Lidia Bastianich Recipes & Blogs

Side Dish

Brussels Sprouts with Braised Vinegar

Eddie McNamara shared his brussels sprouts recipe with Lidia, during the filming of Lidia Celebrates America: A Salute to First Responders,…

Entree

Baked Stuffed Shells

During the filming of Lidia Celebrates America: A Salute to First Responders, Lidia listened to Connie and Francesca talk about meals at…

Breakfast and Brunch

Breakfast Risotto (Risotto di Colazione)

Risotto for breakfast (or brunch)? Why not? I also like to make a simple risotto like this during the week as these are all ingredients I…

Entree

Chicken Alla Pitocca

In Lidia Celebrates America: A Salute to First Responders, former chef, now volunteer fire-fighter in Northern California, Jacob Mual asks…

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…

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…

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…

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…

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…

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…