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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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Poached Pear Tart
This tart is a specialty of Calvizzano, a town ...
 
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Lidias Common Sense Cooking: Finding Fresh Eggs

 
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Everything you need to know about bay leaves
You will find that many of my recipes call for bay leaves. They lend a nice aromatic flavor to dishes....
 
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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 5, 2015
Everything you need to know about bay leaves

You will find that many of my recipes call for bay leaves. They lend a nice aromatic flavor to dishes. Dried bay leaves are more common in restaurants, although you can use fresh ones, too. Some fresh bay leaves do tend to have a slightly bitter flavor, however. Add whole bay leaves to a dish at the start of cooking, and be sure to use them in stocks and braising liquids. Just don't forget to take them out once your dish is finished cooking.