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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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My Mother's Chicken and Potatoes
In my family, favorite dishes are always being ...
 
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Lidias Common Sense Cooking: Finding Fresh Eggs

 
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Frying meatballs
Frying meatballs before adding them to the sauce adds another layer of flavor and creates a crust that...
 
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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...
 
Lidia in Ohio
Lidia will be visiting the local Public Television stations in Cincinnati and Dayton Ohio this week."  For more information on...
 
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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 10, 2014
Frying meatballs

Frying meatballs before adding them to the sauce adds another layer of flavor and creates a crust that holds the meat together so the ball doesn’t break apart in the sauce. Another way to form the crust on the meatballs is to roast them in the oven before adding them to the sauce. This it is not always essential, and un-fried/unbaked meatballs can be quite good providing they have lots of sauce to cook in. So if you choose the un-fried method, increase the sauce by a third or decrease the meatballs by a third. Either way you will have delicious flavorful meatballs to enjoy.