispy smashed garlic rosemary potatoes; roast pork shoulder.
Lidia's Kitchen
Dandelion and chickpea salad; one-pan chicken and aubergine Parmigiana.
Lidia's Kitchen
Meatballs are an all-time favorite, and Lidia creates some new versions to add to your meatball repertoire and make those parties memorable. On the menu today, she shares: Lamb Meatballs with Lemon Sauce; Leftover Meatball Panini, Monkfish Meatballs in Tomato Sauce, a crispy fried monkfish meatball made in a tomato sauce that includes raisins and pine nuts.
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
Potato and pasta soup; a salad of green beans and new potatoes; ditalini with potatoes and provoke.
Lidia's Kitchen
Potato and pasta soup; a salad of green beans and new potatoes; ditalini with potatoes and provoke.
Lidia's Kitchen
Chopped salad with frisee and fennel; a summertime-inspired tomato and courgette bread lasagna; braised beef rolls.
Lidia's Kitchen
Entertaining comes in many forms, and today Lidia creates a menu that is perfect for an intimate gathering of friends and family. This simply elegant dinner menu includes Swordfish alla Bagnara, a delicately steamed swordfish made with an aromatic mix of lemon, capers and garlic - a traditional dish from the Calabrian town of Bagnara. She'll then do a spicy Bloody Mary, followed by a classic Lagane e Ceci - ribbons of fresh pasta made with chickpeas and pepperoncino.
Lidia's Kitchen
Braising is a preferred technique in Lidia's kitchen and today she prepares one rich braised meat dish, along with two braised vegetable choices for the home cook. Recipes include: Beef Braised in Barolo; a Braised Kale with Bacon; and finally Braised Cauliflower.
Lidia's Kitchen
There is nothing like pasta to bring the Lidia's family to the table. In this episode Lidia shares some of her favorite pasta dishes including a comforting Baked Rigatoni with Zucchini , a delicious Penne with Ricotta and Mushrooms and one of her personal favorites, Fettuccine with a Clam and Leek Sauce.
Lidia's Kitchen
There is nothing like pasta to bring the Lidia's family to the table. In this episode Lidia shares some of her favorite pasta dishes including a comforting Baked Rigatoni with Zucchini , a delicious Penne with Ricotta and Mushrooms and one of her personal favorites, Fettuccine with a Clam and Leek Sauce.
Lidia's Kitchen
Focaccia is an irresistible, crunchy Italian flatbread. It's great for sandwiches and even to stuff. Lidia begins by making a Classic Rosemary and Lemon Focaccia; she then moves on to a Filled Focaccia with Smoky Speck and Fontina Cheese. To finish these two lunchtime and snack favorites, she creates a Salad of Shrimp, Fava and Cranberry Beans.
Lidia's Kitchen
In today's episode, Lidia shows you how to brunch Italian-style. On the menu are Herb Frittata Roll-Ups, a wonderful appetizer to pass around at a cocktail party or for a buffet brunch; Pancetta with Fennel-Flavored Eggs and Apples, a delicious breakfast or brunch dish served with lots of crusty bread; and Potato and Egg Frico, a favorite breakfast dish in Lidia's family, in which potatoes and cheese are baked together.
Lidia's Kitchen
Fresh herbs are simply a must in Lidia's kitchen and today she makes three dishes that highlight herbs AND spices. She begins the menu with Pickled Carrots: a quick pickle of tiny carrots packed with the flavors of parsley, garlic and mint; Braised Beef in Guazzetto: rich, braised beef filled with enticing aromas and Skillet Cauliflower with Lemon and Mint: cauliflower florettes showered with lemon juice and a sprinkle of fresh mint.
Lidia's Kitchen
Lidia loves eggs, and in this episode, she shares four super simple recipes that feature this amazing ingredient that Lidia recalls fondly from her own grandmother's courtyard in Istria. Oregano Eggs and Anchovy Frittata are delicious appetizers or main courses. The Rustic Salad is a great meal idea with lots of complex textures and flavors. For a sweet finish, Lidia whips up Zabaglione with Fresh Fruit.
Lidia's Kitchen
In Lidia's courtyard, the fruit trees would blossom with flowers in spring. In the summer, it was time to play around the trees and wait for the fruit to ripen. Today, Lidia prepares a Fig and Prosciutto Bruschetta, a delicious combination of sweet and salty. She then transforms wafer cookies into Quick & Easy Truffles. Finally, it's time for a light and airy Almond Tart from Andria.
Lidia's Kitchen
Bergamot and ricotta parfait with nougatine and toasted almonds; almond tart; chocolate anise biscotti.
Lidia's Kitchen
Lidia attended school near the beautiful city of Trieste before coming to America and picked up many essential skills from the nuns who ran it. Inspired by the soups she had for school lunches, she prepares a Cannellini Bean and Lentil Soup, as well as a one pot meal of Sausages and Apples that can feed a hungry family.
Lidia's Kitchen
Entertaining comes in many forms, and today Lidia creates a menu that is perfect for an intimate gathering of friends and family. This simply elegant dinner menu includes Swordfish alla Bagnara, a delicately steamed swordfish made with an aromatic mix of lemon, capers and garlic - a traditional dish from the Calabrian town of Bagnara. She'll then do a spicy Bloody Mary, followed by a classic Lagane e Ceci - ribbons of fresh pasta made with chickpeas and pepperoncino.
