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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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Rice and Butternut Squash
In autumn, Lombardy abounds in zucca-what we ca...
 
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Lidia's: In the Kitchen - Butterflying a Chicken

 
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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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Texas Book Festival 2014
I will be traveling to Austin for the annual book festival which will take place October 25th through October 26th. This is a...
 
Lidia's Kansas City Restaurant- Sweet 16
So excited and proud as I travel to Kansas City to celebrate our restaurant's 16th birthday and for" the “Boys Grow...
 
Eataly- Chicago
I will be hosting a four-course dinner at Baffo on October 14th as part of the Identita’ Golose Celebration. I will also be...
 
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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.