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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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Walnut Pesto
This uncooked dressing, enriched with ricotta a...
 
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Lidias In the Kitchen - Garlic

 
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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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Milano Expo 2015
Lidia is attending the Milano Expo 2015. This event  gives everyone the opportunity to find out and taste, the world’s best...
 
Tarry Market Book Signing
Lidia and Tanya will be at Tarry Market in Portchester, NY on Saturday May 23rd from 11:00am to 1:00pm. Lidia will be signing...
 
Book Revue Signing
Lidia and Tanya will be at Book Revue on Saturday May 16th  in Huntington, NY from 2-4pm for a book...
 
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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May 3, 2015
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.