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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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Fried Calamari
Squid were relatively abundant along the Istria...
 
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lidia's recipes ›


Lidias Common Sense Cooking: Finding Fresh Eggs

 
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Bay Leaves
You’ll find many of my recipes call for bay leaves. They lend a nice aromatic flavor to dishes. Bay ...
 
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Appearance on Dr.Oz
Lidia will be appearing on Dr. Oz Monday March 23th cooking and giving tips on cooking healthy food. Be sure to check your...
 
Celebrate Spring with Lidia
Lidia is celebrating spring with her new book and is having a book signing dinner at Lidia’s Kansas City and Lidia’s...
 
Lidia on the Better Show
Lidia be appearing on the Better Show on March 12th preparing dishes from Egg-Citing Farm Adventure. Be sure to check your local...
 
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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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May 16, 2015
Bay Leaves

You’ll find many of my recipes call for bay leaves. They lend a nice aromatic flavor to dishes. Bay leaves are pungent and very aromatic when fresh. When dried, the fragrance is herbal, slightly floral, and somewhat similar to oregano and thyme. Use bay leaves in soups, stews, and long cooked dishes and be sure to take them out once your dish is finished cooking. Store fresh bay leaves in the refrigerator wrapped in a paper towel in a plastic bag. Fresh bay leaves have a shelf-life of about a week. Dried bay leaves should be stored in an airtight container in a cool, dry place, and replaced after 12 months before they become stale and dull.