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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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Torta al Vino with Grapes and Berries
Torta al vino is a traditional wine-country cak...
 
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Behind the scenes in Lidia's Kitchen

 
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Dandelion Greens
Dandelions greens in the market means that spring is here. They are delicious and very nutritious. The...
 
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Sailing the Adriatic
Each summer, Lidia joins a small group of friends for a sailing trip and a week of swimming, relaxation and of course delicious...
 
Lidia heading to Napa Valley
Lidia visits Napa Valley to enjoy the annual Festival del Sole and a tribute to Sophia Loren at Far...
 
Oxford Symposium on Food and Cookery 2014 !
Lidia returns to the Oxford Symposium on Food and Cookery this weekend." This international conference on food, attended by...
 
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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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April 12, 2014
Dandelion Greens

Dandelions greens in the market means that spring is here. They are delicious and very nutritious. They have a slightly bitter note, but are deliciously elegant in a salad and make a tasty braised vegetable. Dandelion greens are best when they are young and have just emerged. The longer they mature, the more bitter they get. The leaves are the most frequently eaten section of the plant, but the flowers and roots may also be eaten. You can often find dandelion greens in health food stores and specialty markets, but I recall harvesting them with my grandmother in the wild.