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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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Lobster Fra Diavolo with Spaghetti
Look for lobsters that are alive and kicking-th...
 
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Behind the scenes in Lidia's Kitchen

 
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A kinder, gentler garlic
The more you chop garlic the stronger the flavor, so if you want a milder flavor either slice the garl...
 
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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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March 17, 2014
A kinder, gentler garlic

The more you chop garlic the stronger the flavor, so if you want a milder flavor either slice the garlic or crush the clove and add it to your recipe. The garlic will release its aromas and still remain identifiable so it can be removed from the dish before serving. On the other hand if garlic is thoroughly cooked or baked it loses its pungency. When garlic cloves are completely cooked the enzymes responsible for the release of their harsh bite are neutralized, leaving the garlic mildly flavored. Cooked garlic can be made into a delicious puree, which melts into hot soup, lending it a lovely undertone of garlic with a velvety texture. Use the poached puree of garlic to flavor sauces, dressings, roasts, and braises.