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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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Apple and Bean Soup
Every region of Italy has a fagioli (bean) soup...
 
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Lidias Common Sense Cooking: Finding Fresh Eggs

 
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Coarse Sea Salt
Salt as simple as it is still has its nuances. I use coarse salt for soup, cooking pasta, and long coo...
 
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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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February 16, 2014
Coarse Sea Salt

Salt as simple as it is still has its nuances. I use coarse salt for soup, cooking pasta, and long cooking techniques, on large meat cuts, and whole birds that roast or braise for a long time. While fine salt I use for salads and quick cooking recipes, so it melts and seasons the food immediately. I like to use sea salt, coarse salt, or fine salt. I also like to use salt flakes called "sel de mer", sea salt crystals formed naturally in coastal flats because they are more flavorful, but a bit more expensive