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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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Homemade Bigoli Pasta
Thick and chewy, with the nuttiness of whole wh...
 
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Lidias Common Sense Cooking: Finding Fresh Eggs

 
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Garlic-Infused Olive Oil
Garlic-infused olive oil is a very handy thing to have in the kitchen. You must be careful though, due...
 
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Lidia celebrates children's books at Dr. Seuss' Birthday Bash in St. Louis and raises funds for the St. Louis Community College
Lidia will read Dr. Seuss' Green Eggs and Ham" and her own brand new children's book, Lidia’s Egg-Citing Farm Adventure...
 
Lidia on Rachel Ray
Tune in to Rachel Ray on Wednesday to see" Lidia teach Nate Berkus how to cook short pasta and talk about her new book,...
 
Lidia on Hoy in Mexico City
Lidia will be on hoy today at 10:37amCT cooking some great dishes. Be sure to check your local...
 
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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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December 2, 2015
Garlic-Infused Olive Oil

Garlic-infused olive oil is a very handy thing to have in the kitchen. You must be careful though, due to the slight chance that any uncooked garlic left to steep for too long can be a breeding ground for botulism. If you are concerned, make the oil with blanched or roasted garlic. To make the infused oil, add 3 thickly sliced cloves of garlic to each cup of extra-virgin olive oil. Let steep for 2 to 3 hours. Strain the oil and discard the garlic if you're not using it immediately. Keep the oil in a sealed container in the refrigerator.