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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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Fish Soup
In the coastal areas of Basilicata, the varied ...
 
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Behind the scenes in Lidia's Kitchen

 
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New Potatoes
New potatoes are sometimes called creamers or fingerlings; they are a younger version of other varieti...
 
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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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May 2, 2014
New Potatoes

New potatoes are sometimes called creamers or fingerlings; they are a younger version of other varieties of potatoes. Because of their small size they stand up well to roasting and boiling. Buy these potatoes as you need them. Because of their thin skin these potatoes can spoil quickly. Keep them in a paper bag (never plastic) in a cool dark place like your pantry or basement for up to a week. Before cooking, make sure they're well-scrubbed, have smooth skin and no visible sprouts or green spots. You can peel them before cooking but I just scrub them well under running water and then cook them in their skins. These potatoes are delicious in potato salads and as a side dish along braised meats and roasts.