Lidia's Kitchen
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Lidia's Kitchen
At the base of Italian cuisine are essential Italian ingredients and vinegar is one of them. Lidia masters the art of cooking with vinegar in this episode. She prepares 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.
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Lidia's Kitchen
Tomatoes make the perfect canvas for any recipe, and in today's episode, Lidia shares three of her favorite dishes featuring this juicy, delicious staple of Italian cuisine. Her menu includes Eggs Poached in Tomato Sauce, served over easy on top of a crunchy slice of grilled country bread; Stuffed Tomatoes, filled with a classic combination of rice, mozzarella and basil.
Lidia's Kitchen
Today Lidia shares some new show-stopping dishes for the perfect family style brunch that include 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.
Lidia's Kitchen
Orecchiette with breadcrumbs, pancetta, and cauliflower; crespelle with wild cherries, chocolate, and whipped cream; lemon ice.
Lidia's Kitchen
They have been called the "gnocchi family", and in this episode, Lidia shares two of her more unusual versions of this dish: Her Butternut Squash Gnocchi are light and slightly sweet as they showcase this welcome vegetable in the potato mix. Her next dish is Plum Gnocchi, which is typical of her homeland and even sweeter, sometimes eaten as a dessert. Made with toasted breadcrumbs, cinnamon and butter, it doesn't get any better than this!
Lidia's Kitchen
It's all about the grill today since Italians love a "grigliata mista" or Italian grilled platters of meats, seafood and vegetables. Today, Lidia shares a menu that your guests will love as well. On the menu is Grilled Calamari Salad with Tomato Coulis; Grilled Apple and Radicchio Salad with Gorgonzola and a flavorful Tuscan Maremma Style Steak.
Lidia's Kitchen
Lidia makes pizza the centerpiece for your next party. With a variety of toppings, a salad and dessert, you are ready to go. ON the menu is a classic Caesar Salad with Baby Kale and Focaccia Croutons; individual Pizzette with toppings like onion and cheese; chicken and mushroom; pear and gorgonzola and tomato & pecorino. While you have the dough, why not try a Dessert Pizza, topped with jams, Nutella, chocolate and fruit.
Lidia's Kitchen
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 Artichokes with Tuna and Scallop Salad
Lidia's Kitchen
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's Kitchen
In this episode, Lidia reminisces about her Grandma's cantina (cellar) and how she spent every summer helping her grandmother prepare the food from the bounty of the harvest for the fall and winter months. Lidia's cantina has evolved into a pantry, and in this episode she will prepare pantry friendly dishes.
Lidia's Kitchen
With the oven on, Lidia creates sweet and savory dishes her viewers can easily make at home. Gratins are delicious, and she starts with a Leek and Prosciutto Gratin made with Gruyère and walnuts; next is Roasted Chicken with Pomegranate, marvelously moist inside and with a crispy, caramelized exterior. While the oven is still on, she bakes crumbly and chewy Raspberry and Walnut Butter Cookies for dessert.
Lidia's Kitchen
The city of Trieste always filled Lidia with excitement, even though she had to flee there to avoid the communist regime in her hometown of Pula. She and her family stayed with her Zia Nina, whose influence on Lidia's cooking is still seen in her recipes today. Recipes include Mussels Triestina, Orange & Raspberry Spritz, and a Coffee Panna Cotta made with a light, sweetened cream.
Lidia's Kitchen
Italians love cheese, and with over 460 varieties made in Italy, it leads to many mouth-watering cheesy recipes. In this episode, Lidia shares her Cheese Baked in a Crust: gorgonzola wrapped with puff pastry and baked as crispy cheesy bites; Celery, Artichoke and Mortadella Salad: a flavorful and fresh mix of celery, artichoke and mortadella; and finally Meatloaf Ricotta: a family favorite meatloaf dish packed with three different cheeses.
Lidia's Kitchen
Steak is a favorite in many American households, and this episode is a tribute to the nice juicy dish and showcase not only one of Lidia's preferred preparations but two other recipes that work well for a special steak house evening at home. Featured recipes include Seared Steak with Mushroom Sauce and Braised Escarole; Baked Potatoes with Pancetta and Oregano; and an Almond Cake with Chocolate Chips.
Lidia's Kitchen
Balsamic chicken stir fry; traditional frico with montasio cheese; a sweet grape and ricotta pizza that can be served as dessert, for brunch, or as a snack.
Lidia's Kitchen
"Alla Parmigiana" is a technique applied in many southern Italian dishes that is all about layering simple bold flavors.
Lidia's Kitchen
Fried potatoes with sausage and eggs; breakfast risotto featuring bacon, egg and cheese; ricotta pancakes.
Lidia's Kitchen
When it's cold outside, Lidia's kitchen kicks into high gear. The oven is on and the stovetop is always lit. On today's menu, she'll prepare her Turkey Meatloaf with Mushroom Sauce -a real family favorite that is smothered in mushroom sauce. Vin Brulee is a mulled wine infused with warm spices; it's the perfect choice to warm up on a cold night.
Lidia's Kitchen
Focaccia di recco; a quick salad matching salty pecorino Romano cheese with sweet pears and peppery arugula; rigatoni with sausage and cabbage.
Lidia's Kitchen
Lidia makes pizza the centerpiece for your next party. With a variety of toppings, a salad and dessert, you are ready to go. ON the menu is a classic Caesar Salad with Baby Kale and Focaccia Croutons; individual Pizzette with toppings like onion and cheese; chicken and mushroom; pear and gorgonzola and tomato & pecorino. While you have the dough, why not try a Dessert Pizza, topped with jams, Nutella, chocolate and fruit.
Lidia's Kitchen
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.
Lidia's Kitchen
The beautiful Adriatic Sea was a big part of Lidia's childhood, as she loved to play on the rocky beach and savor the bounty of the local waters. She prepares Linguine with Clams and Broccoli, a twist on the classic linguine con vongole. She then shows three authentically southern Italian styles of topping a piece of crusty bread for her Bruschetta Three Ways- using Mackerel and Burrata, Anchovy and Butter, as well as Broccolini di Rape and Burrata.
Lidia Celebrates America
Join beloved chef and cookbook author Lidia Bastianich on a deeply personal culinary journey to four celebrations of independence, to share in the wonderful diversity of American culture and food.
Lidia's Kitchen
Italians love cheese, and with over 460 varieties made in Italy, it leads to many mouth-watering cheesy recipes. In this episode, Lidia shares her Cheese Baked in a Crust: gorgonzola wrapped with puff pastry and baked as crispy cheesy bites; Celery, Artichoke and Mortadella Salad: a flavorful and fresh mix of celery, artichoke and mortadella; and finally Meatloaf Ricotta: a family favorite meatloaf dish packed with three different cheeses.
Lidia's Kitchen
There is a party in the air with an Italian flair. Lidia teaches the viewer several dishes that will work for any party - including a selection of varies cheese, cured meat and Giardiniera Style Vegetables; an easy and quick Sweet and Sour Zucchini Dish and lastly Stuffed Mushrooms made with a delicious mixture of scallions, red peppers and fresh parsley. Lastly there is still time for a delicious salad of poached seafood featuring shrimp, mussels and calamari.
Lidia's Kitchen
Lidia remembers Grandma Rosa's olive trees and the excitement surrounding the late fall harvest of one of Italy's most prized products- newly pressed extra virgin olive oil. Lidia's recipes in this episode showcase this treasured product and include a delicate Striped Bass with Braised Broccolini and Olive Oil Cake, a culinary creation that is perfect for a snack, breakfast, and dessert.