Lidia's Kitchen
Dandelion and chickpea salad; one-pan chicken and aubergine Parmigiana.
Lidia's Kitchen
Lidia attended school near the beautiful city of Trieste before coming to America and picked up many essential skills from the nuns who ran it. Inspired by the soups she had for school lunches, she prepares a Cannellini Bean and Lentil Soup, as well as a one pot meal of Sausages and Apples that can feed a hungry family.
Lidia's Kitchen
Mushroom ragu; Moka coffee; Kaiserschmarrn, a light and fluffy eggy pancake topped with jam.
Lidia's Kitchen
Lidia loves bringing people together in her kitchen, and she shares two recipes that are wonderful for a buffet-style meal, her favorite way of entertaining guests. She starts with a quick and easy Lemony Shrimp over Zucchini with a sauce of garlic, butter, white wine, lemon, bread crumbs and parsley. Next on the menu is one of Lidia's favorite soups, Clam Soup, served with plenty of grilled bread on the side.
Lidia's Kitchen
Halibut with saffron fregola; tuna and chickpea salad; shrimp alla Buonavia.
Lidia's Kitchen
A cheese plate with plum mostarda and gnocco fritto; a platter of cheese with seasonal fruits and plum mostarda; fluffy fried bread served with prosciutto cotto; sausage and apples; risotto with orange juice.
Lidia's Kitchen
Lidia cooks up two Italian American favorites today in her kitchen- Lasagna with Ricotta and Fresh Mozzarella, baked to golden perfectionand Eggplant Parmigiana Stacks, pan fried and made with fresh tomato sauce and mozzarella. To round out the menu, she'll share a Perfect Simple Salad, traditionally eaten at the end of the meal in her Italian kitchen.
Lidia's Kitchen
Everybody loves grilling, and everybody loves pizza. Today Lidia puts the two together and prepares grilled pizza which anyone can do - rain or shine - as it's done in her kitchen. She makes a simple margherita style pizza and another version topped with prosciutto. To start, her fresh and crunchy salad is made with cucumbers, string beans and potatoes. For dessert, she prepares juicy Peaches and Blueberries Soaked in Prosecco.
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
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
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
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 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
Winter panzanella; a mix of warm roasted vegetables tossed with bread and kale; crespelle bar; farina gnocchi.
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
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
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
Penne with cauliflower and green olive pesto; poached chicken and giardiniera 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
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
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.
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 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
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
Zucchini, peas and pancetta risotto; author Katie Parla's capellini and asparagus frittata becomes an involtini alla piazzetta; risotto cakes.
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 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 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
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
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
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 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 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
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 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
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
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 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 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
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
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
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
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
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
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
Penne with cauliflower and green olive pesto; poached chicken and giardiniera salad.
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 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
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
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
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 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
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 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
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
Gorgonzola celery; pumpkin risotto topped with gorgonzola; Venetian-style liver with a mushroom onion sauce.
Lidia's Kitchen
Chopped salad with frisee and fennel; a summertime-inspired tomato and courgette bread lasagna; braised beef rolls.
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
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 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
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
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
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
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 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
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
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 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'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
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 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
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
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.
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
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
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
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
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
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 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
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
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
Panzanella with fennel and shrimp; orange and tropea onion salad; green salad with apples and provolone; cabbage salad with speck.
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
Chopped salad with frisee and fennel; a summertime-inspired tomato and courgette bread lasagna; braised beef rolls.
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
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
Fennel and Asian pear salad; cheesy veal chops with cabbage served in a butter sauce; lentil crostini.
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
Winter panzanella; a mix of warm roasted vegetables tossed with bread and kale; crespelle bar; farina gnocchi.
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
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
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
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
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
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
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 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
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
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
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
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
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 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
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
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
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 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
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
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
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
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
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 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 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 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
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
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
Striped bass with broccolini; roasted pepper and olive salad; tomato tart with pecorino Romano.
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
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
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
Chopped salad with frisee and fennel; a summertime-inspired tomato and courgette bread lasagna; braised beef rolls.
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 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
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.
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
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
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
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
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
Gorgonzola celery; pumpkin risotto topped with gorgonzola; Venetian-style liver with a mushroom onion sauce.
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
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'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
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
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
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
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
Gorgonzola celery; pumpkin risotto topped with gorgonzola; Venetian-style liver with a mushroom onion sauce.
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
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
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
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
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
Panzanella with fennel and shrimp; orange and tropea onion salad; green salad with apples and provolone; cabbage salad with speck.
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
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 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
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'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
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
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
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
Olive oil is an essential staple in every Italian home. It's the easiest way to add flavor to any soup, and Lidia shows you how when making Cannellini Bean and Lentil Soup. Olive oil is also used in desserts, and she makes Olive Oil Cake.
Lidia's Kitchen
Olive oil is an essential staple in every Italian home. It's the easiest way to add flavor to any soup, and Lidia shows you how when making Cannellini Bean and Lentil Soup. Olive oil is also used in desserts, and she makes Olive Oil Cake.
Lidia's Kitchen
Olive oil is an essential staple in every Italian home. It's the easiest way to add flavor to any soup, and Lidia shows you how when making Cannellini Bean and Lentil Soup. Olive oil is also used in desserts, and she makes Olive Oil Cake.
