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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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Rice and Butternut Squash
In autumn, Lombardy abounds in zucca-what we ca...
 
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Lidia's: In the Kitchen - Butterflying a Chicken

 
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Peeling Fresh Chestnuts
To peel chestnuts, cut a slit about 1/2 inch long in the outer shell of each nut. Bring a quart of wat...
 
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Texas Book Festival 2014
I will be traveling to Austin for the annual book festival which will take place October 25th through October 26th. This is a...
 
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...
 
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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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November 4, 2014
Peeling Fresh Chestnuts

To peel chestnuts, cut a slit about 1/2 inch long in the outer shell of each nut. Bring a quart of water to a boil, drop in the nuts, and boil them for five minutes. Drain and spread them on a tray; while the nuts are still hot, set the tray in the freezer, and freeze for an hour. To peel a nut, break open the nut at the slit and tear apart the inner skin-it's helpful to use the tip of a paring knife. Loosen the skin with the knife, and pry off the shell and skin at one time. If necessary, break the nut meat to get the skin out of the wrinkles.