Time spent cooking in the kitchen helps shape and grow your palate, your technique, and your confidence. And today, Lidia shares the secret to making her Shaved Artichoke, Spinach, and Mortadella Salad. Then Lidia pairs this special salad with one of her favorites Mussels, Sausage, and Potatoes in White Wine, an excellent choice for a weeknight one-pot meal.
Time spent cooking in the kitchen helps shape and grow your palate, your technique, and your confidence. And today, Lidia shares the secret to making her Shaved Artichoke, Spinach, and Mortadella Salad. Then Lidia pairs this special salad with one of her favorites Mussels, Sausage, and Potatoes in White Wine, an excellent choice for a weeknight one-pot meal.
Come spring, Lidia gets very excited to visit the market. The colors, the aromas, that first harvest, it all ignites her creative side to get cooking after a long winter. So join her inspiration and whip up a batch of Cannellini Pesto Dip, with granddaughter Julia Manuali who serves it up with a crudite spread. To honor those springtime vegetables, Lidia makes her classic Spaghetti Primavera starring zucchini, green beans, peas and of course asparagus! And did you know springtime ricotta is always the sweetest, so Lidia's Spinach, Bread, and Ricotta Frittata tastes best made this time of year! Spring has sprung, get inspired with Lidia's Kitchen!
Come spring, Lidia gets very excited to visit the market. The colors, the aromas, that first harvest, it all ignites her creative side to get cooking after a long winter. So join her inspiration and whip up a batch of Cannellini Pesto Dip, with granddaughter Julia Manuali who serves it up with a crudite spread. To honor those springtime vegetables, Lidia makes her classic Spaghetti Primavera starring zucchini, green beans, peas and of course asparagus! And did you know springtime ricotta is always the sweetest, so Lidia's Spinach, Bread, and Ricotta Frittata tastes best made this time of year! Spring has sprung, get inspired with Lidia's Kitchen!
Lidia always says, "Let the ingredients shine!" When you choose quality ingredients, it's best to let them speak for themselves. And today is no different with Lidia's Steamed Broccoli, Cannellini, and Egg Salad, a simple, nourishing recipe great for lunch or a light dinner. Then, there's Skillet Tuna with Eggplant and Zucchini in Puttanesca Sauce which is an inspired take on the classic bold spicy sauce. Remember to listen to the ingredients - the Lidia way!
Lidia always says, "Let the ingredients shine!" When you choose quality ingredients, it's best to let them speak for themselves. And today is no different with Lidia's Steamed Broccoli, Cannellini, and Egg Salad, a simple, nourishing recipe great for lunch or a light dinner. Then, there's Skillet Tuna with Eggplant and Zucchini in Puttanesca Sauce which is an inspired take on the classic bold spicy sauce. Remember to listen to the ingredients - the Lidia way!
Risotto is a blank canvas on which we can paint whatever we like. Today, Lidia shows us how to be an artist! Lidia gets creative, making a vibrant yellow saffron Seafood and Leek Risotto, starring shrimp and scallops. Then, Lidia imparts an important and resourceful lesson of how to Replenish your Stock using food scraps from her freezer stash. And to finish this risotto fest, she shows us that we don't always have to use arborio rice, like in her hearty Barley Risotto with Cabbage and Sausage. Tune into Lidia's Kitchen and master risotto the Lidia way!
Risotto is a blank canvas on which we can paint whatever we like. Today, Lidia shows us how to be an artist! Lidia gets creative, making a vibrant yellow saffron Seafood and Leek Risotto, starring shrimp and scallops. Then, Lidia imparts an important and resourceful lesson of how to Replenish your Stock using food scraps from her freezer stash. And to finish this risotto fest, she shows us that we don't always have to use arborio rice, like in her hearty Barley Risotto with Cabbage and Sausage. Tune into Lidia's Kitchen and master risotto the Lidia way!
Life is complicated enough - your meals shouldn't have to be. Lidia teaches us that combining simple ingredients can yield extraordinary results! To start, Lidia creates a colorful Summer Panzanella, adding her special touch of roasted zucchini and onions. Lidia also teaches us another eye-catching, yet simple recipe of Warm Shrimp and Squash Ribbon Salad. Tune in and learn how to make cooking easy, by letting the ingredients do the work!
