Lidia Cooks Mussels Triestina
To accompany her latest special, Lidia also hosts a series of short cooking videos. Each reflects her beloved teaching style, mixed with a dash of storytelling. Today Lidia is in her kitchen making Mussels Triestina, a simple ten-minute dish that brings up memories of her childhood. Find out Lidia’s tricks of the trade for cooking mussels, things that give the dish her signature style.
Episodes
-
Lidia Cooks Mussels Triestina
S1 E3 - 9m 24s
To accompany her latest special, Lidia also hosts a series of short cooking videos. Each reflects her beloved teaching style, mixed with a dash of storytelling. Today Lidia is in her kitchen making Mussels Triestina, a simple ten-minute dish that brings up memories of her childhood. Find out Lidia’s tricks of the trade for cooking mussels, things that give the dish her signature style.
-
Julia Child’s Favorite Mushroom Risotto
S1 E2 - 8m 53s
To accompany her latest special, Lidia also hosts a series of short cooking videos. Each reflects her beloved teaching style, mixed with a dash of storytelling. Watch Lidia make Mushroom Risotto, while telling the story of opening her first restaurant, Felidia, as young woman. Hear what happened when Julia Child and James Beard came in to the restaurant asking specifically for the Risotto.
-
Making Eggs Jeannette with Jacques Pépin
S1 E1 - 11m 28s
To accompany her latest special, Lidia also hosts a series of short cooking videos. Each reflects her beloved teaching style, mixed with a dash of storytelling. In this one, Lidia has her friend, and celebrated chef, Jacques Pépin in the kitchen! Watch them reminisce as they whip up one of Jacques favorite family favorites, ‘Eggs Jeannette,’ a stuffed egg recipe which he named after his mother.
Extras + Features
-
Flavors That Define Us: Trailer
1m 41s
Chef and Italian immigrant Lidia Bastianich shares stories of first, second and third-generation Americans shaping the shifting definition of what it means to be an American. As America grows more diverse than ever before, immigrants must figure out how much of their culture to keep and what to leave behind, and many are more openly sharing their heritage with a new country they now call home.
-
A Table of the World
3m 25s
At a Washington D.C. restaurant, Lidia organizes a potluck-style meal, where immigrants share food that is meaningful to them. The dishes on the table are from Africa, the Middle East, South America, Asia and the Caribbean, as well as Lidia’s Italian Bean Soup. Lidia calls it, a ‘table of the world’, and it’s a true representation of the cuisines and culture that make up the American melting pot.
-
A Low Country Boil in South Carolina
2m 7s
In Hartsville, South Carolina, Lidia is invited to a dinner to honor the Ukrainians and the community that has helped them. In typical South Carolina fashion, it’s a low country boil. Lidia recalls her experience as an immigrant, and Polina Frishko who fled Ukraine with her son talks about her hopes for the future.
-
Goat Curry and “Buss Up Shut” Paratha Roti
50s
Born in Trinidad and Tobago, restaurateur Jeanine Prime says her Paratha bead with curries, is the ultimate comfort food and the center of every family celebration and party. It reflects Trinidad’s multicultural influences of Caribbean French, Indian, Chinese & European flavors. Hear her explain what ‘Buss Up Shut’ means, as she shares her dish at Lidia’s potluck meal in Washington, D.C.
-
Punjabi Trucker turned Punjabi Dhaba Owner
3m
As immigrants from the Indian state of Punjab increasingly join the ranks of truckers in America, “dhabas” – small roadside restaurants – have started popping up along major interstate highway Route I-40. Lidia travels to Bakersfield, California, to try the food, and meet Balvinder Singh Saini, who operates a Punjabi food truck with his wife, Mansi Tiwari, and a small staff of relatives.
-
A Nepali-Bhutanese Refugee Makes History
2m 50s
Lidia visits Bhuwan Pyakurel and his wife Dil, who live in Reynoldsburg, Ohio. Bhuwan is a refugee who made history in 2020, by winning a seat on the City Council, the first elected Nepali-Bhutanese official. Bhuwan gets emotional as he shares with Lidia the story of his journey from citizenship to City Councilor.
-
Gumbo: A Nigerian and American Southern Comfort Food Style
58s
Toyin Alli brings Chicken 'n Beef Andouille Sausage Gumbo and a side of white rice to the celebratory potluck for Lidia's special 'Flavors That Define Us'. Her father’s Nigerian/West African cooking, and her African-American mother’s experimenting in the kitchen, influenced Toyin’s culinary successes, as well as this dish which blends American Southern comfort food with West African cuisine.
-
Borscht, Ukrainian Style
1m 34s
Watch Lidia make Borscht, Ukrainian style, in Hartsville, South Carolina, with Polina Frishko and another Ukrainian immigrant, Enna Elias. While they cook, they talk about food and community.
-
A Traditional Afghan Meal with Lidia
2m 30s
In Houston, TX, Lidia visits Khalil Arab. Once an interpreter with the U.S. military, Khalil works with wartime allies as they start new lives in the United States. Lidia has picked up the food at a local Afghan restaurant, because Khalil and his wife Ferra have a newborn baby. The food is similar to a traditional Afghan home-cooked meal, and Ferra adds a typical Afghan salad to the mix.
-
The Blind Chef Searching for her Mother’s Recipes
3m 55s
Lidia is invited to the home of Christine Ha in Houston, TX, where they make Thit Kho, a braised pork belly dish together. Ha grew up eating Vietnamese food and took it for granted until she was 14 and her mother died. Teaching herself to cook, and then as an adult adjusting to vision loss, Ha set out to recreate her mother's dishes, using Vietnamese cookbooks and her father's memories.
-
Nazanin Ash’s Dish: Persian Baklava
1m 3s
Lidia met Nazanin Ash while making her special 'Flavors That Define Us.' Naz brought Persian Baklava to the celebratory potluck celebration, and says, "I chose this recipe because it’s something that my mother made in Iran and taught me to make here...it’s a recipe that our whole family loves. It’s the ingredients--pistachios, rose water, cardamom and honey-- that make this baklava Persian."
-
A Cuban Chef in Louisville, KY
3m 17s
When civil engineer Marcos Lorenzo immigrated from Cuba, he found himself wanting to share the music and food of Cuba with his neighbors in Louisville, Kentucky. At the four Cuban restaurants he has now opened, Lorenzo wants guests to feel like they’ve been transported to Cuba. Lidia visits Marcos at one of his restaurants, Havana Rumba. Together, they cook a classic Cuban dish, Ropa Vieja.
Schedule
WETA Passport
Stream tens of thousands of hours of your PBS and local favorites with WETA Passport whenever and wherever you want. Catch up on a single episode or binge-watch full seasons before they air on TV.
Similar Shows

The Bob Ross Experience
Culture

Prideland
Culture

Santa School
Culture

Searching for Sequoyah
Culture

Thomas Hart Benton
Culture

Fast Forward
Culture

Chasing Greatness
Culture

Stories I Didn't Know
Culture

Let's Go London 2024
Culture

Global Spirit
Culture