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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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Taralli
The tarallo is a traditional Neapolitan bread, ...
 
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Behind the scenes in Lidia's Kitchen

 
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Don't throw away your cheese rinds!
Parmigiano-Reggiano or Grana Padano rinds add a subtle richness to long-cooking soups and sauces. In m...
 
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Lidia on Rai Tre/Slang
Watch Joe and I on Rai Tre/Slang today at 23:45 Oggi alle ore 23,45" Joe ed io su Slang in onda su...
 
Lidia on Slang- Rai 3
Don’t miss" Joe and I" tomorrow on Rai" Tre /Slang. Domani non perdete Joe" ed io su...
 
Milano
So excited as I begin filming another season of Junior MasterChef Italia over the next few weeks. Stay tuned for more info this...
 
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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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July 25, 2014
Don't throw away your cheese rinds!

Parmigiano-Reggiano or Grana Padano rinds add a subtle richness to long-cooking soups and sauces. In my kitchen, I keep a zippered freezer bag in a drawer in the refrigerator where I stow any sizeable piece of rind with a good layer of cheese. Stored airtight, they will last indefinitely. Before adding them to a dish, rinse rind pieces well; scrub or scrape off any mold or residue. When the soup or sauce is finished, remove the rind piece (it will be soft and chewy) or leave it in the soup as a surprise for some lucky person at your table.