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Private Notes
Beloved chef Lidia Bastianich is celebrating 25 years on public television. With one of the longest running cooking shows on PBS, Lidia is also a life-long restaurateur and bestselling cookbook author. In honor of her silver anniversary, join Lidia’s family and celebrity friends to roll back the years and get an intimate look at the memorable moments of her life, both on and off the screen.
The Lidia Bastianich-hosted cooking series gets underway with tomato and mint salad; an Italian-style filet with balsamic reduction; and gluten-free torta caprese.
Lidia prepares quick meals right out of the pantry-perfect when you're in a hurry (or just want to clean out your cabinets!). Learn to make hearty Pasta and Bean Soup, flavorful Spaghetti with Quick Pantry Sauce, and a delicate spaghettini with Olive Oil and Rosemary.
Sometimes all you need is a little soup and a little bread. Lidia bakes a Focaccia Genovese and serves it with Le Marche Style Bean Soup prepared with sweet and mellow cabbage. With a few pantry ingredients, she creates a simple and hearty Country Onion Soup.
Brunch Italian Style! Learn to make savory rustic Oatmeal Biscuits. Then have a whole meal inside a plump Gluttonous Tomato - it's an easy dish of tomatoes stuffed with bread, herbs cheese and eggs. On the side, a versatile String Bean salad of with Capers and Basil.
Lidia's reinventing Italian classics. Learn to make Lidia's fresh Mozzarella salad not with tomatoes but Celery and walnuts instead. She puts a spin on the classic Pappa al Pomodoro from Maremma by adding clams! Plus, a crowd-pleasing Zucchini Parmigiana, a delicious variation of on tried and true eggplant version.
With a twist on Linguine alle Vongole, Lidia creates Clam Bruschetta using bread. She takes the mystery out of mushrooms and pairs them with Scallops and Scallions. Talking tuna, she prepares a refreshing salad of grilled Tuna with Mimosa Sauce.
Join Lidia in the kitchen as she makes use of left over lettuce by incorporating it into a creamy Risotto. Using a secondary cut of meat, she creates decadent Veal stew with Onion and Squash, and don't throw away that day old bread, use it in a tasty Bread Pudding with Pears.
Today Lidia's talking pork! Go whole hog and learn to make savory Prune and Pork Kabobs, comforting Braised Cabbage with Prosciutto, and Decadent Ham in Marsala Sauce.
Lidia takes on the hamburger and redefines a classic. Burgers stuffed with mozzarella and basil, then topped with Lidia's own homemade ketchup. As a side dish, a Tasty Cauliflower salad richly flavored with anchovies and herbs.
Lidia prepares hot meal for a cold day. A main course of Apple Cider Braised Pork Shoulder with turnips, a comforting side of Mashed Potatoes and Fava Beans, and to finish, a decadent Pear Crumble with brandy and cherries.
Lidia prepares Halibut Baked with Mushrooms in a lemon and white wine sauce, Savory Stuffed Peppers with capers and anchovies, and deliciously golden Anise Cookies for dessert.
Join Lidia as she makes a quick and easy Tomato and Ricotta Crostini. A Tuna Salad with Boiled Zucchini, and take comfort with Eggplant and Rice Parmigiana.
Lidia prepares a rich Meatball and Eggplant Tagliatelle, an easy Vegetable and Meat Casserole, and a rustic Lentil Country Salad.
Anyone can make their own seasoned olives! They are a perfect snack or easy homemade gift. Lidia demystifies the process. Homemade pasta is another way to add authentic flavor to your dish. Lidia prepares fresh pappardelle with tender, flavorful Turkey Rolls.
Potato Pizza! Lidia creates a dough made from potatoes and tops it with fresh mozzarella, tomatoes, extra virgin olive oil, oregano, and Grana Padano. She pairs it with a cozy Barley Soup for a complete meal.
Lidia breaks down the artichoke and shows how simple they are to prepare and use. She stuffs them with a delicious light salad of tuna, capers, and hard boiled eggs. She matches Grouper with potatoes and peppers to create a lovely balanced dish. Grandma arrives in time for dessert - jam filled Mezze Lune Frite.