Life is complicated enough - your meals shouldn't have to be. Lidia teaches us that combining simple ingredients can yield extraordinary results! To start, Lidia creates a colorful Summer Panzanella, adding her special touch of roasted zucchini and onions. Lidia also teaches us another eye-catching, yet simple recipe of Warm Shrimp and Squash Ribbon Salad. Tune in and learn how to make cooking easy, by letting the ingredients do the work!
Getting the chance to gather your loved ones around the table can be difficult in the fast-paced world we live in so in this show Lidia reminds us to always savor our time at the dinner table. Granddaughter Olivia Bastianich joins Lidia in her kitchen to practice a technique of creating a simple, yet elegant Citrus and Fennel Salad. Everybody likes Lidia's crispy Smashed Garlic Rosemary Potatoes, and she walks us through how to execute them with ease. And for the star of the table, Lidia's Roast Pork Shoulder is one of those festive preparations that requires time to cook, but the oven does most of the work! So let's cook up a feast with Lidia to enjoy with the ones we love!
What fuels Lidia's soul is being in the kitchen, surrounded by the smells and memories that remind her of her loved ones. So today, she invites us to do just that, starting with her Dandelion and Chickpea Salad, which brings back memories of foraging for this simple nutritious childhood favorite. And sometimes it's not just about the memory, but the warmth a dish delivers, like her One-Pan Chicken and Eggplant Parmigiana. It's so easy to throw together while still satisfying that classic craving. So let's cook the kind of food that nourishes the body, mind & soul!
The best part about gathering around the table is sharing good food with good company. Today Lidia showcases a menu fit to feed all your friends. Grandson Ethan swings by to help Lidia build the ultimate Italian Cheeseboard. Then she cooks up an easy crowd-pleaser with her Skillet Sausage & Peppers. For a sweet finish, Lidia makes a childhood favorite, St. Joseph's Zeppole. Fried dough filled with vanilla cream topped with Amarena cherries. So tune in to learn how to entertain with showstopping ease the Lidia way!
It's second nature for me to cook with seafood and I want that for you too. Baked Sardines is my favorite way to enjoy a fish that was always abundant growing up. Fennel with Anchovies bruschetta reminds me of the sandwiches I ate as a child. Foraging at the beach would reward me with a plate of this Istrian Pasutice with Mixed Seafood. Take a chance, open your kitchen to the bounty of the sea!
Italians are serious about their celebrations. The food, the company, the conversation, the music, and the wine are always abundant! And Lidia is ready to celebrate with you, starting with her Winter Panzanella. A mix of warm roasted vegetables is tossed with bread and kale to make one creative winter take on the traditional bread salad. Then Lidia's granddaughter, Julia Manuali, stops by the kitchen to make a Crespelle Bar, a fun, festive way to treat guests to a sweet finish to any meal. And during the holidays, Lidia's mother, Grandma Erminia, was the expert maker of these Farina Gnocchi. All you need is a good stock to cook them and let the celebration begin! Like Lidia says, what's a celebration without lots of food?!
Lidia is used to cooking for a crowd, but these days are a bit different. Today, Lidia shows us how to cook just for one. Pasta makes great leftovers and this Fettuccine with Caramelized Onions, Bacon, and Olives is rich in flavor and easy to make. Lidia shares her special Orange Spritz. Every chef has a favorite rendition of roast chicken, and Lidia's Simple Roast Chicken features some of her favorite flavors, rosemary and lemon. It's just Lidia today, so let's cook for one!
When Lidia was a child, ricotta had many uses in the kitchen, from appetizers, to pasta, to stuffings, to baked desserts. In this episode, Lidia plans a meal using ricotta in all its versatile glory. To start, Easy Bruschetta using three ingredients or less, Lidia makes a delicious appetizer with her grandson Miles. Then Lidia makes a much-loved classic baked pasta, Crespelle Manicotti, filled with a spinach ricotta stuffing. And for a sweet finish, the family's favorite Chocolate Chip Ricotta Cookies. This episode is all about ricotta!
