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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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Maccheroni with Zucchini
In this recipe, careful cooking brings out the ...
 
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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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Milano
So excited as I begin filming another season of Junior MasterChef Italia over the next few weeks. Stay tuned for more info this...
 
Lidia in Friuli
Lidia is heading to Friuli to spend some quality time with family and friends."†  ...
 
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...
 
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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