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 ›




Torta al Vino with Grapes and Berries
Torta al vino is a traditional wine-country cak...
 
see all
lidia's recipes ›


Behind the scenes in Lidia's Kitchen

 
see all lidia's videos ›


see all of lidia's photos ›


Ramps
Ramps, sometimes called wild leeks, resemble a scallion but with broader leaves. They have a garlicky ...
 
see previous tips ›
see next tips ›


Sailing the Adriatic
Each summer, Lidia joins a small group of friends for a sailing trip and a week of swimming, relaxation and of course delicious...
 
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...
 
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!
March 16, 2014
Ramps

Ramps, sometimes called wild leeks, resemble a scallion but with broader leaves. They have a garlicky sweet flavor and are the sign that spring is finally here. When buying ramps, you should choose ramps that are firm with bright colored greens. Ramps can be used both raw and cooked. They are great in stuffing, risottos and pickled. You can store ramps by wrapping them tightly in plastic and refrigerate for up to 1 week.