Whole grains are the backbone of a balanced meal as well as this episode. Lidia explains some common whole grains viewers can easily find at their local grocer. She then makes a fresh salad of Cucumbers with Whole Wheat Couscous, a comforting Toasted Grain Soup, and a healthy meal of Baked Whole Wheat Penne and Ceci Beans.
Lidia teaches viewers to make creamy Clam and Scallion Risotto with tomatoes. She uses the left over risotto to create a Neapolitan Rice and Meat Mold and serves it with a refreshing green salad.
Lidia prepares a light, healthy summer meal. Beat the heat with a Scallop Salad, savory Seared Sesame Chicken Breast, and a refreshing Mint Granita for dessert.
Lidia prepares a meal of crispy Savory Potatoes baked with tomatoes and a heart-healthy Salmon with Mustard Sauce. Dessert is a light, fluffy Angel Cake, garnished with fresh berries.
Today, Lidia is all about an Italian favorite at parties or large family meals - antipasti! She teaches viewers how to prepare four delicious snacks: Giardiniera - cured vegetables; a tasty Anchovy Frittata with Zucchini, a delicious savory Onion Tart, and everybody's favorite - Marinated Meatballs.
This episode is all about chicken! Lidia shows viewers how to make an easy poached Chicken Breast Salad. Shells with zucchini and Chicken, plus an elegant Sicilian-influenced dish - Chicken Breasts with Orange and Gaeta Olives.
Lidia whips up Mafalde Florentine Style - just like il Divino would have ordered it. She also cooks up savory Loin Lamb Chops in a Red Wine Sauce. For dessert - a rustic classic. Grandma Rosa's Apple Cake.
Grandma joins Lidia to taste two trusty recipes. A creamy Ricotta and Vegetable Crostata, and a home-style Semolina and Escarole Soup.
Fresh vegetables and dip make a lively, and lovely, precursor to a delicious meal of baked swordfish with lemon, capers, and vinegar; plus versatile Boiled Potatoes with Fresh Mint Sauce.
Peppers Piemontese are so much more than roasted red peppers. Lidia shows you how to create this classic dish. A cozy Country Style Fava Soup will send you back in time. For dessert - every culture has a crepe - and in northern Italy, it's Oatmeal Palacinke.
There is nothing better than a great piece of meat! In today's episode, Lidia takes a less expensive cut, London Broil, and marinates 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 Sundried Tomato Marinade and one of her Grandma Rosa's favorites, Corn and Walnut Cake.
In this episode, Lidia creates a seasonal meal that says "Family Time! " Pork and grapes are a natural combination, and in today's menu she prepares Pork Medallions with Grapes; Baked Fennel with Sage and for dessert, a colorful and perfect cold weather Orange in Marsala for dessert.
Are you always in rush to prepare something quick yet delicious for dinnertime? In this episode, Lidia shares three of her favorite quick and simple meal ideas-all of which can work as an appetizer, a lunch or quick dinner. They include: Scallops, Scallion and Mushrooms; Chicken Breasts with Orange and Gaeta Olives; Tuna with Mimosa Sauce.
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.
There is nothing more delicious than butterflied poultry with super crispy chicken. In this episode, Lidia starts with a Spicy Butterflied Cornish Hen made with hot cherry peppers, rosemary and wine. She then pulls out the beer to add to her Potatoes Baked in Beer. Our favorite Grandma Erminia joins Lidia to taste the Squash and Ricotta Tart.
It's all about family in this episode as Lidia shares three of her favorite family recipes. Marinated Meatballs, Zucchini Parmigiana, Artichoke Carbonara and Jam Filled Mezzaluna are the stars of this episode.
There is nothing like a warm oven that makes guests feel invited in a kitchen. The heat and the aromas permeate and bring smiles to everyone's faces. In this episode, Lidia shares three of her favorite oven baked dishes - Eggplant and Rice Parmigiana, Vegetable and Meat Casserole, Bread Pudding with Pears.
There is nothing like pasta to bring 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.