Lidia's Kitchen
Olive oil reigns in Lidia's kitchen, and in this episode she teaches the viewer how to use it from appetizer to soup to dessert. She'll start with a delicious Tomato and Bread Salad - a delicious tossed salad of country bread and juicy ripe tomatoes known as panzanella; a nourishing Rice and Lentil Soup and a Cannoli Napoleon, a new twist on the old cannoli: ricotta cream with crunchy almonds and chocolate layered between fried pastry.
Lidia's Kitchen
Fettuccine with caramelized onions, bacon and olives; orange spritz; roast chicken with rosemary and lemon.
Lidia's Kitchen
Today Lidia shares some new show-stopping dishes for the perfect family style brunch that include 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.
Lidia's Kitchen
In this episode, Lidia reminisces about her Grandma's cantina (cellar) and how she spent every summer helping her grandmother prepare the food from the bounty of the harvest for the fall and winter months. Lidia's cantina has evolved into a pantry, and in this episode she will prepare pantry friendly dishes.
Lidia's Kitchen
Whether it's American football or Italian soccer, game day parties are always popular. Lidia believes that there is nothing like a bountiful spread of food that will fuel the guests and get them cheering. On today's menu, she serves Fried Mozzarella Sandwich Skewers; Carrot and Chickpea Dip and Pizza Rolls - made with both broccoli rabe and sausage AND ricotta and leeks.
Lidia's Kitchen
Italians love to drink wine with their meals and cook with it as well. In this episode, Lidia shares a meal where wine plays a part of each delicious dish: Sausage Crostini: a toasted piece of bread topped with sweet Italian sausage and topped with taleggio cheese; Linguine with White Clam Sauce: a simple white wine clam sauce served with linguine pasta; Braised Beef Rolls: stuffed beef rolls oozing with the flavors of prosciutto, provolone and golden raisins served in a red wine tomato sauce.
Lidia's Kitchen
Roasted chicken with pomegranate and a chocolate ricotta cheesecake; baked beans.
Lidia's Kitchen
Skillet shrimp with asparagus features sauteed shrimp over grilled bread; skillet gratinate of pork, aubergine and zucchini; one-pot soft polenta.
Lidia's Kitchen
Fried potatoes with sausage and eggs; breakfast risotto featuring bacon, egg and cheese; ricotta pancakes.
Lidia's Kitchen
Brodetto is a savory, soup fish preparation that can be found up and down the coast of Italy. Lidia makes her Brodetto with onion, scallion, clams and mussels and lots of parsley and pepperoncino. Lidia's Walnut Cake is delicate and nutty with just enough espresso to make it truly Italian.
Lidia's Kitchen
With the oven on, Lidia creates sweet and savory dishes her viewers can easily make at home. Gratins are delicious, and she starts with a Leek and Prosciutto Gratin made with Gruyère and walnuts; next is Roasted Chicken with Pomegranate, marvelously moist inside and with a crispy, caramelized exterior. While the oven is still on, she bakes crumbly and chewy Raspberry and Walnut Butter Cookies for dessert.
Lidia's Kitchen
Italian American cuisine has a unique history and continues to evolve with time. Lidia will demonstrate one of the traditional favorites - Spaghetti with Meatballs - before sharing a more contemporary Pork Chop Milanese that is a favorite in one of her restaurants.
Lidia's Kitchen
Fish is a staple on Lidia's table all year long, and she loves to plan a dinner that showcases the best and freshest of seafood. The menu is diverse today, as she prepares Mussels with Fennel and Saffron, a fun and elegant dish that is served with grilled bread; Cucumber Salad, a refreshing salad dressed with sweet honey, tangy vinegar and crunchy celery; and finally Baked Striped Bass with Lemon Sauce - made with cheese flavored breadcrumbs and baked to golden perfection.
Lidia's Kitchen
Kale salad with avocado and pistachios; marinara sauce; no-mess cheesy baked chicken wings.
Lidia's Kitchen
Whether used in soups, roasted or stuffed, the Italians love their vegetables. In this episode, she makes a platter full of Roasted Peppers Stuffed with Tuna. She then creates a mellow dish of Savory Onions Stuffed with Lamb and Sweet Raisins. The Cauliflower and Tomato Soup is one that warms the heart and any kitchen table.
Lidia's Kitchen
Italians love to celebrate life, family and friends. Lidia teaches you how to keep your guests feeling happy with a few of her favorite party tricks. The menu includes Spicy Stuffed Clams with cheesy breadcrumbs, Italian Deviled Eggs made with salsa verde and Meatless Meatballs with Cheese and Quinoa, an addictive bite-size snack. For a little extra run, she'll also show you some of her favorite fruity spritzers.
Lidia's Kitchen
Potato and pasta soup; a salad of green beans and new potatoes; ditalini with potatoes and provoke.
Lidia's Kitchen
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.
Lidia's Kitchen
Kale salad with avocado and pistachios; marinara sauce; no-mess cheesy baked chicken wings.
Lidia's Kitchen
When it's cold outside, Lidia's kitchen kicks into high gear. The oven is on and the stovetop is always lit. On today's menu, she'll prepare her Turkey Meatloaf with Mushroom Sauce -a real family favorite that is smothered in mushroom sauce. Vin Brulee is a mulled wine infused with warm spices; it's the perfect choice to warm up on a cold night.
Lidia's Kitchen
Italian American cuisine has a unique history and continues to evolve with time. Lidia will demonstrate one of the traditional favorites - Spaghetti with Meatballs - before sharing a more contemporary Pork Chop Milanese that is a favorite in one of her restaurants.
Lidia's Kitchen
Olive oil reigns in Lidia's kitchen, and in this episode she teaches the viewer how to use it from appetizer to soup to dessert. She'll start with a delicious Tomato and Bread Salad - a delicious tossed salad of country bread and juicy ripe tomatoes known as panzanella; a nourishing Rice and Lentil Soup and a Cannoli Napoleon, a new twist on the old cannoli: ricotta cream with crunchy almonds and chocolate layered between fried pastry.
Lidia's Kitchen
Italians love to drink wine with their meals and cook with it as well. In this episode, Lidia shares a meal where wine plays a part of each delicious dish: Sausage Crostini: a toasted piece of bread topped with sweet Italian sausage and topped with taleggio cheese; Linguine with White Clam Sauce: a simple white wine clam sauce served with linguine pasta; Braised Beef Rolls: stuffed beef rolls oozing with the flavors of prosciutto, provolone and golden raisins served in a red wine tomato sauce.
Lidia's Kitchen
The oven is on in today's episode! With a little bit of prep time and a hot oven, you can enjoy the appetizers with the friends and family while the rest is baking. Today's recipes include: Spicy Stuffed Clams; Roasted Chicken with Pomegranate; and Potatoes Stuffed with Sausage & Mushrooms.
Lidia's Kitchen
Family favorites are the topic in this episode. Lidia starts with a Penne "Al Brucio" made with a spicy tomato sauce, rosemary and a dollup of fresh ricotta. She also shares her famous chicken cacciatore recipe and talks about the best way to make garlic bread. For those looking for a refreshing drink, Lidia shares a delicious and fresh prosecco punch.
Lidia's Kitchen
It's all about the grill today since Italians love a "grigliata mista" or Italian grilled platters of meats, seafood and vegetables. Today, Lidia shares a menu that your guests will love as well. On the menu is Grilled Calamari Salad with Tomato Coulis; Grilled Apple and Radicchio Salad with Gorgonzola and a flavorful Tuscan Maremma Style Steak.