Lidia's Kitchen
Lidia loves eggs, and in this episode, she shares four super simple recipes that feature this amazing ingredient that Lidia recalls fondly from her own grandmother's courtyard in Istria. Oregano Eggs and Anchovy Frittata are delicious appetizers or main courses. The Rustic Salad is a great meal idea with lots of complex textures and flavors. For a sweet finish, Lidia whips up Zabaglione with Fresh Fruit.
Lidia's Kitchen
Everybody loves pasta! In this episode, Lidia starts with the simplest- a Spaghettini with Olive Oil and Rosemary, then moves on to a hearty dish of Tagliatelle with Metaballs and eggplant, and finishes with a delicious whole wheat pasta - Baked Whole Wheat Penne with Ceci Beans.
Lidia's Kitchen
A cheese plate with plum mostarda and gnocco fritto; a platter of cheese with seasonal fruits and plum mostarda; fluffy fried bread served with prosciutto cotto; sausage and apples; risotto with orange juice.
Lidia's Kitchen
Preparing a delicious and nutritious weeknight meal for the family is not always easy but Lidia shares some of her quickest and simplest recipes that willw ork in any kitchen. The menu includes: carrots and Apple Salad, Salmon Fillets with Prosecco served with Savory Potatoes and Apple Crumble- a dessert that can be made with almost any fruit.
Lidia's Kitchen
Fuzi with chicken ragu; no-bake chocolate ricotta brick cake.
Lidia's Kitchen
It's a world famous technique but made with milk, it is famous only in the Italian region of Emilia Romagna.
Lidia's Kitchen
In today's episode, Lidia shows you how to brunch Italian-style. On the menu are Herb Frittata Roll-Ups, a wonderful appetizer to pass around at a cocktail party or for a buffet brunch; Pancetta with Fennel-Flavored Eggs and Apples, a delicious breakfast or brunch dish served with lots of crusty bread; and Potato and Egg Frico, a favorite breakfast dish in Lidia's family, in which potatoes and cheese are baked together.
Lidia's Kitchen
Potato and pasta soup; a salad of green beans and new potatoes; ditalini with potatoes and provoke.
Lidia's Kitchen
Lidia loves eggs, and in this episode, she shares four super simple recipes that feature this amazing ingredient that Lidia recalls fondly from her own grandmother's courtyard in Istria. Oregano Eggs and Anchovy Frittata are delicious appetizers or main courses. The Rustic Salad is a great meal idea with lots of complex textures and flavors. For a sweet finish, Lidia whips up Zabaglione with Fresh Fruit.
Lidia's Kitchen
Focaccia is an irresistible, crunchy Italian flatbread. It's great for sandwiches and even to stuff. Lidia begins by making a Classic Rosemary and Lemon Focaccia; she then moves on to a Filled Focaccia with Smoky Speck and Fontina Cheese. To finish these two lunchtime and snack favorites, she creates a Salad of Shrimp, Fava and Cranberry Beans.
Lidia's Kitchen
Lidia loves entertaining and today, she shares recipes that are fit for any Italian dinner party. Bruschetta is a great party appetizer, and Lidia shares one of her favorite toppings: Cannellini and Pancetta Bruschetta. Next on the menu is Beef and Root Vegetables Braised in Red Wine, a hearty-one pol meal your guests will love.
Lidia's Kitchen
Fresh pasta with pear and pecorino is a restaurant favorite at Felidia, and Lidia shows how to take that flavor combination and use it in a risotto. She also demonstrates Short Ribs Braised in Barolo with Orzo.
Lidia's Kitchen
In this episode, Lidia shares recipes that are quick to whip up and ideal for days when you don't have much time to cook. She starts off by making Green Beans with Mint Pesto, a fresh alternative to the well-known green beans with butter. For a sweet treat, Lidia makes Chunky Cherry Bread Pudding, one of her favorite ways to recycle day-old bread. Next on the menu is Maremma-Style Steak, an impressive steak that anyone can make at home.
Lidia's Kitchen
There are some restaurant favorites that can be cooked at home in this episode! Lidia prepares delicious Butternut Squash Gnocchi and a Pan Seared Halibut with Balsamic Reduction. Delizioso!
Lidia's Kitchen
Italian cuisine is known for seasonal ingredients and simple techniques. In today's episode, Lidia will share recipes that master simplicity: Sausages with Fennel & Olives; Orange and Red Salad and a delicious "Almost a Tiramisu" recipe.
Lidia's Kitchen
In this episode, Lidia shares some of her all-time favorites - Tomato and Onion Salad alla Calabrese, a great salad to make in the summer when tomatoes are sweet and ripe. Everyone loves meatballs, and Lidia shows viewers how to use leftovers in a Leftover Meatball Panini. Finally, Lidia stuffs Pizza Rolls with broccoli rabe and sausage and with ricotta and leeks.
Lidia's Kitchen
Slow cooking does take a little time, but it is so rewarding! Today Lidia shares some classic techniques that will make show-stopping dishes for any occasion. Lidia prepares an elegant Risotto with Mushrooms, finished with parsley, cheese and butter. She'll then prepare a luscious Ziti with Pork Rib Guazzetto. Lidia then shows you how breathe new life into your risotto leftovers by breading it and frying it to make a delicious snack or serve it over a salad for a complete meal.
