Lidia's Kitchen
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Lidia's Kitchen
Fennel and Asian pear salad; cheesy veal chops with cabbage served in a butter sauce; lentil crostini.
Upcoming
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
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
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
Skillet shrimp with asparagus features sauteed shrimp over grilled bread; skillet gratinate of pork, aubergine and zucchini; one-pot soft polenta.
Lidia's Kitchen
Zucchini, peas and pancetta risotto; author Katie Parla's capellini and asparagus frittata becomes an involtini alla piazzetta; risotto cakes.
Lidia's Kitchen
Fish is a staple on Lidia's table and today, Lidia shares a simple menu for a party based around fish. In the summertime, she likes to turn on the grill and make Shrimp Spiedini with Zucchini with Tomato Salsa. She serves them with Seared Salmon Paillards with Arugula Salad; and finally, Cody Hogan from Lidia's Kansas City joins Lidia in the kitchen and they make Monkfish Meatballs served in tomato sauce.
Lidia's Kitchen
Roasting enhances the flavor of any kind of meat and Lidia often makes a roast for family meals. Today's menu includes a Salad of Warm Greens with Bacon and Mushrooms; an easy and elegant Roasted Pork Loin with Cabbage and Dried Cherry Sauce; and Roasted Pear, Blueberry and Grape Compote for dessert.
Lidia's Kitchen
If you can't make it to Milan for a dish of "Risotto alla Milanese" bring the dish to your kitchen! Lidia begins today's meal with a Creamy Risotto alla Milanese with Saffron and Marrow bone followed by a Succulent Quail Stuffed with Italian Sausage and Mushrooms. For dessert, it's an Italian classic - light and creamy Panna Cotta with Seasonal Berries.
Lidia's Kitchen
Italian American classics are what Lidia discovered as a young 12 year old arriving in America. In this episode, she shares some of her favorites: Bolognese Sauce; Asparagus Salad and a lighter and more contemporary version of the Chicken Pizzaiola.
Lidia's Kitchen
Grains are back in style, yet Italians have been using them for centuries. Lidia shares some of her favorite grain based recipes in this episode including: Risotto with Mushrooms; Barley, Kale & Butternut Squash Risotto; and Polenta Torta with Gorgonzola and Savory Cabbage.
Lidia's Kitchen
Tomatoes are known in the Italian culture although the tradition goes way beyond the simple tomato sauce. Lidia gathers some of her favorite tomato based recipes and shares them in this episode including: Tomato and Mint Salad, Tomato and Ricotta Crostini, Spaghetti with Quick Pantry Sauce. She finishes with a Gluttonous Tomato- a perfect appetizer or lunch dish starring oven baked tomatoes stuffed with bread, grated cheese and seasoning and topped with farm eggs. Yum!
Lidia's Kitchen
Lidia reminisces about her childhood chores, which included milking the goats and helping her grandmother prepare ricotta and other cheeses. In this episode, she will celebrate the culture of cheese and prepare the following recipes: Crostini Two Ways, using Tomato and Ricotta plus Kale and Fontina. Her next recipe is a hearty and cheesy dish of Potatoes Stuffed with Sausage and Mushrooms.
Lidia's Kitchen
Chopped salad with frisee and fennel; a summertime-inspired tomato and courgette bread lasagna; braised beef rolls.
Lidia's Kitchen
The arrival of Italians into America demanded the need for Italian products as well. This resulted in more creativity and flavor in the kitchen, as Italians began to grow their produce in America. Lidia makes a Belgian & Red Endive Salad as well as a sweet Cherry Jam Tart wrapped up in an almond crust.
Lidia's Kitchen
The arrival of Italians into America demanded the need for Italian products as well. This resulted in more creativity and flavor in the kitchen, as Italians began to grow their produce in America. Lidia makes a Belgian & Red Endive Salad as well as a sweet Cherry Jam Tart wrapped up in an almond crust.
Lidia's Kitchen
This episode features a "Best of Chicken" with some of Lidia's favorite dishes from the oven to the stovetop. Recipes include a succulent Roasted Chicken; a simple and earthy Seared Chicken Breast with Mushrooms; and finally a dish with a little kick - Paprika Drumsticks with Peppers.
Lidia's Kitchen
Italians love their crepes either savory or sweet and this episode, Lidia shows two of her favorite crespelle dishes, along with some great chef tips. She will start by highlighting the thin pancakes that can be made into so many things; then she'll make a savory Italian favorite with them - Manicotti and for a sweet version, she will show the Chocolate and Walnut Crespelle that will satisfy any sweet tooth.