Lidia's Kitchen
Brodetto is a savory, soup fish preparation that can be found up and down the coast of Italy. Lidia makes her Brodetto with onion, scallion, clams and mussels and lots of parsley and pepperoncino. Lidia's Walnut Cake is delicate and nutty with just enough espresso to make it truly Italian.
Lidia's Kitchen
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.
Lidia's Kitchen
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.
Lidia's Kitchen
Radicchio, endive, apple and pecorino with cheese toasts; skilled ricotta mini meatloaves dressed in a mushroom sauce.
Lidia's Kitchen
Cheese crisp bowls filled with a colourful salad; bucatini with broccoli walnut pesto; turkey stuffed peppers.
Lidia's Kitchen
Italians love cheese, and with over 460 varieties made in Italy, it leads to many mouth-watering cheesy recipes. In this episode, Lidia shares her Cheese Baked in a Crust: gorgonzola wrapped with puff pastry and baked as crispy cheesy bites; Celery, Artichoke and Mortadella Salad: a flavorful and fresh mix of celery, artichoke and mortadella; and finally Meatloaf Ricotta: a family favorite meatloaf dish packed with three different cheeses.
Lidia's Kitchen
Fish is a staple on Lidia's table all year long, and she loves to plan a dinner that showcases the best and freshest of seafood. The menu is diverse today, as she prepares Mussels with Fennel and Saffron, a fun and elegant dish that is served with grilled bread; Cucumber Salad, a refreshing salad dressed with sweet honey, tangy vinegar and crunchy celery; and finally Baked Striped Bass with Lemon Sauce - made with cheese flavored breadcrumbs and baked to golden perfection.
Lidia's Kitchen
Simple recipes are a must for weeknight dinners, and Lidia always looks for those that that deliver a burst of flavor. In this episode, she will share some of her favorite quick weeknight dinner ideas. She starts with a Sausage Crostini, made of sweet Italian sausage topped with Taleggio cheese. She then prepares a Penne Rigate in Vodka Sauce; an iconic creamy Italian American pasta dish and then Arugula Salad with Porcini Mushroom & Shavings of Cheese.
Lidia's Kitchen
Radicchio, endive, apple and pecorino with cheese toasts; skilled ricotta mini meatloaves dressed in a mushroom sauce.
Lidia's Kitchen
Potato and pasta soup; a salad of green beans and new potatoes; ditalini with potatoes and provoke.
Lidia's Kitchen
Lidia fell in love with the sea growing up near the Adriatic's beautiful rocky beaches. Fishing trips with Uncle Emilio were always a lot of hard work, but definitely worth the delicious reward. Today, she prepares a Grilled Calamari Salad with Tomato Coulis, Toasted Bread with Basil Cannellini, and a Whole Roasted Branzino where everything is done in the oven for a trouble-free cleanup.
Lidia's Kitchen
Orecchiette with breadcrumbs, pancetta, and cauliflower; crespelle with wild cherries, chocolate, and whipped cream; lemon ice.
Lidia's Kitchen
They have been called the "gnocchi family", and in this episode, Lidia shares two of her more unusual versions of this dish: Her Butternut Squash Gnocchi are light and slightly sweet as they showcase this welcome vegetable in the potato mix. Her next dish is Plum Gnocchi, which is typical of her homeland and even sweeter, sometimes eaten as a dessert. Made with toasted breadcrumbs, cinnamon and butter, it doesn't get any better than this!
Lidia's Kitchen
Bergamot and ricotta parfait with nougatine and toasted almonds; almond tart; chocolate anise biscotti.
Lidia's Kitchen
Fettuccine with caramelized onions, bacon and olives; orange spritz; roast chicken with rosemary and lemon.
Lidia's Kitchen
Zucchini, peas and pancetta risotto; author Katie Parla's capellini and asparagus frittata becomes an involtini alla piazzetta; risotto cakes.
Lidia's Kitchen
It's all about the grill today since Italians love a "grigliata mista" or Italian grilled platters of meats, seafood and vegetables. Today, Lidia shares a menu that your guests will love as well. On the menu is Grilled Calamari Salad with Tomato Coulis; Grilled Apple and Radicchio Salad with Gorgonzola and a flavorful Tuscan Maremma Style Steak.
Lidia's Kitchen
Olive oil reigns in Lidia's kitchen, and in this episode she teaches the viewer how to use it from appetizer to soup to dessert. She'll start with a delicious Tomato and Bread Salad - a delicious tossed salad of country bread and juicy ripe tomatoes known as panzanella; a nourishing Rice and Lentil Soup and a Cannoli Napoleon, a new twist on the old cannoli: ricotta cream with crunchy almonds and chocolate layered between fried pastry.
Lidia's Kitchen
Italians love to drink wine with their meals and cook with it as well. In this episode, Lidia shares a meal where wine plays a part of each delicious dish: Sausage Crostini: a toasted piece of bread topped with sweet Italian sausage and topped with taleggio cheese; Linguine with White Clam Sauce: a simple white wine clam sauce served with linguine pasta; Braised Beef Rolls: stuffed beef rolls oozing with the flavors of prosciutto, provolone and golden raisins served in a red wine tomato sauce.
Lidia's Kitchen
It's all about the grill today since Italians love a "grigliata mista" or Italian grilled platters of meats, seafood and vegetables. Today, Lidia shares a menu that your guests will love as well. On the menu is Grilled Calamari Salad with Tomato Coulis; Grilled Apple and Radicchio Salad with Gorgonzola and a flavorful Tuscan Maremma Style Steak.
Lidia's Kitchen
In this episode, Lidia reminisces about her Grandma's cantina (cellar) and how she spent every summer helping her grandmother prepare the food from the bounty of the harvest for the fall and winter months. Lidia's cantina has evolved into a pantry, and in this episode she will prepare pantry friendly dishes.
Lidia's Kitchen
Lidia loves earthy, delicious mushrooms and today shares some of her favorite mushroom recipes that she has prepared over the years. She'll start with a Warm Mushroom Salad, a medley of warm wild mushrooms on a bed of frisee' topped with crispy pancetta and a poached egg. She'll also make Funghi Marinati, marinated button mushrooms in a flavorful mix of rosemary, orange and garlic; Her last dish is a hearty, flavorful and vegetarian Chestnut and Mushroom Ragu.
Lidia's Kitchen
Olive oil reigns in Lidia's kitchen, and in this episode she teaches the viewer how to use it from appetizer to soup to dessert. She'll start with a delicious Tomato and Bread Salad - a delicious tossed salad of country bread and juicy ripe tomatoes known as panzanella; a nourishing Rice and Lentil Soup and a Cannoli Napoleon, a new twist on the old cannoli: ricotta cream with crunchy almonds and chocolate layered between fried pastry.
Lidia's Kitchen
Italians will wrap anything in dough, whether it's savory or sweet, and still have time for a classic. Lidia begins this meal with a savory Zucchini and Rice Crostata. She then turns to the sweets with a celebration of Zeppole, a fried delicious dough stuffed with creamy ricotta. Grandma Erminia, who has the sweet tooth in the family, joins Lidia for this segment.
Lidia's Kitchen
The oven is on in today's episode! With a little bit of prep time and a hot oven, you can enjoy the appetizers with the friends and family while the rest is baking. Today's recipes include: Spicy Stuffed Clams; Roasted Chicken with Pomegranate; and Potatoes Stuffed with Sausage & Mushrooms.
Lidia's Kitchen
Sausages with fennel and green olives; seared lamb chops with mint salsa and roasted potato wedges; fragoncello.
