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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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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 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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October 5, 2014
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.