Lidia Bastianich Recipes & Blogs

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…

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…

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…

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…

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…

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…

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…

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…

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…

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…

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…

Side Dish

Basic Polenta

Polenta is similar to grits. In northern Italy, where it is most common, it can be prepared and served in many different ways. In its most…

Appetizer

Winter Ratatouille (Caponata Invernale)

This recipe takes some time to put together but feeds a crowd once you’ve got it done. It can be served warm or at room temperature. The…

Appetizer

Roasted Olives with Orange and Rosemary (Olive al Forno con Agrumi e Rosmarino)

Big green Castelvetrano olives are delicious prepared this way, but any meaty olive will do well. Just change the baking time according to…

Dessert

Fresh Coconut Cake

In Natchitoches, Louisiana, Lidia enjoys this mouth-watering coconut cake for dessert, to follow a delicious gumbo. Lidia's special, "A…

Side Dish

Roasted Winter Squash with Reduced Balsamic Vinegar for Drizzling Sauce and Glaze

By roasting the vegetable here, the squash, like Cinderella, is transformed. It becomes the centerpiece rather than a side dish.Lidia's…