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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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Fish Soup
In the coastal areas of Basilicata, the varied ...
 
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Lidias In the Kitchen Tip - Garlic

 
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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...
 
Milano Expo 2015
Lidia will be back at the Milano Expo¬†for women’s week. The theme of this expo has been “Feeding the Planet, Energy...
 
Fancy Food Show 2015
Lidia will be at the Fancy Food Show held at the Jacob Javits Center Monday June 29th 11:00am to 2:00pm Booth #1253. Lidia will...
 
Lidia on Fox 5 Segment
Lidia will be appearing on New York's Fox TV affiliate, WNYW LIVE, on the 5:00pmET show on December 12th...
 
In and Around Emilia-Romagna Region and It's Wonderful Vinegar
One of my favorite sauces and glazes to use, especially during the holidays is...
 
Eat a Red Apple Day
After we recuperate from enjoying that wonderful Thanksgiving meal with our family...
 
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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, 2015
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.