Lidia's Kitchen
As Lidia works in her garden, she reminisces about her childhood and of the lessons that Grandma Rosa taught her about her vegetable patch. In the kitchen, she makes a Country Salad as well as Green Beans with New Potatoes.
Lidia's Kitchen
Roasted chicken with pomegranate and a chocolate ricotta cheesecake; baked beans.
Lidia's Kitchen
Everybody loves grilling, and everybody loves pizza. Today Lidia puts the two together and prepares grilled pizza which anyone can do - rain or shine - as it's done in her kitchen. She makes a simple margherita style pizza and another version topped with prosciutto. To start, her fresh and crunchy salad is made with cucumbers, string beans and potatoes. For dessert, she prepares juicy Peaches and Blueberries Soaked in Prosecco.
Lidia's Kitchen
Potato and pasta soup; a salad of green beans and new potatoes; ditalini with potatoes and provoke.
Lidia's Kitchen
As a child, Lidia would forage for ingredients that were not produced in the courtyard, garden, or field. Ingredients that were foraged included asparagus, mushrooms, clams, and mussels, and this seasonal adventure was always extremely exciting. Lidia begins with a hearty Chestnut and Mushroom Ragu. She then gets on videochat with her grandson, Lorenzo, for an Asparagus Gratin Topped with Fried Egg. Her Clam Soup is perfect for a weeknight dinner!
Lidia's Kitchen
Italian cuisine is known for seasonal ingredients and simple techniques. In today's episode, Lidia will share recipes that master simplicity: Sausages with Fennel & Olives; Orange and Red Salad and a delicious "Almost a Tiramisu" recipe.
Lidia's Kitchen
Halibut with saffron fregola; tuna and chickpea salad; shrimp alla Buonavia.
Lidia's Kitchen
Fruit desserts have always been an Italian tradition; they are simple, delicious and the perfect way to showcase nature's bounty. In this episode, the Lidia highlights some of her fans' preferred seasonal sweets with: Strawberries with Balsamic Vinegar, a light and creamy Panna Cotta with Seasonal Fresh Fruit; juicy Nectarines and Blueberries in Prosecco and a Plum Crostata, a free form Italian tart with juicy plums.
Lidia's Kitchen
Dandelion and chickpea salad; one-pan chicken and aubergine Parmigiana.
Lidia's Kitchen
In today's episode, Lidia shares three of her favorite desserts-one spoon dessert, one seasonal fruit based dessert and of course a baked sweet to warm up the kitchen. Her Limoncello Tiramisu is a sweet pick-me-up made with delicious limoncello zabaglione. Fruit is a natural as an Italian sweet to end a meal, and she loves to simply serve Grilled Fruit to magnify their natural sweetness. A favorite Italian cookie is the Chocolate Anise Biscotti, made with a shot of espresso.
Lidia's Kitchen
Mussel bruschetta; a tasting of olive oil; spaghetti in lemon cream sauce.
Lidia's Kitchen
Fresh herbs are simply a must in Lidia's kitchen and today she makes three dishes that highlight herbs AND spices. She begins the menu with Pickled Carrots: a quick pickle of tiny carrots packed with the flavors of parsley, garlic and mint; Braised Beef in Guazzetto: rich, braised beef filled with enticing aromas and Skillet Cauliflower with Lemon and Mint: cauliflower florettes showered with lemon juice and a sprinkle of fresh mint.
Lidia's Kitchen
Entertaining comes in many forms, and today Lidia creates a menu that is perfect for an intimate gathering of friends and family. This simply elegant dinner menu includes Swordfish alla Bagnara, a delicately steamed swordfish made with an aromatic mix of lemon, capers and garlic - a traditional dish from the Calabrian town of Bagnara. She'll then do a spicy Bloody Mary, followed by a classic Lagane e Ceci - ribbons of fresh pasta made with chickpeas and pepperoncino.
Lidia's Kitchen
Spices impart a lot of flavor to a recipe, and today Lidia shows viewers how to use different spices. First on the menu is Mussels with Fennel and Saffron, an elegant and luxurious way to serve mussels. Lidia loves peperoncino in almost any dish, especially when making Spicy Stuffed Clams. And finally, Lidia makes Chicken and Zucchini Salad with Horseradish Dressing.
Lidia's Kitchen
The stove can do a lot of work in any home kitchen, and many recipes can be created simultaneously. In this episode, Lidia shares recipes for: Cannellini and Pancetta Bruschetta; Ziti with Kale and Crispy Bacon; and Monkfish Meatballs in Tomato Sauce
Lidia's Kitchen
Italian sweets are today's focus and include: Blueberry and Ricotta Parfait; Chocolate Zabaglione and Raspberry & Walnut Butter Cookies
Lidia's Kitchen
Dishes using ricotta, including bruschetta, crespelle manicotti and chocolate chip ricotta cookies.
Lidia's Kitchen
Italian sweets are today's focus and include: Blueberry and Ricotta Parfait; Chocolate Zabaglione and Raspberry & Walnut Butter Cookies
Lidia's Kitchen
Lidia cooks up two Italian American favorites today in her kitchen- Lasagna with Ricotta and Fresh Mozzarella, baked to golden perfectionand Eggplant Parmigiana Stacks, pan fried and made with fresh tomato sauce and mozzarella. To round out the menu, she'll share a Perfect Simple Salad, traditionally eaten at the end of the meal in her Italian kitchen.
