Lidia Bastianich Recipes & Blogs

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…

Entree

Filé Gumbo

In Natchitoches, Louisiana, Lidia is introduced to Lillie Delphin, who is well known for her Creole cooking. Lidia learns that the Creole…

Side Dish

Pork and Mustard Greens

In Wasau, Lidia makes Pork and Mustard Greens with Latricia, a member of Wisconsin’s Hmong Community. For the Hmong, who are refugees from…

Side Dish

Beef Mince Meat (Laaj)

Latricia, a member of Wasau, Wisconsin’s Hmong Community shows Lidia how to make this traditional dish to accompany the Pork and Mustard…

Dessert

Bonnie Boyer's Shoofly Pie

In her special, "A Heartland Holiday Feast," Lidia visits Bethlehem, PA, where she meets Bonnie Boyer. Bonnie, uses her grandmother's…

Entree

Oven-Braised Pork Chops with Red Onions and Pears

The sugar in the honey helps to caramelize the pork, onion and pears as they oven-braise. It is a technique that works well with other…

Appetizer

Cannellini and Pancetta Bruschetta

The beans can be made a day ahead; just warm them up before serving. This recipe might give more beans than you need, but they will keep…

Appetizer

Salt Cod Fritters (Frittelle di Baccalà)

In her special, "A Heartland Holiday Feast," Lidia meets Chef Maxwell Mraz and together they make a dish with salted eelpout. In his honor,…