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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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Traditional Rice and Chicken
This venerable Lombard specialty belies its lit...
 
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Lidias In the Kitchen: Toasting Nuts

 
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Dried Porcini
I always have dried porcini in my cupboard, they deliver a wallop of flavor to soups, pasta sauces, br...
 
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Tarry Market Book Signing
Lidia and Tanya will be at Tarry Market" in Portchester, NY on Saturday May 23rd from 11:00am to 1:00pm. Lidia will be signing...
 
Book Revue Signing
Lidia and Tanya will be at Book Revue on Saturday May 16th"  in Huntington, NY from 2-4pm for a book...
 
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...
 
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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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May 26, 2015
Dried Porcini

I always have dried porcini in my cupboard, they deliver a wallop of flavor to soups, pasta sauces, braised meats and here is a way to use them on grilled meats. Porcini powder is a fantastic way to add flavor to foods quickly, to season meats before grilling, or to use in stuffing and breading. Make sure the porcini are crackling dry; sometimes they absorb moisture and are soft and hard to pulverize. If so, toast them lightly under the broiler and let cool. To make a tablespoon or so of the powder, break up ΒΌ cup of dried porcini into pieces, put them in a spice grinder, a clean coffee grinder, or a powerful mini-chopper and pulverize them as a fine as possible. Sift the ground powder through a fine sieve. (Keep the larger pieces for another use; throw them into a sauce or stew without even hydrating, for loads of flavor.) Store for a few months sealed in a glass jar, in a dry place.