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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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Breast of Chicken in a Light Lemon-Herb Sauce
The finished sauce will be lightly thickened by...
 
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Lidias Common Sense Cooking: Finding Fresh Eggs

 
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Brussel Sprouts
Brussels sprouts are not always the vegetable of choice, because if cooked as a whole floret the cente...
 
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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 with a display of...
 
Lidia on The Talk
Lidia will be appearing on The Talk today December 8th preparing a hearty meal that is perfect for the holidays. Be sure to check...
 
Book Signing at Eataly NY
Lidia will be hosting a book signing of Lidia's Commonsense Italian Cooking" on Tuesday December 9th from 5 to 7p.m. at Eataly...
 
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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 20, 2014
Brussel Sprouts

Brussels sprouts are not always the vegetable of choice, because if cooked as a whole floret the center can be quite strong. To make brussel sprouts delicious, cut them in half and peel off all tough outer leaves, then proceed to cook them your favorite way. I usually pan cook them with olive oil and a little garlic and at the end I add a touch of wine vinegar. With their strong, nutty flavor brussel sprouts go well with any rich meat, including ham, duck and game. When buying, you should look for firm sprouts that are compact and heavy and have a bright green color. Brussel sprouts are best between the months of September and February.