home or Register


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.
 
more about lidia ›




New Potatoes
New potatoes are sometimes called creamers or fingerlings; they are a younger version of other varieti...
 
see previous tips ›
see next tips ›


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...
 
Columbus Day Parade
I am excited to join the New York City Columbus Day festivities this Monday, October 13th." It was only" 7 years ago that I was...
 
see all latest news ›

Food Books and Dvds Tableware

Lidia's Commonsense Italian Cooking
Lidia brings viewers on a road trip into the heart of Italian-American cooking.
buy now ›
read more ›

LIDIA'S
Enjoy Lidia's pastas and sauces!
buy now ›

Lidia's Stoneware Collection

buy now ›


Sign up now for access to
recipes, tips, and more!



 
 
 
 
 
 
 
 
Becoming a member of the Community Table is easy and free!
Please fill out the required fields below.
*required fields

sign in information
about you


Welcome to the Community Table. Please sign in to
access your recipe box, photos, discussions,
and personal settings.



Forgot password?
Not a member? Join now!
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.