Lidia's Kitchen
Today, Lidia serves a beautiful Striped Bass with Tomato Pesto over a bed of fennel as the star of the meal. She then creates a tasty dish of Mint String Beans. For dessert, summer is still the theme with Peach Granita, although the granita technique can be be made with all kinds seasonal fruits.
Lidia's Kitchen
Italian American food: Is it Italian, American or a piece of Americana with Italian roots? Today Lidia pays homage to the cooking of Italian American immigrants. Recipes include: Caesar Salad; a luscious Baked Eggplant Stuffed with Meat and Vegetables; and finally Stuffed Mushrooms, a true crowd pleaser.
Lidia's Kitchen
In Lidia's courtyard, the fruit trees would blossom with flowers in spring. In the summer, it was time to play around the trees and wait for the fruit to ripen. Today, Lidia prepares a Fig and Prosciutto Bruschetta, a delicious combination of sweet and salty. She then transforms wafer cookies into Quick & Easy Truffles. Finally, it's time for a light and airy Almond Tart from Andria.
Lidia's Kitchen
The stove can do a lot of work in any home kitchen, and many recipes can be created simultaneously. In this episode, Lidia shares recipes for: Cannellini and Pancetta Bruschetta; Ziti with Kale and Crispy Bacon; and Monkfish Meatballs in Tomato Sauce
Lidia's Kitchen
Fresh pasta with pear and pecorino is a restaurant favorite at Felidia, and Lidia shows how to take that flavor combination and use it in a risotto. She also demonstrates Short Ribs Braised in Barolo with Orzo.
Lidia's Kitchen
Pork guazzetto with beans; matalotta-style mixed fish stew.
Lidia's Kitchen
Entertaining comes in many forms, and today Lidia creates a menu that is perfect for an intimate gathering of friends and family. This simply elegant dinner menu includes Swordfish alla Bagnara, a delicately steamed swordfish made with an aromatic mix of lemon, capers and garlic - a traditional dish from the Calabrian town of Bagnara. She'll then do a spicy Bloody Mary, followed by a classic Lagane e Ceci - ribbons of fresh pasta made with chickpeas and pepperoncino.
Lidia's Kitchen
In this episode, Lidia shares some of her all-time favorites - Tomato and Onion Salad alla Calabrese, a great salad to make in the summer when tomatoes are sweet and ripe. Everyone loves meatballs, and Lidia shows viewers how to use leftovers in a Leftover Meatball Panini. Finally, Lidia stuffs Pizza Rolls with broccoli rabe and sausage and with ricotta and leeks.
Lidia's Kitchen
Spices impart a lot of flavor to a recipe, and today Lidia shows viewers how to use different spices. First on the menu is Mussels with Fennel and Saffron, an elegant and luxurious way to serve mussels. Lidia loves peperoncino in almost any dish, especially when making Spicy Stuffed Clams. And finally, Lidia makes Chicken and Zucchini Salad with Horseradish Dressing.
Lidia's Kitchen
Italian American food: Is it Italian, American or a piece of Americana with Italian roots? Today Lidia pays homage to the cooking of Italian American immigrants. Recipes include: Caesar Salad; a luscious Baked Eggplant Stuffed with Meat and Vegetables; and finally Stuffed Mushrooms, a true crowd pleaser.
Lidia's Kitchen
Entertaining comes in many forms, and today Lidia creates a menu that is perfect for an intimate gathering of friends and family. This simply elegant dinner menu includes Swordfish alla Bagnara, a delicately steamed swordfish made with an aromatic mix of lemon, capers and garlic - a traditional dish from the Calabrian town of Bagnara. She'll then do a spicy Bloody Mary, followed by a classic Lagane e Ceci - ribbons of fresh pasta made with chickpeas and pepperoncino.
Lidia's Kitchen
Chopped salad with frisee and fennel; a summertime-inspired tomato and courgette bread lasagna; braised beef rolls.
Lidia's Kitchen
It's all about the balance today as Lidia pairs some unexpected ingredients that result in the best of flavors. She starts the meal with her Prosciutto and Fig Bruschetta: grilled bread topped with a salty sweet combination of prosciutto and fig jam; Spaghetti with Fennel and Bitter Greens: spaghetti tossed with fennel, escarole and a splash of balsamic; Chocolate Anise Biscotti: the "twice cooked" Italian cookie made with chocolate and anise.
Lidia's Kitchen
Fuzi with chicken ragu; no-bake chocolate ricotta brick cake.
Lidia's Kitchen
Mussel bruschetta; a tasting of olive oil; spaghetti in lemon cream sauce.
Lidia's Kitchen
A cheese plate with plum mostarda and gnocco fritto; a platter of cheese with seasonal fruits and plum mostarda; fluffy fried bread served with prosciutto cotto; sausage and apples; risotto with orange juice.
Lidia's Kitchen
Today, Lidia shares three simply delicious Italian classics - a Shaved Fennel, Radish, Red onion and Prosciutto Cotto appetizer. Lemony Shrimp over Zucchini take the stage for her main course and a light Olive Oil Cake is a perfect finish to the meal.
