Lidia's Kitchen
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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.
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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
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
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
Mushroom ragu; Moka coffee; Kaiserschmarrn, a light and fluffy eggy pancake topped with jam.
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
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
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
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
Citrus and fennel salad; crispy smashed garlic rosemary potatoes; roast pork shoulder.
Lidia's Kitchen
Chopped salad with frisee and fennel; a summertime-inspired tomato and courgette bread lasagna; braised beef rolls.
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
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
Mussel bruschetta; a tasting of olive oil; spaghetti in lemon cream 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
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
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 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
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
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
Pork guazzetto with beans; matalotta-style mixed fish stew.
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
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
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
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
Pan pizza and a mozzarella cheeseburger using focaccia, mozzarella, pickled peperoncino and a grilled tomato; crispy baked chicken cutlets.
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
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
A light version of chicken parmigiana; rice balls stuffed with sausage ragu; Lidia's traditional Bolognese sauce.
Lidia's Kitchen
Sweet and sour is a classic combination of flavors that can be found in almost every cuisine around the world, and in Italy it's called agrodolce and produces delicious, balanced dishes of savory and sweet.
Lidia's Kitchen
Southern Italian-style bruschetta; tomato and Tropea onion salad featuring crispy friselle bread; spicy bloody mary; panzerotti.
Lidia's Kitchen
Shaved fennel, red onion and prosciutto cotto salad; cherry jam tart with wild cherries from the Emilia Romagna region of Italy; prosciutto, scallion and egg sandwich.
Lidia's Kitchen
Southern Italian-style bruschetta; tomato and Tropea onion salad featuring crispy friselle bread; spicy bloody mary; panzerotti.
Lidia's Kitchen
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
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
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
Pan pizza and a mozzarella cheeseburger using focaccia, mozzarella, pickled peperoncino and a grilled tomato; crispy baked chicken cutlets.
Lidia's Kitchen
It's an episode devoted to the fresh, simple egg, and it highlights some of Lidia's all-time favorites: Stracciatella: a simple chicken stock laced with ribbons of egg and tender spinach; Frittata with Ricotta: a luscious frittata filled with ricotta, tomatoes, onions and basil; Baked Eggplant and Eggs: a baked dish showing off of one of summer's best vegetables.
Lidia's Kitchen
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 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
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
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
There are few things better than a great piece of meat braised in Barolo wine. When accompanied by some braised vegetables, you've got yourself a great meal. In this episode, Lidia prepares a crispy golden Italian Style Quiche followed by a fork tender Beef Braised in Barolo. Her side dish is a Braised Broccoli Rabe with garlic and extra virgin olive oil. This is a meal any family will love.
Lidia's Kitchen
Lidia 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
Fried potatoes with sausage and eggs; breakfast risotto featuring bacon, egg and cheese; ricotta pancakes.
Lidia's Kitchen
Today's episode is all about corn. Lidia often played in corn fields, helped with the harvests, and even slept on mattresses made from husks. Recipes for today include a refreshing Corn and Zucchini Minestra, a sweet and savory Polenta Cacio e Pere, and a combination of vegetables that can be served as a side dish or even the highlight of the dinner table- Grilled Corn, Apricots, and Portobellos.
Lidia's Kitchen
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 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
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
Zucchini sautéed with garlic, anchovies and capers; fried zucchini; orecchiette with clams and zucchini; sweet-and-sour zucchini.
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
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 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
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
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
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
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
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
As a child, Lidia's courtyard was home to several animals. She spent a lot of time with chickens, as she would tend to them and gather their eggs. In this episode, Lidia recollects those fond memories and creates a medley of vegetables, salumi, cheese and hard boiled eggs for her Chopped Salad with Frisee and Fennel. She also prepares a Chicken Cacciatore as well as a Potato and Egg Frico.
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
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
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
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
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
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
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
It's an episode devoted to the fresh, simple egg, and it highlights some of Lidia's all-time favorites: Stracciatella: a simple chicken stock laced with ribbons of egg and tender spinach; Frittata with Ricotta: a luscious frittata filled with ricotta, tomatoes, onions and basil; Baked Eggplant and Eggs: a baked dish showing off of one of summer's best vegetables.
Lidia's Kitchen
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
Crostini with fresh tomatoes and ricotta; warm crostini with smothered kale and melty fontina; monkfish brodetto with cannellini; garlic bread three ways.
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
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
Pasta primavera "new school" with creamy pesto loaded with fresh vegetables; penne with vodka sauce; cavatappi with asparagus and spinach pesto.
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
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
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
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
When Lidia was in her 20's, she opened Buonavia, her first restaurant, in Queens, New York. Her menu there included Italian American favorites, served alongside some of her favorite dishes from her homeland. In this episode, she prepares popular dishes from this first eatery including: a rich and flavorful Beef and Potato Goulash, and a sweet and simple Crespelle with Wild Cherries, Chocolate, and Whipped Cream.
Lidia's Kitchen
As a child, Lidia's courtyard was home to several animals. She spent a lot of time with chickens, as she would tend to them and gather their eggs. In this episode, Lidia recollects those fond memories and creates a medley of vegetables, salumi, cheese and hard boiled eggs for her Chopped Salad with Frisee and Fennel. She also prepares a Chicken Cacciatore as well as a Potato and Egg Frico.
Lidia's Kitchen
Italians love entertaining and celebrating life with family, friends, and food. Today, Lidia shares recipes that fit any kind of party. She starts with Stewed Savory Peppers, a delicious antipasto, especially when served with lots of grilled or toasted bread. Next, she makes Pear Bellini, a fruity and bubbly cocktail guests can sip on while enjoying antipasti; and who doesn't love fried balls of rice? Lidia shows viewers how to make Rice Balls with Sausage Ragù.
Lidia's Kitchen
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
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
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
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
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
Southern Italian-style bruschetta; tomato and Tropea onion salad featuring crispy friselle bread; spicy bloody mary; panzerotti.
Lidia's Kitchen
Lidia tosses arborio rice with olives, roasted peppers, artichokes, and provolone to create a satisfying and vibrant "Antipasto" Rice Salad. She also pulls together a Sauteed Chicken dressed in a Bright Lemon Caper Sauce over Spinach.
Lidia's Kitchen
Lidia 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
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
Pasta primavera "new school" with creamy pesto loaded with fresh vegetables; penne with vodka sauce; cavatappi with asparagus and spinach pesto.
Lidia's Kitchen
Lidia 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
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.