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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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Sweet and Sour Little Onions
You will find many ways to please your guests w...
 
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Lidias In the Kitchen: Toasting Nuts

 
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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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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...
 
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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, 2015
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.