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May 29, 2015

Perfect Weather for a Picnic


Lidia Bastianich

This is the perfect time of year for a picnic. I like the heat of July and August especially for visiting the beach, but right now its pleasantly warm and it’s exciting to see the abundance of fresh summer produce at the market. My Raw Summer Tomato Sauce for Pasta is great at room temperature and travels well to bring for a picnic. The sauce actually develops in the hour or two that it marinates. Enjoy!!

May 22, 2015

Memorial Day Celebration


Penne with Cherry Tomatoes, Basil and Mozzarella (2) 800px

What do you think is the prefect dish to kick off your Memorial Day? Personally, I love a good hamburger to start the barbecuing season, but you shouldn’t feel obligated to stick to your usual recipes. As an Italian-American chef with a foot in both worlds, let me tell you that there’s nothing wrong with going Italian on Memorial Day weekend! My Penne with Cherry Tomatoes, Basil and Mozzarella is a great pasta dish I like to make this time of year; it’s simple enough to prepare and I’ve found it’s a real crowd-pleasers. Enjoy!    

May 14, 2015

In and Around Sardinia


Sardegna (30)lobster catalana

As the summer months are approaching I can’t help but think of Sardinia an island known for it’s great natural beauty. Most people come to enjoy nature, and during the summer months its beaches are full of vacationers. Alghero, famous for its lobster dish called Aragosta alla Catalana, is the city in Sardinia with the strongest Spanish influence, having been colonized for a long period of time. In the town of Alghero, craftsman working in their shops turn coral into delicate pieces of jewelry. Not far from the city is Neptune’s Grotto, an elaborate complex of sea-level stalagmite and stalactite, which offers a fun excursion for the whole family.

May 8, 2015

Happy Mother’s Day


p 26 Sweet Ricotta Dumplings with Strawberry Sauce

I am fortunate enough to have four generations around me at all times, so Mother’s Day takes on a truly special meaning in my family. Favorite dishes are always being altered according to what is available in the market and what is the best in quality- especially when I’m cooking. Family meals together are near and dear to my heart, and I am always looking for a reason to cook a big meal to share with my grandchildren, children and Mother’s Day is a great time to do that. I am sharing one of  Grandma’s favorite desserts Sweet Ricotta Dumplings with Strawberry Sauce. Enjoy!

 

April 30, 2015

Grandma’s Chicken and Potatoes


chickenandpotatoes

As Mother’s Day is approaching I can’t help remembering how growing up, my brother and I loved our mother’s Chicken and Potatoes. What is there not to love about this dish, fried together in a big skillet so they’re crisp and moist at the same time- this was my mother’s, or “Grandma’s” specialty, and it was our favorite!  This simple and delicious dish has now been passed down through the family. Enjoy!

April 22, 2015

Earth Day 2015


Mint String Beans (2)

In honor of Earth Day lets enjoy the best mother nature has to offer. My Mint String Beans is a great way to enjoy springtime and appreciate our gardens. 

April 17, 2015

On the Menu Radio with Ann & Peter Haigh Podcast


It was a pleasure being part of this wonderful podcast given by the lovely husband and wife duo Ann & Peter Haigh. I want to share this interview as I speak about my new children’s book Lidia’s Egg-Citing Farm Adventure http://edge1550.com/podcasts/OnTheMenu-20150412.mp3.

April 15, 2015

Junior Master Chef Italia Premier


All 3 Chef's-9

I am excited that I will be joining Bruno Barbieri and Alessandro Borghese for another season of Junior Master Chef Italia. It is premiering today in Italy on Sky Uno at 21:30.

April 7, 2015

Healthy Pasta Cookbook Release


Today is the official release of Tanya and Joe’s Cookbook Healthy Pasta: The Sexy, Skinny and Smart Way to Eat You Favorite Food. Here is a recipe from their new cookbook that is perfect for celebrating the arrival of spring. Tanya and Joe will also be on the Steve Harvey Show today from 3-4pm ET celebrating their release. Be sure to check your local listings.

pasta

Linguine with Pancetta, Peas, and Zucchini 

 Use a vegetable peeler to peel the zucchini lengthwise into thin ribbons, stopping when you get to the very center where it is all seeds. You can use this same technique with carrots and peel long carrot ribbons, or also choose to use half carrots and half zucchini. The zucchini (or carrots or both) sliced this way also make a light, fresh summer salad when tossed raw with lemon juice, olive oil, and fresh herbs.

Calories per Serving: 422

Serves 6

2 tablespoons extra-virgin olive oil

3 ounces pancetta, diced

1 cup chopped scallions

2 garlic cloves, thinly sliced

1 pound linguine

1 cup frozen peas

2 medium zucchini, peeled into ribbons (see headnote)

Kosher salt

Crushed red pepper flakes

1⁄2 cup fresh basil leaves, chopped

1⁄2 cup fresh Italian parsley leaves, chopped

1⁄2 cup freshly grated Grana Padano

1. Bring a large pot of salted water to a boil for pasta. In a large skillet over medium heat, add the olive oil. When the oil is hot, add the pancetta and cook until the fat is rendered, about 4 minutes. Add the scallions and garlic and cook until the scallions are wilted, about 3 minutes.

2. Add the linguine to the boiling water. Once the pasta is cooking, add the peas and zucchini to the skillet and season with salt and red pepper flakes. Toss until the zucchini begin to wilt, about 2 minutes. Ladle in 1 cup pasta water and simmer and reduce by half while the pasta cooks.

3. When the pasta is al dente, remove it with a spider or small strainer and add directly to the sauce, along with the basil and parsley, reserving the pasta water. Toss to coat the pasta with the sauce, adding a splash of pasta water if the pasta seems dry. Remove the skillet from the heat,  sprinkle with the grated Grana Padano, toss, and serve.

 

April 3, 2015

Buona Pasqua (Happy Easter!)


Lidia Bastianich

An Italian Easter table typically features lamb, and if you are observing the holiday this weekend, this recipe is a favorite of mine. The Seared Lamb Chops with Red Wine is a perfect option. Grilling them is easy, and a good way to keep their flavor. This sauce can also be made in advance and keeps well in the refrigerator or freezer, which will allow you to spend more time with your guests. Enjoy!

 

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Lidia brings viewers on a road trip into the heart of Italian-American cooking.
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