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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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Fig Focaccia
I loved the sweet fruit-studded focaccias I had...
 
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lidia's recipes ›


Lidia's: In the Kitchen - Keeping Fish Fresh

 
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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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Texas Book Festival 2014
I will be traveling to Austin for the annual book festival which will take place October 25th through October 26th. This is a...
 
Lidia's Kansas City Restaurant- Sweet 16
So excited and proud as I travel to Kansas City to celebrate our restaurant's 16th birthday and for" the “Boys Grow...
 
Eataly- Chicago
I will be hosting a four-course dinner at Baffo on October 14th as part of the Identita’ Golose Celebration. I will also be...
 
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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.