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Sample recipes from Lidia's Italian-American Kitchen

Salt Cod, Potato, and String Bean Salad

Salt cod is expensive. This salad is a good way to use trimmings from a whole boneless or bone-in side of baccalà you bought to make the ...

(1 Votes)

Salt Cod in the Style of Marechiara

I prefer olives with the pits—I think they have better flavor. Adding the olives directly to the oil after the garlic has browned will gi...

(1 Votes)

Fried Mozzarella Sandwich Skewers

We made this dish at Ristorante Buonavia in the early 1970s with white bread. Now I find I like the flavor and texture of wheat bread, an...

(1 Votes)

Vegetable Stock

(1 Votes)

Linguine with Bacon and Onions

I use slab bacon here because I like large pieces that are brown on the outside but still moist in the center. If you cannot find slab ba...

(1 Votes)

Chicken Stock

Capon soup is an Italian holiday tradition, but I like to use at least a little capon every time I make stock. I buy a capon, cut it in p...

(1 Votes)

Italian-American Lasagna

An easy lasagna recipe is always a great solution to the weeknight dinner blues. This Italian-American Lasagna features a thick meat sauce and two types of cheese for a delicious, authentic flavor. It makes 12 servings so it's perfect for large families (or ones that love leftovers!) Learning how to make lasagna will save you time and effort in the long run, as this lasagna recipe (like most lasagna recipes) is able to be made ahead and eaten all week long!

(1 Votes)

Italian-American Meat Sauce

If you have trouble finding ground pork, or if you prefer to grind your own, it's really very easy. (And if you buy a piece of bone-in po...

(1 Votes)

Pizza Dough

All sorts of people put all sorts of things into pizza dough. I want to give the recipe to you straight, as I had it in Naples--water, fl...

(1 Votes)

Homemade Luganega Sausages

Sausages have always played a big role in Italian-American cuisine, mostly because they were an easy way for Italian immigrants to duplic...

(1 Votes)

Breast of Chicken in a Light Lemon-Herb Sauce

The finished sauce will be lightly thickened by the bread crumbs that fall into it as the chicken bakes. My favorite way to serve this is...

(1 Votes)

Scallopine in Lemon-Caper Sauce

Cerignolas are large green olives, each the size of a plump almond, with a very nutty, buttery flavor. They are usually kept in brine. If...

(1 Votes)

Shrimp Prepared in the Scampi Style

Scampi (Nephrops norvegicus) are spiny, hard-shell crustaceans that resemble small lobsters more than shrimp, except that they are powder...

(1 Votes)

Savory Seafood Stew

The traditional zuppa di pesce that you most likely encountered in Italian-American restaurants was based on garlic and tomato sauce, whi...

(1 Votes)

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