Lidia Bastianich Wants This Simple Italian Spread As Her Last Meal

It's no surprise that Lidia Bastianich would choose a spread of vibrant, fruity Italian dishes (including clever wine ...

The Herb Lidia Bastianich Uses To Seriously Level Up Her Fettuccine Alfredo

Find out the herb that Lidia Bastianich swears by to transform her fettuccine Alfredo, bringing depth, aroma, and ...
The Takeout on MSN

The canned tomato you should be using, according to Lidia Bastianich

Celebrity chef Lidia Bastianich reveals the canned tomato she trusts most when making Italian dishes, providing a better ...
The Takeout on MSN

The Essential Liquid Lidia Bastianich Always Adds To Risotto

Celebrity chef Lidia Bastianich knows a thing or two about making world-class Italian risotto. This is the crucial ingredient ...
Chowhound on MSN

The difference between 6 types of canned tomatoes, and when to use them

There are various types of canned tomatoes, and they all have a time, place, and recipe. Here is when to use 6 of the most common types while cooking.

The secret to perfect tortiglioni with peppers and eggplant from a 1929 Italian cookbook

Lightly heat the oil in a pan and add all the prepared vegetables. Sauté slowly until they take on a beautiful golden color.
WSKG

Lidia's Kitchen: Chicken Rollatini with Provola and Artichokes (Ep 1204)

It has a crunchy crust with a melted cheese stuffing, and can be made in advance and reheated in the oven just before serving ...
National Post

Cook This: 3 recipes from A Kitchen in Italy, including baked pasta with prosciutto

Mimi Thorisson features a year of family meals in fourth cookbook You can save this article by registering for free here. Or sign-in if you have an account. Reviews and recommendations are unbiased ...