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Here’s a favorite recipe of mine from my new book: Chicken Breast with Orange and Gaeta Olives. Just about everyone loves chicken breast, and it’s simple to make. (I also love this recipe when it’s done with drumsticks, but if you decide to do that, make sure to double the wine and increase the cooking time until the chicken is done!) Read more about Lidia’s Commonsense Italian Cooking here and get the recipe here.
What an extraordinary recognition! I am honored to have won in a category with such an exceptional group of fellow nominees for Outstanding Culinary Host. Food is my passion and my medium of expression. Throughout my career in food I have received much gratification, but receiving this Emmy takes the cake. Mille grazie!
Celebrate Columbus Day by giving your family and friends (or yourself) the ultimate Italian-American gift: Lidia’s Commonsense Italian Cooking.
You all know I’m a teacher at heart, and my new book lays out a comprehensive curriculum of cooking tips–from the cutting board to the kitchen table. These are lessons I learned from my mother, Erminia (above), and her mother, Nonna Rosa, and now I’m passing them on to you in the form of 150 simple, seasonal recipes. Order your signed copy here!
I’m also excited to announce that the the companion public television series, Lidia’s Kitchen, will begin airing this month as well.
TUNE IN! Lidia’s programs air at different times on different stations around the world. Consult APTonline to find the name of your local public television station.
Some of you have heard me talk about my courtyard in Busoler, but for those who have not, let me tell you a little about it:
Busoler was a small town then made up of only thirty houses along one white stone road. At the center was the courtyard where my maternal grandparents lived. I would go to Busoler as often as I could—every weekend, every holiday and the first eleven birthdays of my life.
My grandparents grew, raised, produced, vinified, and milled everything they needed to survive and bartered any excess for items that they did not have. Little did I know, the pristine flavors, the unadulterated aromas of nature, and the simple country cooking of my grandmother and great aunt would set the tone for my future career. This is where my collection of taste is rooted, and these are the flavors I am always striving to recreate in my cooking.
Few fruits have a presence on menus like the apple does in fall. Summer’s bounty is quickly disappearing, but apples are cause for celebration and have inspired countless homey, seasonal dishes.
2.2 lbs golden delicious apples
3.5 oz. flour
3.5 oz sugar
3.5 oz. amaretti
3.5 oz. butter
1 tbsp. milk
1/2 pack yeast for baking
Preheat the oven to 350 degrees F. Butter and flour an -8– or -9–inch springform pan.
In an electric mixer fitted with the paddle attachment, cream the butter and white sugar until pale and light, about 1 minute. Add the eggs, one at a time, and beat until light and fluffy, another minute or two. Beat in the vanilla.
Sift together the flour, baking powder, and salt. Pour the dry ingredients into the mixer with the lemon zest, and mix until just combined. In a medium bowl, toss together the apples, brown sugar, and walnuts. Scrape the batter into the prepared pan, smooth the top, and then sprinkle with the apple mixture.
If you’re in Italy today, those three words would sound all too familiar: It’s August 15th and the summer holiday season in Italy is in full swing. In addition to marking the Feast of the Assumption, August 15th is also called “Ferragosto,” the height of the summer holiday season.
A startling percentage of Italians take to the beaches and mountains for weeks of R&R this time of year. (While this is wonderful for the Italians, unsuspecting tourists who visit Italy in August are likely to be disappointed by the number of closed shops and restaurants!)
Ferragosto is a wonderful time for Italians to rest, spend time with friends and family, and visit other parts of their beautiful country. Buon ferragosto!
“In her beautifully illustrated new cookbook, Lidia Bastianich lays out a comprehensive curriculum of wise cooking tips–from the cutting board to the kitchen table. Channeling the instructive elements from the companion Public Television series, Lidia’s Kitchen, she teaches us that a good dose of common sense is the key ingredient to a stellar meal. As storyteller and chef, Lidia draws on anecdotes to educate and illustrate. Recalling lessons learned from her mother, Erminia, and her grandmother, Nonna Rosa, Lidia pays homage to the kitchen sages who inspired her.
Whether it’s Citrus Roasted Veal or Rustic Ricotta Tart, each recipe is a tangible feast. We learn to look at ingredients as both geographic and cultural indicators; in Campania, the region where mozzarella is king, we discover it is best eaten three hours after preparation. In Genova we are taught that while focaccia had its basil origins in the Ligurian culinary tradition, the herbs and flavorings will change from region to region–home chefs can experiment with rosemary, oregano, olives, or onions! When it’s time for dessert, Lidia draws on the sacred customs of nuns in Italian monasteries and convents and reveals the secret to Rice Pudding with a Blessing.
Lidia’s Commonsense Italian Cooking is a collection of 150 delectable recipes told with common sense cooking wisdom that teaches us how create simple, seasonal, Italian dishes with grace, confidence, and love.”
Order a signed copy of the new cookbook here! Look out for it on October 15th, along with Lidia’s new public television series: Lidia’s Kitchen.
This past weekend I enjoyed a wonderful musical: Marry Harry. I felt connected to the main character not only because he is an aspiring chef in New York City, but because his dream is to work with Lidia Bastianich! While this is indeed a flattering twist, I enjoyed this production for so many other reasons; as a music lover I was particularly taken with Dan Martin and Michael Biello’s songs.
If you live in New York or are visiting, I hope you will dedicate an evening to Marry Harry. Read more about the play here.
I hope you all had a wonderful Fourth of July! For those that missed the premiere of the special, you can stream it online here.