home or Register


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.
 
more about lidia ›




Mortar and Pestle
The mortar and pestle has been around since the dawn of civilization. Using this ancient tool to grind...
 
see previous tips ›
see next tips ›


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...
 
see all latest news ›

Food Books and Dvds Tableware

Lidia's Commonsense Italian Cooking
Lidia brings viewers on a road trip into the heart of Italian-American cooking.
buy now ›
read more ›

LIDIA'S
Enjoy Lidia's pastas and sauces!
buy now ›

Lidia's Stoneware Collection

buy now ›


Sign up now for access to
recipes, tips, and more!



 
 
 
 
 
 
 
 
Becoming a member of the Community Table is easy and free!
Please fill out the required fields below.
*required fields

sign in information
about you


Welcome to the Community Table. Please sign in to
access your recipe box, photos, discussions,
and personal settings.



Forgot password?
Not a member? Join now!
June 15, 2015
Mortar and Pestle

The mortar and pestle has been around since the dawn of civilization. Using this ancient tool to grind spices and herbs yields a much more flavorful version of what you find prepackaged in the supermarket. A mortar and pestle is also preferable to a food processor, as it does a better job of releasing the oils that give the spices flavor. Simply press the bat-like pestle down into the bowl in a circular motion, grinding the contents as finely as needed. Once you’ve mastered the mortar and pestle, you can skip the middleman and grab whole spices instead of ground at the supermarket! You can find this handy tool in many home and kitchen supply stores; it can be made of wood, marble, or volcanic stone—it is all a question of preference—but a good one is always rough on the inside of the mortar bowl so that the impact of the pestle creates traction and the spices/herbs are pulverized more effectively.