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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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Asparagus, Green Pea, and Scallion Sauce
Here's a fitting sauce for springtime, full of ...
 
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lidia's recipes ›


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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Appearance on Dr.Oz
Lidia will be appearing on Dr. Oz Monday March 23th cooking and giving tips on cooking healthy food. Be sure to check your...
 
Celebrate Spring with Lidia
Lidia is celebrating spring with her new book and is having a book signing dinner at Lidia’s Kansas City and Lidia’s...
 
Lidia on the Better Show
Lidia be appearing on the Better Show on March 12th preparing dishes from Egg-Citing Farm Adventure. 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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April 21, 2015
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.