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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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Dried Porcini
I always have dried porcini in my cupboard; they deliver a wallop of flavor to soups, pasta sauces, an...
 
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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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January 9, 2014
Dried Porcini

I always have dried porcini in my cupboard; they deliver a wallop of flavor to soups, pasta sauces, and braised meats. Porcini powder is a fantastic way to add flavor to foods quickly, to season meats before grilling, or to use in stuffing and breading. Make sure the porcini are crackling dry; sometimes they absorb moisture and are soft and hard to pulverize. If so, toast them lightly under the broiler and let cool. To make a tablespoon or so of the powder, break up ΒΌ cup of dried porcini into pieces, put them in a spice grinder (or a clean coffee grinder or a powerful mini-chopper) and pulverize them as a finely as possible. Sift the ground powder through a fine sieve. (Keep the larger pieces for another use; throw them into a sauce or stew without even hydrating for loads of flavor.) Store for a few months sealed in a glass jar in a dry place.