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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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Lobster Fra Diavolo with Spaghetti
Look for lobsters that are alive and kicking-th...
 
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Behind the scenes in Lidia's Kitchen

 
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Nutmeg
Nutmeg is a tropical spice, not indigenous to Italy, but brought to Italy during the spice trades. It ...
 
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Lidia heading to Napa Valley
Lidia visits Napa Valley to enjoy the annual Festival del Sole and a tribute to Sophia Loren at Far...
 
Oxford Symposium on Food and Cookery 2014 !
Lidia returns to the Oxford Symposium on Food and Cookery this weekend."This international conference on food, attended by...
 
Spoleto Festival of Two Worlds !
Looking forward to visiting Spoleto's “Festival of two Worlds”, one of Italy's most famous performing arts festivals and...
 
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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 27, 2014
Nutmeg

Nutmeg is a tropical spice, not indigenous to Italy, but brought to Italy during the spice trades. It is loved now by the Italians and used often in the Italian cuisine, especially in pasta fillings, gnocchi dough, and mashed potatoes. Use a light hand when seasoning with nutmeg. It is a very aromatic spice, and its aroma becomes even more pronounced after cooking. You can buy nutmeg whole or ground. But since you need small amounts at a time, I always recommend buying the whole seed then grating it as needed. Although there are special graters made just for nutmeg, the smallest teeth of a box grater will work fine. Grate only as much as you need at the time, and keep the rest of the nutmeg sealed tightly in plastic wrap in the freezer.