Lidia's Kitchen
Lidia believes in cooking according to season, and when springtime comes, she and her family all work well to create a beautiful garden. In this episode, she shares four delicious recipes that celebrate the bounty of the summertime garden. Tuna Salad with Boiled Zucchini, String Bean Salad with Capers and Basil, Whole Wheat Cous with Cucumbers, and finally Shells with Chicken and Zucchini.
Lidia's Kitchen
Everybody loves grilling, and everybody loves pizza. Today Lidia puts the two together and prepares grilled pizza which anyone can do - rain or shine - as it's done in her kitchen. She makes a simple margherita style pizza and another version topped with prosciutto. To start, her fresh and crunchy salad is made with cucumbers, string beans and potatoes. For dessert, she prepares juicy Peaches and Blueberries Soaked in Prosecco.
Lidia's Kitchen
There is nothing like pasta to bring the Lidia's family to the table. In this episode Lidia shares some of her favorite pasta dishes including a comforting Baked Rigatoni with Zucchini , a delicious Penne with Ricotta and Mushrooms and one of her personal favorites, Fettuccine with a Clam and Leek Sauce.
Lidia's Kitchen
Everybody loves grilling, and everybody loves pizza. Today Lidia puts the two together and prepares grilled pizza which anyone can do - rain or shine - as it's done in her kitchen. She makes a simple margherita style pizza and another version topped with prosciutto. To start, her fresh and crunchy salad is made with cucumbers, string beans and potatoes. For dessert, she prepares juicy Peaches and Blueberries Soaked in Prosecco.
Lidia's Kitchen
A cheese plate with plum mostarda and gnocco fritto; a platter of cheese with seasonal fruits and plum mostarda; fluffy fried bread served with prosciutto cotto; sausage and apples; risotto with orange juice.
Lidia's Kitchen
There are so many varieties of cheese in Italy, and today's recipes feature some delicious ones. Lidia will make a Crostata with Mushrooms and Onion; A quick Salad and Chicken "Involtini" with Kale Pesto.
Lidia's Kitchen
A cheese plate with plum mostarda and gnocco fritto; a platter of cheese with seasonal fruits and plum mostarda; fluffy fried bread served with prosciutto cotto; sausage and apples; risotto with orange juice.
Lidia's Kitchen
Chopped salad with frisee and fennel; a summertime-inspired tomato and courgette bread lasagna; braised beef rolls.
Lidia's Kitchen
Meatballs are an all-time favorite, and Lidia creates some new versions to add to your meatball repertoire and make those parties memorable. On the menu today, she shares: Lamb Meatballs with Lemon Sauce; Leftover Meatball Panini, Monkfish Meatballs in Tomato Sauce, a crispy fried monkfish meatball made in a tomato sauce that includes raisins and pine nuts.
Lidia's Kitchen
Dishes using ricotta, including bruschetta, crespelle manicotti and chocolate chip ricotta cookies.
Lidia's Kitchen
Lidia attended school near the beautiful city of Trieste before coming to America and picked up many essential skills from the nuns who ran it. Inspired by the soups she had for school lunches, she prepares a Cannellini Bean and Lentil Soup, as well as a one pot meal of Sausages and Apples that can feed a hungry family.
Lidia's Kitchen
Every great kitchen needs a big pot of good stock and with this pot of stock, Lidia will make three delicious dishes. She starts by making a flavorful chicken stock made into "Stracciatella", laced with eggs and spinach. She then uses the stock in her succulent Stuffed Veal Chop with oozing Fontina. Finally, she prepares a Braised Kale with Bacon, a wonderful dish that she has been eating since she was a child.
Lidia's Kitchen
Slow cooking does take a little time, but it is so rewarding! Today Lidia shares some classic techniques that will make show-stopping dishes for any occasion. Lidia prepares an elegant Risotto with Mushrooms, finished with parsley, cheese and butter. She'll then prepare a luscious Ziti with Pork Rib Guazzetto. Lidia then shows you how breathe new life into your risotto leftovers by breading it and frying it to make a delicious snack or serve it over a salad for a complete meal.
Lidia's Kitchen
Comfort food is loved in America, and today, Lidia shares comfort foods Italians love to make. Beef and Potato Goulash, made with sweet Hungarian paprika, is a great recipe for family gatherings. Salads are a favorite of Lidia's, and Country Salad is a welcomed addition to any buffet table. She ends on a sweet note with a luscious Hazelnut Parfait.
Lidia's Kitchen
Lidia loves bringing people together in her kitchen, and she shares two recipes that are wonderful for a buffet-style meal, her favorite way of entertaining guests. She starts with a quick and easy Lemony Shrimp over Zucchini with a sauce of garlic, butter, white wine, lemon, bread crumbs and parsley. Next on the menu is one of Lidia's favorite soups, Clam Soup, served with plenty of grilled bread on the side.
Lidia's Kitchen
Today, Lidia serves a beautiful Striped Bass with Tomato Pesto over a bed of fennel as the star of the meal. She then creates a tasty dish of Mint String Beans. For dessert, summer is still the theme with Peach Granita, although the granita technique can be be made with all kinds seasonal fruits.
Lidia's Kitchen
Lidia loves entertaining and today, she shares recipes that are fit for any Italian dinner party. Bruschetta is a great party appetizer, and Lidia shares one of her favorite toppings: Cannellini and Pancetta Bruschetta. Next on the menu is Beef and Root Vegetables Braised in Red Wine, a hearty-one pol meal your guests will love.
