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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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Taralli
The tarallo is a traditional Neapolitan bread, ...
 
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Behind the scenes in Lidia's Kitchen

 
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Carrots
Carrots are root vegetables, usually large and orange in color and used for soups or boiled as a veget...
 
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Lidia on Rai Tre/Slang
Watch Joe and I on Rai Tre/Slang today at 23:45 Oggi alle ore 23,45"†Joe ed io su Slang in onda su...
 
Lidia on Slang- Rai 3
Don’t miss"†Joe and I"†tomorrow on Rai"†Tre /Slang. Domani non perdete Joe"†ed io su...
 
Milano
So excited as I begin filming another season of Junior MasterChef Italia over the next few weeks. Stay tuned for more info this...
 
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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 1, 2014
Carrots

Carrots are root vegetables, usually large and orange in color and used for soups or boiled as a vegetable. But in today’s market, especially in the spring, there is a selection of carrots, that are smaller and with tinges of purple and red coloring. These gourmet carrots are delicious in taste and make a great addition as a vegetable on the plate. Sometimes I feel that carrots are an unappreciated standby. We tend to use them for everything but rarely highlight them. I also love making carrot puree with a touch of nutmeg, and sometimes I add a potato or two to give it extra body. Whether you eat them raw, boiled, fried or pureed, always buy the best you can; organic and crispy with fresh greens still attached to them, it will ensure the longevity of their freshness