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Entries tagged with 'Lidia Bastianich'

Lidia Bastianich's Shopping Guide to Italian Ingredients in Queens

New York Allegra Ben-Amotz 5 comments

Since emigrating from Italy to the U.S. at age 12, Lidia's family has called Queens home. She has lived all over, from Astoria to Bayside to Douglaston, and shops in the borough nearly every day, after church or on her way into Manhattan. Here's where Lidia seeks out Italian ingredients on her home turf. More

Lidia Bastianich's Farro with Tuna and Tomatoes

Serious Eats Nick Kindelsperger 1 comment

Lidia Bastianich doesn't traffic in trends, so I knew that this recipe in Lidia's Italy wasn't just thrown in to capitalize on farro's recent surge in healthy appeal. As she writes in the caption, it actually came from a restaurant called Le Lampare in Trani, Italy. The tuna, caper, and tomato sauce would probably go well with about any pasta shape (I certainly wouldn't mind it), but seems to really come alive when paired with the farro. More

Lidia Bastianich Is a Fan of Provel (and St. Louis-Style Pizza)

Slice Adam Kuban Post a comment

Zoinks! None other than Italian cooking maven Lidia Bastianich gives her seal of approval to provel, the, ahem, unique cheese used on St. Louis–style pizza More

Dinner Tonight: Pasta with Smothered Cauliflower and Saffron

Serious Eats Blake Royer 1 comment

cauliflower is all potential: what is the whitest, blandest option on the crudite platter becomes deep and nutty when it's cooked with plenty of heat. In the best cauliflower pasta recipes, anchovies make an appearance, usually early on so they melt and disappear into the sauce, leaving only a nutty essence behind. This recipe from Lidia's Italy also brings in the classic Italian combination of pine nuts and raisins, along with the mellow, unmistakable flavor of saffron. More

Dinner Tonight: Baked Fish with Savory Bread Crumbs

Serious Eats Nick Kindelsperger Post a comment

Though easy to prepare, this dish from Lidia Bastianich is anything but basic. The breadcrumbs are heavily seasoned with lemon zest, oregano, parsley, and red pepper flakes. This gives each bite a great citrus note, along with a little spicy kick. If that weren't enough, a dressing of sorts is added to the baking dish so the fillets are also perfumed by white wine and lemon juice. More

Dinner Tonight: Chicken Catanzaro Style

Serious Eats Blake Royer 5 comments

This fantastic recipe from Lidia Bastianich stuffs the chicken with a mouthwatering mixture of breadcrumbs, parsley, anchovies, capers, lemon zest, nutmeg, and cinnamon. It's a bit of work to get it prepared, but definitely worth it: cooked covered over the course of 40 minutes or so (it's a cross between saute and braise), the chicken releases its juices into the skillet to make a marvelous sauce. More

Meet & Eat: Lidia Bastianich

Meet and Eat Tina Vasquez 18 comments

Lidia Bastianich's story epitomizes the American Dream. As a child, her family fled the communist government of Pola, Istria (now Pula, Croatia) for a refugee camp in Trieste, Italy, where her parents worked as the hired help of a wealthy family for two years before they were able to emigrate to the U.S. when Bastianich was 12. She spoke to us about her career, how Italian food in America has changed over the years, and what she'd do if PBS lost funding. More

Dinner Tonight: Pasta with Onion, Bacon, and Tomato (Pasta All'Amatriciana)

Serious Eats Nick Kindelsperger 15 comments

This dish isn't just a vehicle for bacon; it celebrates the role of onions. They turn a rich golden brown, and help add another layer of flavor to the sauce. More

Healthy & Delicious: Roasted Pepper Halves with Bread Crumb Topping

Serious Eats Kristen Swensson Sturt 3 comments

Roasted Pepper Halves with Bread Crumb Topping, from Lidia Bastianich's Lidia's Italian-American Kitchen, is simple to prepare, yet impressive enough to elevate the most pedestrian of meals, up to and including a cold slice of pepperoni pie. The peppers act as both flavoring agent and serving vessel, making it lighter than most breaded hors d'oeuvres. More

Pine Nuts: Going Beyond Pesto

That's Nuts Lee Zalben 19 comments

Think of a recipe that includes pine nuts as a key ingredient. Pesto probably comes to mind first but after that, it's hard to come up with another. As far as culinary nuts go, the pine nut, or pignoli, is somewhat underappreciated. But there's a lot to love about it. The pignoli has a mild, nutty flavor and a high oil content which gives it a smooth, silky texture. For some reason, though, the pine nut seems to get less play in baked goods than say, the walnut or pecan. There is one major exception: Italian pine nut cookies. More

Lidia Bastianich's Cranberry-Quince Chutney

Serious Eats The Serious Eats Team 2 comments

Lidia Bastianich's Squash Tiramisu

Serious Eats The Serious Eats Team Post a comment

More holiday recipes from Lidia Bastianich Octopus and Potato Salad Swiss Chard Crostata Broccoli Rabe with Oil and Garlic Roast Turkey Apple Strudel Cranberry-Quince Chutney... More

Lidia Bastianich's Apple Strudel

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Lidia Bastianich's Broccoli Rabe with Oil and Garlic

Serious Eats The Serious Eats Team 1 comment

Lidia Bastianich's Roast Turkey

Serious Eats The Serious Eats Team 1 comment

Lidia Bastianich's Swiss Chard Crostata

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Celebrity Chef Holidays: Lidia Bastianich

Ed Levine 16 comments

What's Lidia Bastianich, famed restaurateur, public television personality, and cookbook author, doing for the holidays? Find out! More

Dinner Tonight: Pasta with Arugula and Tomatoes

Serious Eats Nick Kindelsperger 4 comments

I picked this one out from Lidia's Italy, a book with some wonderful recipes. Most of her pasta dishes are bare bones, and this one is no exception. It's kind of a tomato sauce, but only cooked for five-ish minutes,... More

Dinner Tonight: Pasta with Spinach, Chickpeas, and Bacon

Serious Eats Nick Kindelsperger 5 comments

The original recipe calls for gramigna pasta, but that would've required leaving the house in order for me to find it. Since the best part of this recipe is that it's a true pantry meal, I used what I had... More

Mother's Day with Lidia Bastianich

Serious Eats Ed Levine Post a comment

The first serious chef I think of when I think about Mother's Day is Lidia Bastianich. Lidia is the proud mother of Joe Bastianich, restaurateur, vintner, and food businessman extraordinaire, and of Tanya Bastianich Manuali, her travelmate on the Lidia's Italy television series. She's also a grandmother of five and the devoted daughter of her mom, Erminia, who escaped from a refugee camp with Lidia 40 years ago. So I figured I'd ask Lidia how she's celebrating Mother's Day. More

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