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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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Sausages in the Skillet with Grapes
The Umbrian town of Norcia is, among other dist...
 
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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's Kitchen Season 3
Lidia is currently filming another season of Lidia's Kitchen. Get ready to join Lidia as she embarks on another eye-opening...
 
Dave's Market Place Book Signing
Lidia and Tanya will be at"Dave's Marketplace East Greenwich"location signing" books on Sunday April 12th starting at...
 
Appearance on Dr.Oz
Lidia will be appearing on Dr. Oz Monday March 23th cooking and giving tips on cooking healthy food. Be sure to check your...
 
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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.