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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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Mushroom and Potato Soup
I love mushrooms, and this is my favorite soup....
 
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Lidias Common Sense Cooking: Finding Fresh Eggs

 
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Capers
Capers are preserved by dry-packing them in salt or by bottling them in brine. I prefer the ones in br...
 
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Lidia Talks Pasta at Eataly
Lidia is hosting a sold out class at Eataly" on Tuesday January 13th"  from 6:30pm to 8:00pm. Participants will learn about...
 
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...
 
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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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December 16, 2015
Capers

Capers are preserved by dry-packing them in salt or by bottling them in brine. I prefer the ones in brine; if you choose salt-packed capers, make sure you wash them well and salt any dishes you are preparing with 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.