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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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How to use olive oil
Here are a few tips on how to use this kitchen staple in your cooking. Extra-virgin olive oil is best ...
 
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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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December 14, 2015
How to use olive oil

Here are a few tips on how to use this kitchen staple in your cooking. Extra-virgin olive oil is best when used in its raw form-right out of the bottle-to drizzle on salads and before serving a bowl of soup or pasta. Do not use olive oil to fry (canola and vegetable oil are best), but you can add a little olive oil to the pan for flavor. You can use olive oil for cooking and sautéing, but keep the heat fairly low. To prevent oxidation or rancidity, store olive oil in full, small bottles, tightly shut in a dark and cool place.