Lidia Bastianich blogs about discovering the taste of Italy at her New York market, Eataly.
First Day of Spring
Lidia Bastianich blogs about spring and shares a recipe for Panna Cotta with Fresh Berries.
St. Patrick’s Day
Lidia blogs about St. Patrick's Day and shares a recipe for Braised Pork Shanks with Fennel.
Celebrate Your Favorite Julia Child Moments
Lidia Bastianich blogs about her love for pasta and shares a recipe for Linguine with Clam Sauce.
Lidia Bastianich shares a minestrone recipe, on her blog, for the cold winter months.
Lidia Bastianich blogs about President's day, and her experience coming to the US as a 12-year-old. She shares a recipe for Italian-American Lasagna.
Lidia Bastianich of Lidia Celebrates America blogs about meeting Marine Mike Dowling and his military working dog, Rex. She shares a recipe for Filet Mignon Italian Style with Balsamic Reduction.
Page 28 of 158
Providing Support for pbs.org
Get the PBS Food Newsletter
Help everyone explore new ideas, discover new worlds, expand their horizons. Donate Today.
The Great British Baking Show
No Passport Required
Martha Stewart’s Cooking School
A Chef's Life
PBS Food – Latest Comments
Re: Wobbly Apricot Tart
Love it.... have baked it already couple of times... and everybody loved it☺For me the key was the cold butter, streight out of the freezer, it made such a difference in the texture of the dough .Thanks Merry! Love you & Paul and your show!
Re: Fattousch Salad with Za’tar Pita Chips
I saw your za'tar pita today and I noticed in that and tthisguz salad recipe you did not include sumac powder or grind. This is what makes it ZA'TAR in mediteranian cooking! You did a diservice to folks. It is wonderful. There are variations in the herbs, but what stays constant is the lemony sumac! My question is why? Or at the least mention it us
Re: Season 5, Episode 4: A Food Truck and a Pear Tree
that new one in that episode you cant even read it..
Re: Black Pepper Beef
Wow! It looks great. Also read this if you love biltong: https://bullandcleaver.quor...
Re: Classic French Canadian Tourtière
My grandmother never used organic pastured pork or beef. This isn't "classic", it's politically correct.
Re: Ice Shell
Why would you want to add water to a dish to dilute the flavor?
Re: Find a Farmer’s Market Near You!
Please add Floyds Knobs Farmers Market, 400 block Lafollette Station, Floyds Knobs, IN 47119, Saturdays 8am-1pm June-October.
Re: The Myth of Sushi-Grade
Hi Marcus, I've never purchased salmon at Costco so I can't speak the particular situation there. That being said the taste and color of salmon is largely effected by it's diet. In the wild salmon gets it's color from shrimp and krill which contains a compound called astaxanthin. While there are variations in color depnding on species, fo
Re: The Myth of Sushi-Grade
okay so here is my question...Costco salmon is usually 1-2 days old from what I understand. I know that they dont freeze it themselves (though it may still be frozen on boats), but I trust Costco more than some random market with near minimum wage workers, thus I would like to figure out why their salmon sucks.Here is the problem.Why does Costco salmon alway
Re: What’s In Season During the Summer?
live life with veggies and fruit
PBS Food Links
Fresh Tastes Blog
About PBS Food
Copyright © 1995 - 2018 Public Broadcasting Service (PBS). All rights reserved. PBS is a 501(c)(3) not-for-profit organization.
Our partner in public broadcasting: