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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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Sweet Ricotta Dumplings with Strawberry Sauce
Here's a beautiful and special dessert: ivory c...
 
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Lidias In the Kitchen - Wine Sauces

 
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Boar Meat
Boar meat is one of those meats that home cooks tend to shy away from, but don’t you do that! It is ...
 
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Fancy Food Show 2015
Lidia will be at the Fancy Food Show held at the Jacob Javits Center Monday June 29th 11:00am to 2:00pm Booth #1253. Lidia will...
 
Porta a Porta Special
Be sure to watch La Prima Serata airing this evening at 8pm ET in the US. Bruno Vespa travels to New York with Lidia and Il...
 
Lidia on Wendy Williams
Lidia will be appearing on the Wendy Williams Show on Wednesday June 3rd. Lidia will be cooking and discussing all about her new...
 
Lidia on Fox 5 Segment
Lidia will be appearing on New York's Fox TV affiliate, WNYW LIVE, on the 5:00pmET show on December 12th...
 
In and Around Emilia-Romagna Region and It's Wonderful Vinegar
One of my favorite sauces and glazes to use, especially during the holidays is...
 
Eat a Red Apple Day
After we recuperate from enjoying that wonderful Thanksgiving meal with our family...
 
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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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February 13, 2015
Boar Meat

Boar meat is one of those meats that home cooks tend to shy away from, but don’t you do that! It is a wonderful meat to cook with, full of flavor, nutritionally sound, and low in fat. Most boar meat available at your butcher is from a young animal with a mellow game flavor, but still possessing enough of the complexity of the flavor that one expects from game meat. When I braise boar meat to dress pasta or gnocchi, I use Barolo wine which adds fruitiness and complexity, but any good full-bodied red wine will do. Remember that the end product is the sum of all its parts. The better the wine you use the better the sauce will be.