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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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Lobster Fra Diavolo with Spaghetti
Look for lobsters that are alive and kicking-th...
 
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Behind the scenes in Lidia's Kitchen

 
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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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Lidia heading to Napa Valley
Lidia visits Napa Valley to enjoy the annual Festival del Sole and a tribute to Sophia Loren at Far...
 
Oxford Symposium on Food and Cookery 2014 !
Lidia returns to the Oxford Symposium on Food and Cookery this weekend."This international conference on food, attended by...
 
Spoleto Festival of Two Worlds !
Looking forward to visiting Spoleto's “Festival of two Worlds”, one of Italy's most famous performing arts festivals and...
 
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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, 2014
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.