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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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Ziti with Tuna Ascoli-Style
Ascoli is a city in the Marche region known for...
 
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Behind the scenes in Lidia's Kitchen

 
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Learning the Leek
Leeks are a member of the onion family with a sweeter and more mellow flavor than yellow or Spanish on...
 
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Sailing the Adriatic
Each summer, Lidia joins a small group of friends for a sailing trip and a week of swimming, relaxation and of course delicious...
 
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...
 
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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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December 3, 2014
Learning the Leek

Leeks are a member of the onion family with a sweeter and more mellow flavor than yellow or Spanish onions. If you've never cooked with leeks before, I'd recommend substituting it for onion in a favorite recipe. Because leeks grow in sandy soil, you will find grit deep between the leaves. To clean them, pick away any tough outer leaves, slice from the root (without cutting through the root) all the way through the leek lengthwise, creating a V. Submerge in water for 10 minutes. Use your fingers to make sure the water gets between each layer. The green leaves are great to flavor stock, while the white and yellowish parts can be used wherever you would use onion in your recipes. I also love leeks also served as a vegetable, steamed then dressed with olive oil and wine vinegar and topped with some walnuts. It makes a great appetizer.