Lidia Bastianich is widely regarded as the "First Lady of Italian cuisine and restaurants in the United States." Lidia is a best-selling author, acclaimed chef and restaurateur and pens the monthly newspaper column entitled Lidia’s Italian Table.
The Unassuming Anchovy
Today, Lidia discusses "umame," which is at the heart of a different version of surf and turf, and prepares skillet duck legs with olives and anchovies. She pairs this dish with a gratinata of green beans and cherry tomatoes, mozzarella andbasil. For dessert she prepares a luscious bread and berry dessert which is a great way to use day-old bread.
Meatballs By Any Other Meat
In this episode, Lidia talks about all the moms looking for interesting projects to do with their kids. Lidia says "Grandma knows best" as she joins her grandkids making meatballs. The sugo with meatballs is a great and versatile dish. Then she makes celery and artichoke salad and a delicious cavatappi casserole, which is a favorite in her repertoire of baked pastas.
Everybody's Favorite By Grandma
Today Lidia is joined by her mother, Erminia, known around the house as "Noni." Erminia helps out in the kitchen all the time and has passed on many family recipes to Lidia. Today, they will demonstrate how to prepare the most favorite dish of all - chicken potatoes served with mussels in salsa verde. Grandma gathers a lot of scallions and parsley from the garden for this special mussel dish.
Keep On Stirring (Risotto)
Risotto is the star of this episode's recipes. Lidia shows viewers how a risotto has a lot more to offer than they might have thought. She cooks a basic risotto, risotto sar tu and riso al salto. Risotto is all about technique and does require some attention over the pot, but when three delicious dishes can be created from this ingredient, viewers will find the preparation is worth it!
Lazy Summer Afternoons
Lidia begins this episode in front of the Long Island Sound behind her home. She is celebrating easy summer dishes: a versatile, slow-cooked summer tomato and eggplant sauce that is used to make a pasta dish and an egg dish with ripe, sweet tomatoes picked from her garden. For dessert, she puts a twist on traditional lasagna, by adding peaches!
Brunch is on the menu in today's episode, and everything that Lidia is making can be served at room temperature: sweet onion gratinate, egg battered zucchini roll ups, herb frittata and a strudel purse with prune and ricotta filling. Now that's brunch!
In this show, Lidia will cook with the bounty of the sea to create a sumptuous seafood feast: shrimp and scallop gratinate and brodetto with lobster and corn. She teaches viewers about different kinds of scallops that make the gratinate and then starts her delicious lobster brodetto, assisted by her son, Joe.
Rolling with Tuna
In this episode, the entire menu is going to be cooked on the grill outside with Lidia's son Joe, who loves to grill. The tuna is filled with breadcrumbs and rolled and placed on the grill after marinating. The great tomato and lemon salsa is a refreshing summer touch to the tuna. Many would never think of combining corn with figs, but it is delicious!
The Essence Is Garlic
In this episode, Lidia celebrates garlic and the great flavors of summer: chicken breasts aglio e olio (with garlic and oil); zucchini and country bread lasagna; and zucchini salad with boiled eggs and red onions. Joined by her daughter Tanya, these simple recipes are great for working moms and the zucchini and bread lasagna is a fantastic break from classic lasagna. It also introduces some important vegetables for the young ones!
Trittico of Pasta
"Can 57 million Italians be wrong? I know Americans are on a low-carb craze these days, but I have to say that the Italians eat pasta every day and have a much lower obesity rate!" says Lidia. Her good news is that everyone can enjoy today's three pastas guilt free: a sauce of broccoli di rape with chickpeas and bacon, cappellini with a spicy tomato sauce and baked shells with cherry tomatoes.
There is nothing better on the grill than a succulent piece of grilled cod. In this episode, Lidia's son, Joe, the "Grill Chef," marinates the cod while Lidia prepares the rest of the meal: a salmoriglio sauce; a cold cucumber and mint sauce and a cooked spinach pasta salad finished off with a free form plum crostata.
The Triad - Vegetables and Meat
Here Lidia shows viewers some great one-pot meals that are easy to make and even more important - easy to cleanup. She shares three delicious meat and vegetable skillet dishes with her daughter Tanya: summer tomatoes and pork, eggplant and veal, and zucchini and chicken.
Keep The Layers Coming
Lidia shares her love of duck legs, which she describes as a juicier, tastier and much less expensive alternative to duck breasts. She makes a guazzetto out of the duck legs together with whole-wheat pasta dough and duck ravioli. Red wines presented by her son Joseph complement these delicious winter dishes.
