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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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Cooking Calamari
If you want tender calamari, there are two ways to go about it: either cook them quickly, from 4 to 8 ...
 
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Milano Expo 2015
Lidia is attending the Milano Expo 2015. This event  gives everyone the opportunity to find out and taste, the world’s best...
 
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...
 
Lidia on Fox 5 Segment
Lidia will be appearing on New York's Fox TV affiliate, WNYW LIVE, on the 5:00pmET show on December 12th...
 
In and Around Emilia-Romagna Region and It's Wonderful Vinegar
One of my favorite sauces and glazes to use, especially during the holidays is...
 
Eat a Red Apple Day
After we recuperate from enjoying that wonderful Thanksgiving meal with our family...
 
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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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January 24, 2015
Cooking Calamari

If you want tender calamari, there are two ways to go about it: either cook them quickly, from 4 to 8 minutes, or braise them slowly for 30 minutes or more. Anything in between and the calamari will remain tough. I recommend quick cooking if you want to enjoy the calamari as the prime ingredient, where the texture of the fish is very important. The long, braising method focuses more on the flavor of the sauce, by extracting the flavor of the calamari into the sauce, and is preferable if you want to make calamari sauce to dress pasta, risotto, or polenta.