Add
Private Notes
Spicy pork chops and broccoli; cauliflower and tomato soup; chocolate chip ricotta cookies.
Dandelion and chickpea salad; the tradition of butchery; a frittata with ricotta and spinach.
Making a cheese board with a homemade plum mostarda and fried gnocco; honeydew granita; a colourful salad of roasted squash, carrots, chickpeas and almonds.
Steamed broccoli, cannellini and egg salad; baked fruit; rollatini of sole is filled with seasoned breadcrumbs and dressed with a roasted cherry tomato lemon sauce.
Balsamic chicken with an Italian-style sweet-and-sour glaze; chicken legs with artichokes and apple cider vinegar; chicken scaloppine in lemon caper sauce with fresh spinach.
Freezer-friendly pork guazzetto with beans; wine; baking an apple cranberry crumble.
Winter panzanella; cacio e pepe; pulling together a pot of mussels, sausage and potatoes in white wine.
A colourful radicchio, endive, apple and pecorino salad; mixed berry bread pudding; cheesy stuffed veal chops with cabbage.
Penne with cauliflower and green olive pesto and fusilli with salami and roasted peppers; fresh pasta.
Using oats to make a nutty risotto that pairs well with butternut squash and sunchokes; rice balls made from leftover risotto; a breakfast risotto with bacon, egg and cheese.
Lidia reminds viewers that cooking doesn't have to be expensive, you just have to get creative in the kitchen. Lidia shares a cost-cutting vegetarian dish, Vegetable Soup with Poached Eggs. The conversation continues with Mark, Lidia's friendly honey-maker. They discuss a traditional Italian cookie starring honey and breadcrumbs. Mark gets resourceful and stretches this dessert into two by adding them to his honey ice cream. And a simple Poached Chicken Giardiniera Salad, stretches the buck and helps create two meals out of one. The name of the game today is getting more out of every meal.
Lidia loves describing food as a symphony of flavor. She shares dishes that will be played on repeat in your home - including a Seafood and Leek Risotto, and her one-pan wonder, Roasted Mustard Salmon with Cabbage and Carrots. Lidia continues the musical theme in her conversation with friend Maestro Gianandrea Noseda, the Music Director for the National Symphony Orchestra. They share with us their love for music and risotto. Lidia teaches us that the push and pull of textures and flavors can truly make a dish sing.
This show is all about making your life easier, and one thing that Lidia always teaches us is to think of recipes as roadmaps that you can and should personalize. Lidia’s Winter Minestrone soup can use any kind of hearty green. She gets a call from friend Tomasso Mazzanti, famous Italian sandwich maker, and discusses all the creative possibilities you can dream up when building a sandwich. And her Matalota-Style Mixed Fish Stew is also flexible, she suggests you change it according to what is available in your market. Lidia empowers us as usual to make the recipes work for us!
It’s ever so Italian to value every ounce of food. And Lidia reminds us that leftovers can be an exciting challenge. She whips up a classic Skillet Sausage & Peppers and imagines all the inspiring ways to serve it up for round two…if there is any left! Then Lidia reaches out to Lorenzo, she knows he loves soup, so she shares a fun recipe for her Grated Pasta Soup. And she finishes up with a delicious way to fry up your leftover risotto. It’s all about reinventing the leftovers, not just reheating them.
Pan pizza; skillet lasagna; a quick weeknight take on chicken and eggplant Parmesan.
Shaved artichoke, spinach and mortadella salad; spaghetti with garlic and oil; mini-meatloaves.
You can never have enough pasta! First, Lidia pulls together a simple fresh dish of Mezze Rigatoni with a Raw Tomato Sauce. Miles calls looking for a way to refresh his leftover ditalini, and makes a Cheddar Frico filled with the pasta. Then Lidia makes an Asparagus & Spinach Pesto which dresses up some Cavatappi. Pasta…it’s the gift that keeps on giving!
Chef Lidia Bastianich prepares a savoury mushroom ragu served over creamy polenta, spiced fruit compote, and a mouth-watering skillet pork gratin with braised aubergine and courgette.
Halibut with fregola; eggs poached in spicy tomato sauce with aubergine; ginger red wine poached pears served with Lidia's olive oil cake.
Lidia makes spaghetti with yellow tomato pesto; Lidia's granddaughter shares pictures of her quick strawberry shortcake; shrimp and squash ribbon salad.
Lidia makes skillet shrimp and asparagus; a one-pan crispy baked cod and Brussels sprout; classic Istrian brodetto with monkfish and cannellini beans.
Using fruit in Italian meals; shrimp and melon salad with basil mint pesto; strawberry fragoncello; grape and ricotta pizza.
Panzanella with roasted courgette and onions; fennel Parmesan; puttanesca served with tuna, aubergine and courgette.
Peas, pancetta and courgette; egg-battered courgette roll-ups; lasagna with prosciutto cotto and courgette.
Fried potatoes with sausage and eggs served on a bed of fried potatoes; asparagus, onion and egg sandwich; spinach and fontina casserole.
A cookout featuring antipasto rice salad with roasted peppers, artichokes, olives and cheese, giardiniera and mozzarella cheeseburgers.