Today is a celebration of some of Lidia's favorite comfort foods. The combination of potatoes and pasta in one dish is not unusual in Italy and in her Pipette with Sweet Potatoes, Lidia adds a beloved American ingredient to give it a nutritious and complex finish. Veal Stew with Onion and Squash is the perfect one-pot meal, in which the protein and vegetables come together. Her Tasty Cauliflower is a recipe that can be used with other boiled or steamed vegetables like potatoes, zucchini and parsnips.
Preparing a delicious and nutritious weeknight meal for the family is not always easy but Lidia shares some of her quickest and simplest recipes that will work in any kitchen. The menu includes: Carrot and Apple Salad; Salmon Fillets with Prosecco served with Savory Potatoes and Apple Crumble - a dessert that can be made with almost any seasonal fruit.
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. Joining her at the end of the show is Lidia's granddaughter, Julia to taste Grandma Rosa's Apple Cake.
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 with Homemade Ketchup.
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 Mafalde 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 fell in love with the Soup and Sandwich concept shortly after she arrived in America. And soups are one of her favorite creations to make. In this episode, she prepares a velvety Spinach and Chickpea Soup; an Italian style Baked Toast Sandwich and to finish, she enjoys some Oatmeal Crepes with her grandson Ethan.
Today's episode features a collection of the best of Italian dolce or sweets - from cookies to cake to pudding. Lidia begins this episode with Anise Cookies, then prepares a Mint Granita, a light and heavenly Angel Cake with Fresh Berries, and lastly a Rice Pudding with a Blessing, inspired by one of the convents in Italy.
Lidia LOVES eggs, and in this episode, she shares four super simple recipes that feature this amazing ingredient that Lidia recalls fondly from her own grandmother's courtyard in Istria. Oregano Eggs and Anchovy Frittata are delicious appetizers or main courses. The Rustic Salad is a great meal idea with lots of complex textures and flavors. For a sweet finish, Lidia whips up Zabaglione with Fresh Fruit.
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 clam 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.
Grilled lamb chops are always delicious but in this episode, Lidia sears them in a heavy skillet, pressing them down so that all the surfaces get crisp. She serves the chops with a simple yet elegant red wine sauce made with dried cherries, garlic, 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 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 w/ Pickles and Cheese.
It's another episode dedicated to simplicity and delicious ingredients. Here Lidia chooses three great dishes that can be made in very little time but offer great flavors and complexity. They are great as appetizers, sides or by themselves and include Caprese Salad with Celery and Walnuts, Stuffed Artichoke with Tuna and Scallop Salad.
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 Meatballs and Eggplant, and finishes with a delicious whole wheat pasta- Baked Whole Wheat Penne with Ceci Beans.
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 and Walnut Salad.
Lidia believes in cooking according to season, and when springtime comes, she and her family all work together to create a beautiful garden. In this episode, she shares four delicious recipes that celebrate the bounty of the summertime garden: Tuna Salad with Boiled Zucchini, String Bean Salad with Capers and Basil, Whole What Cous Cous with Cucumbers, and finally Shells with Chicken and Zucchini.
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 made with all kinds of seasonal fruits.
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 seasonings and topped with farm fresh eggs.
It's all about fresh seafood in this episode with three of Lidia's most requested fish recipes: Clam Bruschetta 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 weeknight meal as is Grouper with Potatoes and Peppers.
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.
Italians love their crespelle or crepes. In this episode, Lidia teaches viewers how to stuff them with tomato and grated cheese. Today's menu includes: celery, artichoke and mortadella salad, "crespelle manicotti" stuffed with ricotta and mozzarella and for dessert, an Italian classic - beautiful strawberries topped with balsamic vinegar, a Lidia favorite.
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.
Eggs were always a favorite at Lidia's home as a kid and they still are. In this episode, she'll prepare savory egg battered zucchini roll ups; a refreshing and simple fennel, red onion and celery salad topped with Italian salami and a luscious frittata filled with ricotta, tomatoes, onion and basil.
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.
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.
Everybody loves grilling, and everybody loves pizza. Today Lidia puts the two together and prepares grilled pizza which anyone can do - rain or shine - as it's done in her kitchen. She makes a simple Margherita style pizza and another version topped with prosciutto. To start, her fresh and crunchy salad is made with cucumbers, string beans and potatoes. For dessert, she prepares juicy peaches and blueberries soaked in prosecco.
