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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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Linguini with Bacon and Onions
I use slab bacon here because I like large piec...
 
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Lidias Common Sense Cooking: Finding Fresh Eggs

 
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Making the right meatballs
Meatballs are incredibly versatile, but how do you know what kind of meatballs to use in your various ...
 
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Lidia celebrates children's books at Dr. Seuss' Birthday Bash in St. Louis and raises funds for the St. Louis Community College
Lidia will read Dr. Seuss' Green Eggs and Ham" and her own brand new children's book, Lidia’s Egg-Citing Farm Adventure...
 
Lidia on Rachel Ray
Tune in to Rachel Ray on Wednesday to see" Lidia teach Nate Berkus how to cook short pasta and talk about her new book,...
 
Lidia on Hoy in Mexico City
Lidia will be on hoy today at 10:37amCT cooking some great dishes. 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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October 4, 2015
Making the right meatballs

Meatballs are incredibly versatile, but how do you know what kind of meatballs to use in your various dishes? Meatballs made of beef can be bold and savory and infused with herbs. They should be served in a hearty marinara. Meatballs made of pork and veal (proteins with more delicate flavor) can be made with golden raisins and orange zest. They would go well in a light chicken broth. Regardless of the type of meatball you make, they will hold the most flavor when they are fried in oil, however poached meatballs will be much healthier.