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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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Scrippelle Ribbons with Apricot-Orange Sauce
This special dessert is so good-and so much fun...
 
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Lidias In the Kitchen: Toasting Nuts

 
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The basics of braising vegetables the Italian way
In Italy, another word for braising vegetables is "strascinare," or to drag in the pan. Set some olive...
 
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Tarry Market Book Signing
Lidia and Tanya will be at Tarry Market" in Portchester, NY on Saturday May 23rd from 11:00am to 1:00pm. Lidia will be signing...
 
Book Revue Signing
Lidia and Tanya will be at Book Revue on Saturday May 16th"  in Huntington, NY from 2-4pm for a book...
 
James Beard Awards 2015
Lidia will be" presenting at the 2015 James" Beard Awards this evening in Chicago. This is a great evening covering all aspects...
 
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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 17, 2015
The basics of braising vegetables the Italian way

In Italy, another word for braising vegetables is "strascinare," or to drag in the pan. Set some olive oil in a pan, add crushed or sliced garlic. Once the garlic is golden, add the cleaned and washed vegetables (not overly drained) to the pan, and begin to toss the vegetables in the pan. Sprinkle with some crushed red pepper and set a lid on top. The vegetables will sweat and steam in their own water. Toss it around a few more times, and presto!