Lidia Celebrates America
Join beloved chef and cookbook author Lidia Bastianich on a deeply personal culinary journey to four celebrations of independence, to share in the wonderful diversity of American culture and food.
Lidia's Kitchen
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.
Lidia's Kitchen
Italian American cuisine has a unique history and continues to evolve with time. Lidia will demonstrate one of the traditional favorites - Spaghetti with Meatballs - before sharing a more contemporary Pork Chop Milanese that is a favorite in one of her restaurants.
Lidia's Kitchen
Four cheese baked macaroni with asparagus and peas; cider vinegar spritz; spicy vinegar ribs and potatoes.
Lidia's Kitchen
Balsamic chicken stir fry; traditional frico with montasio cheese; a sweet grape and ricotta pizza that can be served as dessert, for brunch, or as a snack.
Lidia's Kitchen
Roasted chicken with pomegranate and a chocolate ricotta cheesecake; baked beans.
Lidia's Kitchen
Cheese crisp bowls filled with a colourful salad; bucatini with broccoli walnut pesto; turkey stuffed peppers.
Lidia's Kitchen
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.
Lidia's Kitchen
With the oven on, Lidia creates sweet and savory dishes her viewers can easily make at home. Gratins are delicious, and she starts with a Leek and Prosciutto Gratin made with Gruyère and walnuts; next is Roasted Chicken with Pomegranate, marvelously moist inside and with a crispy, caramelized exterior. While the oven is still on, she bakes crumbly and chewy Raspberry and Walnut Butter Cookies for dessert.
Lidia's Kitchen
Lidia prepares a colourful summer panzanella with roasted zucchini and onions, and a warm shrimp and squash ribbon salad.
Lidia's Kitchen
The oven is on in today's episode! With a little bit of prep time and a hot oven, you can enjoy the appetizers with the friends and family while the rest is baking. Today's recipes include: Spicy Stuffed Clams; Roasted Chicken with Pomegranate; and Potatoes Stuffed with Sausage & Mushrooms.
Lidia's Kitchen
Fried potatoes with sausage and eggs; breakfast risotto featuring bacon, egg and cheese; ricotta pancakes.
Lidia's Kitchen
Today's recipes are perfect for entertaining and include a savory Onion-Tomato Focaccia, restaurant inspired spreads for fresh bread and Skillet or Grilled Calamari.
Lidia's Kitchen
Focaccia di recco; a quick salad matching salty pecorino Romano cheese with sweet pears and peppery arugula; rigatoni with sausage and cabbage.
Lidia's Kitchen
Italians love to celebrate life, family and friends. Lidia teaches you how to keep your guests feeling happy with a few of her favorite party tricks. The menu includes Spicy Stuffed Clams with cheesy breadcrumbs, Italian Deviled Eggs made with salsa verde and Meatless Meatballs with Cheese and Quinoa, an addictive bite-size snack. For a little extra run, she'll also show you some of her favorite fruity spritzers.
Lidia's Kitchen
Sausages with fennel and green olives; seared lamb chops with mint salsa and roasted potato wedges; fragoncello.
Lidia's Kitchen
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.
Lidia's Kitchen
Whether it's American football or Italian soccer, game day parties are always popular. Lidia believes that there is nothing like a bountiful spread of food that will fuel the guests and get them cheering. On today's menu, she serves Fried Mozzarella Sandwich Skewers; Carrot and Chickpea Dip and Pizza Rolls - made with both broccoli rabe and sausage AND ricotta and leeks.
Lidia's Kitchen
In this episode, Lidia reminisces about her Grandma's cantina (cellar) and how she spent every summer helping her grandmother prepare the food from the bounty of the harvest for the fall and winter months. Lidia's cantina has evolved into a pantry, and in this episode she will prepare pantry friendly dishes.
Lidia's Kitchen
Balsamic chicken stir fry; traditional frico with montasio cheese; a sweet grape and ricotta pizza that can be served as dessert, for brunch, or as a snack.
Lidia's Kitchen
Roasted chicken with pomegranate and a chocolate ricotta cheesecake; baked beans.
Lidia's Kitchen
Bergamot and ricotta parfait with nougatine and toasted almonds; almond tart; chocolate anise biscotti.
Lidia's Kitchen
At the base of Italian cuisine are essential Italian ingredients and vinegar is one of them. Lidia masters the art of cooking with vinegar in this episode. She prepares 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.
Lidia Celebrates America: A Salute to First Responders Season 1
Chef Lidia Bastianich travels the country visiting men and women who've worked quietly in the shadows and now find themselves thrust into the spotlight by crises facing the country in 2020. From coast to coast, Lidia follows dedicated police officers, firefighters, paramedics, military and medical workers, and observes the prominent role that food plays in these first responders' lives.
Lidia's Kitchen
Whether used in soups, roasted or stuffed, the Italians love their vegetables. In this episode, she makes a platter full of Roasted Peppers Stuffed with Tuna. She then creates a mellow dish of Savory Onions Stuffed with Lamb and Sweet Raisins. The Cauliflower and Tomato Soup is one that warms the heart and any kitchen table.
Lidia Celebrates America: A Salute to First Responders Season 1
Chef Lidia Bastianich travels the country visiting men and women who've worked quietly in the shadows and now find themselves thrust into the spotlight by crises facing the country in 2020. From coast to coast, Lidia follows dedicated police officers, firefighters, paramedics, military and medical workers, and observes the prominent role that food plays in these first responders' lives.
Lidia's Kitchen
Lidia remembers Grandma Rosa's olive trees and the excitement surrounding the late fall harvest of one of Italy's most prized products- newly pressed extra virgin olive oil. Lidia's recipes in this episode showcase this treasured product and include a delicate Striped Bass with Braised Broccolini and Olive Oil Cake, a culinary creation that is perfect for a snack, breakfast, and dessert.
Lidia's Kitchen
Today Lidia shares some new show-stopping dishes for the perfect family style brunch that include 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.
Lidia's Kitchen
The city of Trieste always filled Lidia with excitement, even though she had to flee there to avoid the communist regime in her hometown of Pula. She and her family stayed with her Zia Nina, whose influence on Lidia's cooking is still seen in her recipes today. Recipes include Mussels Triestina, Orange & Raspberry Spritz, and a Coffee Panna Cotta made with a light, sweetened cream.
Lidia's Kitchen
Simple recipes are a must for weeknight dinners, and Lidia always looks for those that that deliver a burst of flavor. In this episode, she will share some of her favorite quick weeknight dinner ideas. She starts with a Sausage Crostini, made of sweet Italian sausage topped with Taleggio cheese. She then prepares a Penne Rigate in Vodka Sauce; an iconic creamy Italian American pasta dish and then Arugula Salad with Porcini Mushroom & Shavings of Cheese.
Lidia's Kitchen
Fettuccine with caramelized onions, bacon and olives; orange spritz; roast chicken with rosemary and lemon.
Lidia's Kitchen
Family favorites are the topic in this episode. Lidia starts with a Penne "Al Brucio" made with a spicy tomato sauce, rosemary and a dollup of fresh ricotta. She also shares her famous chicken cacciatore recipe and talks about the best way to make garlic bread. For those looking for a refreshing drink, Lidia shares a delicious and fresh prosecco punch.
Lidia's Kitchen
Steak is a favorite in many American households, and this episode is a tribute to the nice juicy dish and showcase not only one of Lidia's preferred preparations but two other recipes that work well for a special steak house evening at home. Featured recipes include Seared Steak with Mushroom Sauce and Braised Escarole; Baked Potatoes with Pancetta and Oregano; and an Almond Cake with Chocolate Chips.
