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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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Caesar Salad
Pick the youngest crunchiest romaine heads you ...
 
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Behind the scenes in Lidia's Kitchen

 
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Avoiding bad beer batter
Beer batter is great for many things like onion rings or fried fish. It’s important to use the right...
 
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Sailing the Adriatic
Each summer, Lidia joins a small group of friends for a sailing trip and a week of swimming, relaxation and of course delicious...
 
Lidia heading to Napa Valley
Lidia visits Napa Valley to enjoy the annual Festival del Sole and a tribute to Sophia Loren at Far...
 
Oxford Symposium on Food and Cookery 2014 !
Lidia returns to the Oxford Symposium on Food and Cookery this weekend." This international conference on food, attended by...
 
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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 3, 2014
Avoiding bad beer batter

Beer batter is great for many things like onion rings or fried fish. It’s important to use the right beer however. Don’t use anything too dark and heavy, like a stout or porter. Lagers or ales work great. And don’t use an expensive and fancy import beer. A simple domestic light beer will work just fine. Add 1 ¾ cups of flour to 2 cups of beer, 2 egg yolks and the zest of 1 lemon. Whisk until smooth and let the batter stand at room temperature for at least 15 minutes or up to one hour.