home or Register


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.
 
more about lidia ›




Broccoli Rabe with Oil and Garlic
Sometimes you see broccoli rabe cut into little...
 
see all
lidia's recipes ›


Behind the scenes in Lidia's Kitchen

 
see all lidia's videos ›


see all of lidia's photos ›


Coarse Sea Salt
Salt as simple as it is still has its nuances. I use coarse salt for soup, cooking pasta, and long coo...
 
see previous tips ›
see next tips ›


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...
 
see all latest news ›

Food Books and Dvds Tableware

Lidia's Commonsense Italian Cooking
Lidia brings viewers on a road trip into the heart of Italian-American cooking.
buy now ›
read more ›

LIDIA'S
Enjoy Lidia's pastas and sauces!
buy now ›

Lidia's Stoneware Collection

buy now ›


Sign up now for access to
recipes, tips, and more!



 
 
 
 
 
 
 
 

Becoming a member of the Community Table is easy and free!
Please fill out the required fields below.
*required fields

sign in information
about you


Welcome to the Community Table. Please sign in to
access your recipe box, photos, discussions,
and personal settings.



Forgot password?
Not a member? Join now!
February 16, 2014
Coarse Sea Salt

Salt as simple as it is still has its nuances. I use coarse salt for soup, cooking pasta, and long cooking techniques, on large meat cuts, and whole birds that roast or braise for a long time. While fine salt I use for salads and quick cooking recipes, so it melts and seasons the food immediately. I like to use sea salt, coarse salt, or fine salt. I also like to use salt flakes called "sel de mer", sea salt crystals formed naturally in coastal flats because they are more flavorful, but a bit more expensive