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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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Cooking with Herbs
When I would help in the kitchen as a girl in Italy, for every herb we had in the garden there was a p...
 
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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...
 
Columbus Day Parade
I am excited to join the New York City Columbus Day festivities this Monday, October 13th."It was only"7 years ago that I was...
 
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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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December 13, 2014
Cooking with Herbs

When I would help in the kitchen as a girl in Italy, for every herb we had in the garden there was a pot on the stove to match. Some herbs were better to cook with while others were better added at the end to finish a dish. Rosemary, bay leaves, and thyme are mostly used in long cooking, where their oils are extracted slowly. Sage, oregano, and marjoram need very little cooking time. Herbs such as basil, parsley, and mint are great to toss in at the end – just enough to release their refreshing aromas. If you have small children, a wonderful way to introduce them to these aromas is to gently crush the herbs in your hands and let them smell it. I always did this with my children and grandchildren when they were very small. It’s a great way to get them excited about the world of herbs and food at an early age.