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December 30, 2014

Happy New Year


As the New Year is approaching there is a very symbolic dish named Cotechino and Lenticchie or Italian charcuterie products with lentils. Northern Italians traditionally eat this rich and delicious dish with lentils for New Year’s Eve dinner to bring prosperity and luck. The lentils represent the coins soon to befall all who consume the dish within an hour of midnight. Italians also have a saying “Le lenticchie a capodanno portano soldi tutto l’anno”. This means “Lentils on New Year will bring you money for the whole year”. So it’s with this in mind that I would like to wish you all a healthy and prosperous 2015.

December 24, 2014

Happy Holidays

As the holidays are approaching, I would love to share with you some of my holiday traditions. When I was a little girl, we didn’t go to the store to buy our Christmas decorations, we would make them. One of our holiday traditions was to decorate the  tree with seasonal fruit such as lady apples and sickle pears. We tied them with a ribbon from the stem and hung them directly on the tree branches. We also wrapped little tangerines like a package and hung those as well, along with colorfully wrapped pieces of candy.

In carrying out your unique traditions, may you appreciate the traditions of others as well, so together we may encourage communal values for all humanity. May this holiday season bring love and peace to your home, and to everyone around the world. Merry Christmas and Buon Natale.

December 16, 2014

Lidia Celebrates America Marathon

Lidia Celebrates America a Christmas Eve Special

Join Lidia for an Italian American Christmas Eve, a Mexican-American Christmas Day, a Chinese New Year and a Passover Seder. Lidia Celebrates America: Holiday Tables and Traditions celebrates four holidays and four very different tables and traditions. Featuring Stanley Tucci and Mo Rocca, this special will air on Create TV on December 17th at 8:00pm and 11:30pm.  For more information,   visit http://www.pbs.org/food/features/lidia-holidays/.   


December 8, 2014

In and Around Emilia-Romagna Region and It’s Wonderful Vinegar

Maletti - modena - Emilia Romagna (10)

One of my favorite sauces and glazes to use, especially during the holidays is my Reduced Balsamic Vinegar which is great for drizzling over meats or as a glaze. This also reminds me of the Maletti family from Modena, the aceto-balsamico capital, and they produce an extraordinary aceto balsamico tradizionale, which is available in the States. I love visiting the acetaia, which is the attic of the Maletti home; here there are hundreds of barrels, ranging from five to thirty liters, placed in ascending size order. The spout of every barrel is covered with a handmade white linen lace daily, so flies or other insects do not drop in while the balsamic vinegar ages. The aging process is a serious undertaking that can take anywhere from 12-100 years — and requires meticulous care. (That’s why true balsamic vinegars are so expensive.) As the syrup thickens and evaporates, it is moved into successively smaller barrels made of different woods — such as cherrywood, chestnut and ash. This adds to the complex and delicious flavors of balsamic vinegar. What a great and interesting process to see. 

December 1, 2014

Eat a Red Apple Day

Apples in Friuli- Lidia Picture 9-2014

After we recuperate from enjoying that wonderful Thanksgiving meal with our family, and friends, why not eat a delicious red apple or use them to make Grandma Rosa’s Apple Cake.

November 26, 2014

Happy Thanksgiving

Lidia Bastianich

As we take the time to reflect on this Thanksgiving Day, let us express gratitude with our family and friends, celebrating our traditions. Always on my Thanksgiving table and a recipe I want to share with you, is my Apple Strudel which would make a great addition to any table. Whether your Thanksgiving table is small or large, in the kitchen, outside or in the dining room, may you enjoy a day of gratitude, love and most of all family and friends. As we say at our house, which is certainly appropriate for this very special day, Tutti a Tavola a Mangiare! (Everyone to the Table to Eat!)


November 19, 2014

Cold November Morning

It’s cold out there this morning! My hearty and healthy Bean Soup Le Marche Style is a perfect way to warm up. You can include any legume or vegetable you have handy; just leave them perking on the stove until they are velvety and delicious.

Bean Soup Le Marche Style (1)


November 11, 2014

Veteran’s Day 2014


Let us take time out today on this federal holiday to honor those who have served in the U.S Armed Forces.

November 3, 2014

National Sandwich Day!

Lidia Bastianich

In honor of National Sandwich Day warm up with these delicious Baked Toast Sandwich. A perfect treat as the weather gets cooler. Enjoy!

October 29, 2014

White Truffle Season

White Alba Truffle 10-2014

The tartufo bianco or white truffle from Alba is regarded as the finest, most aromatic truffle among some three hundred varieties.  It grows underground and can be the size of a walnut or larger than a potato.    To harvest white truffles, canines are typically used in Italy and go out with the tartufai or truffle hunters, at dusk, operating under the cover of darkness, when their activities are least likely to be observed by rivals who know that truffles grow in the same spots year after year.  When buying a white truffle, the size, freshness and pungency also come into play.  Their aroma should combine the muskiness of old earth and leaf mold with the sharpness of garlic.  A fresh truffle should be as hard an crisp as a fresh turnip and, ideally, as near to egg-shaped as possible, with no erratic protrusions or indentations.

 Fresh truffles are sold retail by the ounce and are very expensive.  As a rule of thumb, an ounce is sufficient for four portions of a given dish – pricey enough, but within reason for grand occasions and well worth the investment.  Truffles of ultimate freshness can be kept up to ten days if bured in rice in an airtight container and refrigerated.  Their color varies from pale ivory to pale brown, and their seasonal availability lasts from early October until late December. 

At Felidia, Executive Chef Nicotra, just began serving a brand new Tagliatelle al Barolo with Shaved White Truffle, and customers are loving it.  Take a look at Felidia’s Facebook Page to see.

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