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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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My Mother's Chicken and Potatoes
In my family, favorite dishes are always being ...
 
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Lidia's: In the Kitchen - Butterflying a Chicken

 
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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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2014 St.Martin Gala
I will be in Seattle for the wonderful 2014 St.Martin's Gala. This event is taking place to raise awareness about Saint...
 
Texas Book Festival 2014
I will be traveling to Austin for the annual book festival which will take place October 25th through October 26th. This is a...
 
Lidia's Kansas City Restaurant- Sweet 16
So excited and proud as I travel to Kansas City to celebrate our restaurant's 16th birthday and for"†the “Boys Grow...
 
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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