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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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Lobster Fra Diavolo with Spaghetti
Look for lobsters that are alive and kicking-th...
 
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Behind the scenes in Lidia's Kitchen

 
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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 heading to Napa Valley
Lidia visits Napa Valley to enjoy the annual Festival del Sole and a tribute to Sophia Loren at Far...
 
Oxford Symposium on Food and Cookery 2014 !
Lidia returns to the Oxford Symposium on Food and Cookery this weekend."This international conference on food, attended by...
 
Spoleto Festival of Two Worlds !
Looking forward to visiting Spoleto's “Festival of two Worlds”, one of Italy's most famous performing arts festivals and...
 
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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.