Lidia's Kitchen
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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.
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Lidia's Kitchen
Sausages with fennel and green olives; seared lamb chops with mint salsa and roasted potato wedges; fragoncello.
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
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
Potato and pasta soup; a salad of green beans and new potatoes; ditalini with potatoes and provoke.
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
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
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
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
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
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
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
Potato and pasta soup; a salad of green beans and new potatoes; ditalini with potatoes and provoke.
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 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
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
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
The tomato Is not native to Italy, but it made a big impact on Italian cuisine when it arrived centuries ago. From canned to vine ripened, Lidia shares with you several of her favorite tomato dishes including: Stuffed Tomatoes: stuffed with rice, mozzarella and basil; Braised Pork Ribs with Rigatoni: Tender to the bone pork ribs and braising sauce with rigatoni; and Green Beans in Chunky Tomato Sauce: a perfect side of fresh green beans smothered in a fresh chunky tomato sauce.
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
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
Zucchini sautéed with garlic, anchovies and capers; fried zucchini; orecchiette with clams and zucchini; sweet-and-sour zucchini.
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
Calabria is famous for its fiery salami spread, 'Nduja. It is delicious on warm grilled bread, and Lidia shows viewers how to make a Bruschetta with 'Nduja; she then makes Raw and Cooked Salad for Summer with green beans and tomatoes, a wonderful way to enjoy seasonal vegetables.
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'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 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
Italy is one big garden with a year round growing season. Vegetables are often the stars of the meal, and today Lidia will highlight the versatility of delicious bitter vegetables like broccoli rabe, radicchio and escarole.
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
Fried potatoes with sausage and eggs; breakfast risotto featuring bacon, egg and cheese; ricotta pancakes.
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
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
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
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
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
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
Winter minestrone; roasted squash and carrot salad with chickpeas and almonds.
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'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 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
A light version of chicken parmigiana; rice balls stuffed with sausage ragu; Lidia's traditional Bolognese sauce.
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
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 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
Calabria is famous for its fiery salami spread, 'Nduja. It is delicious on warm grilled bread, and Lidia shows viewers how to make a Bruschetta with 'Nduja; she then makes Raw and Cooked Salad for Summer with green beans and tomatoes, a wonderful way to enjoy seasonal vegetables.
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
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
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
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
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
A light version of chicken parmigiana; rice balls stuffed with sausage ragu; Lidia's traditional Bolognese sauce.
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
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
Southern Italian-style bruschetta; tomato and Tropea onion salad featuring crispy friselle bread; spicy bloody mary; panzerotti.
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
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
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
Pan pizza and a mozzarella cheeseburger using focaccia, mozzarella, pickled peperoncino and a grilled tomato; crispy baked chicken cutlets.
Lidia's Kitchen
Steamed broccoli, cannellini and egg salad; skillet tuna with aubergine and courgette in puttanesca sauce.
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
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'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
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
Winter minestrone; roasted squash and carrot salad with chickpeas and almonds.
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
Southern Italian-style bruschetta; tomato and Tropea onion salad featuring crispy friselle bread; spicy bloody mary; panzerotti.
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 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
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
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
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
Italy is one big garden with a year round growing season. Vegetables are often the stars of the meal, and today Lidia will highlight the versatility of delicious bitter vegetables like broccoli rabe, radicchio and escarole.
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
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
Southern Italian-style bruschetta; tomato and Tropea onion salad featuring crispy friselle bread; spicy bloody mary; panzerotti.
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
Southern Italian-style bruschetta; tomato and Tropea onion salad featuring crispy friselle bread; spicy bloody mary; panzerotti.
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
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
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
Spicy sheet pan pork chops and broccoli; how to revive leftover soup for an easy weeknight meal; apricot jam half-moons.
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
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
A light version of chicken parmigiana; rice balls stuffed with sausage ragu; Lidia's traditional Bolognese sauce.