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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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Roasted Eggplant and Tomato Salad
Serve this colorful and delicious salad as a fi...
 
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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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Milano
So excited as I begin filming another season of Junior MasterChef Italia over the next few weeks. Stay tuned for more info this...
 
Lidia in Friuli
Lidia is heading to Friuli to spend some quality time with family and friends."   ...
 
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...
 
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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.