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Lidia Bastianich

Lidia Bastianich
Did you know?

Lidia has also published a children’s book series based on her grandchildren, which includes Nonna Tell Me a Story: Lidia’s Christmas Kitchen, and Lidia’s Family Kitchen: Nonna’s Birthday Surprise.

Lidia Bastianich
Lidia's Featured Recipe
Velvety Cornmeal-Spinach Soup

Click here for recipe

Lidia Bastianich is an Emmy award-winning public television host, a bestselling cookbook author, restaurateur and owner of a flourishing food and entertainment business. Lidia has married her two passions in life – her family and food – to create multiple culinary endeavors alongside her two children: Joseph Bastianich and Tanya Bastianich Manuali.

Lidia has authored, or co‐authored with Tanya, nine cookbooks including Lidia’s Commonsense Italian Cooking, Lidia’s Italy in America and Lidia Cooks from the Heart of Italy

Lidia, along with her children, Joseph and Tanya, is involved in some of the most critically acclaimed Italian restaurants in New York City, including Felidia, Becco, Esca and Del Posto, and also Lidia’s Italy Pittsburgh and Lidia’s Italy Kansas City restaurants outside of NYC.

Lidia is also founder and president of Tavola Productions, an entertainment company that produces high quality broadcast productions. Under the current direction of Tanya Bastianich Manuali and executive producer Shelly Burgess Nicotra, Tavola earned three James Beard Award nominations in 2014, for Lidia’s Kitchen, Lidia Celebrates America and Amy Thielen’s Heartland Table on the Food Network.

In 2010, Lidia, along with her son Joe Bastianich, Mario Batali and Oscar Farinetti, opened Eataly, the largest artisanal Italian food and wine marketplace in New York City. A second Eataly outpost opened in Chicago in 2013.

Lidia and Tanya also produce a line of bestselling specialty pastas and all-natural sauces called LIDIA’S, available in fine food stores in most states.

For more information on Lidia, visit: www.lidiasitaly.com.

Latest Recipes

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!

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Jumbo Shrimp Buzara Style

Shrimp alla buzara is common all around the northern Adriatic coast. When I make this quick and delicious dish at our house, I give every...

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Velvety Cornmeal-Spinach Soup

This is a poor man’s simple recipe, a warm filler for cold winter days in Friuli. I use spinach, but any available green vegetable would ...

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Roasted Lamb Shoulder

Everybody is familiar with lamb chops and leg of lamb—but how about the shoulder? When is that used? Well, here I give you the recipe for...

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Marinated Winter Squash

Squash is not one of the most popular vegetables, but I love it and love cooking with it. It is nutritious, versatile, and delicious. Nor...

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Baked Radicchio

Although it is great in a salad—sweet and bitter at the same time—in the cold winter months radicchio trevisano is better cooked, and has...

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Roasted Pepper Rolls Stuffed with Tuna

Antipasti are, for me, the best part of a Piedmontese meal. At any family gathering (and in restaurants as well), the platters of differe...

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Braised Swiss Chard and Cannellini Beans

Swiss chard is a vegetable that is much appreciated in Maremma. Even though it is readily available in most supermarkets, it is not much ...

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Beefsteak Maremma Style

Bistecca fiorentina is what everyone eats when traveling to Tuscany, but since I have taken you to Maremma, I want to share with you the ...

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Sausages with Fennel and Olives

Fresh fennel is one of my favorite companions for good Italian sausage. Here meat and vegetables are skillet-cooked, separately and then ...

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Bucatini with Onion, Bacon, and Tomato

This classic and delectable pasta dish originated in the region of Abruzzi, in the little town of Amatrice, northeast of Rome, where it w...

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Babas Infused with Limoncello

Babà al rhum is a favorite dessert in Naples, found in most pasticcerie, filled with whipped cream, or crema pasticciera (custard cream),...

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Chicken Cacciatora with Eggplant

Manfredi’s version of chicken cacciatora was chock-full of delicious Sicilian eggplant. Indeed, the vegetable chunks shared the spotlight...

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Shrimp and Mixed Bean Salad

It’s the Tuscans who are known as mangia fagioli, or bean eaters, but the Istrians eat their share as well. Perhaps both regions inherit...

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Wild Mushroom Soup

Every cook in our part of Istria had her own version of wild mushroom soup. This one was devised by my Great Aunt Santola, a widow, who ...

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Basic Stock

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Basic Polenta

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Baked Trout with Sage

I tasted this dish for the first time at a very fine restaurant, Vecchia Lugana, on Lake Sirmione, while driving from Milan to Venice. I...

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Roast Chicken with Rosemary and Orange

Whether in times of need or times of plenty, rosemary grows in abundance along the coast of Istria, where its fragrance perfumes the air...

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Calf’s Liver with Balsamic Vinegar

I’ve cooked calf’s liver with vinegar as long as I can remember, but I didn’t discover balsamic vinegar, a specialty of Modena, until ab...

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Quail in Sguazet

Although this recipe calls for quail, we often had squab the same way at Busoler, where I have a cousin, Renato, who’d stand in the cour...

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Flat Bread

This savory bread is the direct ancestor of pizza and the descendant of the hearth cakes eaten throughout Europe during the early Middle...

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Peaches with Mascarpone

This is an old dish, a good marriage of fruit and cheese, and a nice light way to finish a meal.

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Spicy Tomato Sauce

Salsa arrabbiata—literally, “angry” sauce—is a tomato-based pasta sauce made in countless versions in Italy, sometimes with meat, sometim...

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Ragu alla Bolognese

Everyone traveling to Bologna, Emilia Romagna, is bound to eat ragù Bolognese, ricetta tradizionale and/or ricetta antica. Served with f...

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A Simple Vegetable Broth Instead of Stock

One of the mistakes I see many cooks making is automatically reaching for a can of chicken broth whenever a recipe calls for a bit of st...

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Skillet Duck Legs with Olives and Anchovies

Duck has in most cases been something you eat in a restaurant. I love duck, and I love serving it at home to family and guests. I hope th...

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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 ...

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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...

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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...

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Vegetable Stock

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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...

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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...

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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...

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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...

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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...

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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...

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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...

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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...

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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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