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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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Asparagus: more than just a funny name
This popular vegetable is best when it’s fresh from February through June. Although green is the mos...
 
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Appearance on Un Mondo Da Amare
Lidia will be appearing on Un Mondo Da Amare" tonight at" 8:00pm on Rai 1. It will be a spectacular evening filled with great...
 
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 with a display of...
 
Lidia on The Talk
Lidia will be appearing on The Talk today December 8th preparing a hearty meal that is perfect for the holidays. Be sure to check...
 
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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 3, 2014
Asparagus: more than just a funny name

This popular vegetable is best when it’s fresh from February through June. Although green is the most common, white and purple asparagus are nice as well. White asparagus, grown underground to prevent color from setting in, is thicker. When buying asparagus, look for firm, bright green stalks with tight tips. I recommend buying for the day you’d like to prepare it but if you must store it, wrap it tightly and it should last for 3 to 4 days in the refrigerator. When preparing asparagus I recommend peeling it in most cases. For this you will need a good peeler. Peeled asparagus will cook much faster than unpeeled, so be watchful of your cook time.