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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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Tuna, Capers, and Warm Potato Salad
Pantelleria is an island half-way between Sicil...
 
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Lidias Common Sense Cooking: Finding Fresh Eggs

 
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Capers
Capers are preserved when they are dry-packed in salt or bottled in brine; I prefer the ones in brine....
 
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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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September 4, 2014
Capers

Capers are preserved when they are dry-packed in salt or bottled in brine; I prefer the ones in brine. If you choose salt-packed capers, make sure you wash them well and salt any dishes to which you are adding them very lightly at first. Another type of caper is the caper berry, which you can find packed in a briny vinegar solution. Caper berries are crunchy, acidic, and flavorful--much like a pickle--with some hint of the caper’s nuttiness. Caper berries are good served as a part of an antipasto, tossed into salads, or used in a buttery pan sauce.