Lidia Bastianich Recipes & Blogs
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Side Dish
Meatballs with Eggplants
During the filming of Lidia Celebrates America: A Salute to First Responders, Lidia really enjoyed Eddie’s Vegetable Meatballs. She decided…
105 Minutes -
Side Dish
Green Beans with Mint Pesto (Fagiolini con Pesto Alla Menta)
The pesto can be made ahead, but add the cheese and hot green beans right before serving. This pesto is great on a lot of things—other…
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Appetizer
Pizza Rolls with Broccoli Rabe and Sausage or Ricotta and Leeks
Pizza rolls are wonderful to make as a snack or as part of a lunch or brunch with salad. They are best when served warm but also can be…
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Entree
Spaghetti with Breadcrumbs and Anchovies
Breadcrumbs on pasta are known as the poor man’s cheese; they are often used as a great substitute for cheese for lactose-sensitive…
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Salad
Pasta Salad with Tomato, Mozzarella and Green Beans (Insalata di Cavatappi, Mozzarella, Pomodori e Fagiolini)
This recipe, is easy to multiply, it keeps well, and it is economical. The pasta can be dressed several hours ahead, but hold about half…
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Breakfast and Brunch
Potato and Egg Frico (with Asiago Cheese)
Frico is a traditional dish from the region of Friuli, Italy in which potatoes and cheese are baked together. This rendition uses eggs, so…
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Entree
Short Ribs Alla Birria
Lidia hosts a dinner at Ironbound Farm in Asbury Township, New Jersey in celebration of the Artisans who opened their doors to her during…
150 Minutes -
Dessert
Cherry Jam Tart (Torta di Pasta Frolla alla Genovese)
I used American Spoon's Sour Cherry Preserves for the filling, when I made this tart for the celebratory meal during the filming of my…
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Entree
Birria
Erika Rojas is a graduate of the the Comal Heritage Food Incubator in Denver, Colorado. Hailing from Guadalajara, Erika now has her own…
135 Minutes -
Entree
JaJ Bl Firin
Vian Al Nidawi is an Iraqi-Syrian refugee who has worked her way up in the kitchen to the position of lead chef at the Comal Heritage Food…
90 Minutes -
Salad
Roasted Beet and Beet Green Salad with Apple and Goat Cheese (Insalata di Barbabietole, Mele e Caprino)
My daughter, Tanya, and I have always loved beets— we often serve them at home— and so have been pleased to see beet salad gain such…
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Side Dish
Spicy Giardiniera (Giardiniera Piccante)
Start this at least 24 hours before you want to serve it to allow the pickling process to penetrate all of the vegetables. It will keep for…
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Appetizer
Italian Deviled Eggs (Uova Farcite)
My Italian version of this American favorite leaves out the mayo and replaces it with bright flavors reminiscent of salsa verde. They can…
100 Minutes -
Entree
Shrimp and Leek Risotto
Inspired by the people she met on her journey through America's heartland, Lidia makes this creamy and delicious Shrimp & Leek Risotto…
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Dessert
Fruit Jam Tartlet Cookies (Crostate)
Apricot, peach, cherry, plum, strawberry, raspberry–pick your favorite, and make these beautiful fruit jam tartlet cookies that will be the…
145 Minutes -
Entree
Beef Short Ribs Braised in Red Wine (Costolettine di Manzo Brasate)
America loves barbecued ribs, and I do as well, but Italians cook them in tomato sauce. The meat and sauce are absolutely succulent, and…
60 Minutes