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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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Linguini with Bacon and Onions
I use slab bacon here because I like large piec...
 
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Lidias Common Sense Cooking: Finding Fresh Eggs

 
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A favorite fall vegetable
Found in the colder months, broccoli rabe is popular in Italy and cooked in many fashions. The slender...
 
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Lidia celebrates children's books at Dr. Seuss' Birthday Bash in St. Louis and raises funds for the St. Louis Community College
Lidia will read Dr. Seuss' Green Eggs and Ham"and her own brand new children's book, Lidia’s Egg-Citing Farm Adventure...
 
Lidia on Rachel Ray
Tune in to Rachel Ray on Wednesday to see"Lidia teach Nate Berkus how to cook short pasta and talk about her new book,...
 
Lidia on Hoy in Mexico City
Lidia will be on hoy today at 10:37amCT cooking some great dishes. Be sure to check your local...
 
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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 21, 2015
A favorite fall vegetable

Found in the colder months, broccoli rabe is popular in Italy and cooked in many fashions. The slender green florets are the best part; clip off about 1/3 of the lower part of the stem, remove the tough larger leaves (they usually have a pungent, bitter flavor), and if the remaining stem is tough, peel it with a standard potato peeler. Wash in plenty of cold water and drain. Broccoli rabe is especially good with sausage, garlic, and oil.