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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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Old bread, new life
Bread crumbs turn up a lot in my cooking. They are an essential ingredient and a great way to recycle ...
 
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The Splendid Table
Lidia will be joining Lynne Rossetto on Turkey Confidential this Thanksgiving for their" annual live, call in show from...
 
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...
 
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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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October 2, 2014
Old bread, new life

Bread crumbs turn up a lot in my cooking. They are an essential ingredient and a great way to recycle old bread. I use bread crumbs to coat food before frying or baking, to firm up ravioli fillings, to thicken sauces, or to add a crust to some dishes. I even use them in desserts to make a crust for cheesecakes, as a topping for baked fruit, and to absorb juices in strudels and tarts that would otherwise seep out and make for a soggy crust. Use Italian or any other hearty white bread to make your own breadcrumbs. Let the bread dry and blend it in a food processor.