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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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Chicken Parmigiana, New Style
This is a more contemporary version of one of t...
 
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Lidias Common Sense Cooking: Finding Fresh Eggs

 
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Sautéing Vegetables
Vegetables can be blanched and then sautéed, or they can be directly sautéed in a pan as the Italian...
 
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Lidia in Chicago
Lidia will be in Chicago this week visiting her Public Television friends at WTTW, conducting a class at Eataly Chicgao "and...
 
NY Moves Power Women Event 2014
Lidia will be honored at the NY Moves Power Women Event on Friday November 14. This is a wonderful event honoring influential...
 
Lidia in Ohio
Lidia will be visiting the local Public Television stations in Cincinnati and Dayton Ohio this week." For more information on...
 
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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 6, 2014
Sautéing Vegetables

Vegetables can be blanched and then sautéed, or they can be directly sautéed in a pan as the Italians call Strascinati, dragged in the pan. I like to sauté my vegetables directly in the pan with some garlic and olive oil, I let them sweat first with a cover on, tossing them gently now and then. Then I spice them up with a little crushed pepper uncover them and let them finish cooking. To sauté your vegetables, you first want to make sure that they are all cut in uniform sizes, this will insure even cooking. All vegetables; squashes, peppers, brussel sprouts, green beans, broccoli, cauliflower, broccoli rape, and spinach are good when pan sautéed