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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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Brodetto with Lobster and Corn
This beautiful brodetto is brimful of colors, t...
 
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Lidias In the Kitchen - Wine Sauces

 
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Crushed Tomatoes
For cooking Italian sauces, especially when tomatoes are not in season, the canned whole peeled tomato...
 
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Fancy Food Show 2015
Lidia will be at the Fancy Food Show held at the Jacob Javits Center Monday June 29th 11:00am to 2:00pm Booth #1253. Lidia will...
 
Porta a Porta Special
Be sure to watch La Prima Serata airing thisĀ evening at 8pm ETĀ in the US. Bruno Vespa travels to New York with Lidia and Il...
 
Lidia on Wendy Williams
Lidia will be appearing on the Wendy Williams Show on Wednesday June 3rd. Lidia will be cooking and discussing all about her new...
 
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...
 
In and Around Emilia-Romagna Region and It's Wonderful Vinegar
One of my favorite sauces and glazes to use, especially during the holidays is...
 
Eat a Red Apple Day
After we recuperate from enjoying that wonderful Thanksgiving meal with our family...
 
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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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April 18, 2015
Crushed Tomatoes

For cooking Italian sauces, especially when tomatoes are not in season, the canned whole peeled tomato in its juices, is the best way to go. Short of having perfectly ripe plum tomatoes in the summer, the canned way is the best. The San Marzano imports or the San Marzano or plum varieties grown here in the States are the best varieties to buy. Make sure they are plum tomatoes and they are meaty and sweet to the taste. Crush them with your hands or with a vegetable mill, then proceed to make the sauce. I myself do not like the pre crushed tomatoes or tomato chunks in puree. Get in the habit of tasting the tomatoes as soon as you open the can and you will be able to tell which ones you like best, then stick to that brand. Keep in mind that tomatoes are packed seasonally and may vary from year to year, from the same packer.