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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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Walnut Pesto
This uncooked dressing, enriched with ricotta a...
 
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Lidias In the Kitchen - Garlic

 
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Learning the Leek
Leeks are a member of the onion family with a sweeter and more mellow flavor than yellow or Spanish on...
 
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Milano Expo 2015
Lidia is attending the Milano Expo 2015. This event  gives everyone the opportunity to find out and taste, the world’s best...
 
Tarry Market Book Signing
Lidia and Tanya will be at Tarry Market in Portchester, NY on Saturday May 23rd from 11:00am to 1:00pm. Lidia will be signing...
 
Book Revue Signing
Lidia and Tanya will be at Book Revue on Saturday May 16th  in Huntington, NY from 2-4pm for a book...
 
Lidia on Fox 5 Segment
Lidia will be appearing on New York's Fox TV affiliate, WNYW LIVE, on the 5:00pmET show on December 12th...
 
In and Around Emilia-Romagna Region and It's Wonderful Vinegar
One of my favorite sauces and glazes to use, especially during the holidays is...
 
Eat a Red Apple Day
After we recuperate from enjoying that wonderful Thanksgiving meal with our family...
 
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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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December 3, 2015
Learning the Leek

Leeks are a member of the onion family with a sweeter and more mellow flavor than yellow or Spanish onions. If you've never cooked with leeks before, I'd recommend substituting it for onion in a favorite recipe. Because leeks grow in sandy soil, you will find grit deep between the leaves. To clean them, pick away any tough outer leaves, slice from the root (without cutting through the root) all the way through the leek lengthwise, creating a V. Submerge in water for 10 minutes. Use your fingers to make sure the water gets between each layer. The green leaves are great to flavor stock, while the white and yellowish parts can be used wherever you would use onion in your recipes. I also love leeks also served as a vegetable, steamed then dressed with olive oil and wine vinegar and topped with some walnuts. It makes a great appetizer.