Lidia's Kitchen
Today's recipes are perfect for entertaining and include a savory Onion-Tomato Focaccia, restaurant inspired spreads for fresh bread and Skillet or Grilled Calamari.
Lidia's Kitchen
Today is all about rice, and Lidia teaches viewers how to master the technique of making risotto. She starts with an Italian classic, Risotto with Mushrooms; next is Red Onions Stuffed with Rice. No food should be wasted, and Lidia shows viewers how to use risotto leftovers by making Fried Risotto.
Lidia's Kitchen
Italians love cheese, and with over 460 varieties made in Italy, it leads to many mouth-watering cheesy recipes. In this episode, Lidia shares her Cheese Baked in a Crust: gorgonzola wrapped with puff pastry and baked as crispy cheesy bites; Celery, Artichoke and Mortadella Salad: a flavorful and fresh mix of celery, artichoke and mortadella; and finally Meatloaf Ricotta: a family favorite meatloaf dish packed with three different cheeses.
Lidia's Kitchen
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 Artichokes with Tuna and Scallop Salad
Lidia's Kitchen
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.
Lidia's Kitchen
Four cheese baked macaroni with asparagus and peas; cider vinegar spritz; spicy vinegar ribs and potatoes.
Lidia's Kitchen
Today is all about rice, and Lidia teaches viewers how to master the technique of making risotto. She starts with an Italian classic, Risotto with Mushrooms; next is Red Onions Stuffed with Rice. No food should be wasted, and Lidia shows viewers how to use risotto leftovers by making Fried Risotto.
Lidia's Kitchen
There is a party in the air with an Italian flair. Lidia teaches the viewer several dishes that will work for any party - including a selection of varies cheese, cured meat and Giardiniera Style Vegetables; an easy and quick Sweet and Sour Zucchini Dish and lastly Stuffed Mushrooms made with a delicious mixture of scallions, red peppers and fresh parsley. Lastly there is still time for a delicious salad of poached seafood featuring shrimp, mussels and calamari.
Lidia's Kitchen
There is a party in the air with an Italian flair. Lidia teaches the viewer several dishes that will work for any party - including a selection of varies cheese, cured meat and Giardiniera Style Vegetables; an easy and quick Sweet and Sour Zucchini Dish and lastly Stuffed Mushrooms made with a delicious mixture of scallions, red peppers and fresh parsley. Lastly there is still time for a delicious salad of poached seafood featuring shrimp, mussels and calamari.
Lidia's Kitchen
Family favorites are the topic in this episode. Lidia starts with a Penne "Al Brucio" made with a spicy tomato sauce, rosemary and a dollup of fresh ricotta. She also shares her famous chicken cacciatore recipe and talks about the best way to make garlic bread. For those looking for a refreshing drink, Lidia shares a delicious and fresh prosecco punch.
Lidia's Kitchen
Lidia makes pizza the centerpiece for your next party. With a variety of toppings, a salad and dessert, you are ready to go. ON the menu is a classic Caesar Salad with Baby Kale and Focaccia Croutons; individual Pizzette with toppings like onion and cheese; chicken and mushroom; pear and gorgonzola and tomato & pecorino. While you have the dough, why not try a Dessert Pizza, topped with jams, Nutella, chocolate and fruit.
Lidia's Kitchen
Fish is a staple on Lidia's table all year long, and she loves to plan a dinner that showcases the best and freshest of seafood. The menu is diverse today, as she prepares Mussels with Fennel and Saffron, a fun and elegant dish that is served with grilled bread; Cucumber Salad, a refreshing salad dressed with sweet honey, tangy vinegar and crunchy celery; and finally Baked Striped Bass with Lemon Sauce - made with cheese flavored breadcrumbs and baked to golden perfection.
Lidia's Kitchen
The city of Trieste always filled Lidia with excitement, even though she had to flee there to avoid the communist regime in her hometown of Pula. She and her family stayed with her Zia Nina, whose influence on Lidia's cooking is still seen in her recipes today. Recipes include Mussels Triestina, Orange & Raspberry Spritz, and a Coffee Panna Cotta made with a light, sweetened cream.
Lidia Celebrates America
Join beloved chef and cookbook author Lidia Bastianich on a deeply personal culinary journey to four celebrations of independence, to share in the wonderful diversity of American culture and food.
Lidia's Kitchen
Zucchini, peas and pancetta risotto; author Katie Parla's capellini and asparagus frittata becomes an involtini alla piazzetta; risotto cakes.
Lidia's Kitchen
Lidia loves earthy, delicious mushrooms and today shares some of her favorite mushroom recipes that she has prepared over the years. She'll start with a Warm Mushroom Salad, a medley of warm wild mushrooms on a bed of frisee' topped with crispy pancetta and a poached egg. She'll also make Funghi Marinati, marinated button mushrooms in a flavorful mix of rosemary, orange and garlic; Her last dish is a hearty, flavorful and vegetarian Chestnut and Mushroom Ragu.
Lidia's Kitchen
They have been called the "gnocchi family", and in this episode, Lidia shares two of her more unusual versions of this dish: Her Butternut Squash Gnocchi are light and slightly sweet as they showcase this welcome vegetable in the potato mix. Her next dish is Plum Gnocchi, which is typical of her homeland and even sweeter, sometimes eaten as a dessert. Made with toasted breadcrumbs, cinnamon and butter, it doesn't get any better than this!
Lidia's Kitchen
Whether used in soups, roasted or stuffed, the Italians love their vegetables. In this episode, she makes a platter full of Roasted Peppers Stuffed with Tuna. She then creates a mellow dish of Savory Onions Stuffed with Lamb and Sweet Raisins. The Cauliflower and Tomato Soup is one that warms the heart and any kitchen table.
Lidia's Kitchen
Lidia remembers Grandma Rosa's olive trees and the excitement surrounding the late fall harvest of one of Italy's most prized products- newly pressed extra virgin olive oil. Lidia's recipes in this episode showcase this treasured product and include a delicate Striped Bass with Braised Broccolini and Olive Oil Cake, a culinary creation that is perfect for a snack, breakfast, and dessert.
Lidia's Kitchen
Orecchiette with breadcrumbs, pancetta, and cauliflower; crespelle with wild cherries, chocolate, and whipped cream; lemon ice.
Lidia's Kitchen
Focaccia di recco; a quick salad matching salty pecorino Romano cheese with sweet pears and peppery arugula; rigatoni with sausage and cabbage.
Lidia's Kitchen
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.
Lidia's Kitchen
Fried potatoes with sausage and eggs; breakfast risotto featuring bacon, egg and cheese; ricotta pancakes.
Lidia's Kitchen
Italian American cuisine has a unique history and continues to evolve with time. Lidia will demonstrate one of the traditional favorites - Spaghetti with Meatballs - before sharing a more contemporary Pork Chop Milanese that is a favorite in one of her restaurants.
Lidia's Kitchen
The beautiful Adriatic Sea was a big part of Lidia's childhood, as she loved to play on the rocky beach and savor the bounty of the local waters. She prepares Linguine with Clams and Broccoli, a twist on the classic linguine con vongole. She then shows three authentically southern Italian styles of topping a piece of crusty bread for her Bruschetta Three Ways- using Mackerel and Burrata, Anchovy and Butter, as well as Broccolini di Rape and Burrata.
Lidia's Kitchen
At the base of Italian cuisine are essential Italian ingredients and vinegar is one of them. Lidia masters the art of cooking with vinegar in this episode. She prepares 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.