Today it's all about the braise. To start, Lidia makes a unique salad of radicchio and oranges, a perfect blend of bitter and sweet. She then makes a heartwarming braised chicken thigh dish with potatoes and olives, a family favorite. For another braise, she demonstrates a simple technique with cauliflower that brings out the nutty flavor of this underused vegetable.
Lidia loves long cooking techniques and braising but often, one just wants to prepare quick and delicious meals using the same technique. In this episode, she teaches the viewer to do just that. Her first dish is a velvety lettuce soup in a fontina gratin; she then makes a juicy but super quick pork tenderloin with balsamic onions. Lastly, she prepares string beans with rocky mashed potatoes made with garlic and olive oil.
It doesn't get any better in an Italian kitchen than when Lidia makes fish and vegetables. In this episode, she prepares a nice and refreshing pan seared shrimp with arugula pesto. Her next dish is butterflied trout, fried in a pan with bacon and basil served with a zucchini dish made with anchovies and capers.
Everybody loves pasta and so does Lidia. Today, she makes three dishes that viewers will love. Her first dish is an orecchiette with clams and zucchini, made with scallions, pepperoncino and garlic. Her spaghetti Caruso is made with a hearty sauce of mixed mushrooms, tomatoes, peas and chicken livers. She finishes with a unique dish of rigatoni with cauliflower, saffron and golden raisins.
Lidia introduces this episode with "beautiful vegetables and a hot oven: a great marriage!" She then begins the meal with a simple and refreshing sesame and fava bean dip, perfect for flatbreads. Next, she prepares a baked eggplant stuffed with meat and vegetables, topped with a golden, cheesy crust. Her unique version of baked potatoes is made with pancetta and oregano.
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.
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 Swiss chard 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!
Butternut squash gnocchi with a sage and butter sauce; a marinated bread of chicken seared with shiitake mushrooms, rosemary and sage; and sautéed brussels sprouts made with pepperoncino, garlic and walnuts.
Brodetto (fish stew) with onion, scallion, clams, mussels, parsley and pepperoncino; and walnut cake with espresso.
Baked penne with pork ragu and zucchini; asparagus, scallions and boiled egg; chocolate zucchini cake.
Roasted peppers stuffed with tuna; onions stuffed with lamb and raisins; cauliflower and tomato soup.
Zucchini and rice crostata; zeppole, a fried dough stuffed with ricotta; steamed mussels with white wine, onions, bay leaves and peperoncino.
Cheese, cured meat and Giardiniera-style vegetables; sweet-and-sour zucchini dish; stuffed mushrooms with scallions, red peppers and parsley; poached seafood featuring shrimp, mussels and calamari.
The Season 4 premiere features a light version of chicken parmigiana; steamed broccoli and egg salad; and limoncello tiramisu.
A warm mushroom salad; eggs poached in tomato sauce; and brutti ma buoni, a classic Italian hazelnut cookie made with meringue.
Roasted chicken; seared chicken breast with mushrooms; and paprika drumsticks with peppers.
Salted cod fritters; penne rigate in vodka sauce; and beef chuck and beer.
Butternut squash gnocchi; and plum gnocchi.
Sausage crostini; linguine with white clam sauce; and braised beef rolls.
Stracciatella; frittata with ricotta; and baked eggplant and eggs.
Baked radicchio; broccoli rabe and sausage; and escarole and white bean soup.
Two ragu recipes are shared, including lamb and pepper ragu; and a chestnut and mushroom ragu.
Caesar salad; baked eggplant stuffed with meat and vegetables; and stuffed mushrooms.
Strawberries with balsamic vinegar; nectarines and blueberries in prosecco; and plum crostata.
Crespelle manicotti; and chocolate and walnut crespelle.
Marinated winter squash; swordfish in sweet and sour sauce; and sesame candy.
Pickled carrots; braised beef in guazzetto; skillet cauliflower with lemon and mint.
Seared steak with mushroom sauce and braised escarole; baked potatoes with pancetta and oregano; almond cake with chocolate chips.
Prosciutto and fig bruschetta; spaghetti tossed with fennel, escarole and balsamic; chocolate anise biscotti.
