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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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Breast of Chicken in a Light Lemon-Herb Sauce
The finished sauce will be lightly thickened by...
 
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Behind the scenes in Lidia's Kitchen

 
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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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Book signing – May 10th
Williams-Sonoma Columbus Circle New York, NY 1:00 – 3:00...
 
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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, 2014
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.