Surely one of the secrets to Lidia Bastianich's success as a television personality is the high quality of her companion books. Bastianich's never seem like mere collections of stills from the show; ...

It goes without saying that Lidia Bastianich is a bonafide living legend. With numerous cookbooks, years of restaurant experience, endless television appearances and awards, plus a stunning personal ...

Lidia shares salad recipes that go way beyond just a few pieces of lettuce. Lidia shares salad recipes that go way beyond just a few pieces of lettuce, including a Panzanella with Fennel and Shrimp, a ...

Lidia Mattichio Bastianich is one of the best-loved chefs on public television, a best-selling cookbook author, restaurateur, and owner of a flourishing food and entertainment business. Her current ...

Think of this as the Italian version of French onion soup. When we were testing this recipe in my kitchen, I had a box of mushrooms in my refrigerator and wanted to use them up. When we sat down to ...

Lidia Mattichio Bastianich is one of the best-loved chefs on public television, a best-selling cookbook author, restaurateur, and owner of a flourishing food and entertainment business. Her current ...

Renowned Italian-American chef Lidia Bastianich has written several cookbooks with themes ranging from the best of Italian cuisine, to popular recipes from her flagship restaurant Felidia, and even a ...

In her special, “Lidia Celebrates America: Changemakers,”, Lidia meets Nicole Steele, who works to improve access to healthy foods in… Lidia’s cornmeal and walnut cake recipe is from Lidia's Italy.

Lidia Cooks From the Heart of Italy: A Feast of 175 Regional Recipes, due for release on October 20th, is Lidia Bastianich’s sixth cookbook. This time, the prolific chef and author winds her way ...

Despite a misleading title (the book offers few stereotypical restaurant-style dishes), readers will be slightly charmed by the book's actual contents (mainly recipes for straight Italian classics) ...

Italians love fennel, finocchio, but Americans are just getting familiar with it. It is terrific raw and in Piedmont is dipped raw into hot oil with anchovies. It is also great solo as a braised ...