Lidia Bastianich Recipes & Blogs

Entree

Potato Gnocchi

With this recipe from Lidia's Italy, it isn’t hard to make feather-light gnocchi. The main thing to keep in mind is this: the less flour…

Entree

My Mother's Chicken and Potatoes

In this recipe from Lidia’s Italy, chicken and potatoes are cooked together in a big cast iron skillet until they are crisp and moist at…

Dessert

Ricotta Cheesecake With Amarane Cherries

Enjoy this Ricotta Cheesecake with Amarane Cherries recipe courtesy of Lidia's Italy.

Entree

Risotto with Mushrooms - (Risotto con Funghi)

To accompany her latest special Flavors That Define Us, Lidia also hosts a series of short cooking videos, and Mushroom Risotto is one of…

Appetizer

Mussels Triestina - (Cozze alla Triestina) from Felidia Cookbook

To accompany her latest special Flavors That Define Us, Lidia also hosts a series of short cooking videos; Mussels Triestina is one of the…

Soup and Stew

Escarole and White Bean Soup

This was one of the first dishes on the menu when we opened, and it is still a family favorite at home. These vegetables were typically…

Appetizer

Jacques Pépin's Les Oeufs Jeannette (Eggs Jeannette)

Lidia spends time in the kitchen with the one and only Chef Jacques Pépin. They make one of his family recipes, Eggs Jeannette, about…

Entree

Chicken 'n Beef Andouille Sausage Gumbo

One of the people Lidia met while making her special Flavors That Define Us was Toyin Alli. Alli's recipe, 'Chicken 'n Beef Andouille…

Entree

Jeanine Prime: Goat Curry and “Buss Up Shut” Paratha Roti

One of the people Lidia met while making her special "Flavors That Define Us" was restaurateur Jeanine Prime. She brought her Goat Curry…

Dessert

Nazanin Ash’s Dish: Persian Baklava

Nazanin Ash is the CEO of Welcome.US, a national initiative built to inspire, mobilize, and empower Americans from all corners of the…

Salad

Butternut Squash Brussels Sprouts Panzanella

This hearty seasonal salad works for just about any occasion but is especially perfect for a winter holiday meal. During the making of…

Dessert

Coffee-Flavored Pick-Me-Up (Tiramisu)

Everyone loves a Tiramisu, which translates to "Pick me Up." My restaurant customers and fans loved the classic recipe so much, that we…

Dessert

Babas Infused with Limoncello

This classic dessert is from the area of Campania, and I recall making it for our opening of Felidia – the first restaurant that I opened…

Entree

Baked Rigatoni and Zucchini

Baked pastas are my daughter Tanya’s specialty, and they are great to make when you have a large family gathering since you can make it…

Salad

Chopped Salad with Frisee and Fennel

Italians are known for eating according to season, and this salad can be adjusted easily from one season by switching out the vegetables. I…

Entree

Bucatini with Pancetta, Tomato, and Onion

This dish is a favorite recipe that I serve to my children and grandchildren. It’s a classic Roman-style pasta sauce that my Roman…