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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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Orecchiette with Broccoli Rabe
This dish can be made with or without the sausa...
 
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Lidia's: In the Kitchen - Keeping Fish Fresh

 
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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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Texas Book Festival 2014
I will be traveling to Austin for the annual book festival which will take place October 25th through October 26th. This is a...
 
Lidia's Kansas City Restaurant- Sweet 16
So excited and proud as I travel to Kansas City to celebrate our restaurant's 16th birthday and for" the “Boys Grow...
 
Eataly- Chicago
I will be hosting a four-course dinner at Baffo on October 14th as part of the Identita’ Golose Celebration. I will also be...
 
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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.