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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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Orecchiette with Broccoli Rabe
This dish can be made with or without the sausa...
 
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Lidia's: In the Kitchen - Keeping Fish Fresh

 
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Sweet Onions
Sweet onions differ from other types of onions because of their higher content of sugar and water and ...
 
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Texas Book Festival 2014
I will be traveling to Austin for the annual book festival which will take place October 25th through October 26th. This is a...
 
Lidia's Kansas City Restaurant- Sweet 16
So excited and proud as I travel to Kansas City to celebrate our restaurant's 16th birthday and for" the “Boys Grow...
 
Eataly- Chicago
I will be hosting a four-course dinner at Baffo on October 14th as part of the Identita’ Golose Celebration. I will also be...
 
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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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April 30, 2014
Sweet Onions

Sweet onions differ from other types of onions because of their higher content of sugar and water and lower content of sulfur. This makes them less pungent than the other onions which allow us to taste the natural sugar. Sweet onions have a thinner skin than other onions and are juicier. Vidalia and Walla Walla are two of the sweet onion varietals. When choosing sweet onions look for ones that feel heavy for their size and for ones without any bruises or blemishes. Usually sweet onions will keep for a week or two at room temperature. These sweet mild onions are perfect when used raw in salads or chopped as a garnish or grilled. I also love making soups and pasta sauces with them.