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Lidia's Italian-American Kitchen
Lidia’s Italian-American Kitchen presents enduringly popular Italian-American cuisine, pulled from Lidia Bastianich's vast repertoire of recipes. Cooking is at the heart of the Italian-American experience and the series presents traditional dishes with origins in authentic regional fare that were adapted to the modern American palate and pantry. Lidia creates popular Italian dishes and their Americanized counterparts, including mostaccioli with fresh basil and mozzarella, chicken and mushroom risotto and fried banana peppers.
Distributed by: American Public Television (APT)
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.
Half-Hour Chicken Dinners
Lidia shows viewers how to prepare delicious chicken dinners in a flash. Recipes: Chicken Scallopine with Mushrooms and Marsala Wine; Olive Oil Mashed Potatoes; Egg-Battered Chicken Scallopine with Lemon Sauce and Seared Sage-Marinated Breast of Chicken.
Learn the basics and beyond for preparing this alternative to pasta. Lidia is joined in the kitchen by her grandchildren. Recipes: Potato Gnocchi; "Drooling" Gnocchi and Gnocchi with Pesto, Potatoes and String Beans.
A Sicilian Menu
Lidia visits the cuisine of the island of Sicily with her friend Fortunato Nicotra. Recipes: Caponata; Spaghetti with Capers and Anchovies and Swordfish Skewers Glazed with Sweet and Sour Sauce.
A Winter Dinner
In the kitchen with Joe, Erminia and Giovanni, Lidia creates a cozy menu for a winter’s night in the kitchen. Recipes include: Lentil and Broccoli Soup and Rustic-Cut Roasted Lamb Shoulder.
A Pasta Chronology
Lidia leads us through three unique pasta preparations. Recipes: Baked Stuffed Shells; Garden Style Whole-Wheat Pasta and Capellini Cooked in Red Mullet Stew.
A Lesson In Rositto
Learn how to prepare this classic Italian dish with Lidia’s expert guidance. Recipes: Plain Risotto; Chicken and Mushroom Risotto and Shrimp and Leek Risotto.
Cooking with Bread
Lidia shows us how to insert bread into delicious recipes. Recipes: Potato, Swiss Chard and Bread Soup; Broccoli di Rabe with Day-Old Bread and Mazza Murru.
Give It A Fry
It’s easier than you think to fry food at home, and Lidia shows us how. Recipes: Deluxe ‘Tricolore Salad’; Mixed Fried Seafood and Marinara Sauce, Spicy Version.
Ribs, Italian-American Style
Lidia shows us her Italian twist on an American favorite. Recipes: Spare Ribs Roasted with Vinegar and Red Pepper; Braised Kale with Bacon and Roasted Root Vegetables. Guest: Joe Bastianich
Get creative with these three new pasta recipes: Buccatini with Chanterelles, Spring Peas and Prosciutto; Mostaccioli with Fresh Basil and Mozzarella and Spaghetti with Mushrooms, Garlic and Parsley.
Bolognese Two Ways
With her son, Joe, in the kitchen, Lidia shows us two ways to prepare a classic dish. Recipes: Fresh Egg Pasta/Pappardelle, Meat Sauce Bolognese and Fazzoletti.
Sunday Chicken Dinner
Lidia offers two dishes that add up to a delicious Sunday dinner. Shells with Fennel and Shrimp; Chicken Bites with Potato, Sausages and Vinegar.
Light and Quick
When there’s no time to cook, try these quick options from Lidia. Recipes: Fried Banana Peppers; Shrimp in a Chunky Marinara Sauce, over Linguine over homemade "Fregola" and Chick Pea and Tuna Salad.
- La Cucina di Lidia (Softcover)
- Lidia's Family Table (Hardcover)
- Lidia's Italian-American Kitchen (Hardcover)
- Lidia's Italy: 140 Simple and Delicious Recipes (Hardcover)
- Lidia Cooks from the Heart of Italy: 175 Regional Recipes
- The Best of Lidia (DVD)
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