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Lidia Bastianich is one of the most-loved chefs on television, a 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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Cannoli Napoleon
Pasticcerie, pastry shops, also referred to as ...
 
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A clip from Lidia's LIVE show!
Lidia keeps her audience laughing as she demonstrates how to plate the perfect plate of pasta!
 
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Bay Leaves
You’ll find many of my recipes call for bay leaves. They lend a nice aromatic flavor to dishes. Bay ...
 
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Book signing in Red Hook, NY on May 12
Fairway Market 480-500 Van Brunt Street Brooklyn, NY 11231 (718) 694-6868 Saturday, May 12, 2012 12 pm – 2 pm Click here...
 
An Evening with Lidia in Morristown, NJ on May 17th
You have the recipes, now hear the stories! Lidia's passion for food and family is known, but how her childhood memories of a...
 
Lidia LIVE! in Pittsburgh, PA on Saturday, June 2nd
You have the recipes, now hear the stories! Lidia's passion for food and family is known, but how her childhood memories of a...
 
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Food Books and Dvds Tableware

Lidia's Italy in America
Lidia brings viewers on a road trip into the heart of Italian-American cooking.
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Lidia's Veggie Trio
Enjoy Lidia's Sauces!
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Lidia's Stoneware Collection

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May 16, 2012
Bay Leaves

You’ll find many of my recipes call for bay leaves. They lend a nice aromatic flavor to dishes. Bay leaves are pungent and very aromatic when fresh. When dried, the fragrance is herbal, slightly floral, and somewhat similar to oregano and thyme. Use bay leaves in soups, stews, and long cooked dishes and be sure to take them out once your dish is finished cooking. Store fresh bay leaves in the refrigerator wrapped in a paper towel in a plastic bag. Fresh bay leaves have a shelf-life of about a week. Dried bay leaves should be stored in an airtight container in a cool, dry place, and replaced after 12 months before they become stale and dull.