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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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Roast Turkey and Pan Sauce With Reduced Balsamic Glaze
A whole roast turkey is still something special...
 
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Lidias Common Sense Cooking: Finding Fresh Eggs

 
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Cooking Calamari
If you want tender calamari, there are two ways to go about it: either cook them quickly, from 4 to 8 ...
 
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Lidia in Chicago
Lidia will be in Chicago this week visiting her Public Television friends at WTTW, conducting a class at Eataly Chicgao " and...
 
NY Moves Power Women Event 2014
Lidia will be honored at the NY Moves Power Women Event on Friday November 14. This is a wonderful event honoring influential...
 
Lidia in Ohio
Lidia will be visiting the local Public Television stations in Cincinnati and Dayton Ohio this week."  For more information on...
 
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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 24, 2014
Cooking Calamari

If you want tender calamari, there are two ways to go about it: either cook them quickly, from 4 to 8 minutes, or braise them slowly for 30 minutes or more. Anything in between and the calamari will remain tough. I recommend quick cooking if you want to enjoy the calamari as the prime ingredient, where the texture of the fish is very important. The long, braising method focuses more on the flavor of the sauce, by extracting the flavor of the calamari into the sauce, and is preferable if you want to make calamari sauce to dress pasta, risotto, or polenta.