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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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Soups as sides
A hearty, chunky soup is fantastic in cold weather, but it can also be an incredible accompaniment to ...
 
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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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January 6, 2014
Soups as sides

A hearty, chunky soup is fantastic in cold weather, but it can also be an incredible accompaniment to other dishes as a side, a topping, or a base. When preparing your favorite soup, try making the recipe with less water. This is called stock. You’ll end up with something that has a much thicker consistency but still has all of the great flavor of your soup. You’re free to explore and experiment with different combinations, but try a thickened apple and bean soup as a side for a grilled pork chop, or a thickened bean soup as a base for rib-eye. A lentil and pasta soup as a base for grilled sausages also goes great with a grilled halibut, and escarole and bean soup is a great base for grilled whole calamari. So when you have that left over pot of soup, remember you can always turn it into a delicious side dish.