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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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Beef Braised in Barolo
Barolo is the king of Italian reds, a big wine,...
 
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lidia's recipes ›


Lidias Common Sense Cooking: Finding Fresh Eggs

 
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How to keep your greens crisp
Washing salads will not only remove any dirt and grit but it will revive your greens as well. About tw...
 
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Lidia celebrates children's books at Dr. Seuss' Birthday Bash in St. Louis and raises funds for the St. Louis Community College
Lidia will read Dr. Seuss' Green Eggs and Ham" and her own brand new children's book, Lidia’s Egg-Citing Farm Adventure...
 
Lidia on Rachel Ray
Tune in to Rachel Ray on Wednesday to see" Lidia teach Nate Berkus how to cook short pasta and talk about her new book,...
 
Lidia on Hoy in Mexico City
Lidia will be on hoy today at 10:37amCT cooking some great dishes. 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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January 22, 2015
How to keep your greens crisp

Washing salads will not only remove any dirt and grit but it will revive your greens as well. About two hours before you are ready to make the salad, clean it and wash it in the sink with plenty of cold water, I like washing my salad twice. The first time I toss the salad in the water gently, let it rest so all the dirt falls to the bottom then with a spider or slotted ladle pick the greens in a colander. I then change the water, wash the sink well and refill with cold water. Spread out the greens and let them steep for 20-30 minutes, drain well then pass in a salad spinner. Set the salad in a bowl, cover with a paper towel and let sit in refrigerator for one hour before dressing. The salad will be crisp and ready to dress.