home or Register


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.
 
more about lidia ›




Orecchiette with Favas and Tomatoes
A technique I have always liked, when preparing...
 
see all
lidia's recipes ›


Lidias In the Kitchen: Fruit Desserts

 
see all lidia's videos ›


see all of lidia's photos ›


Brussel Sprouts
Brussels sprouts are not always the vegetable of choice, because if cooked as a whole floret the cente...
 
see previous tips ›
see next tips ›


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...
 
see all latest news ›

Food Books and Dvds Tableware

Lidia's Commonsense Italian Cooking
Lidia brings viewers on a road trip into the heart of Italian-American cooking.
buy now ›
read more ›

LIDIA'S
Enjoy Lidia's pastas and sauces!
buy now ›

Lidia's Stoneware Collection

buy now ›


Sign up now for access to
recipes, tips, and more!



 
 
 
 
 
 
 
 
Becoming a member of the Community Table is easy and free!
Please fill out the required fields below.
*required fields

sign in information
about you


Welcome to the Community Table. Please sign in to
access your recipe box, photos, discussions,
and personal settings.



Forgot password?
Not a member? Join now!
February 20, 2015
Brussel Sprouts

Brussels sprouts are not always the vegetable of choice, because if cooked as a whole floret the center can be quite strong. To make brussel sprouts delicious, cut them in half and peel off all tough outer leaves, then proceed to cook them your favorite way. I usually pan cook them with olive oil and a little garlic and at the end I add a touch of wine vinegar. With their strong, nutty flavor brussel sprouts go well with any rich meat, including ham, duck and game. When buying, you should look for firm sprouts that are compact and heavy and have a bright green color. Brussel sprouts are best between the months of September and February.