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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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Leftover soups
Many soup recipes make more than four or six servings because most hearty soups cook better in large q...
 
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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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January 15, 2015
Leftover soups

Many soup recipes make more than four or six servings because most hearty soups cook better in large quantities-where they have a chance to perk and the flavors have time to mellow. When you make a big batch of pasta e fagioli-or any soup, for that matter-it is nice to have some left over for another day, or for much later, if you decide to freeze it. Just remember, don’t add pasta or rice to a soup until you’re ready to serve it. Most soups taste better when they have rested and are reheated. That goes for soups that have been frozen, too. Defrost the soup, add some water, about 1/4 of the original volume and bring all back to a boil, add pasta or rice and cook until done. Keep in mind to you can add water if the soup seems too dense while cooking. Drizzle with some olive oil and some grated Grana Padano and serve.