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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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Sweet and Sour Little Onions
You will find many ways to please your guests w...
 
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Lidias In the Kitchen: Toasting Nuts

 
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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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Tarry Market Book Signing
Lidia and Tanya will be at Tarry Market" in Portchester, NY on Saturday May 23rd from 11:00am to 1:00pm. Lidia will be signing...
 
Book Revue Signing
Lidia and Tanya will be at Book Revue on Saturday May 16th"  in Huntington, NY from 2-4pm for a book...
 
James Beard Awards 2015
Lidia will be" presenting at the 2015 James" Beard Awards this evening in Chicago. This is a great evening covering all aspects...
 
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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, 2015
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.