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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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Pizza Margherita with Fresh Tomatoes and Sliced Mozzarella
In the cantine or kitchens of Naples, you're li...
 
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Lidias In the Kitchen Tip - Garlic

 
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Cardoon's in our markets
Cardoons are not a well know vegetable in the United States but a much loved one in Italy. California ...
 
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Lidia’s Upcoming Tour Schedule
I am so excited to be on a book tour this fall for my upcoming book Lidia’s Mastering the Art of Italian Cuisine which will...
 
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...
 
Milano Expo 2015
Lidia will be back at the Milano Expo for women’s week. The theme of this expo has been “Feeding the Planet, Energy...
 
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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February 2, 2015
Cardoon's in our markets

Cardoons are not a well know vegetable in the United States but a much loved one in Italy. California grows cardoons and they appear in our supermarkets in the winter months. The large heads are gray-green and resemble a cross between an artichoke and a giant head of celery. They won’t be crisp like celery, but should look fresh and feel heavy and moist. A rough rule of thumb is to buy 1 pound of cardoons for each two portions. To minimize discard, try to buy several lighter cardoon heads, 2 ½ pounds or under, rather than one big head, to get a greater proportion of slender, inner stalks. In any case, you’ll need to trim the stalks and parcook them before breading and frying them or baking them in the oven.