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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 Duck with Lemons
This crispy-skinned duck is delicious but defin...
 
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Lidias Common Sense Cooking: Finding Fresh Eggs

 
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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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Appearance on Un Mondo Da Amare
Lidia will be appearing on Un Mondo Da Amare" tonight at" 8:00pm on Rai 1. It will be a spectacular evening filled with great...
 
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 with a display of...
 
Lidia on The Talk
Lidia will be appearing on The Talk today December 8th preparing a hearty meal that is perfect for the holidays. Be sure to check...
 
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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.