home or Register

blog  /  all

November 19, 2014

Cold November Morning


It’s cold out there this morning! My hearty and healthy Bean Soup Le Marche Style is a perfect way to warm up. You can include any legume or vegetable you have handy; just leave them perking on the stove until they are velvety and delicious.

Bean Soup Le Marche Style (1)

 

 

 

 

November 11, 2014

Veteran’s Day 2014


Flag

Let us take time out today on this federal holiday to honor those who have served in the U.S Armed Forces.

November 3, 2014

National Sandwich Day!


Lidia Bastianich

In honor of National Sandwich Day warm up with these delicious Baked Toast Sandwich. A perfect treat as the weather gets cooler. Enjoy!

October 29, 2014

White Truffle Season


White Alba Truffle 10-2014

The tartufo bianco or white truffle from Alba is regarded as the finest, most aromatic truffle among some three hundred varieties.  It grows underground and can be the size of a walnut or larger than a potato.    To harvest white truffles, canines are typically used in Italy and go out with the tartufai or truffle hunters, at dusk, operating under the cover of darkness, when their activities are least likely to be observed by rivals who know that truffles grow in the same spots year after year.  When buying a white truffle, the size, freshness and pungency also come into play.  Their aroma should combine the muskiness of old earth and leaf mold with the sharpness of garlic.  A fresh truffle should be as hard an crisp as a fresh turnip and, ideally, as near to egg-shaped as possible, with no erratic protrusions or indentations.

 Fresh truffles are sold retail by the ounce and are very expensive.  As a rule of thumb, an ounce is sufficient for four portions of a given dish – pricey enough, but within reason for grand occasions and well worth the investment.  Truffles of ultimate freshness can be kept up to ten days if bured in rice in an airtight container and refrigerated.  Their color varies from pale ivory to pale brown, and their seasonal availability lasts from early October until late December. 

At Felidia, Executive Chef Nicotra, just began serving a brand new Tagliatelle al Barolo with Shaved White Truffle, and customers are loving it.  Take a look at Felidia’s Facebook Page to see.

October 24, 2014

Be the First to Receive Healthy Pasta The Sexy, Skinny, and Smart Way to Eat Your Favorite Food Cookbook


Book Cover Bastianich_Healthy Pasta

I am so excited for Tanya and Joe on their newest cookbook. Proud to announce that it is available for pre-order on the Random House Website. It is a delectable, wonderfully informative, easy-to-use cookbook that provides simple ways to make pasta an integral part of a healthy and well-balanced life style. This cookbook provides us  with 100 mouth-watering recipes for regular, whole grain, and gluten-free pastas, including delicious recipes such as Gnocchi with Lentils, Onions and Spinach and Bucatini with Broccoli Walnut Pesto.

October 10, 2014

Lidia’s Kitchen Marathon


photo

Be sure to catch the marathon of Lidia’s Kitchen on Create TV this weekend. It airs on Saturday, October 11th from 6:00amET-12:00 pmET and 6:00pmET-12:00amET and on Sunday, October 12th  12:00pmET-6:00pmET.

 

October 6, 2014

Italian Heritage Month


Spaghetti and Meatballs (Spaghetti con Polpette di Carne)

I remember the meatballs, known as polpette, from my childhood as patties of meat about 1 inch wide and flat, like a crab cake.  We pan-fried them and ate them with a side dish of vegetables or salad, or in a sandwich.  The Neapolitan meatball is much smaller, fried and used in between layers of lasagna without being cooked in sauce.  The Italian-American method is another story, with the meatballs usually  measuring 2 to 3 inches in diameter, cooked in tomato sauce.  Since October is Italian Heritage Month,  I thought my version of Spaghetti and Meatballs which is somewhere in between, would be a perfect recipe to share here. This recipe can be found by clicking on the link or in Lidia’s favorites Cookbook (Alfred A Knopf, 2011).

October 3, 2014

Welcome Back NY


Tree- 2

“I’m back in New York after spending time in Milan shooting the second season of Master Chef Junior. The grandkids left me some local apples at the house, and the trees are starting to change color. I look forward to turning on the oven to make a big bowl of soup for me and Grandma this weekend.”

September 26, 2014

Family Day – A Day to Eat Together at the Table


Sunday is the eighth anniversary of Family Day, a day when families are encouraged to spend time together, especially around the dinner table.  Family is very important to me, and I encourage all of you to celebrate this special day and either cook together, eat together (or both) and most importantly be together.  Below are some suggested recipes that I love making for my family that will hopefully inspire you to do something with yours.

 

FAMILY GNOCCHI MAKING:

Cheese Gnocchi

I love potato gnocchi, and I had all of my grandchildren in the kitchen with me at young ages to help with the shaping of the gnocchi.  The ricotta gnocchi are quicker to make as there are no potatoes to cook and also good for starch-conscious eater.  The sauce can be just the cheese, but you can drizzle on some tomato sauce or pesto if you like.  This recipe can be found by clicking on the link or in  Lidia’s Common Sense Cookbook. (Alfred A Knopf, 2013)

 

FOR THE PASTA LOVERS WITH LITTLE TIME:

For those who love their pasta but have a busy Sunday schedule this year, the Olive Oil and Rosemary Spaghettini is a super quick and flavorful dish.  Serve with a salad, and you have a perfect excuse to gather the family around the table. This recipe can be found by clicking on the link or in  Lidia’s Common Sense Cookbook. (Alfred A Knopf, 2013)

  

 FOR THOSE WHO LOVE STEAK NIGHT:

 My London Broil Steak with Sun-Dried Tomatoes Marinade is tender and flavorful and uses an inexpensive cut of steak if you have a big family gathering.  This recipe can be found by clicking on the link or in  Lidia’s Common Sense Cookbook. (Alfred A Knopf, 2013)

 

 FOR THE GRANDPARENTS:

 If you have a little extra time on your hands this day, show your grandkids lots of love with a dish that takes a little extra time but goes a long way. Pasticciata alla Bolognese  (This recipe can be found by clicking on the link or in Lidia’s Family Table (Alfred A Knopf, 2004)

September 18, 2014

Getting Ready for Fall: Apples


I love getting ready for apple season, and this delicious cake was passed down from my  Nonna Rosa.  I still enjoy making it with my grandchildren during this time of year. Grandma Rosa’s Apple Cake found in Lidia’s Common Sense Cookbook ( Alfred A Knopf, 2013).Lidia Bastianich

Food Books and Dvds Tableware

Lidia's Italy in America
Lidia brings viewers on a road trip into the heart of Italian-American cooking.
buy now ›
read more ›

Lidia's Pasta and Sauces
Enjoy Them Now!
buy now ›

Lidia's Stoneware Collection

buy now ›
see all tableware ›


Sign up now for access to
recipes, tips, and more!



 
 
 
 
 
 
 
 
Becoming a member of the Community Table is easy and free!
Please fill out the required fields below.
*required fields

sign in information
about you


Welcome to the Community Table. Please sign in to
access your recipe box, photos, discussions,
and personal settings.



Forgot password?
Not a member? Join now!