Lidia's Kitchen
Italian American classics are what Lidia discovered as a young 12 year old arriving in America. In this episode, she shares some of her favorites: Bolognese Sauce; Asparagus Salad and a lighter and more contemporary version of the Chicken Pizzaiola.
Lidia's Kitchen
Surf n' Turf might not be an Italian tradition, but a Crispy Shrimp, Swordfish Skewers with Sweet and Sour Sauce go beautifully with a Maremma Style Steak! Tutti in Cucina! Everyone in the kitchen today!
Lidia's Kitchen
When Lidia talks about pasta in her family, it's never "basta!" Today, she creates three new pasta dishes that everyone will love including a Linguine with Swisschard that is made with walnuts and creamy ricotta. She then makes a simple dish of Farfalle with Swordfish, prepared with tomatoes, fresh herbs and capers. And finally, there is nothing better than Lidia's Spaghetti and Meatballs!
Lidia's Kitchen
In this episode, Lidia creates a dish that is perfect for family and holiday gatherings. Packed with flavor, this crispy oven baked chicken is bursting with lemon goodness. As a side, she makes a Celery Gratin and a Belgian Walnut Salad.
Lidia's Kitchen
Today is all about stress-free cooking for a holiday celebration or special occasion. Lidia makes Marinated Mushrooms that can be part of an antipasto spread or as a nibble with drinks. Vin Brûlé, the Italian version of mulled wine, is a warm and welcoming drink to make for any holiday celebration. Last on the menu is Turkey Breast with Apricots, an easy and quick way to serve turkey without having to cook a whole turkey.
Lidia's Kitchen
The fig tree at Lidia's current home reminds her of her time growing up in Istria, where they would grow fruit trees. This brings back memories of eating the sweet fruits grown on the trees and playing amongst them. Recipes in this episode include a Roasted Pork Loin with Dried Cherry Sauce and an elegant Fennel and Asian Pear Salad that bursts with flavor.
Lidia's Kitchen
Striped bass with broccolini; roasted pepper and olive salad; tomato tart with pecorino Romano.
Lidia's Kitchen
Lidia grew up around goats, who loved to play and run, but also produced the most delicious milk which would then be used to make ricotta. Here she makes light and pillowy "Naked" Spinach and Ricotta Dumplings. She then prepares an easy, sweet Open Cookie Cannoli. Finally, her Ricotta Meatloaf is topped with tomato sauce to give it some Italian flair.
Lidia's Kitchen
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
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
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
In this episode, Lidia remembers some of her fondest childhood recipes that were made by her Grandmother Rosa in Italy. Recipes include Mussels Triestina and Cavatappi with Beef Guazzetto. A fun and fruity Fruit Smash Soda is shared with her mother, Erminia.
Lidia's Kitchen
The fig tree at Lidia's current home reminds her of her time growing up in Istria, where they would grow fruit trees. This brings back memories of eating the sweet fruits grown on the trees and playing amongst them. Recipes in this episode include a Roasted Pork Loin with Dried Cherry Sauce and an elegant Fennel and Asian Pear Salad that bursts with flavor.
Lidia's Kitchen
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 fig tree at Lidia's current home reminds her of her time growing up in Istria, where they would grow fruit trees. This brings back memories of eating the sweet fruits grown on the trees and playing amongst them. Recipes in this episode include a Roasted Pork Loin with Dried Cherry Sauce and an elegant Fennel and Asian Pear Salad that bursts with flavor.
Lidia's Kitchen
Soups are a part of any Italian celebration, and Americans love pairing them with a salad and sandwich. Today, Lidia will combine the best of both with a unique Italian style menu of soup, salad and bruschetta. The menu includes Spicy Italian Style Vegetable Soup, Bruschetta with Ndjua - a crunchy country bread topped with a spicy sausage and a simple and delicious Skillet Peppers and Potatoes.
Lidia's Kitchen
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
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
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
Striped bass with broccolini; roasted pepper and olive salad; tomato tart with pecorino Romano.
Lidia's Kitchen
Fish is a staple in Lidia's kitchen and she loves planning dinner parties based on seafood. Today's menu includes Swordfish Skewers with a Sweet and Sour Sauce, made with balsamic vinegar and bay leaves; and Stuffed Calamari with bread crumbs, hard-boiled eggs, grated cheese, white wine, and parsley.
