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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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Lobster Fra Diavolo with Spaghetti
Look for lobsters that are alive and kicking-th...
 
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Behind the scenes in Lidia's Kitchen

 
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Soups as sides
A hearty, chunky soup is fantastic in cold weather, but it can also be an incredible accompaniment to ...
 
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Lidia heading to Napa Valley
Lidia visits Napa Valley to enjoy the annual Festival del Sole and a tribute to Sophia Loren at Far...
 
Oxford Symposium on Food and Cookery 2014 !
Lidia returns to the Oxford Symposium on Food and Cookery this weekend."This international conference on food, attended by...
 
Spoleto Festival of Two Worlds !
Looking forward to visiting Spoleto's “Festival of two Worlds”, one of Italy's most famous performing arts festivals and...
 
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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 6, 2014
Soups as sides

A hearty, chunky soup is fantastic in cold weather, but it can also be an incredible accompaniment to other dishes as a side, a topping, or a base. When preparing your favorite soup, try making the recipe with less water. This is called stock. You’ll end up with something that has a much thicker consistency but still has all of the great flavor of your soup. You’re free to explore and experiment with different combinations, but try a thickened apple and bean soup as a side for a grilled pork chop, or a thickened bean soup as a base for rib-eye. A lentil and pasta soup as a base for grilled sausages also goes great with a grilled halibut, and escarole and bean soup is a great base for grilled whole calamari. So when you have that left over pot of soup, remember you can always turn it into a delicious side dish.