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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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Orecchiette with Broccoli Rabe
This dish can be made with or without the sausa...
 
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Lidia's: In the Kitchen - Keeping Fish Fresh

 
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Deep Frying
Frying is a wonderful option to have in the kitchen. The high temperature locks in flavor and keeps fo...
 
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Texas Book Festival 2014
I will be traveling to Austin for the annual book festival which will take place October 25th through October 26th. This is a...
 
Lidia's Kansas City Restaurant- Sweet 16
So excited and proud as I travel to Kansas City to celebrate our restaurant's 16th birthday and for"the “Boys Grow...
 
Eataly- Chicago
I will be hosting a four-course dinner at Baffo on October 14th as part of the Identita’ Golose Celebration. I will also be...
 
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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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March 7, 2014
Deep Frying

Frying is a wonderful option to have in the kitchen. The high temperature locks in flavor and keeps foods moist, while giving them a delicious crispy coating. Some people like to stay away from frying, because of the fat content, but if you fry correctly (and don’t do it all the time) you don’t have to worry about that. Get yourself a deep frying thermometer, they are inexpensive and really the only way to judge the temperature of the oil accurately. Keep an eye on your oil. If it becomes too hot or is kept heated for a long time, it “breaks down” becoming difficult to digest and unpleasant to taste. When you are done with the oil, strain it and store in a cool place in a tightly sealed container. After the oil is completely cooled, you can discard it.