Lidia's Kitchen
Whether it's American football or Italian soccer, game day parties are always popular. Lidia believes that there is nothing like a bountiful spread of food that will fuel the guests and get them cheering. On today's menu, she serves Fried Mozzarella Sandwich Skewers; Carrot and Chickpea Dip and Pizza Rolls - made with both broccoli rabe and sausage AND ricotta and leeks.
Lidia's Kitchen
Everyone loves baked pasta, and in this episode, Lidia prepares a Baked Penne Dish with a comforting pork ragu and zucchini topped with a golden crust of cheese. She also makes an elegant Salad of Asparagus, Scallions and Boiled Egg and finishes the meal with a delicious and moist Chocolate Zucchini Cake
Lidia's Kitchen
Everyone loves baked pasta, and in this episode, Lidia prepares a Baked Penne Dish with a comforting pork ragu and zucchini topped with a golden crust of cheese. She also makes an elegant Salad of Asparagus, Scallions and Boiled Egg and finishes the meal with a delicious and moist Chocolate Zucchini Cake
Lidia's Kitchen
When hosting an Italian-style cocktail party, all you need is some drinks, a nice selection of appetizers, and you're set! Back in the kitchen, Lidia creates a menu for the perfect cocktail party. She makes Mussels with Zucchini Salsa Verde, a small appetizer guests can slurp down while sipping on a cocktail. She then makes Bloody Mary, a classic cocktail everyone loves. Corn and apricots work wonderfully together, and Lidia ends with making Grilled Corn, Apricots, and Portobellos.
Lidia's Kitchen
Italians love their vegetables, and so does Lidia! This episode will feature three healthy and delicious Italian vegetable dishes including: Salad of Warm Greens with Bacon & Mushrooms; Leek and Prosciutto Grain; and Butternut Squash Soup.
Lidia's Kitchen
Crostini with fresh tomatoes and ricotta; warm crostini with smothered kale and melty fontina; monkfish brodetto with cannellini; garlic bread three ways.
Lidia's Kitchen
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.
Lidia's Kitchen
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 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.
Lidia's Kitchen
Lidia talks about growing up and family traditions in this episode. Featured recipes include Shrimp and Mixed Bean Salad, a Roasted Garlic Crostini and Papperdelle with Mixed Fresh Mushrooms. A refreshing "Panache" is shared with her mother Erminia.
Lidia's Kitchen
Summer is the time of year when some of Lidia's favorite vegetables and fruits are at their best. Today, she shares some recipes that she loves making at home when entertaining, including Corn and Zucchini Minestra; Shrimp and Mixed Bean Salad, a salad that is always part of the buffet table in Lidia's home; and lastly, Polenta with Honey and Berries, a recipe Lidia has loved since she was a little girl.
Lidia's Kitchen
Pan pizza and a mozzarella cheeseburger using focaccia, mozzarella, pickled peperoncino and a grilled tomato; crispy baked chicken cutlets.
Lidia's Kitchen
Pasta primavera "new school" with creamy pesto loaded with fresh vegetables; penne with vodka sauce; cavatappi with asparagus and spinach pesto.
Lidia's Kitchen
There is nothing better than a great piece of meat! In today's episode, Lidia takes a less expensive cut, London Broil, and marinate 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 Sun Dried Tomato Marinade and one of her Grandma Rosa's favorite Corn and Walnut Cake
Lidia's Kitchen
Balsamic chicken stir fry; traditional frico with montasio cheese; a sweet grape and ricotta pizza that can be served as dessert, for brunch, or as a snack.
Lidia's Kitchen
Salting your food is an important step in any kitchen, and the type of salt used can make a huge difference in your meal. Today's menu includes: Salted Cod Fritters: Crispy chunky cod fritters made for the perfect salty snack; Penne Rigate in Vodka Sauce: an iconic Italian pasta dish with penne rigate in a creamy pink vodka sauce; Beef Chuck and Beer; a rick and flavorful braise that will beckon everyone to the table.
Lidia's Kitchen
In this episode, it's all about some of Italy's most popular staples. Lidia will share three of her all-time favorites including a Chicken Parmigiana Light - a version of the famous Chicken Parmigiana - made with a chicken thigh topped with fresh tomato and mozzarella and nestled in a bed of tomato sauce. Her Beef and Arugula Bruschetta is a perfect and quick starter to the meal.
Lidia's Kitchen
As a young girl, from a small, rural setting, the majestic skyscrapers of Manhattan were quite the sight for Lidia. As a young teenager, Lidia was in charge of most dinners since her parents were returning home late in the evening, and soups were a popular choice to feed the family. In this episode, Lidia prepares a filling meal of Potato and Pasta Soup followed by Polenta with Honey and Berries, an easy way to use leftover polenta.
Lidia's Kitchen
Pan pizza and a mozzarella cheeseburger using focaccia, mozzarella, pickled peperoncino and a grilled tomato; crispy baked chicken cutlets.
Lidia Celebrates America: Return of the Artisans Season 1
Lidia Bastianich travels the country to meet with American makers who are mastering the art of meat curing, coopering, coppersmithing, jam-making, cider-making, and more-and finds out what inspires and fuels them. She sees how artisanal crafts and small businesses are a fulfilling way to earn a livelihood, and how many craftspeople are bringing their skills back to their own communities.
Lidia's Kitchen
Casseroles have a place in everyone's heart and home. Today Lidia shares a delicious and hearty Italian style version of Layered Casserole of Beef, Cabbage and Potatoes topped with fontina cheese - a one pot meal fit to feed any hungry crowd. Lidia then stews apples and dried fruit in her Spiced Fruit Compote and adds spices like clove and cinnamon - a heartwarming tea; Lastly, she is joined by Grandma for her Coffee Panna Cotta, an easy make-ahead dessert flavored with coffee and Sambuca.
Lidia's Kitchen
Everyone loves pasta, and today Lidia shows you the fun and economical way to make all your friends and family happy at the dinner table with a pasta party. On the menu is Spaghetti with Anchovies and Breadcrumbs, a delicious Southern Italian favorite; a Pasta Chinja - a heart-warming Baked Pasta with Tomato Sauce, Meatballs and Egg. Finally, Lidia will share her Fusilli with Roasted Tomato Pesto - a complex bowl of pasta that will become a staple in your house.
Lidia's Kitchen
Casseroles have a place in everyone's heart and home. Today Lidia shares a delicious and hearty Italian style version of Layered Casserole of Beef, Cabbage and Potatoes topped with fontina cheese - a one pot meal fit to feed any hungry crowd. Lidia then stews apples and dried fruit in her Spiced Fruit Compote and adds spices like clove and cinnamon - a heartwarming tea; Lastly, she is joined by Grandma for her Coffee Panna Cotta, an easy make-ahead dessert flavored with coffee and Sambuca.
Lidia's Kitchen
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.
Lidia's Kitchen
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.
Lidia's Kitchen
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.
Lidia's Kitchen
Crostini with fresh tomatoes and ricotta; warm crostini with smothered kale and melty fontina; monkfish brodetto with cannellini; garlic bread three ways.
Lidia's Kitchen
Italians love their vegetables, and so does Lidia! This episode will feature three healthy and delicious Italian vegetable dishes including: Salad of Warm Greens with Bacon & Mushrooms; Leek and Prosciutto Grain; and Butternut Squash Soup.
Lidia's Kitchen
Fried potatoes with sausage and eggs; breakfast risotto featuring bacon, egg and cheese; ricotta pancakes.
Lidia's Kitchen
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 and Homemade Ketchup.
