I watch all your programs. I think you and your family are an inspiration. God Bless you.
I appreciate your beginning because I was also a refugee from Castro Cuba. I came with nothing but a good education and I made a life for myself. I married a wonderful man, his grandparents were from Italy.
I love Italian food.
I watch all your programs. I think you and your family are an inspiration. God Bless you.
I appreciate your beginning because I was also a refugee from Castro Cuba. I came with nothing but a good education and I made a life for myself. I married a wonderful man, his grandparents were from Italy.
I love Italian food.
I would like to have your recipe I saw on your show this morning on Creat. It was fried and made out of garbanzo bean flour and you ate it on a sandwich with your chef. Please email this recipe, it would be much appreciated.
Several days ago, you made a wonderful braised celery with olives and onion. Can’t recall all of the recipe and would love to have it. I do enjoy celery as a vegetable and not just for soups.
Thank you,
Carol U
October 10th, 2009 at 3:54 pm
I am trying to find the recipes Lidia used on her October 10th show at 3:00 p.m. I am in Washington, D.C. area.
October 10th, 2009 at 5:48 pm
Dear Lidia,
I watch all your programs. I think you and your family are an inspiration. God Bless you.
I appreciate your beginning because I was also a refugee from Castro Cuba. I came with nothing but a good education and I made a life for myself. I married a wonderful man, his grandparents were from Italy.
I love Italian food.
October 10th, 2009 at 5:52 pm
Dear Lidia,
I watch all your programs. I think you and your family are an inspiration. God Bless you.
I appreciate your beginning because I was also a refugee from Castro Cuba. I came with nothing but a good education and I made a life for myself. I married a wonderful man, his grandparents were from Italy.
I love Italian food.
October 10th, 2009 at 6:08 pm
I would like to have your recipe I saw on your show this morning on Creat. It was fried and made out of garbanzo bean flour and you ate it on a sandwich with your chef. Please email this recipe, it would be much appreciated.
ThanK You, Cheryl Walker
October 10th, 2009 at 8:47 pm
I am trying to find the recipe, Best Focaccia Ever, that Lidia used on October 10th at the 4:30 show.
I am in the Baltimore, MD. area.
Thank You
October 10th, 2009 at 8:51 pm
I am trying to find the recipes that Lidia used on October 10th show, at 4:30. “The Best Focaccia Ever”
I am in the Baltimore, MD. area.
October 10th, 2009 at 8:54 pm
I am trying to find the recipes Lidia used on her October 10th show at 4:30 p.m. I am in Baltimore, Maryland area.
October 11th, 2009 at 8:26 am
I love all of the wonderful foods and their vast variety, and the history and origins of your presentations.
Thanks,
Reuben A.
October 15th, 2009 at 11:21 am
Dear Lidia:
I’m looking for a recipe from the Stuff it my way episode.
Veal Scallopine with anchovies, garlic and brocutto.
I would purchase your cook book if it is the only way to get the recipe. I have two books already but can’t find this recipe.
Please Help Thank You a Lidia fan
October 16th, 2009 at 7:30 pm
YOU HAVE USED ANISETTE LIQUOR IN COOKIE RECIPES IN LIEU OF ANISE EXTRACT. WHAT WOULD BE THE DIFFERENCE IN THE FINISHED PRODUCT?
October 19th, 2009 at 7:47 am
I’m looking for the Risotto recipes on Lidia’s Detroit Public Broadcast on Sat. Oct. 17. They were listed as episode 54.
Thanks
Melissa D
October 25th, 2009 at 9:04 pm
Several days ago, you made a wonderful braised celery with olives and onion. Can’t recall all of the recipe and would love to have it. I do enjoy celery as a vegetable and not just for soups.
Thank you,
Carol U