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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.
 
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Tuna, Capers, and Warm Potato Salad
Pantelleria is an island half-way between Sicil...
 
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Lidias Common Sense Cooking: Finding Fresh Eggs

 
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capers
Capers are the buds of the crewing caper plant. They are picked before they bloom and the smaller the ...
 
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Lidia on Fox 5 Segment
Lidia will be appearing on New York's Fox TV affiliate, WNYW LIVE, on the 5:00pmET show on December 12th with a display of...
 
Lidia on The Talk
Lidia will be appearing on The Talk today December 8th preparing a hearty meal that is perfect for the holidays. Be sure to check...
 
Book Signing at Eataly NY
Lidia will be hosting a book signing of Lidia's Commonsense Italian Cooking" on Tuesday December 9th from 5 to 7p.m. at Eataly...
 
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Food Books and Dvds Tableware

Lidia's Commonsense Italian Cooking
Lidia brings viewers on a road trip into the heart of Italian-American cooking.
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LIDIA'S
Enjoy Lidia's pastas and sauces!
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Lidia's Stoneware Collection

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January 2, 2014
capers

Capers are the buds of the crewing caper plant. They are picked before they bloom and the smaller the caper/bud the better it is, and usually more expensive. There is a vegetal complexity and almond essence to capers that add much flavor to many Italian dishes, for that matter any Mediterranean dishes. Capers are great in tomato pasta sauces, in cooking fish or just tossed in salads. Capers are preserved by dry-packing them in salt or by bottling them in brine. I prefer the ones in brine; if you choose salt-packed capers, make sure you wash them well and salt any dishes you are preparing with them lightly at first. Another product of the caper plant is the caper berry, which is the actual fruit after the flowers have developed. They are much bigger than the caper and looks like a green berry. You can find caper berries packed in a briny vinegar solution. They are crunchy, acidic, and flavorful-much like a pickle-with some hint of the caper’s nuttiness. Caper berries are good served as a part of an antipasto or tossed into salads, or used in a buttery pan sauce.