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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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Apple and Bean Soup
Every region of Italy has a fagioli (bean) soup...
 
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Lidias Common Sense Cooking: Finding Fresh Eggs

 
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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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The Splendid Table
Lidia will be joining Lynne Rossetto on Turkey Confidential this Thanksgiving for their"annual live, call in show from...
 
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...
 
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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, 2014
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.