The Long and Short of It
Lidia states in this episode that if her grandchildren can do it, so can you! She makes fresh "middle class" pasta (which is not quite golden) into all kinds of shapes and then complements the pasta with an easy sauce of shrimp and scallions. Joined by her grandchildren, who assist with the shapes, Lidia is in her element, sharing food with her family.
Crisp and Roll
Lidia is joined by her oldest granddaughter, Olivia, today as she shows viewers that cheesy and crunchy are definitely great crowd pleasers, especially for kids. But she sneaks some vegetables into the equation and gets the crunch without the frying in today's dishes. She makes crispy and cheesy baked turkey cutlets, broccoli and cauliflower gratinate and a sweet reward for those kids who eat their vegetables - crostata with chocolate, hazelnuts and orange.
Soups for All Seasons
In this episode, Lidia shares three of her favorite soups - which happen to be for all different seasons - giving viewers a best friend throughout the year: white beans, garlic and olive soup; a hearty "frantoiana" or white bean and dried bread soup; and a summery zucchini white bean soup with shrimp. She finishes the show making two focaccia versions - one savory onion, and the other sweet fig.
Neapolitan Or Genovese
Lidia shares an easy one-pot meal that takes care of dinner for tonight and tomorrow. The braised pork shoulder with onions is for dinner this evening, and then she prepares a pasta dish that can be made with the leftover pork for the next night. Her delightful side dish is a fresh asparagus and scallion salad that adds crunch and color.
Lidia is going to share a dish that is a bit untraditional - it is made with polenta rather than pasta! Polenta is the main ingredient today and she shares recipes for a polenta pasticciata with mushroom ragu and a basic polenta with bacon lardoons. The final dish is an egg yolk cooked in polenta.
Glazed Pork Shoulder
Today Lidia is caressing a different shoulder - a pork shoulder. This fabulous comfort food is shared with Lidia's daughter, Tanya, who is helping her make a feast for the family: a maple glazed roast pork shoulder with roasted vegetable sauce, roasted winter squash with balsamic honey syrup and an easy yet elegant apple crisp parfait.
Venetian Spice Show
In this episode, Lidia is joined by her daughter, Tanya, to discuss cinnamon, cocoa, nutmeg and cloves. It may sound like a dessert but it's not. It is a great main course of luscious braised beef, Venetian style. Lidia then complements the dish with an easy, skillet-cooked broccoli recipe.
From Pantry to Skillet
With the three plates of pasta that are featured in this episode, viewers will learn how to have dinner on the table in 15 minutes, especially since the ingredients are already in the cupboard. On the menu, basic aglio e olio or garlic and oil with capellini; cannellini beans with sun-dried tomatoes and cavatappi; and black olives, pine nuts and raisins with linguini.
The Shoulder Treatment
Celebrate comfort food today with lamb shoulder chops in a garlicky anchovy sauce, a homey potato parsnip scallion mash and skillet-cooked brussels sprouts.
Lidia loves her ravioli big and floppy, and today her mother, Erminia, will help her make it. Once the pastas are assembled, they prepare a sauce made of butter, sage and cheese and a fresh shrimp and tomato ravioli with a tomato sauce.
There is nothing wrong with canned tuna, but when it is made at home, it is a whole different fish. After canning it herself, Lidia makes a salad of tuna, small tomatoes and red onions served with poached eggplant; tuna with vinegar, garlic and mint; and a pasta dish with tomato and tuna.
Off The Wheaten Path
Join Lidia for delicious alternatives to the traditional fresh pasta dishes that we know and love. Lidia makes chickpea pasta with an "anytime" tomato primavera sauce, and a chestnut tagliatelle with butter, dried chestnut and fresh rosemary sauce.
Of Stuffings and Pasta
Joining Lidia is one of her Executive Chefs, Fortunato Nicotra from Felidia in New York. Following Lidia's demonstration of "Poor Man's Two Egg Pasta," they join forces for a lively demonstration of Ricotta Manicotti with Spinach Filling, and Asparagus Filling and a Simple Ricotta Ravioli.
The Comforts of Soup
Lidia warms up the stove and the soul with wonderful comfort food-Savory Potato Broth, Lentil and Ditalini Soup, Parsnip and Scallion Soup and Mushroom and Barley Soup.
Naked and Other Pastas
Lidia's granddaughter, Julia, joins her for great pasta dishes-Gnudi with a Butter and Sage Sauce, Long Cooked Savoy Cabbage, Bacon and Mushroom Sauce, and Buckwheat Pappardelle.
The Chicken and All Its Treasures
It's another day with Erminia as Lidia shows viewers a great and traditional way to make chicken livers. She makes a delicious Sauteed Chicken Livers and Onion dish, a Zucchini and Scallions with Vinegar and Mint and a Cauliflower and Egg Salad.