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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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Beef Braised in Barolo
Barolo is the king of Italian reds, a big wine,...
 
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Lidias Common Sense Cooking: Finding Fresh Eggs

 
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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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Lidia celebrates children's books at Dr. Seuss' Birthday Bash in St. Louis and raises funds for the St. Louis Community College
Lidia will read Dr. Seuss' Green Eggs and Ham" and her own brand new children's book, Lidia’s Egg-Citing Farm Adventure...
 
Lidia on Rachel Ray
Tune in to Rachel Ray on Wednesday to see" Lidia teach Nate Berkus how to cook short pasta and talk about her new book,...
 
Lidia on Hoy in Mexico City
Lidia will be on hoy today at 10:37amCT cooking some great dishes. Be sure to check your local...
 
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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, 2015
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.