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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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Lidias Common Sense Cooking: Finding Fresh Eggs

 
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Salting your meat
You will notice that in many of my dishes I put coarse sea salt, rather than granular sea salt, on lar...
 
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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...
 
Book Signing at Eataly NY
Lidia will be hosting a book signing of Lidia's Commonsense Italian Cooking" on Tuesday December 9th from 5 to 7p.m. at Eataly...
 
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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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April 21, 2014
Salting your meat

You will notice that in many of my dishes I put coarse sea salt, rather than granular sea salt, on large meat cuts and whole birds that roast or braise for a long time. I also prefer coarse sea salt for finishing hot foods after they come out of the pan and I use the finer salt for salads and finishing dishes that cook quickly. In both cases I buy sea salt. I recommend that you have at least one of the coarse crystal salt and one fine crystal salt in the kitchen. If a recipe calls for coarse salt but you have none, use ordinary granular salt but reduce the amount by a third or half: fine granular salt is denser, a spoonful delivers more saltiness than an equal measure of bigger, airier salt crystals.