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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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Breast of Chicken in a Light Lemon-Herb Sauce
The finished sauce will be lightly thickened by...
 
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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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Book signing – May 10th
Williams-Sonoma Columbus Circle New York, NY 1:00 – 3:00...
 
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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.