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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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Toasted Bread in Savory Spinach Sauce
This dish is also very good when made with Swis...
 
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Lidias in the Kitchen - Fruit Desserts

 
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My favorite fresh mushroom mix
My favorite fresh mushroom mix is one that has some of the amazing wild mushrooms we usually serve at ...
 
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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...
 
Milano Expo 2015
Lidia will be back at the Milano Expo for women’s week. The theme of this expo has been “Feeding the Planet, Energy...
 
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...
 
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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February 9, 2015
My favorite fresh mushroom mix

My favorite fresh mushroom mix is one that has some of the amazing wild mushrooms we usually serve at the restaurant; fresh porcini, chanterelles, morels, and even wilder varieties. If any of these are available you should certainly include them with ordinary cultivated mushrooms in any of my recipes-even a few will add special flavor. All of my recipes, however, will be delicious with the domestic cultivated mushroom types available in the supermarket: common (white) mushrooms and cremini are my standards. They must be firm and fresh, with caps tight to the stem. Preparing mushrooms is not complicated. Trim away any tough parts-with odd shaped mushroom, just feel to determine what needs trimming, And don’t soak mushrooms in water when cleaning; wipe them with a damp paper towel to remove any grit or dirt.