I remind you that cooking can be cost effective with a bit of creativity. And share a cost-cutting complete meal, with my Vegetable Soup with Poached Eggs. Then my friend, Mark Randall, a honey-maker, calls to discuss a traditional Italian cookie that he stretches into two desserts by adding them to his honey ice cream. And a Poached Chicken Giardiniera Salad easily makes two meals out of one.
Join Lidia at the table for some traditional winter fare of the northern Italian mountains. On a bed of soft polenta, Lidia serves up a heartwarming Mushroom Ragu. Then Lidia percolates the perfect cup of Italian coffee, with Lorenzo using her Moka Pot. To finish the meal, she makes her rendition of Kaiserschmarrn, a favorite mountain treat of the grandchildren, it's a fluffy, light, eggy pancake topped with jam. Andiamo, let's head to the Dolomites with Lidia!
I teach you that serving up pasta can open a world of possibilities. And share my recipes for two very different flavor-packed pasta dishes - Penne with Cauliflower & Green Olive Pesto and Fusilli with Salami & Roasted Peppers. I catch up with old friends, the Sofgline sisters, from Bologna, to talk all things fresh pasta. From the pasta shape to the sauce you can serve up pasta any way you like.
Getting the chance to gather your loved ones around the table can be difficult in the fast-paced world we live in so in this show Lidia reminds us to always savor our time at the dinner table. Granddaughter Olivia Bastianich joins Lidia in her kitchen to practice a technique of creating a simple, yet elegant Citrus and Fennel Salad. Everybody likes Lidia's crispy Smashed Garlic Rosemary Potatoes, and she walks us through how to execute them with ease. And for the star of the table, Lidia's Roast Pork Shoulder is one of those festive preparations that requires time to cook, but the oven does most of the work! So let's cook up a feast with Lidia to enjoy with the ones we love!
What fuels Lidia's soul is being in the kitchen, surrounded by the smells and memories that remind her of her loved ones. So today, she invites us to do just that, starting with her Dandelion and Chickpea Salad, which brings back memories of foraging for this simple nutritious childhood favorite. And sometimes it's not just about the memory, but the warmth a dish delivers, like her One-Pan Chicken and Eggplant Parmigiana. It's so easy to throw together while still satisfying that classic craving. So let's cook the kind of food that nourishes the body, mind & soul!
The best part about gathering around the table is sharing good food with good company. Today Lidia showcases a menu fit to feed all your friends. Grandson Ethan swings by to help Lidia build the ultimate Italian Cheeseboard. Then she cooks up an easy crowd-pleaser with her Skillet Sausage & Peppers. For a sweet finish, Lidia makes a childhood favorite, St. Joseph's Zeppole. Fried dough filled with vanilla cream topped with Amarena cherries. So tune in to learn how to entertain with showstopping ease the Lidia way!
It's second nature for me to cook with seafood and I want that for you too. Baked Sardines is my favorite way to enjoy a fish that was always abundant growing up. Fennel with Anchovies bruschetta reminds me of the sandwiches I ate as a child. Foraging at the beach would reward me with a plate of this Istrian Pasutice with Mixed Seafood. Take a chance, open your kitchen to the bounty of the sea!
Italians are serious about their celebrations. The food, the company, the conversation, the music, and the wine are always abundant! And Lidia is ready to celebrate with you, starting with her Winter Panzanella. A mix of warm roasted vegetables is tossed with bread and kale to make one creative winter take on the traditional bread salad. Then Lidia's granddaughter, Julia Manuali, stops by the kitchen to make a Crespelle Bar, a fun, festive way to treat guests to a sweet finish to any meal. And during the holidays, Lidia's mother, Grandma Erminia, was the expert maker of these Farina Gnocchi. All you need is a good stock to cook them and let the celebration begin! Like Lidia says, what's a celebration without lots of food?!
Lidia is used to cooking for a crowd, but these days are a bit different. Today, Lidia shows us how to cook just for one. Pasta makes great leftovers and this Fettuccine with Caramelized Onions, Bacon, and Olives is rich in flavor and easy to make. Lidia shares her special Orange Spritz. Every chef has a favorite rendition of roast chicken, and Lidia's Simple Roast Chicken features some of her favorite flavors, rosemary and lemon. It's just Lidia today, so let's cook for one!
