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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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Turkey Tetrazzini
What to do with the leftover turkey after Thank...
 
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Lidias Common Sense Cooking: Finding Fresh Eggs

 
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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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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...
 
Lidia in Ohio
Lidia will be visiting the local Public Television stations in Cincinnati and Dayton Ohio this week." For more information on...
 
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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.