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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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Stuffed Artichokes
The flavorings in this dish are zesty-a combina...
 
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Lidias In the Kitchen: Fruit Desserts

 
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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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Milano Expo 2015
Lidia is attending the Milano Expo 2015. This" event " gives everyone the opportunity to find out and taste, the world's best...
 
Tarry Market Book Signing
Lidia and Tanya will be at Tarry Market" in Portchester, NY on Saturday May 23rd from 11:00am to 1:00pm. Lidia will be signing...
 
Book Revue Signing
Lidia and Tanya will be at Book Revue on Saturday May 16th"  in Huntington, NY from 2-4pm for a book...
 
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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, 2015
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.