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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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Fig Focaccia
I loved the sweet fruit-studded focaccias I had...
 
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Lidia's: In the Kitchen - Keeping Fish Fresh

 
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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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Texas Book Festival 2014
I will be traveling to Austin for the annual book festival which will take place October 25th through October 26th. This is a...
 
Lidia's Kansas City Restaurant- Sweet 16
So excited and proud as I travel to Kansas City to celebrate our restaurant's 16th birthday and for"the “Boys Grow...
 
Eataly- Chicago
I will be hosting a four-course dinner at Baffo on October 14th as part of the Identita’ Golose Celebration. I will also be...
 
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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.