Lidia's Kitchen
Italians love their crepes either savory or sweet and this episode, Lidia shows two of her favorite crespelle dishes, along with some great chef tips. She will start by highlighting the thin pancakes that can be made into so many things; then she'll make a savory Italian favorite with them - Manicotti and for a sweet version, she will show the Chocolate and Walnut Crespelle that will satisfy any sweet tooth.
Lidia's Kitchen
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
This episode features a "Best of Chicken" with some of Lidia's favorite dishes from the oven to the stovetop. Recipes include a succulent Roasted Chicken; a simple and earthy Seared Chicken Breast with Mushrooms; and finally a dish with a little kick - Paprika Drumsticks with Peppers.
Lidia's Kitchen
If there were another name for Lidia's family, it would be the gnocchi family. They love making them together AND eating them. Lidia starts with a Butternut Squash Gnocchi that is as soft as a feather and served with a velvety sage and butter sauce. Next, she prepares a Marinated Bread of Chicken Seared with Shiitake Mushrooms, Rosemary and Sage. Her sautéed earthy Brussels Sprouts are made with pepperoncino, garlic and walnuts. They are nutty AND spicy.
Lidia's Kitchen
This episode features a "Best of Chicken" with some of Lidia's favorite dishes from the oven to the stovetop. Recipes include a succulent Roasted Chicken; a simple and earthy Seared Chicken Breast with Mushrooms; and finally a dish with a little kick - Paprika Drumsticks with Peppers.
Lidia's Kitchen
Panzanella with fennel and shrimp; orange and tropea onion salad; green salad with apples and provolone; cabbage salad with speck.
Lidia's Kitchen
If you can't make it to Milan for a dish of "Risotto alla Milanese" bring the dish to your kitchen! Lidia begins today's meal with a Creamy Risotto alla Milanese with Saffron and Marrow bone followed by a Succulent Quail Stuffed with Italian Sausage and Mushrooms. For dessert, it's an Italian classic - light and creamy Panna Cotta with Seasonal Berries.
Lidia's Kitchen
Tomatoes are known in the Italian culture although the tradition goes way beyond the simple tomato sauce. Lidia gathers some of her favorite tomato based recipes and shares them in this episode including: Tomato and Mint Salad, Tomato and Ricotta Crostini, Spaghetti with Quick Pantry Sauce. She finishes with a Gluttonous Tomato- a perfect appetizer or lunch dish starring oven baked tomatoes stuffed with bread, grated cheese and seasoning and topped with farm eggs. Yum!
Lidia's Kitchen
Lidia reminisces about her childhood chores, which included milking the goats and helping her grandmother prepare ricotta and other cheeses. In this episode, she will celebrate the culture of cheese and prepare the following recipes: Crostini Two Ways, using Tomato and Ricotta plus Kale and Fontina. Her next recipe is a hearty and cheesy dish of Potatoes Stuffed with Sausage and Mushrooms.
Lidia's Kitchen
Panzanella with fennel and shrimp; orange and tropea onion salad; green salad with apples and provolone; cabbage salad with speck.
Lidia's Kitchen
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
Grains are back in style, yet Italians have been using them for centuries. Lidia shares some of her favorite grain based recipes in this episode including: Risotto with Mushrooms; Barley, Kale & Butternut Squash Risotto; and Polenta Torta with Gorgonzola and Savory Cabbage.
Lidia's Kitchen
Today, Lidia creates the ultimate heartwarming dinner table filled with dishes that deliver flavor, comfort and love in every bite. She starts with a soothing Rice and Lentil Soup topped with cheese and olive oil; Roasted Olives with Orange and Rosemary are an exciting accompaniment to any meal and Ricotta Meatloaf, a family favorite packed with cheese and topped with fresh tomato sauce and even more cheese, is the star of the show.
Lidia's Kitchen
Lidia grew up around goats, who loved to play and run, but also produced the most delicious milk which would then be used to make ricotta. Here she makes light and pillowy "Naked" Spinach and Ricotta Dumplings. She then prepares an easy, sweet Open Cookie Cannoli. Finally, her Ricotta Meatloaf is topped with tomato sauce to give it some Italian flair.
Lidia Celebrates America
Join Lidia Bastianich on a deeply personal culinary journey in celebration of life's milestones, sharing in the wonderful diversity of American culture and food. Milestones include sweet sixteen, baptism, graduation, and a house blessing.