Lidia's Kitchen
Today's recipes are dedicated to the family. They can be made for a weeknight dinner or a large gathering or holiday and include: Oven Braised Pork Chops with Red Onion and Pears; Cherry Jam Tart. To start, Lidia enjoys a special Cherry Bellini.
Lidia's Kitchen
When Lidia was in her 20's, she opened Buonavia, her first restaurant, in Queens, New York. Her menu there included Italian American favorites, served alongside some of her favorite dishes from her homeland. In this episode, she prepares popular dishes from this first eatery including: a rich and flavorful Beef and Potato Goulash, and a sweet and simple Crespelle with Wild Cherries, Chocolate, and Whipped Cream.
Lidia's Kitchen
A light version of chicken parmigiana; rice balls stuffed with sausage ragu; Lidia's traditional Bolognese sauce.
Lidia's Kitchen
As a young girl, from a small, rural setting, the majestic skyscrapers of Manhattan were quite the sight for Lidia. As a young teenager, Lidia was in charge of most dinners since her parents were returning home late in the evening, and soups were a popular choice to feed the family. In this episode, Lidia prepares a filling meal of Potato and Pasta Soup followed by Polenta with Honey and Berries, an easy way to use leftover polenta.
Lidia's Kitchen
Zucchini sautéed with garlic, anchovies and capers; fried zucchini; orecchiette with clams and zucchini; sweet-and-sour zucchini.
Lidia's Kitchen
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.
Lidia Celebrates America
Join Lidia Bastianich and six special guests at her holiday table: Christopher Walken, Rita Moreno, Ann Curry, Padma Lakshmi, Marcus Samuelsson, and Carlo Ponti, Jr. Hear the personal stories of each individual's journey to and in America, set against a backdrop in which they share a delicious meal that represents the diverse flavors that are part of celebrating the yuletide in New York.
Lidia's Kitchen
Steamed broccoli, cannellini and egg salad; skillet tuna with aubergine and courgette in puttanesca sauce.
Lidia's Kitchen
Southern Italian-style bruschetta; tomato and Tropea onion salad featuring crispy friselle bread; spicy bloody mary; panzerotti.
Lidia's Kitchen
Today's recipes are dedicated to the family. They can be made for a weeknight dinner or a large gathering or holiday and include: Oven Braised Pork Chops with Red Onion and Pears; Cherry Jam Tart. To start, Lidia enjoys a special Cherry Bellini.
Lidia's Kitchen
A Belgian and endive salad that features a rich egg yolk vinaigrette; naked ricotta dumplings with a sage-butter sauce; stuffed tomatoes.
Lidia's Kitchen
Lidia fell in love with the Soup and Sandwhich 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 ChickpeaSoup; an Italian style Baked Toast Sandwhich and to finish, she enjoys some oatmeal crepes with her grandson Ethan.
Lidia's Kitchen
Lidia's first home economics class as a teenager in New York confirmed her passion for food. Despite the differences compared to what she was used to, she was determined to explore it all. Lidia starts off with Lasagna with Ricotta and Mozzarella, a dish she remembers from when she was first introduced to Italian American food. She follows this with a flavorful Escarole Olive Oil Mashed Potatoes, and finishes with Baked Stuffed Vegetables, a very satisfying mixture.
Lidia's Kitchen
The oven is on today in Lidia's Kitchen, and she is sharing some of her best cakes. There is a Gianduia Cake - a Piedmontese tradition and a dream for hazelnut and chocolate lovers; a delicious and moist Chocolate and Zucchini Cake; and finally a nutty Walnut and Espresso Cake.
Lidia's Kitchen
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 and Homemade Ketchup.
Lidia's Kitchen
Yellow saffron seafood and leek risotto; how to replenish stock using food scraps from the freezer; barley risotto with cabbage and sausage.
Lidia's Kitchen
Steamed broccoli, cannellini and egg salad; skillet tuna with aubergine and courgette in puttanesca sauce.
Lidia's Kitchen
Italians love a good picnic, and Lidia shares some of her favorite picnic foods from her childhood. The menu includes Herb Frittata Rollups, a must-have finger food rolled up with a layer of flavor packed pesto. Lidia's Pasta Salad with Tomato, Mozzarella and Green Beans is a hearty pasta salad that is perfect for any picnic. Her Blueberry and Ricotta Parfait is made with homemade ricotta, blueberry sauce, candied almonds and cake.
Lidia's Kitchen
A light version of chicken parmigiana; rice balls stuffed with sausage ragu; Lidia's traditional Bolognese sauce.
Lidia's Kitchen
A light version of chicken parmigiana; rice balls stuffed with sausage ragu; Lidia's traditional Bolognese sauce.
Lidia's Kitchen
When talking about a juicy steak, grilling often comes to mind but for Lidia, it's all about the sear. In today's episode, Lidia begins with a crispy Montasio Cheese Frico stuffed with potatoes and onions. She then makes a Seared Steak with a perfectly balanced sauce of rosemary, shallots and mixed mushrooms. Her side dish is a Braised Escarole with olive oil, pepperoncino and garlic -simple and delicious.
Lidia Celebrates America: Return of the Artisans Season 1
Lidia Bastianich travels the country to meet with American makers who are mastering the art of meat curing, coopering, coppersmithing, jam-making, cider-making, and more-and finds out what inspires and fuels them. She sees how artisanal crafts and small businesses are a fulfilling way to earn a livelihood, and how many craftspeople are bringing their skills back to their own communities.
Lidia's Kitchen
Lidia fell in love with the Soup and Sandwhich 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 ChickpeaSoup; an Italian style Baked Toast Sandwhich and to finish, she enjoys some oatmeal crepes with her grandson Ethan.
Lidia's Kitchen
Pan pizza and a mozzarella cheeseburger using focaccia, mozzarella, pickled peperoncino and a grilled tomato; crispy baked chicken cutlets.
Lidia's Kitchen
Yellow saffron seafood and leek risotto; how to replenish stock using food scraps from the freezer; barley risotto with cabbage and sausage.
Lidia's Kitchen
When a holiday or special occasion goes around, it's time to go above and beyond with an extra special feast. Today, Lidia shares some of her best recipes to do just that. Her Wedding Soup is a classic Italian dish that marries the vegetables and meatballs in a delicious pot of soup; Prosecco Punch, made with raspberries and nectarines is a real crowd pleaser, and finally you can't go wrong with a beautiful Roasted Lamb Shoulder with Carrots and Parsnips, a rich and flavorful one pot meal.
Lidia's Kitchen
The oven is on today in Lidia's Kitchen, and she is sharing some of her best cakes. There is a Gianduia Cake - a Piedmontese tradition and a dream for hazelnut and chocolate lovers; a delicious and moist Chocolate and Zucchini Cake; and finally a nutty Walnut and Espresso Cake.
Lidia's Kitchen
Lidia talks about growing up and family traditions in this episode. Featured recipes include Shrimp and Mixed Bean Salad, a Roasted Garlic Crostini and Papperdelle with Mixed Fresh Mushrooms. A refreshing "Panache" is shared with her mother Erminia.
Lidia's Kitchen
When Lidia was in her 20's, she opened Buonavia, her first restaurant, in Queens, New York. Her menu there included Italian American favorites, served alongside some of her favorite dishes from her homeland. In this episode, she prepares popular dishes from this first eatery including: a rich and flavorful Beef and Potato Goulash, and a sweet and simple Crespelle with Wild Cherries, Chocolate, and Whipped Cream.
Lidia's Kitchen
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.
