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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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Broccoli Rabe with Oil and Garlic
Sometimes you see broccoli rabe cut into little...
 
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Behind the scenes in Lidia's Kitchen

 
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Asparagus
This popular vegetable is best when it’s fresh from February through June. Although green is the mos...
 
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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...
 
Spoleto Festival of Two Worlds !
Looking forward to visiting Spoleto's “Festival of two Worlds”, one of Italy's most famous performing arts festivals and...
 
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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 4, 2014
Asparagus

This popular vegetable is best when it’s fresh from February through June. Although green is the most common, white and purple asparagus are a good option as well. White asparagus, are grown underground to prevent the color from setting in. The tips of the white asparagus are tasty and sweet while the stem can be woodsy and need to be discarded. On the other hand the purple asparagus look and taste good, but they do lose their purple coloring in cooking. When buying asparagus, look for firm, bright green stalks, with tight tips. I recommend buying them on the day you’d like to prepare them. If you do need to store them, wrap them with a humid paper towel and set them in a container with an inch of water, they should remain fresh for 3 to 4 days in the refrigerator. When preparing asparagus, with a potato peeler, peel the lower 2/3 of the stem. Then cut off the tough lower stem part usually about one inch. The asparagus is ready to be cooked. When I find myself in Italy in the Spring, I love to go foraging for wild asparagus; they are much thinner than regular asparagus and have a more pronounced bitter taste which I love. See the photo of wild asparagus which I foraged.