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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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Spumoni
A simple way to make spumoni in the shape you r...
 
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Lidias Common Sense Cooking: Finding Fresh Eggs

 
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Learning the Leek
Leeks are a member of the onion family with a sweeter and more mellow flavor than yellow or Spanish on...
 
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Appearance on Dr.Oz
Lidia will be appearing on Dr. Oz Monday March 23th cooking and giving tips on cooking healthy food. Be sure to check your...
 
Celebrate Spring with Lidia
Lidia is celebrating spring with her new book and is having a book signing dinner at Lidia’s Kansas City and Lidia’s...
 
Lidia on the Better Show
Lidia be appearing on the Better Show on March 12th preparing dishes from Egg-Citing Farm Adventure. 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 3, 2015
Learning the Leek

Leeks are a member of the onion family with a sweeter and more mellow flavor than yellow or Spanish onions. If you've never cooked with leeks before, I'd recommend substituting it for onion in a favorite recipe. Because leeks grow in sandy soil, you will find grit deep between the leaves. To clean them, pick away any tough outer leaves, slice from the root (without cutting through the root) all the way through the leek lengthwise, creating a V. Submerge in water for 10 minutes. Use your fingers to make sure the water gets between each layer. The green leaves are great to flavor stock, while the white and yellowish parts can be used wherever you would use onion in your recipes. I also love leeks also served as a vegetable, steamed then dressed with olive oil and wine vinegar and topped with some walnuts. It makes a great appetizer.