home or Register


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.
 
more about lidia ›




Linguini with Bacon and Onions
I use slab bacon here because I like large piec...
 
see all
lidia's recipes ›


Lidias Common Sense Cooking: Finding Fresh Eggs

 
see all lidia's videos ›


see all of lidia's photos ›


Cooking with Herbs
When I would help in the kitchen as a girl in Italy, for every herb we had in the garden there was a p...
 
see previous tips ›
see next tips ›


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...
 
see all latest news ›

Food Books and Dvds Tableware

Lidia's Commonsense Italian Cooking
Lidia brings viewers on a road trip into the heart of Italian-American cooking.
buy now ›
read more ›

LIDIA'S
Enjoy Lidia's pastas and sauces!
buy now ›

Lidia's Stoneware Collection

buy now ›


Sign up now for access to
recipes, tips, and more!



 
 
 
 
 
 
 
 
Becoming a member of the Community Table is easy and free!
Please fill out the required fields below.
*required fields

sign in information
about you


Welcome to the Community Table. Please sign in to
access your recipe box, photos, discussions,
and personal settings.



Forgot password?
Not a member? Join now!
December 13, 2015
Cooking with Herbs

When I would help in the kitchen as a girl in Italy, for every herb we had in the garden there was a pot on the stove to match. Some herbs were better to cook with while others were better added at the end to finish a dish. Rosemary, bay leaves, and thyme are mostly used in long cooking, where their oils are extracted slowly. Sage, oregano, and marjoram need very little cooking time. Herbs such as basil, parsley, and mint are great to toss in at the end – just enough to release their refreshing aromas. If you have small children, a wonderful way to introduce them to these aromas is to gently crush the herbs in your hands and let them smell it. I always did this with my children and grandchildren when they were very small. It’s a great way to get them excited about the world of herbs and food at an early age.