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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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Beef Braised in Barolo
Barolo is the king of Italian reds, a big wine,...
 
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Lidias Common Sense Cooking: Finding Fresh Eggs

 
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Perfectly toasted hazelnuts made easy.
Toasted hazelnuts are great in many dishes. To toast them, spread them out in a baking pan. Toss in a ...
 
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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 8, 2015
Perfectly toasted hazelnuts made easy.

Toasted hazelnuts are great in many dishes. To toast them, spread them out in a baking pan. Toss in a preheated 350 degree oven until the skins begin to separate from the nuts and the nuts are deep golden brown, 8 to 10 minutes. Cool the hazelnuts to room temperature. Remove as much of the skins from the nuts as possible by rubbing them together inside a clean kitchen towel. Particularly stubborn skins can sometimes be removed by placing the nuts a handful at a time in a coarse sieve and rubbing them against the sieve using a kitchen towel to protect your hands. In either case, it is unlikely you will remove all the skins from all the nuts; just remove as many as you can.