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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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Traditional Rice and Chicken
This venerable Lombard specialty belies its lit...
 
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Lidias In the Kitchen: Toasting Nuts

 
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A kinder, gentler garlic
The more you chop garlic the stronger the flavor, so if you want a milder flavor either slice the garl...
 
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Tarry Market Book Signing
Lidia and Tanya will be at Tarry Market" in Portchester, NY on Saturday May 23rd from 11:00am to 1:00pm. Lidia will be signing...
 
Book Revue Signing
Lidia and Tanya will be at Book Revue on Saturday May 16th"  in Huntington, NY from 2-4pm for a book...
 
James Beard Awards 2015
Lidia will be" presenting at the 2015 James" Beard Awards this evening in Chicago. This is a great evening covering all aspects...
 
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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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March 17, 2015
A kinder, gentler garlic

The more you chop garlic the stronger the flavor, so if you want a milder flavor either slice the garlic or crush the clove and add it to your recipe. The garlic will release its aromas and still remain identifiable so it can be removed from the dish before serving. On the other hand if garlic is thoroughly cooked or baked it loses its pungency. When garlic cloves are completely cooked the enzymes responsible for the release of their harsh bite are neutralized, leaving the garlic mildly flavored. Cooked garlic can be made into a delicious puree, which melts into hot soup, lending it a lovely undertone of garlic with a velvety texture. Use the poached puree of garlic to flavor sauces, dressings, roasts, and braises.