When Lidia was a child, ricotta had many uses in the kitchen, from appetizers, to pasta, to stuffings, to baked desserts. In this episode, Lidia plans a meal using ricotta in all its versatile glory. To start, Easy Bruschetta using three ingredients or less, Lidia makes a delicious appetizer with her grandson Miles. Then Lidia makes a much-loved classic baked pasta, Crespelle Manicotti, filled with a spinach ricotta stuffing. And for a sweet finish, the family's favorite Chocolate Chip Ricotta Cookies. This episode is all about ricotta!
I remind you that cooking can be cost effective with a bit of creativity. And share a cost-cutting complete meal, with my Vegetable Soup with Poached Eggs. Then my friend, Mark Randall, a honey-maker, calls to discuss a traditional Italian cookie that he stretches into two desserts by adding them to his honey ice cream. And a Poached Chicken Giardiniera Salad easily makes two meals out of one.
Join Lidia at the table for some traditional winter fare of the northern Italian mountains. On a bed of soft polenta, Lidia serves up a heartwarming Mushroom Ragu. Then Lidia percolates the perfect cup of Italian coffee, with Lorenzo using her Moka Pot. To finish the meal, she makes her rendition of Kaiserschmarrn, a favorite mountain treat of the grandchildren, it's a fluffy, light, eggy pancake topped with jam. Andiamo, let's head to the Dolomites with Lidia!
I teach you that serving up pasta can open a world of possibilities. And share my recipes for two very different flavor-packed pasta dishes - Penne with Cauliflower & Green Olive Pesto and Fusilli with Salami & Roasted Peppers. I catch up with old friends, the Sofgline sisters, from Bologna, to talk all things fresh pasta. From the pasta shape to the sauce you can serve up pasta any way you like.
Getting the chance to gather your loved ones around the table can be difficult in the fast-paced world we live in so in this show Lidia reminds us to always savor our time at the dinner table. Granddaughter Olivia Bastianich joins Lidia in her kitchen to practice a technique of creating a simple, yet elegant Citrus and Fennel Salad. Everybody likes Lidia's crispy Smashed Garlic Rosemary Potatoes, and she walks us through how to execute them with ease. And for the star of the table, Lidia's Roast Pork Shoulder is one of those festive preparations that requires time to cook, but the oven does most of the work! So let's cook up a feast with Lidia to enjoy with the ones we love!
What fuels Lidia's soul is being in the kitchen, surrounded by the smells and memories that remind her of her loved ones. So today, she invites us to do just that, starting with her Dandelion and Chickpea Salad, which brings back memories of foraging for this simple nutritious childhood favorite. And sometimes it's not just about the memory, but the warmth a dish delivers, like her One-Pan Chicken and Eggplant Parmigiana. It's so easy to throw together while still satisfying that classic craving. So let's cook the kind of food that nourishes the body, mind & soul!
The best part about gathering around the table is sharing good food with good company. Today Lidia showcases a menu fit to feed all your friends. Grandson Ethan swings by to help Lidia build the ultimate Italian Cheeseboard. Then she cooks up an easy crowd-pleaser with her Skillet Sausage & Peppers. For a sweet finish, Lidia makes a childhood favorite, St. Joseph's Zeppole. Fried dough filled with vanilla cream topped with Amarena cherries. So tune in to learn how to entertain with showstopping ease the Lidia way!
It's second nature for me to cook with seafood and I want that for you too. Baked Sardines is my favorite way to enjoy a fish that was always abundant growing up. Fennel with Anchovies bruschetta reminds me of the sandwiches I ate as a child. Foraging at the beach would reward me with a plate of this Istrian Pasutice with Mixed Seafood. Take a chance, open your kitchen to the bounty of the sea!
