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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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Linguini with Bacon and Onions
I use slab bacon here because I like large piec...
 
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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 ...
 
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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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May 5, 2015
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. Toss the whole fish with some salt, drizzle it with olive oil, stuff the belly cavity with a few slices of lemon, set it on lightly oiled sheet pan and bake in a hot 475 degree oven for 20 minutes. You can also set the fish on a hot grill, but do not touch the fish until it has formed a crust underneath, about 15 minutes then flip with a long spatula and cook for additional 10 minutes without touching. Serve with a sprinkle of coarse sea salt and a drizzle of the best extra virgin olive oil you have.