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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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Beef Braised in Barolo
Barolo is the king of Italian reds, a big wine,...
 
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lidia's recipes ›


Lidias Common Sense Cooking: Finding Fresh Eggs

 
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Toasting Pine Nuts
When cooking or baking with nuts, it is always advisable to toast them just before incorporating them ...
 
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Lidia celebrates children's books at Dr. Seuss' Birthday Bash in St. Louis and raises funds for the St. Louis Community College
Lidia will read Dr. Seuss' Green Eggs and Ham" and her own brand new children's book, Lidia’s Egg-Citing Farm Adventure...
 
Lidia on Rachel Ray
Tune in to Rachel Ray on Wednesday to see" Lidia teach Nate Berkus how to cook short pasta and talk about her new book,...
 
Lidia on Hoy in Mexico City
Lidia will be on hoy today at 10:37amCT cooking some great dishes. Be sure to check your local...
 
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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 27, 2015
Toasting Pine Nuts

When cooking or baking with nuts, it is always advisable to toast them just before incorporating them into a recipe. Toasting them brings out their oils and aromas and enhances the flavor of the dish. To toast pine nuts, spread them out on a baking sheet and bake in a 325 degree oven, shaking the pan once or twice as they bake, until lightly and evenly browned, about 6 minutes. If you do not have the oven going you can toast the pine nuts in a small skillet over medium heat, shaking the pan continuously, until they turn golden brown, about 6 minutes. Let them cool and use in the recipe.