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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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Zucchini with Anchovies and Capers
Zucchini is such an abundant and tasty vegetabl...
 
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lidia's recipes ›


Lidias In the Kitchen - Wine Sauces

 
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A secret flavor
Marinating is a great way of imbuing flavor into meats and fish in a gentle fashion. When you feel the...
 
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Fancy Food Show 2015
Lidia will be at the Fancy Food Show held at the Jacob Javits Center Monday June 29th 11:00am to 2:00pm Booth #1253. Lidia will...
 
Porta a Porta Special
Be sure to watch La Prima Serata airing this evening at 8pm ET in the US. Bruno Vespa travels to New York with Lidia and Il...
 
Lidia on Wendy Williams
Lidia will be appearing on the Wendy Williams Show on Wednesday June 3rd. Lidia will be cooking and discussing all about her new...
 
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...
 
In and Around Emilia-Romagna Region and It's Wonderful Vinegar
One of my favorite sauces and glazes to use, especially during the holidays is...
 
Eat a Red Apple Day
After we recuperate from enjoying that wonderful Thanksgiving meal with our family...
 
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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 22, 2015
A secret flavor

Marinating is a great way of imbuing flavor into meats and fish in a gentle fashion. When you feel they do not have enough intrinsic flavoring, marinate the fish or meat even though the recipe might nor call for it. You must give the ingredients enough time to have an exchange. Marinating is also a successful way of introducing new flavors to your family, especially children. Strong flavors like garlic, rosemary, bay leaves, and ginger can be difficult for a finicky eater to take directly, but in marinades they come through in soft dosages. This is how I develop and train my grandchildren’s palates. I also introduced my grandchildren in their early months to herbs by crushing them under their noses. I am training their palates and expanding their repertoire of flavors just like expanding a library, by adding new flavors.