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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.
