Lidia's Kitchen
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Lidia's Kitchen
Family favorites are the topic in this episode. Lidia starts with a Penne "Al Brucio" made with a spicy tomato sauce, rosemary and a dollup of fresh ricotta. She also shares her famous chicken cacciatore recipe and talks about the best way to make garlic bread. For those looking for a refreshing drink, Lidia shares a delicious and fresh prosecco punch.
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Lidia's Kitchen
Fish is a staple on Lidia's table all year long, and she loves to plan a dinner that showcases the best and freshest of seafood. The menu is diverse today, as she prepares Mussels with Fennel and Saffron, a fun and elegant dish that is served with grilled bread; Cucumber Salad, a refreshing salad dressed with sweet honey, tangy vinegar and crunchy celery; and finally Baked Striped Bass with Lemon Sauce - made with cheese flavored breadcrumbs and baked to golden perfection.
Lidia's Kitchen
The city of Trieste always filled Lidia with excitement, even though she had to flee there to avoid the communist regime in her hometown of Pula. She and her family stayed with her Zia Nina, whose influence on Lidia's cooking is still seen in her recipes today. Recipes include Mussels Triestina, Orange & Raspberry Spritz, and a Coffee Panna Cotta made with a light, sweetened cream.
Lidia Celebrates America
Join beloved chef and cookbook author Lidia Bastianich on a deeply personal culinary journey to four celebrations of independence, to share in the wonderful diversity of American culture and food.
Lidia's Kitchen
Zucchini, peas and pancetta risotto; author Katie Parla's capellini and asparagus frittata becomes an involtini alla piazzetta; risotto cakes.
Lidia's Kitchen
Lidia loves earthy, delicious mushrooms and today shares some of her favorite mushroom recipes that she has prepared over the years. She'll start with a Warm Mushroom Salad, a medley of warm wild mushrooms on a bed of frisee' topped with crispy pancetta and a poached egg. She'll also make Funghi Marinati, marinated button mushrooms in a flavorful mix of rosemary, orange and garlic; Her last dish is a hearty, flavorful and vegetarian Chestnut and Mushroom Ragu.
Lidia's Kitchen
They have been called the "gnocchi family", and in this episode, Lidia shares two of her more unusual versions of this dish: Her Butternut Squash Gnocchi are light and slightly sweet as they showcase this welcome vegetable in the potato mix. Her next dish is Plum Gnocchi, which is typical of her homeland and even sweeter, sometimes eaten as a dessert. Made with toasted breadcrumbs, cinnamon and butter, it doesn't get any better than this!
Lidia's Kitchen
Whether used in soups, roasted or stuffed, the Italians love their vegetables. In this episode, she makes a platter full of Roasted Peppers Stuffed with Tuna. She then creates a mellow dish of Savory Onions Stuffed with Lamb and Sweet Raisins. The Cauliflower and Tomato Soup is one that warms the heart and any kitchen table.
Lidia's Kitchen
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
Orecchiette with breadcrumbs, pancetta, and cauliflower; crespelle with wild cherries, chocolate, and whipped cream; lemon ice.
Lidia's Kitchen
Focaccia di recco; a quick salad matching salty pecorino Romano cheese with sweet pears and peppery arugula; rigatoni with sausage and cabbage.
Lidia's Kitchen
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
Fried potatoes with sausage and eggs; breakfast risotto featuring bacon, egg and cheese; ricotta pancakes.
Lidia's Kitchen
Italian American cuisine has a unique history and continues to evolve with time. Lidia will demonstrate one of the traditional favorites - Spaghetti with Meatballs - before sharing a more contemporary Pork Chop Milanese that is a favorite in one of her restaurants.
Lidia's Kitchen
The beautiful Adriatic Sea was a big part of Lidia's childhood, as she loved to play on the rocky beach and savor the bounty of the local waters. She prepares Linguine with Clams and Broccoli, a twist on the classic linguine con vongole. She then shows three authentically southern Italian styles of topping a piece of crusty bread for her Bruschetta Three Ways- using Mackerel and Burrata, Anchovy and Butter, as well as Broccolini di Rape and Burrata.
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
Whether it's American football or Italian soccer, game day parties are always popular. Lidia believes that there is nothing like a bountiful spread of food that will fuel the guests and get them cheering. On today's menu, she serves Fried Mozzarella Sandwich Skewers; Carrot and Chickpea Dip and Pizza Rolls - made with both broccoli rabe and sausage AND ricotta and leeks.
Lidia's Kitchen
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
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
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
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
Lidia has enjoyed clamming with the locals in Le Marche as well as in Long Island, and in this episode she shares two of her most popular dishes: Pappa al Pomodoro with Clams is based on the Tuscan classic-tomato and bread soup. Clam and Scallion Risotto, is a delicious variation of the beloved Linguine with Clams.
