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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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Caesar Salad
Pick the youngest crunchiest romaine heads you ...
 
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Lidias In the Kitchen: Keeping Fish Fresh

 
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Cooking Whole Fish
Cooking fish whole—on the bone with the head and tail attached—is the best way to eat fish. To my ...
 
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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...
 
CIA 2015
Lidia will be attending the 2015 Culinary Institute of America Awards on Thursday April 30th as they host an evening honoring her...
 
Lidia's Kitchen Season 3
Lidia is currently filming another season of Lidia's Kitchen. Get ready to join Lidia as she embarks on another eye-opening...
 
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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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May 5, 2015
Cooking Whole Fish

Cooking fish whole—on the bone with the head and tail attached—is the best way to eat fish. To my taste, the meat around the bones is always sweeter and tastier. I especially like the cheeks and the tail meat. American striped bass—like its Mediterranean counterpart branzino—is a rockfish, thriving near shores. The texture of the meat of striped bass is juicy, flaky, tasty, and very delicate. With a drizzle of good virgin olive oil and lemon, it is sublime in its simplicity. If no striped bass is found, black bass, red snapper and other fish yield delicious results. The best size of a whole fish for two portions is around 1 1/2 to 2 lbs. Toss the whole fish with some salt, drizzle it with olive oil, stuff the belly cavity with a few slices of lemon, set it on lightly oiled sheet pan and bake in a hot 475 degree oven for 20 minutes. You can also set the fish on a hot grill, but do not touch the fish until it has formed a crust underneath, about 15 minutes then flip with a long spatula and cook for additional 10 minutes without touching. Serve with a sprinkle of coarse sea salt and a drizzle of the best extra virgin olive oil you have.