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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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Breast of Chicken in a Light Lemon-Herb Sauce
The finished sauce will be lightly thickened by...
 
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Behind the scenes in Lidia's Kitchen

 
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Broccoli
Broccoli is part of the cabbage family and is closely related to cauliflower. In Italian broccoli mean...
 
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Book signing – May 10th
Williams-Sonoma Columbus Circle New York, NY 1:00 – 3:00...
 
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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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May 3, 2014
Broccoli

Broccoli is part of the cabbage family and is closely related to cauliflower. In Italian broccoli means “cabbage sprout”. Because of its different components, broccoli provides a variety of tastes and textures, ranging from soft and flowery to fibrous and crunchy. The most popular broccoli sold in the U.S is known as Italian green, or calabrese, named after the Italian province of Calabria where is first grew. When buying broccoli, look for firm stalks with tightly closed florets. Florets should be a blue green or purplish green color, when you see small yellow buds, the broccoli has passed its prime. When storing broccoli, refrigerate in a loosely sealed plastic bag for up to 3 days. To cook broccoli, separate the stalks from the florets and wash thoroughly. But do not throw away the stalks, I peel them like potatoes then cut them in strips and cook them with the florets.