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 ›




My Mother's Chicken and Potatoes
In my family, favorite dishes are always being ...
 
see all
lidia's recipes ›


Lidias Common Sense Cooking: Finding Fresh Eggs

 
see all lidia's videos ›


see all of lidia's photos ›


Rhubarb
Rhubarb is a springtime vegetable, it grows in bushy low plants that looks very similar to celery, but...
 
see previous tips ›
see next tips ›


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...
 
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!
March 2, 2014
Rhubarb

Rhubarb is a springtime vegetable, it grows in bushy low plants that looks very similar to celery, but the stalks are of a pinkish green or sometimes a magenta color. It has a crisp texture like celery but its flavor is more vegetal and tart. It is ideal for making chutneys or sweet dishes like crisps, compotes, and pies. Rhubarb also lends a puckery-tart fruitiness to savory dishes, and pairs very nicely with pork and poultry.