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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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Shrimp Prepared in the Scampi Style
Flavored butters-either this one or a variation...
 
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lidia's recipes ›


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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The Splendid Table
Lidia will be joining Lynne Rossetto on Turkey Confidential this Thanksgiving for their" annual live, call in show from...
 
Lidia in Chicago
Lidia will be in Chicago this week visiting her Public Television friends at WTTW, conducting a class at Eataly Chicgao " and...
 
NY Moves Power Women Event 2014
Lidia will be honored at the NY Moves Power Women Event on Friday November 14. This is a wonderful event honoring influential...
 
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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.