Archives

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Where’s Lidia?

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Lidia’s Kitchen Streaming

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Getting to know Grana Padano

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Lasagna with Ricotta & Mozzarella

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Baked Ziti with Lidia’s Chunky Eggplant Sauce

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Penne with Lidia’s Tuscan Arrabbiata Sauce, Rosemary, and Ricotta

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Rigatoni alla Norma with Lidia’s Organic Tomato Basil Sauce

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Grilled Shrimp with Arugula Sauce

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Chicken Parmigiana Light

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Lidia’s Kitchen

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Pantry Recipes – Spaghetti Carbonara

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Pecorino Romano

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Sun-dried tomatoes

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Jarred Artichokes

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Serving pasta

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Olive Oil and High Heat

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CANESTRATO PUGLIESE: A Rare Treat for Cheese Lovers

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Octopus

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Learn about Provolone

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A two-minute sauce with a Winter tomato

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Cured meats, cheese, and pickled vegetables

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Out on October 29th: Felidia, Lidia’s new cookbook!

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My American Dream in paperback is out!

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Why You Should to Cook Oil and Garlic Together For a Pasta Sauce

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Crushed Tomatoes

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Swiss Chard

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How to Trim Broccoli Rabe

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Winter Squash

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Prunes

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What sauces go best with different pasta shapes?

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Prosciutto

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Lidia’s Italy at Home Magazine

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What to do with those cheese rinds

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Finishing Risotto off

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How to choose the right kind of canned tomatoes for making different sauces

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Everything you need to know about San Marzano tomatoes

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Seasoned Breadcrumbs

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A no skillet pasta with only 3 ingredients

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The versatility of bruschetta

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Fettunta (Italian garlic bread)

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Storing canned tomatoes

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Peperoncino

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Stream Lidia’s Kitchen Seasons 2 & 3 on Amazon!

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Learn all about Burrata cheese!

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Making pasta with a pesto sauce

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Why I love Skillet Cooking Vegetables

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Differences Between Grated Grana Padano and Pecorino Romano

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A No-Skillet Pasta Sauce

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Grandma Time: Arriving in America

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Tips, Tricks and More: Italian Proverb with Grandma!

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Lidia Makes Pork Tenderloin with Balsamic Onions on the Today Show

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Lidia Cooks Pasta with Kathie Lee and Hoda on the Today Show

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Cooking with Olive Oil

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All About Polenta

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Back to Basics with Breadcrumbs

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My favorite regional Italian olive oils

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Cooking with Wine

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Finding the Right Olive Oil

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Porcini Mushrooms

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All about Pesto

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Roast Your Vegetables

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Making chicken stock

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Finishing risotto with olive oil or butter

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Differences between Marinara and Tomato Sauce

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How to use olive oil

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The Joy of Gardening

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Eggplant season is here!

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Focaccia Basics

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The secret to dressing your salad

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Pasta and Grated Cheese

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Dry Pasta Basics

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Perfect Roast Chicken

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Making Infused Oil: What to Know

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Polenta Basics

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Risotto Basics

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Baked Pasta Basics

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Celery

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All About Balsamic

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Serving soup

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The right way to work with dried beans

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Cavolo Nero

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Broccoli Rabe: A favorite fall vegetable

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Grandma Eriminia on the Similarities of Humans and Plants

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What is pecorino?

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Grandma on the Importance of the Garden

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Soup for the cold days