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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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Torta al Vino with Grapes and Berries
Torta al vino is a traditional wine-country cak...
 
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Behind the scenes in Lidia's Kitchen

 
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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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Sailing the Adriatic
Each summer, Lidia joins a small group of friends for a sailing trip and a week of swimming, relaxation and of course delicious...
 
Lidia heading to Napa Valley
Lidia visits Napa Valley to enjoy the annual Festival del Sole and a tribute to Sophia Loren at Far...
 
Oxford Symposium on Food and Cookery 2014 !
Lidia returns to the Oxford Symposium on Food and Cookery this weekend." This international conference on food, attended by...
 
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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.