Lidia's Kitchen
Braising is a preferred technique in Lidia's kitchen and today she prepares one rich braised meat dish, along with two braised vegetable choices for the home cook. Recipes include: Beef Braised in Barolo; a Braised Kale with Bacon; and finally Braised Cauliflower.
Lidia's Kitchen
Grilled corn, courgette and tomato salad; spicy lobster linguine.
Lidia's Kitchen
Grilled corn, courgette and tomato salad; spicy lobster linguine.
Lidia's Kitchen
Dishes using ricotta, including bruschetta, crespelle manicotti and chocolate chip ricotta cookies.
Lidia's Kitchen
Roasted chicken with pomegranate and a chocolate ricotta cheesecake; baked beans.
Lidia's Kitchen
Lidia believes in cooking according to season, and when springtime comes, she and her family all work well to create a beautiful garden. In this episode, she shares four delicious recipes that celebrate the bounty of the summertime garden. Tuna Salad with Boiled Zucchini, String Bean Salad with Capers and Basil, Whole Wheat Cous with Cucumbers, and finally Shells with Chicken and Zucchini.
Lidia's Kitchen
There is nothing more delicious than butterflied poultry with super crispy chicken. In this episode, Lidia starts with a Spicy Butterflied Cornish Hen made with hot cherry peppers, rosemary and wine. She then pulls out the beer to add to her Potatoes Baked in Beer .Our favorite Grandma Erminia joins Lidia to taste the Squash and Ricotta Tart.
Lidia's Kitchen
Focaccia is an irresistible, crunchy Italian flatbread. It's great for sandwiches and even to stuff. Lidia begins by making a Classic Rosemary and Lemon Focaccia; she then moves on to a Filled Focaccia with Smoky Speck and Fontina Cheese. To finish these two lunchtime and snack favorites, she creates a Salad of Shrimp, Fava and Cranberry Beans.
Lidia's Kitchen
It's a world famous technique but made with milk, it is famous only in the Italian region of Emilia Romagna.
Lidia's Kitchen
Roasted chicken with pomegranate and a chocolate ricotta cheesecake; baked beans.
Lidia's Kitchen
In this episode, Lidia shares recipes that are quick to whip up and ideal for days when you don't have much time to cook. She starts off by making Green Beans with Mint Pesto, a fresh alternative to the well-known green beans with butter. For a sweet treat, Lidia makes Chunky Cherry Bread Pudding, one of her favorite ways to recycle day-old bread. Next on the menu is Maremma-Style Steak, an impressive steak that anyone can make at home.
Lidia's Kitchen
Pork guazzetto with beans; matalotta-style mixed fish stew.
Lidia's Kitchen
Mushroom ragu; Moka coffee; Kaiserschmarrn, a light and fluffy eggy pancake topped with jam.
Lidia's Kitchen
It's a world famous technique but made with milk, it is famous only in the Italian region of Emilia Romagna.
Lidia's Kitchen
Building the ultimate Italian cheeseboard; skilled sausage and peppers; St. Joseph's zeppole, fried dough filled with vanilla cream topped with Amarena cherries.
Lidia's Kitchen
Focaccia is an irresistible, crunchy Italian flatbread. It's great for sandwiches and even to stuff. Lidia begins by making a Classic Rosemary and Lemon Focaccia; she then moves on to a Filled Focaccia with Smoky Speck and Fontina Cheese. To finish these two lunchtime and snack favorites, she creates a Salad of Shrimp, Fava and Cranberry Beans.
Lidia's Kitchen
Pasta is a staple in any Italian home and today, Lidia prepares three pasta recipes that will become staples in your kitchen. The first dish on the menu is a quick Ziti with Kale Pesto and Crispy Bacon, a delicious way to recycle any kale pesto leftovers in the fridge. She then makes a delicious summertime pasta made with plum tomatoes, Fusilli with Roasted Tomato Pesto, and finally Campanelle with Shrimp and Fennel, made with "little bells" that carry the chunky sauce so well.
Lidia's Kitchen
In today's episode, Lidia shows you how to brunch Italian-style. On the menu are Herb Frittata Roll-Ups, a wonderful appetizer to pass around at a cocktail party or for a buffet brunch; Pancetta with Fennel-Flavored Eggs and Apples, a delicious breakfast or brunch dish served with lots of crusty bread; and Potato and Egg Frico, a favorite breakfast dish in Lidia's family, in which potatoes and cheese are baked together.
Lidia's Kitchen
Every great kitchen needs a big pot of good stock and with this pot of stock, Lidia will make three delicious dishes. She starts by making a flavorful chicken stock made into "Stracciatella", laced with eggs and spinach. She then uses the stock in her succulent Stuffed Veal Chop with oozing Fontina. Finally, she prepares a Braised Kale with Bacon, a wonderful dish that she has been eating since she was a child.
Lidia's Kitchen
Today, Lidia serves a beautiful Striped Bass with Tomato Pesto over a bed of fennel as the star of the meal. She then creates a tasty dish of Mint String Beans. For dessert, summer is still the theme with Peach Granita, although the granita technique can be be made with all kinds seasonal fruits.
