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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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Apple and Bean Soup
Every region of Italy has a fagioli (bean) soup...
 
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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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The Splendid Table
Lidia will be joining Lynne Rossetto on Turkey Confidential this Thanksgiving for their" annual live, call in show from...
 
Lidia in Chicago
Lidia will be in Chicago this week visiting her Public Television friends at WTTW, conducting a class at Eataly Chicgao " and...
 
NY Moves Power Women Event 2014
Lidia will be honored at the NY Moves Power Women Event on Friday November 14. This is a wonderful event honoring influential...
 
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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, 2014
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.