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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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Sausage and Peppers
You may be surprised to see that there is no st...
 
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Lidias In the Kitchen Tip - Garlic

 
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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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Lidia’s Upcoming Tour Schedule
I am so excited to be on a book tour this fall for my upcoming book Lidia’s Mastering the Art of Italian Cuisine which will...
 
Sailing the Adriatic
Each summer, Lidia joins a small group of friends for a sailing trip and a week of swimming, relaxation and of course delicious...
 
Milano Expo 2015
Lidia will be back at the Milano Expo for women’s week. The theme of this expo has been “Feeding the Planet, Energy...
 
Lidia on Fox 5 Segment
Lidia will be appearing on New York's Fox TV affiliate, WNYW LIVE, on the 5:00pmET show on December 12th...
 
In and Around Emilia-Romagna Region and It's Wonderful Vinegar
One of my favorite sauces and glazes to use, especially during the holidays is...
 
Eat a Red Apple Day
After we recuperate from enjoying that wonderful Thanksgiving meal with our family...
 
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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, 2015
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.