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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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Cutting your vegetables
When dicing your vegetables it is important to always be precise with the cuts you are making. Since v...
 
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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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March 26, 2015
Cutting your vegetables

When dicing your vegetables it is important to always be precise with the cuts you are making. Since vegetables come in different sizes, smaller vegetables will cook faster than larger, which is why it is important to cut your vegetables in a uniform fashion. This same rule goes for meats and other proteins. This will ensure that your vegetables or meats will be uniformly cooked and no pieces of vegetable or meat of different sizes will come out undercooked or overcooked.