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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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Behind the scenes in Lidia's Kitchen

 
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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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Lidia on Rai Tre/Slang
Watch Joe and I on Rai Tre/Slang today at 23:45 Oggi alle ore 23,45" Joe ed io su Slang in onda su...
 
Lidia on Slang- Rai 3
Don’t miss" Joe and I" tomorrow on Rai" Tre /Slang. Domani non perdete Joe" ed io su...
 
Milano
So excited as I begin filming another season of Junior MasterChef Italia over the next few weeks. Stay tuned for more info this...
 
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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.