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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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Meatloaf with Ricotta
Most of you have made meatloaf on occasion; you...
 
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lidia's recipes ›


Lidias Common Sense Cooking: Finding Fresh Eggs

 
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Cooking Whole Fish
Cooking fish whole, on the bone with the head and tail attached, is the best way to eat fish. To my ta...
 
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Appearance on Un Mondo Da Amare
Lidia will be appearing on Un Mondo Da Amare"tonight at"8:00pm on Rai 1. It will be a spectacular evening filled with great...
 
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...
 
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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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February 12, 2014
Cooking Whole Fish

Cooking fish whole, on the bone with the head and tail attached, is the best way to eat fish. To my taste, the meat around the bones is always sweeter and tastier. I especially like the cheeks and the tail meat. American striped bass—like its Mediterranean counterpart branzino—is a rockfish, thriving near shores. The texture of the meat of striped bass is juicy, flaky, tasty, and very delicate. With a drizzle of good virgin olive oil and lemon, it is sublime in its simplicity. If no striped bass is found, black bass, red snapper and other fish yield delicious results. The best size of a whole fish for two portions is around 1 1/2 to 2 lbs.