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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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Beef Braised in Barolo
Barolo is the king of Italian reds, a big wine,...
 
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lidia's recipes ›


Lidias Common Sense Cooking: Finding Fresh Eggs

 
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Drying Salad Greens
If you are looking to make a salad at home, then you will want your salad greens looking fresh and cri...
 
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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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February 27, 2015
Drying Salad Greens

If you are looking to make a salad at home, then you will want your salad greens looking fresh and crisp. It’s important that all salad greens be washed before using (even if you’re buying prewashed salad, just to be safe).To have a crisp salad, wash the salad an hour or so before using it, spin it dry, then set it in the refrigerator covered with a slightly moist paper towel. This will ensure your greens to be crisp and dry and allow the leaves to hold the dressing. If you do not have a spinner, shake your salad dry in a colander then gently toss it in a bowl lined with dry paper towels.