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; ...

Lidia Bastianich shares her recipe for pumpkin ravioli, using butternut squash as a substitute for traditional Mantova squash.

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 ...

Celebrity chef Lidia Bastianich is known for her elegantly rustic Italian recipes that just about any home cook can master. From casseroles to desserts and more, the popular PBS culinary host has done ...

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 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 ...

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 Bastianich journeys through Italy to sample local specialties from Rome, Naples, Padua, Sicily, Trieste and Istria. Back in her US kitchen, the warm and engaging host demonstrates 2 or 3 recipes ...

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 ...

Lidia prepares a Southern Italian Style Bruschetta with something sweet, savory, and spicy. She also creates her famous Tomato and Tropea Onion Salad, featuring super-ripe tomatoes, purple onions and ...

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) ...