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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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Turkey Tetrazzini
What to do with the leftover turkey after Thank...
 
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Lidias Common Sense Cooking: Finding Fresh Eggs

 
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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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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...
 
Lidia in Ohio
Lidia will be visiting the local Public Television stations in Cincinnati and Dayton Ohio this week."† For more information on...
 
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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, 2014
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