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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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Orecchiette with Favas and Tomatoes
A technique I have always liked, when preparing...
 
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Lidias In the Kitchen: Fruit Desserts

 
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Octopus
Cooking freshly caught octopus can sometimes be tough. I remember the fishermen, including my uncle Em...
 
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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...
 
James Beard Awards 2015
Lidia will be" presenting at the 2015 James" Beard Awards this evening in Chicago. This is a great evening covering all aspects...
 
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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 18, 2015
Octopus

Cooking freshly caught octopus can sometimes be tough. I remember the fishermen, including my uncle Emilio, when they returned from fishing and had caught some octopus, they would beat the octopus with a wooden mallet or against the sea rocks to render them tender. The defrosted octopus you buy at the fishmonger most likely has been tenderized, and will also be tenderized by the freezing process. Some of the best octopus I have found in the market comes from Puglia and Mexico and I like it when it is large and weighs about 2 pounds each. At this size, they are meaty and tender. And always make sure not to overcook the octopus.