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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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Roasted Eggplant and Tomato Salad
Serve this colorful and delicious salad as a fi...
 
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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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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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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.