Lidia's Kitchen
Lidia 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
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
Pasta primavera "new school" with creamy pesto loaded with fresh vegetables; penne with vodka sauce; cavatappi with asparagus and spinach pesto.
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
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
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
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
Pan pizza and a mozzarella cheeseburger using focaccia, mozzarella, pickled peperoncino and a grilled tomato; crispy baked chicken cutlets.
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
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
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
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
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
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
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 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
Fried potatoes with sausage and eggs; breakfast risotto featuring bacon, egg and cheese; ricotta pancakes.
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
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
A light version of chicken parmigiana; rice balls stuffed with sausage ragu; Lidia's traditional Bolognese sauce.
Lidia's Kitchen
As a young girl, from a small, rural setting, the majestic skyscrapers of Manhattan were quite the sight for Lidia. As a young teenager, Lidia was in charge of most dinners since her parents were returning home late in the evening, and soups were a popular choice to feed the family. In this episode, Lidia prepares a filling meal of Potato and Pasta Soup followed by Polenta with Honey and Berries, an easy way to use leftover polenta.
Lidia's Kitchen
Zucchini sautéed with garlic, anchovies and capers; fried zucchini; orecchiette with clams and zucchini; sweet-and-sour zucchini.
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 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
Steamed broccoli, cannellini and egg salad; skillet tuna with aubergine and courgette in puttanesca sauce.
Lidia's Kitchen
Southern Italian-style bruschetta; tomato and Tropea onion salad featuring crispy friselle bread; spicy bloody mary; panzerotti.
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
A Belgian and endive salad that features a rich egg yolk vinaigrette; naked ricotta dumplings with a sage-butter sauce; stuffed tomatoes.
Lidia's Kitchen
Lidia fell in love with the Soup and Sandwhich concept shortly after she arrived in America. And soups are one of her favorite creations to make. In this episode, she prepares a velvety Spinach and ChickpeaSoup; an Italian style Baked Toast Sandwhich and to finish, she enjoys some oatmeal crepes with her grandson Ethan.
Lidia's Kitchen
Lidia'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
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
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
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
Steamed broccoli, cannellini and egg salad; skillet tuna with aubergine and courgette in puttanesca 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
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
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
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
Pan pizza and a mozzarella cheeseburger using focaccia, mozzarella, pickled peperoncino and a grilled tomato; crispy baked chicken cutlets.
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
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
Lidia talks about growing up and family traditions in this episode. Featured recipes include Shrimp and Mixed Bean Salad, a Roasted Garlic Crostini and Papperdelle with Mixed Fresh Mushrooms. A refreshing "Panache" is shared with her mother Erminia.
Lidia's Kitchen
When 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
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
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
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
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
Spicy sheet pan pork chops and broccoli; how to revive leftover soup for an easy weeknight meal; apricot jam half-moons.
Lidia's Kitchen
Everyone loves pasta, and today Lidia shows you the fun and economical way to make all your friends and family happy at the dinner table with a pasta party. On the menu is Spaghetti with Anchovies and Breadcrumbs, a delicious Southern Italian favorite; a Pasta Chinja - a heart-warming Baked Pasta with Tomato Sauce, Meatballs and Egg. Finally, Lidia will share her Fusilli with Roasted Tomato Pesto - a complex bowl of pasta that will become a staple in your house.
Lidia's Kitchen
Zucchini sautéed with garlic, anchovies and capers; fried zucchini; orecchiette with clams and zucchini; sweet-and-sour zucchini.
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
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
Pasta primavera "new school" with creamy pesto loaded with fresh vegetables; penne with vodka sauce; cavatappi with asparagus and spinach pesto.
Lidia's Kitchen
Fried potatoes with sausage and eggs; breakfast risotto featuring bacon, egg and cheese; ricotta pancakes.
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
Pasta primavera "new school" with creamy pesto loaded with fresh vegetables; penne with vodka sauce; cavatappi with asparagus and spinach pesto.
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
Pan pizza and a mozzarella cheeseburger using focaccia, mozzarella, pickled peperoncino and a grilled tomato; crispy baked chicken cutlets.
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
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
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
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 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
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 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
Fuzi with chicken ragu; no-bake chocolate ricotta brick cake.
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
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
Butternut squash and cannellini beans; a quick and easy dessert of strawberries and balsamic; roasted spaghetti squash with spicy tomato sauce.
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
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
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
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
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
Pork guazzetto with beans; matalotta-style mixed fish stew.
Lidia's Kitchen
Citrus and fennel salad; crispy smashed garlic rosemary potatoes; roast pork shoulder.
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
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
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.