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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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Poached Pear Tart
This tart is a specialty of Calvizzano, a town ...
 
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Lidias Common Sense Cooking: Finding Fresh Eggs

 
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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 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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LIDIA'S
Enjoy Lidia's pastas and sauces!
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Lidia's Stoneware Collection

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July 25, 2015
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.