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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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Caesar Salad
Pick the youngest crunchiest romaine heads you ...
 
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Lidias In the Kitchen: Keeping Fish Fresh

 
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What to do with those cheese rinds.
Don't ever throw away your rinds. Those rinds, Italians know well, add a subtle richness to long cooki...
 
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James Beard Awards 2015
Lidia will be" presenting at the 2015 James" Beard Awards this evening in Chicago. This is a great evening covering all aspects...
 
CIA 2015
Lidia will be attending the 2015 Culinary Institute of America Awards on Thursday April 30th as they host an evening honoring her...
 
Lidia's Kitchen Season 3
Lidia is currently filming another season of Lidia's Kitchen. Get ready to join Lidia as she embarks on another eye-opening...
 
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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 31, 2015
What to do with those cheese rinds.

Don't ever throw away your rinds. Those rinds, Italians know well, add a subtle richness to long cooking soups and sauces. In my kitchen, I keep a zippered freezer bag in a drawer in the refrigerator where I stow away any sizable piece of rind with a good layer of cheese. Stored airtight, they will last indefinitely. Before adding them to a dish, rinse rind pieces well; scrub or scrape off any mold or residue. When the sauce or soup is finished, remove the rind (it will be soft and chewy), or leave it in the soup as a surprise for some lucky person at your table.