home or Register

blog  /  all

August 29, 2014

More Herbs Less Salt Day

fresh herbs

herb frittata

“In celebration of National More Herbs Less Salt Day try this tasty “Herb Frittata

August 25, 2014

Labor Day Picnic Idea

Tomato and Ricotta Crostini (4)

Use juicy end of summer ripe tomatoes to make these delicious Tomato and Ricotta Crostini for your upcoming Labor BBQ. You can grill the bread as opposed to using an oven as well. Enjoy!


August 18, 2014

Getting Ready for the Grape Harvest

Grapes 2-Winery

Over the past few weeks I spent at the Bastianich winery, I saw the grapes growing and checked on them often. I am so excited and realize it is almost harvest time in Collio Friuli, land of great Wine and food.


August 11, 2014


Back Camera

This is the time of year when I travel through Friuli Venezia Giulia in the northeast corner of Italy. Trieste is always on my list of places to visit but so are the Colli Orientali where we have our vineyard.  This is my second home. 

August 4, 2014

Sweet Figs

Figs 8-2014

Tanya sent me this photo of a beautiful ripe fig from Southern Italy, and it brings me right back to my childhood.  These gifts of sweetness were the perfect desserts in the late summer. They are also delicious with seasonal corn like you find in this  Grilled Corn and Figs with Balsamic Reduction recipe. This recipe can be found by clicking on the link or in Lidia’s Family Table Cookbook (Knopf, 2004).

July 30, 2014



Arugula is ready in my garden, and I just love this peppery green.  I tend to enjoy it as a simple salad made with shavings of Grana Padano, mushrooms and tossed with olive oil and vinegar.  It’s perfect as an accompaniment to a delicious grilled steak. That says SUMMER!


July 22, 2014



I love a good pesto, and so does Grandma.  The basil this year is in full bloom and thriving, so I’m going to make plenty of Basil Pistachio Pesto so we can have it on hand for quick meals.

In this recipe, I am using pistachios instead of pinenuts but you can also use almonds.  And if you want to try something a little different, why not try a mint pistachio pesto?  

Pesto can be stored in a jar or airtight container in the refrigerator for about a week or in the  freezer for about six months.  You can cover the top with a thin layer of olive oil to keep it from oxidizing and turning brown. This Spaghetti with Basil Pistachio Pesto recipe can be found by clicking on the link or in Lidia’s Italy in America Cookbook (Alfred A. Knopf, 2011).


July 18, 2014

Swiss Chard In My Garden

Swiss Chard 7-2014

Swiss Chard has become very popular, and I absolutely love it. It’s at peak season in June and July, and this recipe works beautifully as an appetizer or a passed hors d’oeuvre.  Swiss Chard and Vegetable Crostata

July 15, 2014

Grandma’s Favorite Vase

Grandma's Favorite Vase in the Garden 7-2014

There is nothing like starting my day with a good cup of coffee as I look out the window at Grandma’s beautiful geraniums.  And this happens to be a photo of them in her favorite vase as well.

July 10, 2014

Garden Fresh String Beans

String Beans

Can’t wait to use these string beans from my garden to make my STRING BEANS, CAPERS, AND BASIL SALAD from my Commonsense Italian Cookbook. See the recipe below.


Insalata di Fagiolini, Capperi, e Basilico

This is a refreshing salad, particularly in the summer months. Do play with the different kinds of string beans available in season. I love the flat Roman green varietal, but a mixture of green and yellow wax beans is delicious. This base salad can be enhanced to become a main course by adding canned tuna or sardines. It is also a great way to use leftover grilled fish or chicken.

Serves 6

¼ teaspoon kosher salt, plus more for the pot

1 pound string beans, trimmed

½ cup loosely packed fresh basil leaves

½ cup drained tiny capers in brine

2 tablespoons -red–wine vinegar

2 tablespoons -extra–virgin olive oil

Bring a large pot of salted water to boil. Add the string beans, and blanch until tender, about 7 to 8 minutes. Drain, and rinse to cool slightly.

Shred the basil. Put the string beans in a bowl, and toss with the capers and basil. Drizzle with the vinegar and oil, and season with the salt. Toss to coat, and serve slightly warm or at room temperature.

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!