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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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Macaroni and Cheese
Macaroni and cheese has to be one of the quinte...
 
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Lidias In the Kitchen - Wine Sauces

 
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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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Fancy Food Show 2015
Lidia will be at the Fancy Food Show held at the Jacob Javits Center Monday June 29th 11:00am to 2:00pm Booth #1253. Lidia will...
 
Porta a Porta Special
Be sure to watch La Prima Serata airing thisĀ evening at 8pm ETĀ in the US. Bruno Vespa travels to New York with Lidia and Il...
 
Lidia on Wendy Williams
Lidia will be appearing on the Wendy Williams Show on Wednesday June 3rd. Lidia will be cooking and discussing all about her new...
 
Lidia on Fox 5 Segment
Lidia will be appearing on New York's Fox TV affiliate, WNYW LIVE, on the 5:00pmET show on December 12th...
 
In and Around Emilia-Romagna Region and It's Wonderful Vinegar
One of my favorite sauces and glazes to use, especially during the holidays is...
 
Eat a Red Apple Day
After we recuperate from enjoying that wonderful Thanksgiving meal with our family...
 
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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, 2015
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.