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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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Seared Marinated Breast of Chicken with Tomato and Basil
This is one of those simple, quick and very fla...
 
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Lidias In the Kitchen Tip - Garlic

 
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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 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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December 13, 2015
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.