Celery stalks stuffed with Gorgonzola and apples; asparagus and scallion salad; fava sesame dip; linguine with Swiss chard made with walnuts and ricotta.
Gorgonzola-wrapped with puff pastry and baked as cheesy bites; celery, artichoke and mortadella salad; meatloaf ricotta.
Beef braised in barolo; braised kale with bacon; braised cauliflower.
Tomatoes stuffed with rice, mozzarella and basil; braised pork ribs with rigatoni; green beans in chunky tomato sauce.
Spaghetti and meatballs; a broccoli rabe with garlic; zeppole.
Tomato and country bread salad; rice and lentil soup; cannoli napoleon features ricotta cream, almonds and chocolate layered between fried pastry.
Zucchini sauteed with garlic, anchovies and capers; fried zucchini; orecchiette with clams and zucchini; sweet-and-sour zucchini.
Traditional beef and pork ragu, bologna-style; dandelion greens with almond vinaigrette and ricotta salata.
Gianduia cake; chocolate and zucchini cake; and a walnut and espresso cake.
The Season 4 finale explores the art of cooking with vinegar. Included: a red cabbage and bacon salad in a warm bacon and balsamic vinegar dressing; chicken in vinegar sauce; and a tangy garlic savoy cabbage and potatoes dish.
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.
Unwatched 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.
Today is all about feeding a large crowd, and Lidia cooks up recipes that all your guests will love, no matter whom you are hosting : sausages and apples, a flavorful one-pot meal that is great for family-style dining; spaghetti with roasted garlic pesto, a delicious and economical addition to any party; and finally, chocolate ricotta cheesecake, a chocolatey twist to the classic Italian ricotta cheesecake.
Features several cheesy appetizers, including baked goat cheese, fava and artichoke dip; baked stuffed vegetables and more.
Features several recipes for Italian-style brunch. Includes herb frittata roll-ups, pancetta with fennel-flavored eggs and apples; and potato and egg frico.
A spotlight for recipes that fit any party. Includes stewed savory peppers; pear bellini; and fried rice balls.
Swordfish skewers with a sweet-and-sour sauce; stuffed calamari with breadcrumbs, hard-boiled eggs, grated cheese, white wine and parsley.
Chicken and sausage bites with apple cider vinegar sauce; fried onion rings made with grana padano cheese; potatoes stuffed with sausage.
Ziti with kale pesto and bacon; fusilli with roasted tomato pesto; campanelle with shrimp and fennel.
Comfort food is loved in America, and today, Lidia shares comfort foods Italians love to make. Beef and potato goulash, made with sweet Hungarian paprika, is a great recipe for family gatherings. Salads are a favorite of Lidia's, and country salad is a welcomed addition to any buffet table. She ends on a sweet note with a luscious hazelnut parfait.
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 Brule, 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.
All-time Italian favorites, including tomato and onion salad alla Calabrese; a leftover meatball panini, and stuffed pizza rolls with broccoli rabe.
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.
Soups are a delicious and comforting way to warm up especially in the winter months. On the menu today is spicy Italian soup, Calabria's version of vegetable soup; the perfect simple salad, a simple and light side that works for any kind of soup; and an easy-to-make butternut squash soup, garnished with crispy crumbled bacon.
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 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.
Olive oil is an essential staple in every Italian home. It's the easiest way to add flavor to any soup, and Lidia shows you how when making cannellini bean and lentil soup. Olive oil is also used in desserts, and she makes olive oil cake.
Mussels with fennel and saffron; spicy stuffed clams with peperoncino; chicken and zucchini salad with horseradish dressing.
A salad of warm greens with bacon and mushrooms; roasted pork loin with cabbage and dried cherry sauce; roasted pear, blueberry and grape compote.
Bruschetta with nduja; raw and cooked salad with green beans and tomatoes.
Making risotto with mushrooms; red onions stuffed with rice; using risotto leftovers to make fried risotto.
Chocolate hazelnut bread parfait; chocolate zabaglione; risotto with artichokes, sunchokes and mint.
Shrimp spiedini with zucchini and tomato salsa, served with seared salmon paillards with arugula salad; monkfish meatballs in tomato sauce.
