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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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Brussel Sprouts
Brussels sprouts are not always the vegetable of choice, because if cooked as a whole floret the cente...
 
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The Splendid Table
Lidia will be joining Lynne Rossetto on Turkey Confidential this Thanksgiving for their" annual live, call in show from...
 
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...
 
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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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February 20, 2014
Brussel Sprouts

Brussels sprouts are not always the vegetable of choice, because if cooked as a whole floret the center can be quite strong. To make brussel sprouts delicious, cut them in half and peel off all tough outer leaves, then proceed to cook them your favorite way. I usually pan cook them with olive oil and a little garlic and at the end I add a touch of wine vinegar. With their strong, nutty flavor brussel sprouts go well with any rich meat, including ham, duck and game. When buying, you should look for firm sprouts that are compact and heavy and have a bright green color. Brussel sprouts are best between the months of September and February.