Italians are serious about their celebrations. The food, the company, the conversation, the music, and the wine are always abundant! And Lidia is ready to celebrate with you, starting with her Winter Panzanella. A mix of warm roasted vegetables is tossed with bread and kale to make one creative winter take on the traditional bread salad. Then Lidia's granddaughter, Julia Manuali, stops by the kitchen to make a Crespelle Bar, a fun, festive way to treat guests to a sweet finish to any meal. And during the holidays, Lidia's mother, Grandma Erminia, was the expert maker of these Farina Gnocchi. All you need is a good stock to cook them and let the celebration begin! Like Lidia says, what's a celebration without lots of food?!
Lidia is used to cooking for a crowd, but these days are a bit different. Today, Lidia shows us how to cook just for one. Pasta makes great leftovers and this Fettuccine with Caramelized Onions, Bacon, and Olives is rich in flavor and easy to make. Lidia shares her special Orange Spritz. Every chef has a favorite rendition of roast chicken, and Lidia's Simple Roast Chicken features some of her favorite flavors, rosemary and lemon. It's just Lidia today, so let's cook for one!
When Lidia was a child, ricotta had many uses in the kitchen, from appetizers, to pasta, to stuffings, to baked desserts. In this episode, Lidia plans a meal using ricotta in all its versatile glory. To start, Easy Bruschetta using three ingredients or less, Lidia makes a delicious appetizer with her grandson Miles. Then Lidia makes a much-loved classic baked pasta, Crespelle Manicotti, filled with a spinach ricotta stuffing. And for a sweet finish, the family's favorite Chocolate Chip Ricotta Cookies. This episode is all about ricotta!
I remind you that cooking can be cost effective with a bit of creativity. And share a cost-cutting complete meal, with my Vegetable Soup with Poached Eggs. Then my friend, Mark Randall, a honey-maker, calls to discuss a traditional Italian cookie that he stretches into two desserts by adding them to his honey ice cream. And a Poached Chicken Giardiniera Salad easily makes two meals out of one.
Join Lidia at the table for some traditional winter fare of the northern Italian mountains. On a bed of soft polenta, Lidia serves up a heartwarming Mushroom Ragu. Then Lidia percolates the perfect cup of Italian coffee, with Lorenzo using her Moka Pot. To finish the meal, she makes her rendition of Kaiserschmarrn, a favorite mountain treat of the grandchildren, it's a fluffy, light, eggy pancake topped with jam. Andiamo, let's head to the Dolomites with Lidia!
I teach you that serving up pasta can open a world of possibilities. And share my recipes for two very different flavor-packed pasta dishes - Penne with Cauliflower & Green Olive Pesto and Fusilli with Salami & Roasted Peppers. I catch up with old friends, the Sofgline sisters, from Bologna, to talk all things fresh pasta. From the pasta shape to the sauce you can serve up pasta any way you like.
Getting the chance to gather your loved ones around the table can be difficult in the fast-paced world we live in so in this show Lidia reminds us to always savor our time at the dinner table. Granddaughter Olivia Bastianich joins Lidia in her kitchen to practice a technique of creating a simple, yet elegant Citrus and Fennel Salad. Everybody likes Lidia's crispy Smashed Garlic Rosemary Potatoes, and she walks us through how to execute them with ease. And for the star of the table, Lidia's Roast Pork Shoulder is one of those festive preparations that requires time to cook, but the oven does most of the work! So let's cook up a feast with Lidia to enjoy with the ones we love!
What fuels Lidia's soul is being in the kitchen, surrounded by the smells and memories that remind her of her loved ones. So today, she invites us to do just that, starting with her Dandelion and Chickpea Salad, which brings back memories of foraging for this simple nutritious childhood favorite. And sometimes it's not just about the memory, but the warmth a dish delivers, like her One-Pan Chicken and Eggplant Parmigiana. It's so easy to throw together while still satisfying that classic craving. So let's cook the kind of food that nourishes the body, mind & soul!
Getting the chance to gather your loved ones around the table can be difficult in the fast-paced world we live in so in this show Lidia reminds us to always savor our time at the dinner table. Granddaughter Olivia Bastianich joins Lidia in her kitchen to practice a technique of creating a simple, yet elegant Citrus and Fennel Salad. Everybody likes Lidia's crispy Smashed Garlic Rosemary Potatoes, and she walks us through how to execute them with ease. And for the star of the table, Lidia's Roast Pork Shoulder is one of those festive preparations that requires time to cook, but the oven does most of the work! So let's cook up a feast with Lidia to enjoy with the ones we love!