Lidia's Kitchen
Fish is a staple on Lidia's table and today, Lidia shares a simple menu for a party based around fish. In the summertime, she likes to turn on the grill and make Shrimp Spiedini with Zucchini with Tomato Salsa. She serves them with Seared Salmon Paillards with Arugula Salad; and finally, Cody Hogan from Lidia's Kansas City joins Lidia in the kitchen and they make Monkfish Meatballs served in tomato sauce.
Lidia's Kitchen
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
Celebrating the late-summer harvest with oat risotto with butternut squash and sunchokes; stuffed mushrooms; one-bowl olive oil cake and red wine poached pears.
Lidia's Kitchen
Winter panzanella; a mix of warm roasted vegetables tossed with bread and kale; crespelle bar; farina gnocchi.
Lidia's Kitchen
Striped bass with broccolini; roasted pepper and olive salad; tomato tart with pecorino Romano.
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
Skillet shrimp with asparagus features sauteed shrimp over grilled bread; skillet gratinate of pork, aubergine and zucchini; one-pot soft polenta.
Lidia's Kitchen
Winter panzanella; a mix of warm roasted vegetables tossed with bread and kale; crespelle bar; farina gnocchi.
Lidia's Kitchen
Lidia has shared her love for gnocchi and passing on traditions for years, and in this episode she makes the gnocchi out of cheese.The comforting meal includes: Lentil Country Salad, Cheese Gnocchi with Butter and Sage Sauce, and Pork Pockets Stuffed with Pickles and Cheese.
Lidia's Kitchen
Skillet shrimp with asparagus features sauteed shrimp over grilled bread; skillet gratinate of pork, aubergine and zucchini; one-pot soft polenta.
Lidia's Kitchen
Lidia grew up around goats, who loved to play and run, but also produced the most delicious milk which would then be used to make ricotta. Here she makes light and pillowy "Naked" Spinach and Ricotta Dumplings. She then prepares an easy, sweet Open Cookie Cannoli. Finally, her Ricotta Meatloaf is topped with tomato sauce to give it some Italian flair.
Lidia Celebrates America
Join Lidia Bastianich on a deeply personal culinary journey in celebration of life's milestones, sharing in the wonderful diversity of American culture and food. Milestones include sweet sixteen, baptism, graduation, and a house blessing.
Lidia's Kitchen
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
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
It's all about freash seafood in this episode with three of Lidia's most requested fish recipes: Clam Brushetta features crusty Italian bread, still warm from the grill with clam sauce; Halibut Baked with Mushrooms in a Lemon and White Wine Sauce is a great weekend meal as is Grouper with Potatoes and Peppers.
Lidia's Kitchen
Lidia loves cooking for her family and today, she shares some of her favorite recipes to make for her grandkids, including a refreshing and kid-friendly Cherry Almond Spritzer; a simple dessert of Grilled Fruit, which brings out the fruit's natural sweetness; and Pasta Salad with Green Beans, Tomatoes and Mozzarella, a great dish for buffets, picnics, and large family gatherings.
Lidia's Kitchen
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.
Eating In With Lidia
Chef Lidia Bastianich shares the stories behind the great pantry-inspired recipes that her family has been eating for years--in both good times and challenging ones.
Lidia's Kitchen
Summertime is dinner party season, and Lidia loves to serve family style meals. Today, she'll create a summer menu fit for any celebration. The menu includes grilled skewers of Shrimp Spiedini with Zucchini and Tomato Salsa, steamed summery Green Beans with Mint Pesto and Berry Tiramisu - Lidia's summer berry twist one of the most famous Italian desserts!
Lidia's Kitchen
Gorgonzola celery; pumpkin risotto topped with gorgonzola; Venetian-style liver with a mushroom onion sauce.
Lidia's Kitchen
Lidia prepares a large pot of bubbling polenta, a dish that she grew up with and loved. From that polenta, she'll bake Crostini with Mixed Mushrooms and Cheese which is a perfect starter to any meal. Her granddaughter, Julia, joins her in the kitchen to help assemble and of course, taste! She'll then prepare a Hearty Polenta Dish with Bacon and Broccoli, a perfect combination. Finally, she'll make Sweet Skillet Sausage with Mixed Grapes.
Lidia's Kitchen
Chopped salad with frisee and fennel; a summertime-inspired tomato and courgette bread lasagna; braised beef rolls.
