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December 16, 2013

Wrapping up 2013 and Welcoming my next PBS special

Dear Friends,

As the year winds down, I’m busy as ever, but always grateful for the countless opportunities my career has given me.

As many of you know, I’ve been traveling around the country promoting my latest cook book, Lidia’s Commonsense Italian Cooking, which has allowed me to meet so many of you over the past few months.

I’m also excited to announce that the next installation in my series of PBS prime time specials, Lidia Celebrates America: Life’s Milestones, airs on December 26th.  The show has brought me to many different celebrations and many different tables, and I’m looking forward to sharing it with you this holiday season.

Most importantly, I can’t wait to gather my family around the table in a couple weeks. I hope you all have a wonderful holiday and very happy new year.



Lidia Celebrates America: Life’s Milestones premiers on Thursday, December 26, 2013 at 9pm ET/PT on PBS (check local listings)

December 10, 2013

Lidia’s Commonsense Italian Cooking chosen as a TOP 10 cookbook in 2013 by the NYT!

To read the full article, visit Newyorktimes.com. Here’s the excerpt:

“Finally, two confidence-builders. Some cookbooks challenge. Others perform the neat trick of convincing even beginners that it’s possible to make guest-worthy food in a small, ill-equipped kitchen. THE FRENCH KITCHEN COOKBOOK: Recipes and Lessons From Paris and Provence (Morrow/HarperCollins, $35) comes directly from the cooking classes Patricia Wells gives at her homes in Paris and Provence, so the lineup includes plenty of uncomplicated dishes that have been tested within an inch of their lives. Most require only a handful of ingredients and a few simple techniques. Even hesitant amateurs can turn out seared duck breast with figs and black currant sauce or tomato tatins made with store-bought puff pastry.

Lidia Mattichio Bastianich and her daughter, Tanya Bastianich Manuali, do the same thing with Italian food in LIDIA’S COMMONSENSE ITALIAN COOKING (Knopf, $35), based on the public television series of the same name. The cowardly cook might start with the surefire chicken breasts, sliced thin and sautéed and simmered in a pan with olives, red onion, and orange juice flecked with orange zest. It doesn’t get any easier than this, or tastier. The authors don’t include song recommendations. May I suggest “Acquerello Napoletano,” by Claudio Villa?”


Lidia's Commonsense Italian Cooking 800px

November 23, 2013

Hangout with Lidia on Wednesday, December 18th!

 If you’ve never participated in a Google Hangout on Air yet, here’s how it works:

1. RSVP to the event and join the hangout here.

2. Start sending Lidia your questions via Facebook and Twitter with the hashtag #ParadeAskLidia

3. Tune in Wednesday, December 18th at 3pm ET here, where you’ll find Lidia, Tanya, and Parade Magazine Food Editor Sarah DiGregorio on video chat from the Google offices in N.Y.

 4. Type your questions as you watch–you can even vote on which questions you want Lidia to answer.

Jill Silva, Food Editor from the Kansas City Star, and Gretchen McKay, Food Writer for the Pittsburgh Post-Gazette will also be joining the chat. We’ll be talking about holiday traditions, Lidia’s tips and tricks in the kitchen, and her new book, Lidia’s Commonsense Italian Cooking.

Don’t miss Lidia’s article in the December issue of Parade here!


November 1, 2013

A recipe for the weekend

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.

Lidia Bastianich






October 23, 2013

My Emmy Award

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!

2013-10 Lidia with Emmy (7) final





October 14, 2013

Celebrate Columbus Day with my new book!

Grandma with commonsense

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.

Grandma and Lidia on set of Lidia's Kitchen April 2013

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.



October 8, 2013

My Inspiration

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.

Back Camera

September 27, 2013

Apple Season

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.

This recipe comes from my forthcoming book, Lidia’s Commonsense Italian Cooking, and is an old family favorite.

Serves 4

2.2 lbs golden delicious apples

2 eggs

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.

Bake until a toothpick comes out clean from the center of the cake, about 35 to 40 minutes. Let cool on a rack, then unmold, and cut into wedges to serve.
Lidia Bastianich



September 16, 2013

Celebrating San Gennaro

Salsiccia con Peperoni (Sausage and Peppers)

In honor of the Feast of San Gennaro this week, try this recipe for an Italian-American classic. This 11-day street fair held on Mulberry Street in Manhattan’s Little Italy originated in 1926. A few of the immigrant families who owned cafes on Mulberry Street erected a small chapel in the street to house the image of their patron saint. They would decorate the entire street by stringing lights between their homes and businesses. They used this holiday to raise money to give to the needy in their neighborhood as well as to pay homage to their patron saint. If you go to check out this impressive celebration, be sure to try the delicious zeppole, or fried dough dusted with powdered sugar.

Bietola e Patate (Swiss Chard and Potatoes)

The potatoes and chard will balance the sausage and peppers nicely. This preparation is good when made in advance; it reheats well and makes great leftovers, so make more than you need and enjoy it throughout the week.

Mulberry Street during the Feast of San Gennaro


August 15, 2013

“Chiuso per Ferie”

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!

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 Veggie Trio
Enjoy Lidia's Sauces!
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see all food ›

Lidia's Stoneware Collection

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