Lemony shrimp over zucchini in a sauce made with garlic, butter, white wine, lemon, bread crumbs and parsley; clam soup served with grilled bread.
Leek and prosciutto gratin made with gruyere and walnuts; roasted chicken with pomegranate; raspberry and walnut butter cookies.
Corn and zucchini minestra; shrimp and mixed bean salad; polenta with honey and berries.
Green beans with mint pesto; chunky cherry bread pudding; maremma-style steak.
Mussels with zucchini salsa verde; a classic bloody mary cocktail; grilled corn, apricots and portobello mushrooms.
Mussels triestina and cavatappi with beef guazzetto; a fun and fruity fruit smash soda.
A hearty minestrone soup with pesto; stuffed cabbage; desserts include Italian gelato
Shrimp and mixed bean salad; roasted garlic crostini; pappardelle with mixed fresh mushrooms; panache.
Corn and zucchini minestra; fried risotto; beef and root vegetables braised in red wine.
Bolognese sauce; asparagus salad; a lighter and more contemporary version of chicken pizzaiola.
Salad of warm greens with bacon and mushrooms; leek and prosciutto gratin; butternut squash soup
Linguine with clams and broccoli; burrata with grilled bread; almond tart.
Risotto with mushrooms; barley, kale and butternut squash risotto; polenta torta with gorgonzola and cabbage.
Crostata with mushrooms and onion; a quick salad and chicken involtini with kale pesto.
Spinach and ricotta dumplings; whole-roasted branzino; restaurant secrets.
Seafood classics from the southern part of Italy include orecchiette with peas and asparagus, mussels with farro, cannellini and chickpeas and a chocolate fig dessert.
Cannellini and pancetta bruschetta; ziti with kale and bacon; monkfish meatballs in tomato sauce.
Oven-braised pork chops with red onion and pears; cherry jam tart; cherry bellini.
Spicy stuffed clams; roasted chicken with pomegranate; potatoes stuffed with sausage and mushrooms.
Sausages with fennel and olives; orange and red salad; "almost a tiramisu" recipe.
An onion-tomato focaccia; restaurant-inspired spreads for bread; skillet or grilled calamari.
Brunch recipes include polenta with honey and berries; crostata with kale, butternut squash and ricotta; rice balls stuffed with sausage ragu
Family favorites include penne "al brucio" with a spicy tomato sauce, rosemary and ricotta; chicken cacciatore; the best way to make garlic bread; prosecco punch.
Restaurant favorites that can be cooked at home include butternut squash gnocchi and a pan-seared halibut with balsamic reduction.
Blueberry and ricotta parfait; chocolate zabaglione; raspberry and walnut butter cookies.
Scallops saltimbocca; seared lamb chops with mint salsa verde; roasted potato wedges.
Using the flavor of pasta with pear and pecorino in a risotto; short ribs.
Shaved fennel, radish, red onion and prosciutto cotto; lemony shrimp over zucchini; olive oil cake.
Spaghetti with meatballs; pork chop Milanese.
Rice and pea soup; prosciutto cotto sandwich; baked stuffed shells.
Crispy shrimp and swordfish skewers with sweet-and-sour sauce; Maremma style steak.
Pantry-friendly dishes, including cannellini and pancetta bruschetta and tuna and chickpea salad.
Delicate striped bass with braised broccolini; an olive oil cake.
Crostata with kale, butternut squash and ricotta; butternut squash and Brussels sprouts panzanella.
Crostini with tomato and ricotta; crostini with kale and fontina; potatoes stuffed with sausage.
Linguine with clams and broccoli; bruschetta; mussels with farro, canellini and chickpeas.
A chopped salad with frisee, fennel, a medley of vegetables, salumi, cheese and hard-boiled eggs; chicken cacciatore; potato and egg frico.
Mussels Triestina; orange and raspberry spritz; coffee panna cotta made with a light cream.
Caesar salad with baby kale and focaccia croutons; fusilli with spinach and herbed ricotta.
Cannellini bean and lentil soup; a one-pot meal of sausages and apples.
Orecchiette with breadcrumbs, pancetta and cauliflower; cabbage salad topped with a warm dressing.