What fuels Lidia's soul is being in the kitchen, surrounded by the smells and memories that remind her of her loved ones. So today, she invites us to do just that, starting with her Dandelion and Chickpea Salad, which brings back memories of foraging for this simple nutritious childhood favorite. And sometimes it's not just about the memory, but the warmth a dish delivers, like her One-Pan Chicken and Eggplant Parmigiana. It's so easy to throw together while still satisfying that classic craving. So let's cook the kind of food that nourishes the body, mind & soul!
The best part about gathering around the table is sharing good food with good company. Today Lidia showcases a menu fit to feed all your friends. Grandson Ethan swings by to help Lidia build the ultimate Italian Cheeseboard. Then she cooks up an easy crowd-pleaser with her Skillet Sausage & Peppers. For a sweet finish, Lidia makes a childhood favorite, St. Joseph's Zeppole. Fried dough filled with vanilla cream topped with Amarena cherries. So tune in to learn how to entertain with showstopping ease the Lidia way!
It's second nature for me to cook with seafood and I want that for you too. Baked Sardines is my favorite way to enjoy a fish that was always abundant growing up. Fennel with Anchovies bruschetta reminds me of the sandwiches I ate as a child. Foraging at the beach would reward me with a plate of this Istrian Pasutice with Mixed Seafood. Take a chance, open your kitchen to the bounty of the sea!
The best part about gathering around the table is sharing good food with good company. Today Lidia showcases a menu fit to feed all your friends. Grandson Ethan swings by to help Lidia build the ultimate Italian Cheeseboard. Then she cooks up an easy crowd-pleaser with her Skillet Sausage & Peppers. For a sweet finish, Lidia makes a childhood favorite, St. Joseph's Zeppole. Fried dough filled with vanilla cream topped with Amarena cherries. So tune in to learn how to entertain with showstopping ease the Lidia way!
It's second nature for me to cook with seafood and I want that for you too. Baked Sardines is my favorite way to enjoy a fish that was always abundant growing up. Fennel with Anchovies bruschetta reminds me of the sandwiches I ate as a child. Foraging at the beach would reward me with a plate of this Istrian Pasutice with Mixed Seafood. Take a chance, open your kitchen to the bounty of the sea!
Italians are serious about their celebrations. The food, the company, the conversation, the music, and the wine are always abundant! And Lidia is ready to celebrate with you, starting with her Winter Panzanella. A mix of warm roasted vegetables is tossed with bread and kale to make one creative winter take on the traditional bread salad. Then Lidia's granddaughter, Julia Manuali, stops by the kitchen to make a Crespelle Bar, a fun, festive way to treat guests to a sweet finish to any meal. And during the holidays, Lidia's mother, Grandma Erminia, was the expert maker of these Farina Gnocchi. All you need is a good stock to cook them and let the celebration begin! Like Lidia says, what's a celebration without lots of food?!
Lidia is used to cooking for a crowd, but these days are a bit different. Today, Lidia shows us how to cook just for one. Pasta makes great leftovers and this Fettuccine with Caramelized Onions, Bacon, and Olives is rich in flavor and easy to make. Lidia shares her special Orange Spritz. Every chef has a favorite rendition of roast chicken, and Lidia's Simple Roast Chicken features some of her favorite flavors, rosemary and lemon. It's just Lidia today, so let's cook for one!
Italians are serious about their celebrations. The food, the company, the conversation, the music, and the wine are always abundant! And Lidia is ready to celebrate with you, starting with her Winter Panzanella. A mix of warm roasted vegetables is tossed with bread and kale to make one creative winter take on the traditional bread salad. Then Lidia's granddaughter, Julia Manuali, stops by the kitchen to make a Crespelle Bar, a fun, festive way to treat guests to a sweet finish to any meal. And during the holidays, Lidia's mother, Grandma Erminia, was the expert maker of these Farina Gnocchi. All you need is a good stock to cook them and let the celebration begin! Like Lidia says, what's a celebration without lots of food?!
