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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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Broccoli Rabe with Oil and Garlic
Sometimes you see broccoli rabe cut into little...
 
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Behind the scenes in Lidia's Kitchen

 
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Dressing up your olives
I suggest using citrus zest to brighten up the flavor of canned or cured olives. To make thin strips o...
 
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Lidia heading to Napa Valley
Lidia visits Napa Valley to enjoy the annual Festival del Sole and a tribute to Sophia Loren at Far...
 
Oxford Symposium on Food and Cookery 2014 !
Lidia returns to the Oxford Symposium on Food and Cookery this weekend."This international conference on food, attended by...
 
Spoleto Festival of Two Worlds !
Looking forward to visiting Spoleto's “Festival of two Worlds”, one of Italy's most famous performing arts festivals and...
 
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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 13, 2014
Dressing up your olives

I suggest using citrus zest to brighten up the flavor of canned or cured olives. To make thin strips of orange zest, use a special tool called a zester; or remove the zest with a vegetable peeler, then cut it into thin strips. Toss large meaty green olives like Cerignolas with strips of lemon zest, a little lemon juice, some dried oregano, and a generous drizzle of olive oil. Or you can toss thin strips of orange zest with oil-cured Gaeta olives and a little squeeze of juice from the orange. You can also add some crushed hot red pepper if you like.