A layered casserole with beef, cabbage and potatoes; herbed frittata roll-up with prosciutto cotto; cavatappi with beef guazzetto.
Potato and pasta soup; polenta with honey and berries.
Lasagna with ricotta and mozzarella; escarole olive oil mashed potatoes; baked stuffed vegetables.
Roasted pork loin with dried cherry sauce; fennel and Asian pear salad.
Chicken parmigiana light; leftover meatball panino; baked pasta with tomato sauce and meatballs.
Shrimp, roasted pepper and olive salad; vegetarian eggplant parmigiana stacks.
Pasta primavera "new school"; the classic raspberry and walnut butter cookies.
Beef and potato goulash; crespelle with wild cherries, chocolate and whipped cream.
A quick and easy onion tomato focaccia; taralli, crunchy bread rings; pizza rolls.
A Belgian and red endive salad; sweet cherry jam tart wrapped in an almond crust.
Spinach and ricotta dumplings; open cookie cannoli; ricotta meatloaf topped with tomato sauce.
A hearty chestnut and mushroom ragu; asparagus gratin topped with fried egg; clam soup.
A country salad; green beans with new potatoes.
A country salad; greFig and prosciutto bruschetta; transforming wafer cookies into truffles; almond tart.en beans with new potatoes.
Corn and courgette minestra; polenta cacio e pepe; grilled corn, apricots and portobellos.
Grilled calamari salad with tomato coulis; toasted bread with basil cannellini; whole-roasted branzino.
Lidia cooks an "Antipasto" Rice Salad and Chicken Scaloppine in Lemon Caper Sauce
Lidia explains Italy's cheese culture. She shows how it’s easy to add it to almost any dish. Recipes include Chopped Salad with Frisee and Fennel, and a summertime-inspired Tomato and Zucchini Bread Lasagna. She shares some family culinary moments via zoom with her grandson Miles, who is making Braised Beef Rolls for his housemates in college.
Lidia loves gathering around the table with her family to share a meal. She starts with a Balsamic Chicken Stir Fry, an Italian-style sweet-sound-sour glazed chicken. She then connects with friend and cookbook author, Mimi Thorisson, to see how she made her traditional frico recipe.Next is a sweet Grape & Ricotta Pizza that can be served as a dessert, brunch treat, or even a crowd-pleasing snack.
Lidia shares some lunch-on-the-go ideas to make the American tradition more Italian, including a nourishing Shaved Fennel, Red Onion, and Prosciutto Cotto Salad. And for an easy, packable sweet finish, she makes a Cherry Jam Tart with Wild Cherries from Emilia Romagna. She also shares her Prosciutto, Scallion, and Egg Sandwich with her grandson Ethan via zoom.
Lidia makes American comfort food with an Italian twist. She prepares an easy and approachable Pan Pizza and a Mozzarella Cheeseburger using focaccia, mozzarella, pickled peperoncino, and a grilled tomato. The culinary chat in this episode focuses on Crispy Baked Chicken Cutlets with grandson Miles.
A Belgian and endive salad that features a rich egg yolk vinaigrette; naked ricotta dumplings with a sage-butter sauce; stuffed tomatoes.
Fried potatoes with sausage and eggs; breakfast risotto featuring bacon, egg and cheese; ricotta pancakes.
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.
Pasta primavera "new school" with creamy pesto loaded with fresh vegetables; penne with vodka sauce; cavatappi with asparagus and spinach pesto.
Skillet shrimp with asparagus features sauteed shrimp over grilled bread; skillet gratinate of pork, aubergine and zucchini; one-pot soft polenta.
Crostini with fresh tomatoes and ricotta; warm crostini with smothered kale and melty fontina; monkfish brodetto with cannellini; garlic bread three ways.
Zucchini, peas and pancetta risotto; author Katie Parla's capellini and asparagus frittata becomes an involtini alla piazzetta; risotto cakes.
Halibut with saffron fregola; tuna and chickpea salad; shrimp alla Buonavia.
Fennel and Asian pear salad; cheesy veal chops with cabbage served in a butter sauce; lentil crostini.
