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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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Fig Focaccia
I loved the sweet fruit-studded focaccias I had...
 
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Lidia's: In the Kitchen - Keeping Fish Fresh

 
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How to make a great gratin
In order to produce a great gratin you must let the grated or shredded cheese fall slightly and evenly...
 
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Texas Book Festival 2014
I will be traveling to Austin for the annual book festival which will take place October 25th through October 26th. This is a...
 
Lidia's Kansas City Restaurant- Sweet 16
So excited and proud as I travel to Kansas City to celebrate our restaurant's 16th birthday and for" the “Boys Grow...
 
Eataly- Chicago
I will be hosting a four-course dinner at Baffo on October 14th as part of the Identita’ Golose Celebration. I will also be...
 
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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 29, 2014
How to make a great gratin

In order to produce a great gratin you must let the grated or shredded cheese fall slightly and evenly on the surface. If you’re using a lot of cheese, let it build up in a fluffy layer so the ovens heat penetrates the granules, baking them into a crisp and generously colored crust. Resist the temptation to pat or press the cheese down, or it will turn into a gummy slab when it bakes. Often cooks remove their lasagna or manicotti when they see the first streaks of gold, afraid that it will burn in another minute. When the cheese has been applied in a light touch it will darken gradually for a long time without burning. Not only will longer baking produce a more spectacular looking dish, but the deeper carmelization creates more flavors too. For me, a great gratin must be dark and deeply colored all over the top.