Lidia is used to cooking for a crowd, but these days are a bit different. Today, Lidia shows us how to cook just for one. Pasta makes great leftovers and this Fettuccine with Caramelized Onions, Bacon, and Olives is rich in flavor and easy to make. Lidia shares her special Orange Spritz. Every chef has a favorite rendition of roast chicken, and Lidia's Simple Roast Chicken features some of her favorite flavors, rosemary and lemon. It's just Lidia today, so let's cook for one!
When Lidia was a child, ricotta had many uses in the kitchen, from appetizers, to pasta, to stuffings, to baked desserts. In this episode, Lidia plans a meal using ricotta in all its versatile glory. To start, Easy Bruschetta using three ingredients or less, Lidia makes a delicious appetizer with her grandson Miles. Then Lidia makes a much-loved classic baked pasta, Crespelle Manicotti, filled with a spinach ricotta stuffing. And for a sweet finish, the family's favorite Chocolate Chip Ricotta Cookies. This episode is all about ricotta!
I remind you that cooking can be cost effective with a bit of creativity. And share a cost-cutting complete meal, with my Vegetable Soup with Poached Eggs. Then my friend, Mark Randall, a honey-maker, calls to discuss a traditional Italian cookie that he stretches into two desserts by adding them to his honey ice cream. And a Poached Chicken Giardiniera Salad easily makes two meals out of one.
When Lidia was a child, ricotta had many uses in the kitchen, from appetizers, to pasta, to stuffings, to baked desserts. In this episode, Lidia plans a meal using ricotta in all its versatile glory. To start, Easy Bruschetta using three ingredients or less, Lidia makes a delicious appetizer with her grandson Miles. Then Lidia makes a much-loved classic baked pasta, Crespelle Manicotti, filled with a spinach ricotta stuffing. And for a sweet finish, the family's favorite Chocolate Chip Ricotta Cookies. This episode is all about ricotta!
I remind you that cooking can be cost effective with a bit of creativity. And share a cost-cutting complete meal, with my Vegetable Soup with Poached Eggs. Then my friend, Mark Randall, a honey-maker, calls to discuss a traditional Italian cookie that he stretches into two desserts by adding them to his honey ice cream. And a Poached Chicken Giardiniera Salad easily makes two meals out of one.
Join Lidia at the table for some traditional winter fare of the northern Italian mountains. On a bed of soft polenta, Lidia serves up a heartwarming Mushroom Ragu. Then Lidia percolates the perfect cup of Italian coffee, with Lorenzo using her Moka Pot. To finish the meal, she makes her rendition of Kaiserschmarrn, a favorite mountain treat of the grandchildren, it's a fluffy, light, eggy pancake topped with jam. Andiamo, let's head to the Dolomites with Lidia!
I teach you that serving up pasta can open a world of possibilities. And share my recipes for two very different flavor-packed pasta dishes - Penne with Cauliflower & Green Olive Pesto and Fusilli with Salami & Roasted Peppers. I catch up with old friends, the Sofgline sisters, from Bologna, to talk all things fresh pasta. From the pasta shape to the sauce you can serve up pasta any way you like.
Join Lidia at the table for some traditional winter fare of the northern Italian mountains. On a bed of soft polenta, Lidia serves up a heartwarming Mushroom Ragu. Then Lidia percolates the perfect cup of Italian coffee, with Lorenzo using her Moka Pot. To finish the meal, she makes her rendition of Kaiserschmarrn, a favorite mountain treat of the grandchildren, it's a fluffy, light, eggy pancake topped with jam. Andiamo, let's head to the Dolomites with Lidia!
I teach you that serving up pasta can open a world of possibilities. And share my recipes for two very different flavor-packed pasta dishes - Penne with Cauliflower & Green Olive Pesto and Fusilli with Salami & Roasted Peppers. I catch up with old friends, the Sofgline sisters, from Bologna, to talk all things fresh pasta. From the pasta shape to the sauce you can serve up pasta any way you like.
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