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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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Tajarin Pasta with Truffle Butter
When you have a white truffle, enjoy it just as...
 
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Lidias Common Sense Cooking: Finding Fresh Eggs

 
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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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Lidia celebrates children's books at Dr. Seuss' Birthday Bash in St. Louis and raises funds for the St. Louis Community College
Lidia will read Dr. Seuss' Green Eggs and Ham" and her own brand new children's book, Lidia’s Egg-Citing Farm Adventure...
 
Lidia on Rachel Ray
Tune in to Rachel Ray on Wednesday to see" Lidia teach Nate Berkus how to cook short pasta and talk about her new book,...
 
Lidia on Hoy in Mexico City
Lidia will be on hoy today at 10:37amCT cooking some great dishes. Be sure to check your local...
 
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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, 2015
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.