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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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Homemade Bigoli Pasta
Thick and chewy, with the nuttiness of whole wh...
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Lidias Common Sense Cooking: Finding Fresh Eggs

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Anchovies: The Secret Ingredient
Many Americans mistakenly dismiss anchovies due to the unfortunate rap they have as an intensely flavo...
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Lidia celebrates children's books at Dr. Seuss' Birthday Bash in St. Louis and raises funds for the St. Louis Community College
Lidia will read Dr. Seuss' Green Eggs and Ham"and her own brand new children's book, Lidia’s Egg-Citing Farm Adventure...
Lidia on Rachel Ray
Tune in to Rachel Ray on Wednesday to see"Lidia teach Nate Berkus how to cook short pasta and talk about her new book,...
Lidia on Hoy in Mexico City
Lidia will be on hoy today at 10:37amCT cooking some great dishes. Be sure to check your local...
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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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Enjoy Lidia's pastas and sauces!
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Lidia's Stoneware Collection

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June 16, 2015
Anchovies: The Secret Ingredient

Many Americans mistakenly dismiss anchovies due to the unfortunate rap they have as an intensely flavored pizza topping. Those same naysayers are likely (and unknowingly) enjoying Worchester sauce, remoulade, or California’s famous Green Goddess dressing, all of which are delicious and classic recipes that contain anchovies. Anchovies are usually the “secret ingredient” that you just can't put your finger on. The two most common ways to buy anchovies are salted and canned in oil. Canned anchovies, both whole and fillets, are readily available in 2-ounce cans in most markets. Salted anchovies can be found in many Italian and specialty markets, usually in larger tins. The canned variety are fantastically delicious and impart the most deeply earthy, briny flavor to any recipe—particularly fish, beef, chicken, lamb dishes; salad dressings and sauces really come alive with even the smallest amount of anchovies. To perk up any sauce, use a tiny bit (about 1/8) of an anchovy (which will dissolve in the sauce). This tiny bit of anchovy will give a flavor boost with no trace of the original source. Fresh and canned or salted anchovies are not interchangeable in recipes, so be sure you have the right ingredient before beginning.