Roasted chicken with pomegranate and a chocolate ricotta cheesecake; baked beans.
Southern Italian-style bruschetta; tomato and Tropea onion salad featuring crispy friselle bread; spicy bloody mary; panzerotti.
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.
A light version of chicken parmigiana; rice balls stuffed with sausage ragu; Lidia's traditional Bolognese sauce.
Shrimp and melon salad with basil mint pesto; peaches in white wine; mezze rigatoni with raw tomato sauce.
Italians love their salads after the main course, so there are lots of salad recipes that go way beyond just a few pieces of lettuce! Lidia begins with the preparation of a Panzanella with Fennel and Shrimp. It’s her twist on the traditional Tuscan favorite. She then makes an eye-popping colorful Orange and Tropea Onion Salad, inspired by her time in Calabria. Finally, she livens up a green salad with crispy apples and rich provolone cheese with her Green Salad with Provolone Cheese & Green Apple. In her Sharing Recipes segment, she connects with grandson, Lorenzo, to see how he did with her recipe of Cabbage Salad with Speck.
Lidia cannot get enough of potatoes – she can make almost any meal feature or star potatoes! In this episode, she prepares a Potato & Pasta Soup – a hearty vegetable stock, thickened with potatoes and finished with pasta; it’s one, filling meal! She then moves on to a nourishing salad of Green Beans with New Potatoes. Her Sharing Recipes segment features grandson, Ethan, where they talk about his plans to prepare Grandma’s Ditalini with Potatoes and Provola.
Today’s episode is about sweet treats and includes an Italian cookie, an Italian parfait, and a tart! Lidia prepares a Bergamot & Ricotta Parfait featuring layers of sweetened ricotta, aromatic bergamot marmalade, crunchy nougatine, and toasted almonds. She makes an Almond Tart – from a delicate, fluffy, meringue, and almond tart shell. It’s a light and airy, sweet treat. Granddaughter Julia has been making sweets on Lidia’s shows since she was a toddler, so it’s no surprise that she is featured in the Sharing Recipes segment as Lidia talks with her about sending a sweet college care package of Chocolate Anise Biscotti.
Simplicity reigns in the Italian cuisine, and Lidia is a firm believer that simple cooking is better cooking. In this episode, she prepares an Orecchiette with Breadcrumbs, Pancetta, and Cauliflower recipe that features a medley of flavors and textures that adhere beautifully to the ear-shaped Pugliese pasta. She then makes Crespelle with Wild Cherries, Chocolate & Whipped Cream. Crepes were a favorite childhood recipe of hers. Her Sharing Recipe segment is with Olivia who decided to make her grandmother’s Lemon Ice recipe. It’s so refreshing!
In this episode, Lidia shows you that braising makes everything taste better and also makes cooking easy. To start, she prepares Oven Braised Pork Chops with Red Onions and Pears – a dish that will rise to any occasion. Then Beef & Root Vegetables are Braised in Red Wine – a one-pot meal with delicious and deep flavors. Lorenzo joins her in the Sharing Recipes segment to discuss his creation of Nonna’s Tomato-Braised Cauliflower recipe.
When the day is busy, and you need to give yourself a break, cook yourself a quick and easy flavorful light lunch. Lidia prepares a Striped Bass with Broccolini. The bass is dressed up with a splash of lemon to brighten up this already light, stovetop dish. Her Shrimp, Roasted Pepper & Olive Salad takes center stage on her Italian table. It has leafy greens, lots of color, and protein to make it complete. Lidia’s granddaughter Julia is back at the oven for the Sharing Recipes segment as she discusses with her grandmother how they will make Lidia’s Tomato Tart with Pecorino Romano.
Some of Lidia’s best recipes require little effort! She proves this point in her one-skillet wonder recipe of Sausages with Fennel & Olives that features crushed green olives and chunky fennel that makes her skillet sizzle with flavor. She also prepares a quick dish of Seared Lamb Chops with Mint Salsa and Roasted Potato Wedges. These quick, caramelized chops are meant to be eaten with your hands! How about a light drink to celebrate these easy recipes? She talks to her granddaughter, Olivia, about her delicious and fresh Fragoncello recipe.
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.
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.