Lidia's Kitchen
In Lidia's courtyard, the fruit trees would blossom with flowers in spring. In the summer, it was time to play around the trees and wait for the fruit to ripen. Today, Lidia prepares a Fig and Prosciutto Bruschetta, a delicious combination of sweet and salty. She then transforms wafer cookies into Quick & Easy Truffles. Finally, it's time for a light and airy Almond Tart from Andria.
Lidia's Kitchen
The 1980s brought a lot of Northern Italian cuisine to New York City. This made Lidia feel at home, as a lot of the flavors central to her childhood were now with her in America. Today's recipes include a Pasta Primavera "New School," which her kids always loved growing up, and the classic Raspberry and Walnut Cookies, a beloved Italian American staple.
Lidia's Kitchen
Grilled corn, courgette and tomato salad; spicy lobster linguine.
Lidia's Kitchen
Fresh pasta with pear and pecorino is a restaurant favorite at Felidia, and Lidia shows how to take that flavor combination and use it in a risotto. She also demonstrates Short Ribs Braised in Barolo with Orzo.
Lidia's Kitchen
Fresh herbs are simply a must in Lidia's kitchen and today she makes three dishes that highlight herbs AND spices. She begins the menu with Pickled Carrots: a quick pickle of tiny carrots packed with the flavors of parsley, garlic and mint; Braised Beef in Guazzetto: rich, braised beef filled with enticing aromas and Skillet Cauliflower with Lemon and Mint: cauliflower florettes showered with lemon juice and a sprinkle of fresh mint.
Lidia's Kitchen
Today, Lidia shares three simply delicious Italian classics - a Shaved Fennel, Radish, Red onion and Prosciutto Cotto appetizer. Lemony Shrimp over Zucchini take the stage for her main course and a light Olive Oil Cake is a perfect finish to the meal.
Lidia's Kitchen
Preparing a delicious and nutritious weeknight meal for the family is not always easy but Lidia shares some of her quickest and simplest recipes that willw ork in any kitchen. The menu includes: carrots and Apple Salad, Salmon Fillets with Prosecco served with Savory Potatoes and Apple Crumble- a dessert that can be made with almost any fruit.
Lidia's Kitchen
Striped bass with broccolini; roasted pepper and olive salad; tomato tart with pecorino Romano.
Lidia's Kitchen
Chopped salad with frisee and fennel; a summertime-inspired tomato and courgette bread lasagna; braised beef rolls.
Lidia's Kitchen
There is nothing like pasta to bring the Lidia's family to the table. In this episode Lidia shares some of her favorite pasta dishes including a comforting Baked Rigatoni with Zucchini , a delicious Penne with Ricotta and Mushrooms and one of her personal favorites, Fettuccine with a Clam and Leek Sauce.
Lidia's Kitchen
Lidia loves entertaining and today, she shares recipes that are fit for any Italian dinner party. Bruschetta is a great party appetizer, and Lidia shares one of her favorite toppings: Cannellini and Pancetta Bruschetta. Next on the menu is Beef and Root Vegetables Braised in Red Wine, a hearty-one pol meal your guests will love.
Lidia's Kitchen
Striped bass with broccolini; roasted pepper and olive salad; tomato tart with pecorino Romano.
Lidia's Kitchen
Every great kitchen needs a big pot of good stock and with this pot of stock, Lidia will make three delicious dishes. She starts by making a flavorful chicken stock made into "Stracciatella", laced with eggs and spinach. She then uses the stock in her succulent Stuffed Veal Chop with oozing Fontina. Finally, she prepares a Braised Kale with Bacon, a wonderful dish that she has been eating since she was a child.
Lidia's Kitchen
In today's episode, Lidia shows you how to brunch Italian-style. On the menu are Herb Frittata Roll-Ups, a wonderful appetizer to pass around at a cocktail party or for a buffet brunch; Pancetta with Fennel-Flavored Eggs and Apples, a delicious breakfast or brunch dish served with lots of crusty bread; and Potato and Egg Frico, a favorite breakfast dish in Lidia's family, in which potatoes and cheese are baked together.
Lidia's Kitchen
Sausages with fennel and green olives; seared lamb chops with mint salsa and roasted potato wedges; fragoncello.
Lidia's Kitchen
Meatballs are an all-time favorite, and Lidia creates some new versions to add to your meatball repertoire and make those parties memorable. On the menu today, she shares: Lamb Meatballs with Lemon Sauce; Leftover Meatball Panini, Monkfish Meatballs in Tomato Sauce, a crispy fried monkfish meatball made in a tomato sauce that includes raisins and pine nuts.
Lidia's Kitchen
Mussel bruschetta; a tasting of olive oil; spaghetti in lemon cream sauce.
Lidia's Kitchen
It's all about the balance today as Lidia pairs some unexpected ingredients that result in the best of flavors. She starts the meal with her Prosciutto and Fig Bruschetta: grilled bread topped with a salty sweet combination of prosciutto and fig jam; Spaghetti with Fennel and Bitter Greens: spaghetti tossed with fennel, escarole and a splash of balsamic; Chocolate Anise Biscotti: the "twice cooked" Italian cookie made with chocolate and anise.
Lidia's Kitchen
As Lidia works in her garden, she reminisces about her childhood and of the lessons that Grandma Rosa taught her about her vegetable patch. In the kitchen, she makes a Country Salad as well as Green Beans with New Potatoes.