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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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Fish Soup
In the coastal areas of Basilicata, the varied ...
 
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Behind the scenes in Lidia's Kitchen

 
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Perfectly toasted hazelnuts made easy.
Toasted hazelnuts are great in many dishes. To toast them, spread them out in a baking pan. Toss in a ...
 
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Sailing the Adriatic
Each summer, Lidia joins a small group of friends for a sailing trip and a week of swimming, relaxation and of course delicious...
 
Lidia heading to Napa Valley
Lidia visits Napa Valley to enjoy the annual Festival del Sole and a tribute to Sophia Loren at Far...
 
Oxford Symposium on Food and Cookery 2014 !
Lidia returns to the Oxford Symposium on Food and Cookery this weekend." This international conference on food, attended by...
 
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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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October 8, 2014
Perfectly toasted hazelnuts made easy.

Toasted hazelnuts are great in many dishes. To toast them, spread them out in a baking pan. Toss in a preheated 350 degree oven until the skins begin to separate from the nuts and the nuts are deep golden brown, 8 to 10 minutes. Cool the hazelnuts to room temperature. Remove as much of the skins from the nuts as possible by rubbing them together inside a clean kitchen towel. Particularly stubborn skins can sometimes be removed by placing the nuts a handful at a time in a coarse sieve and rubbing them against the sieve using a kitchen towel to protect your hands. In either case, it is unlikely you will remove all the skins from all the nuts; just remove as many as you can.