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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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Macaroni and Cheese
Macaroni and cheese has to be one of the quinte...
 
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Lidias In the Kitchen - Wine Sauces

 
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Carrots
Carrots are root vegetables, usually large and orange in color and used for soups or boiled as a veget...
 
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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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March 1, 2015
Carrots

Carrots are root vegetables, usually large and orange in color and used for soups or boiled as a vegetable. But in today’s market, especially in the spring, there is a selection of carrots, that are smaller and with tinges of purple and red coloring. These gourmet carrots are delicious in taste and make a great addition as a vegetable on the plate. Sometimes I feel that carrots are an unappreciated standby. We tend to use them for everything but rarely highlight them. I also love making carrot puree with a touch of nutmeg, and sometimes I add a potato or two to give it extra body. Whether you eat them raw, boiled, fried or pureed, always buy the best you can; organic and crispy with fresh greens still attached to them, it will ensure the longevity of their freshness