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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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Behind the scenes in Lidia's Kitchen

 
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Dried Oregano
I love using fresh herbs, such as sage, basil, and thyme, but somehow when it comes to oregano I like ...
 
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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...
 
Lidia heading to Napa Valley
Lidia visits Napa Valley to enjoy the annual Festival del Sole and a tribute to Sophia Loren at Far...
 
Oxford Symposium on Food and Cookery 2014 !
Lidia returns to the Oxford Symposium on Food and Cookery this weekend." This international conference on food, attended by...
 
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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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January 4, 2014
Dried Oregano

I love using fresh herbs, such as sage, basil, and thyme, but somehow when it comes to oregano I like using dry oregano better. Dried Oregano is more pronounced in taste than fresh oregano, it is an essential ingredient in Italian cooking, especially in Southern Italian dishes from Puglia and in many of my recipes from Sicily. I recommend buying dried oregano on the branch, if you can find it, rather than crushed leaves in jars. At my market, bouquets of dried oregano stalks, usually from Sicily, are packed in cellophane. To use in recipes, pull out one branch, and over a piece of parchment or wax paper, rub it lightly between your palms. Gather up the fallen leaves and measure. Reinsert the branch in the cellophane and keep in a cool place until you need it next.