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Lidia Bastianich is an Emmy award-winning television host, best-selling cookbook author, and restaurateur. She has held true to her Italian roots and culture, which she proudly and warmly invites her fans to experience.
 
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Shrimp Prepared in the Scampi Style
Flavored butters-either this one or a variation...
 
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Lidias Common Sense Cooking: Finding Fresh Eggs

 
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Dried Porcini
I always have dried porcini in my cupboard; they deliver a wallop of flavor to soups, pasta sauces, an...
 
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The Splendid Table
Lidia will be joining Lynne Rossetto on Turkey Confidential this Thanksgiving for their" annual live, call in show from...
 
Lidia in Chicago
Lidia will be in Chicago this week visiting her Public Television friends at WTTW, conducting a class at Eataly Chicgao " and...
 
NY Moves Power Women Event 2014
Lidia will be honored at the NY Moves Power Women Event on Friday November 14. This is a wonderful event honoring influential...
 
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Food Books and Dvds Tableware

Lidia's Commonsense Italian Cooking
Lidia brings viewers on a road trip into the heart of Italian-American cooking.
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LIDIA'S
Enjoy Lidia's pastas and sauces!
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Lidia's Stoneware Collection

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January 9, 2014
Dried Porcini

I always have dried porcini in my cupboard; they deliver a wallop of flavor to soups, pasta sauces, and braised meats. Porcini powder is a fantastic way to add flavor to foods quickly, to season meats before grilling, or to use in stuffing and breading. Make sure the porcini are crackling dry; sometimes they absorb moisture and are soft and hard to pulverize. If so, toast them lightly under the broiler and let cool. To make a tablespoon or so of the powder, break up ΒΌ cup of dried porcini into pieces, put them in a spice grinder (or a clean coffee grinder or a powerful mini-chopper) and pulverize them as a finely as possible. Sift the ground powder through a fine sieve. (Keep the larger pieces for another use; throw them into a sauce or stew without even hydrating for loads of flavor.) Store for a few months sealed in a glass jar in a dry place.