Lidia's Kitchen
When a holiday or special occasion goes around, it's time to go above and beyond with an extra special feast. Today, Lidia shares some of her best recipes to do just that. Her Wedding Soup is a classic Italian dish that marries the vegetables and meatballs in a delicious pot of soup; Prosecco Punch, made with raspberries and nectarines is a real crowd pleaser, and finally you can't go wrong with a beautiful Roasted Lamb Shoulder with Carrots and Parsnips, a rich and flavorful one pot meal.
Lidia's Kitchen
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.
Lidia's Kitchen
As a teenager in the seventies, Lidia was always curious about Italian-American cuisine, which was extremely popular especially in New York City and all the boroughs. Today she honors the Italian-American culinary culture and prepares a Chicken Parmigiana Light, a leftover Meatball Panino, and a Baked Pasta with Tomato Sauce, Meatballs, and Eggs, which will be sure to leave everyone satisfied.
Lidia's Kitchen
Spicy sheet pan pork chops and broccoli; how to revive leftover soup for an easy weeknight meal; apricot jam half-moons.
Lidia's Kitchen
Everyone loves pasta, and today Lidia shows you the fun and economical way to make all your friends and family happy at the dinner table with a pasta party. On the menu is Spaghetti with Anchovies and Breadcrumbs, a delicious Southern Italian favorite; a Pasta Chinja - a heart-warming Baked Pasta with Tomato Sauce, Meatballs and Egg. Finally, Lidia will share her Fusilli with Roasted Tomato Pesto - a complex bowl of pasta that will become a staple in your house.
Lidia's Kitchen
Zucchini sautéed with garlic, anchovies and capers; fried zucchini; orecchiette with clams and zucchini; sweet-and-sour zucchini.
Lidia's Kitchen
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.
Lidia's Kitchen
Salting your food is an important step in any kitchen, and the type of salt used can make a huge difference in your meal. Today's menu includes: Salted Cod Fritters: Crispy chunky cod fritters made for the perfect salty snack; Penne Rigate in Vodka Sauce: an iconic Italian pasta dish with penne rigate in a creamy pink vodka sauce; Beef Chuck and Beer; a rick and flavorful braise that will beckon everyone to the table.
Lidia's Kitchen
Pasta primavera "new school" with creamy pesto loaded with fresh vegetables; penne with vodka sauce; cavatappi with asparagus and spinach pesto.
Lidia's Kitchen
Fried potatoes with sausage and eggs; breakfast risotto featuring bacon, egg and cheese; ricotta pancakes.
Lidia's Kitchen
Spicy sheet pan pork chops and broccoli; how to revive leftover soup for an easy weeknight meal; apricot jam half-moons.
Lidia's Kitchen
Southern Italian-style bruschetta; tomato and Tropea onion salad featuring crispy friselle bread; spicy bloody mary; panzerotti.
Lidia's Kitchen
Pasta primavera "new school" with creamy pesto loaded with fresh vegetables; penne with vodka sauce; cavatappi with asparagus and spinach pesto.
Lidia's Kitchen
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.
Lidia's Kitchen
Pan pizza and a mozzarella cheeseburger using focaccia, mozzarella, pickled peperoncino and a grilled tomato; crispy baked chicken cutlets.
Lidia Celebrates America
Join Lidia Bastianich and six special guests at her holiday table: Christopher Walken, Rita Moreno, Ann Curry, Padma Lakshmi, Marcus Samuelsson, and Carlo Ponti, Jr. Hear the personal stories of each individual's journey to and in America, set against a backdrop in which they share a delicious meal that represents the diverse flavors that are part of celebrating the yuletide in New York.
Lidia's Kitchen
There is nothing better than a great piece of meat! In today's episode, Lidia takes a less expensive cut, London Broil, and marinate 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 Sun Dried Tomato Marinade and one of her Grandma Rosa's favorite Corn and Walnut Cake
Lidia's Kitchen
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 Malfada 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's Kitchen
Winter always proved to be a tough time for the garden, but this only made cold weather crops more valuable on Lidia's family table. Recipes in this episode include a delicious Orecchiette with Breadcrumbs, Pancetta, and Cauliflower, and a unique and flavorful Cabbage Salad topped with a warm dressing.
Lidia's Kitchen
Lidia tosses arborio rice with olives, roasted peppers, artichokes, and provolone to create a satisfying and vibrant "Antipasto" Rice Salad. She also pulls together a Sauteed Chicken dressed in a Bright Lemon Caper Sauce over Spinach.
Lidia's Kitchen
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.
Lidia's Kitchen
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.
Lidia's Kitchen
Fuzi with chicken ragu; no-bake chocolate ricotta brick cake.
Lidia's Kitchen
It's all about the balance today as Lidia pairs some unexpected ingredients that result in the best of flavors. She starts the meal with her Prosciutto and Fig Bruschetta: grilled bread topped with a salty sweet combination of prosciutto and fig jam; Spaghetti with Fennel and Bitter Greens: spaghetti tossed with fennel, escarole and a splash of balsamic; Chocolate Anise Biscotti: the "twice cooked" Italian cookie made with chocolate and anise.
Lidia's Kitchen
Italian American food: Is it Italian, American or a piece of Americana with Italian roots? Today Lidia pays homage to the cooking of Italian American immigrants. Recipes include: Caesar Salad; a luscious Baked Eggplant Stuffed with Meat and Vegetables; and finally Stuffed Mushrooms, a true crowd pleaser.
Lidia's Kitchen
Butternut squash and cannellini beans; a quick and easy dessert of strawberries and balsamic; roasted spaghetti squash with spicy tomato sauce.
Lidia's Kitchen
It's a world famous technique but made with milk, it is famous only in the Italian region of Emilia Romagna.
Lidia's Kitchen
Every great kitchen needs a big pot of good stock and with this pot of stock, Lidia will make three delicious dishes. She starts by making a flavorful chicken stock made into "Stracciatella", laced with eggs and spinach. She then uses the stock in her succulent Stuffed Veal Chop with oozing Fontina. Finally, she prepares a Braised Kale with Bacon, a wonderful dish that she has been eating since she was a child.
Lidia's Kitchen
Building the ultimate Italian cheeseboard; skilled sausage and peppers; St. Joseph's zeppole, fried dough filled with vanilla cream topped with Amarena cherries.
Lidia's Kitchen
The stove can do a lot of work in any home kitchen, and many recipes can be created simultaneously. In this episode, Lidia shares recipes for: Cannellini and Pancetta Bruschetta; Ziti with Kale and Crispy Bacon; and Monkfish Meatballs in Tomato Sauce
Lidia's Kitchen
Lidia believes in cooking according to season, and when springtime comes, she and her family all work well 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 Wheat Cous with Cucumbers, and finally Shells with Chicken and Zucchini.
Lidia's Kitchen
Pork guazzetto with beans; matalotta-style mixed fish stew.
Lidia's Kitchen
Citrus and fennel salad; crispy smashed garlic rosemary potatoes; roast pork shoulder.
Lidia's Kitchen
Italian cuisine is known for seasonal ingredients and simple techniques. In today's episode, Lidia will share recipes that master simplicity: Sausages with Fennel & Olives; Orange and Red Salad and a delicious "Almost a Tiramisu" recipe.
Lidia's Kitchen
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 be made with all kinds seasonal fruits.
Lidia's Kitchen
Spices impart a lot of flavor to a recipe, and today Lidia shows viewers how to use different spices. First on the menu is Mussels with Fennel and Saffron, an elegant and luxurious way to serve mussels. Lidia loves peperoncino in almost any dish, especially when making Spicy Stuffed Clams. And finally, Lidia makes Chicken and Zucchini Salad with Horseradish Dressing.