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
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
Grandma Erminia's favorites grace today's menu and include a Rice & Pea Soup; a simple Prosciutto Cotto sandwich and a dish that the family finds on many Sunday menus: Baked Stuffed Shells.
Lidia's Kitchen
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
Today, Lidia creates the ultimate heartwarming dinner table filled with dishes that deliver flavor, comfort and love in every bite. She starts with a soothing Rice and Lentil Soup topped with cheese and olive oil; Roasted Olives with Orange and Rosemary are an exciting accompaniment to any meal and Ricotta Meatloaf, a family favorite packed with cheese and topped with fresh tomato sauce and even more cheese, is the star of the show.
Lidia's Kitchen
Italians love their crepes either savory or sweet and this episode, Lidia shows two of her favorite crespelle dishes, along with some great chef tips. She will start by highlighting the thin pancakes that can be made into so many things; then she'll make a savory Italian favorite with them - Manicotti and for a sweet version, she will show the Chocolate and Walnut Crespelle that will satisfy any sweet tooth.
Lidia's Kitchen
Italians don't like to eat big pieces of meat, but they do like to braise small pieces with lots of vegetables into delicious ragus. In this episode, Lidia creates a delicious meal of Celery Stalks Stuffed with Gorgonzola and Apples; mouthwatering Lamb Ragu prepared with an array of peppers and potatoes and for a sweet finish, a Gianduia Cake made of hazelnuts and chocolate- a Piedmontese tradition.
Lidia's Kitchen
Lidia'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
In this episode, Lidia remembers some of her fondest childhood recipes that were made by her Grandmother Rosa in Italy. Recipes include Mussels Triestina and Cavatappi with Beef Guazzetto. A fun and fruity Fruit Smash Soda is shared with her mother, Erminia.
Lidia's Kitchen
In this episode, Lidia remembers some of her fondest childhood recipes that were made by her Grandmother Rosa in Italy. Recipes include Mussels Triestina and Cavatappi with Beef Guazzetto. A fun and fruity Fruit Smash Soda is shared with her mother, Erminia.
Lidia's Kitchen
Lidia grew up along the Adriatic sea so picnics at the beach were a common occurrence. Recipes in this episode include some seafood classics from the southern part of Italy including Orecchiette with Peas and Asparagus; Mussels with Farro, Cannellini and Chickpeas and a quick and delicious Chocolate Fig dessert.
Lidia's Kitchen
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
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
After the introduction of the southern Italian classics to American cuisine, the flavors of northern Italy began to arrive as well. Lidia takes us through a Layered Casserole with Beef, Cabbage, and Potatoes, a comforting dish that she likes to cook when the cold weather sets in. She then shares her Herbed Frittata Rollup with Prosciutto Cotto, which can be served hot or at room temperature, followed by a family classic- Cavatappi with Beef Guazzetto.
Lidia's Kitchen
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
Zucchini, peas and pancetta risotto; author Katie Parla's capellini and asparagus frittata becomes an involtini alla piazzetta; risotto cakes.
Lidia's Kitchen
Grandma Erminia's favorites grace today's menu and include a Rice & Pea Soup; a simple Prosciutto Cotto sandwich and a dish that the family finds on many Sunday menus: Baked Stuffed Shells.
Lidia's Kitchen
If there were another name for Lidia's family, it would be the gnocchi family. They love making them together AND eating them. Lidia starts with a Butternut Squash Gnocchi that is as soft as a feather and served with a velvety sage and butter sauce. Next, she prepares a Marinated Bread of Chicken Seared with Shiitake Mushrooms, Rosemary and Sage. Her sautéed earthy Brussels Sprouts are made with pepperoncino, garlic and walnuts. They are nutty AND spicy.
Lidia's Kitchen
Fish is a staple on Lidia's table and today, Lidia shares a simple menu for a party based around fish. In the summertime, she likes to turn on the grill and make Shrimp Spiedini with Zucchini with Tomato Salsa. She serves them with Seared Salmon Paillards with Arugula Salad; and finally, Cody Hogan from Lidia's Kansas City joins Lidia in the kitchen and they make Monkfish Meatballs served in tomato sauce.
Lidia's Kitchen
The arrival of Italians into America demanded the need for Italian products as well. This resulted in more creativity and flavor in the kitchen, as Italians began to grow their produce in America. Lidia makes a Belgian & Red Endive Salad as well as a sweet Cherry Jam Tart wrapped up in an almond crust.