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Focaccia di recco; a quick salad matching salty pecorino Romano cheese with sweet pears and arugula.
Four cheese baked macaroni with asparagus and peas; cider vinegar spritz; vinegar ribs and potatoes.
Building the ultimate Italian cheeseboard; skilled sausage and peppers; St. Joseph's zeppole, fried dough filled with vanilla cream topped with Amarena cherries.
Grilled corn, courgette and tomato salad; spicy lobster linguine.
Radicchio, endive, apple and pecorino with cheese toasts; skilled ricotta mini meatloaves dressed in a mushroom sauce.
Butternut squash and cannellini beans; a quick and easy dessert of strawberries and balsamic; roasted spaghetti squash with spicy tomato sauce.
Gorgonzola celery; pumpkin risotto topped with gorgonzola; Venetian-style liver with a mushroom onion sauce.
Winter panzanella; a mix of warm roasted vegetables tossed with bread and kale; crespelle bar; farina gnocchi.
Kale salad with avocado and pistachios; marinara sauce; no-mess cheesy baked chicken wings.
Dandelion and chickpea salad; one-pan chicken and aubergine Parmigiana.
Fuzi with chicken ragu; no-bake chocolate ricotta brick cake.
Citrus and fennel salad; crispy smashed garlic rosemary potatoes; roast pork shoulder.
Fettuccine with caramelized onions, bacon and olives; orange spritz; roast chicken with rosemary and lemon.
Mushroom ragu; Moka coffee; Kaiserschmarrn, a light and fluffy eggy pancake topped with jam.
Dishes using ricotta, including bruschetta, crespelle manicotti and chocolate chip ricotta cookies.
Cheese crisp bowls filled with a colourful salad; bucatini with broccoli walnut pesto; turkey stuffed peppers.
When working with simple recipes it's all about building flavor, and two things are important: sourcing quality ingredients and respecting them. Lidia puts winter vegetables center stage in both this Winter Minestrone and Roasted Squash and Carrot Salad with Chickpeas and Almonds. Easily pulled together, this dinner is definitely where you will find the flavor when cooking with Lidia.
Lidia wants everyone to enjoy cooking! Her Spicy Sheet Pan Pork Chops & Broccoli is a one-sheet wonder that gets dinner on the table in no time. Lidia teaches her grandson Miles to Revive Leftover Soup for an easy weeknight meal. And for dessert, Apricot Jam Half-Moons, a favorite in the Bastianich house. Learn how to revel in the glory of cooking dinner in this episode of Lidia’s Kitchen!
In this episode, Lidia’s stovetop is perking with food and love to share! Starting with Pork Guazzetto with Beans. Country-style ribs are stewed with cannellini beans to make one complete meal in each bowl. And if you're looking for a quick, impressive bowl to serve a hungry crowd, Lidia’s Matalotta-Style Mixed Fish Stew is just for you. Lidia is cooking enough for everyone today!
Some Italian dishes are too good for Lidia not to share! Like her rendition of Mussel Bruschetta, inspired by her favorite restaurant on the beach in Fiumicino. Then, Lorenzo stops by for a special Olive Oil Tasting. Last but not least, Lidia shares a dish from the Amalfi Coast, Spaghetti in Lemon Cream Sauce. It was love at first taste for Lidia, and she hopes it will be for us too!
Eating together is not the only way for friends and family to bond. Cooking together also creates a special connection. So let’s make dinner all together! Lidia’s quick Penne with Cauliflower and Green Olive Pesto is perfect for that. And with a little bit of planning ahead, Lidia’s Poached Chicken and Giardiniera Salad is a complete meal packed with protein, vegetables, color, and flavor!
Time spent cooking in the kitchen helps shape and grow your palate, your technique, and your confidence. And today, Lidia shares the secret to making her Shaved Artichoke, Spinach, and Mortadella Salad. Lidia pairs this special salad with one of her favorites Mussels, Sausage, and Potatoes in White Wine, an excellent choice for a weeknight one-pot meal.
