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Lasagna with ricotta and mozzarella; eggplant parmigiana stacks; simple salad.
Mussels with fennel and saffron served with grilled bread; cucumber salad; baked striped bass with lemon sauce.
Spaghetti with anchovies and breadcrumbs; pasta chinja -- baked pasta with tomato sauce, meatballs and egg; panzanella calabrese.
A layered casserole of beef, cabbage and potatoes; spiced fruit compote; coffee panna cotta.
Warm mushroom salad topped with pancetta and a poached egg; marinated button mushrooms in a mix of rosemary, orange and garlic; vegetarian chestnut and mushroom ragu.
Spicy Italian-style vegetable soup; bruschetta with nduja -- a country bread topped with sausage; skillet peppers and potatoes
Wedding soup includes vegetables and meatballs; Prosecco punch; roasted lamb shoulder with carrots and parsnips.
Red onions stuffed with rice; roast pork shoulder with roast vegetable sauce; a brown sugar, bourbon and baked pineapple served with vanilla ice cream; a dessert spread with seasonal fruits and Italian specialties.
Sausage crostini; penne rigate in vodka sauce; arugula salad with porcini mushrooms and cheese shavings.
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Swordfish alla Bagnara; spicy bloody mary; a classic lagane e ceci, pasta made with chickpeas and peperoncino.
Fig and prosciutto bruschetta; marinated winter squash; prosciutto purses tied with chives.
Turkey meatloaf with mushroom sauce; mulled wine infused with warm spices; barley, kale and butternut squash risotto.
Fried mozzarella sandwich skewers; carrot and chickpea dip; pizza rolls made with broccoli rabe and sausage and ricotta and leeks.
Classic Caesar salad with baby kale and focaccia croutons; individual pizzette; a dessert pizza topped with jams, Nutella, chocolate and fruit.
Chicken parmigiana light -- chicken thigh topped with tomato and mozzarella, nestled in tomato sauce; beef and arugula bruschetta; broccoli rabe and sausage.
Lamb meatballs with lemon sauce; leftover meatball panini; monkfish meatballs in tomato sauce.
Limoncello tiramisu, made with limoncello zabaglione; grilled fruit; chocolate anise biscotti made with a shot of espresso.
Risotto with mushrooms; ziti with pork rib guazzetto; breading and frying risotto.
Rice and lentil soup; roasted olives with orange and rosemary; ricotta meatloaf topped with tomato sauce.
Spicy escarole and white bean soup; spaghetti with fennel and bitter greens; cabbage salad with warm bacon dressing.
Grilled calamari salad with tomato coulis; grilled apple and radicchio salad with Gorgonzola; Tuscan Maremma-style steak.
Eggs poached in tomato sauce and served over grilled country bread; stuffed tomatoes filled with rice, mozzarella and basil; chilled tomato soup prepared with basil, orange and yogurt.
Today, Lidia shares some new show-stopping dishes for the perfect family style brunch that includes crostata with kale butternut squash and ricotta, made of a flaky dough filled with a creamy colorful mix of ricotta, kale, butternut squash and golden raisins. Carrot and orange salad is the next item on the menu-a bright dish that adds color to any meal. Lidia's potato and egg frico, a crispy asiago cheese crust made with potatoes and eggs, is always a winner at the brunch table. There is always room at the family brunch table for a bellini bar, so Lidia shares her ideas for that as well.
Spicy stuffed clams with cheesy breadcrumbs; Italian deviled eggs with salsa verde; meatless meatballs with cheese and quinoa; fruity spritzers.
A summer menu features grilled skewers of shrimp spiedini with zucchini and tomato salsa, steamed summery green beans with mint pesto and berry tiramisu.
Herb frittata roll-ups; pasta salad with tomato, mozzarella and green beans; blueberry and ricotta parfait.
