home or Register


Lidia Bastianich is an Emmy award-winning television host, 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.
 
more about lidia ›




Fresh Herbs
During the spring and into summer, there is no excuse for not having a small herb garden, whether it ...
 
see previous tips ›
see next tips ›


Tarry Market Book Signing
Lidia and Tanya will be at Tarry Market" in Portchester, NY on Saturday May 23rd from 11:00am to 1:00pm. Lidia will be signing...
 
Book Revue Signing
Lidia and Tanya will be at Book Revue on Saturday May 16th"  in Huntington, NY from 2-4pm for a book...
 
James Beard Awards 2015
Lidia will be" presenting at the 2015 James" Beard Awards this evening in Chicago. This is a great evening covering all aspects...
 
see all latest news ›

Food Books and Dvds Tableware

Lidia's Commonsense Italian Cooking
Lidia brings viewers on a road trip into the heart of Italian-American cooking.
buy now ›
read more ›

LIDIA'S
Enjoy Lidia's pastas and sauces!
buy now ›

Lidia's Stoneware Collection

buy now ›


Sign up now for access to
recipes, tips, and more!



 
 
 
 
 
 
 
 
Becoming a member of the Community Table is easy and free!
Please fill out the required fields below.
*required fields

sign in information
about you


Welcome to the Community Table. Please sign in to
access your recipe box, photos, discussions,
and personal settings.



Forgot password?
Not a member? Join now!
May 28, 2015
Fresh Herbs

During the spring and into summer, there is no excuse for not having a small herb garden, whether it be just steps outside your back door or on a sunny windowsill inside. A few leaves of any fresh herb will brighten up any dish. You can include the fresh herbs in soups, roasts, grilled or steamed fish, pasta, pasta stuffing, or use them to add freshness to a sauce. I like to add some herbs in the beginning of my sauce cooking and then also reinforce the aroma with some fresh herbs added at the end so the steam from the food makes the herb scent waft to the senses. There are some basic rules to keep in mind when growing and using fresh herbs: When growing basil you should clip the top leaves and sprouts off, preventing the basil plant from flowering and losing the leaves’ growing power. When cooking with rosemary, use only the rosemary needles or very young sprigs; the tannins of the woody stalk give bitterness to the cooked dish. Particularly easy herbs to grow are; basil, sage, thyme, marjoram and parsley.