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April 30, 2015

Grandma’s Chicken and Potatoes


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.


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!


March 24, 2015

Is it Spring yet where you live?

gnocchi with gorgonzola and peas edited

Many of us are still desperately waiting for real springtime weather but I’m determined to at least start eating some dishes that feel like spring. I love this gnocchi with gorgonzola and peas.  The peas remind me that spring is near, yet the gorgonzola and gnocchi are still heartwarming when the weather still has that wintertime chill.

March 19, 2015

St. Joseph’s Day Treats


March is a month that is very dear to Italians, as today marks Italian Father’s Day, or La Festa di San Giuseppe. The tradition of setting out a bountiful feast every year on this day dates back to Sicily in the Middle Ages, when St. Joseph is said to have ended a period of terrible drought and famine. When the heavy rains finally arrived, people gave thanks by inviting the poor inside to feast with them at their table. Every year the Feast of Saint Joseph is celebrated with a big table full of delicious food and sweets, so give these St. Joseph’s Fig Cookies a try.

March 17, 2015

Healthy Pasta Featured in Redbook Magazine

Redbook April 2015

If you are looking for ways to lighten up pasta this springtime be sure to check out recipes from Tanya’s and Joe’s Healthy Pasta Cookbook featured in Redbook Magazine’s April issue which hits newsstands today. http://www.redbookmag.com/.

February 26, 2015

In and Around Umbria

Gubbio - Umbria (9)

As we are in this deep freeze in the northeast I can’t help but think of the beauty of Umbria during the summer. My family and I would share stories especially my son-in law, who always reminisces about the summers he would spend with his grandparents. He would play on the funivia, which was a tram that goes up to the top. One of my favorite eateries is also in this area as well. There is a bakery-tratorria truck stop called Il Panaro, near Gubbio. We drive there for the torta al testo, which was a freshly baked bread resembling focaccia split and stuffed with a choice of savory fillings, prosciutto or sausage or pecorino, ricotta, or stracchino. Being outside and basking in the Umbrian scenery, with the smell of charcoal in the air and a light taste of ash on your tongue, I am filled with the wonderful sense of family and of the heritage of food from one generation to another.

Food Books and Dvds Tableware

Lidia's Italy in America
Lidia brings viewers on a road trip into the heart of Italian-American cooking.
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Lidia's Pasta and Sauces
Enjoy Them Now!
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Lidia's Stoneware Collection

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