Food

Lidia's Kitchen

Season eight of LIDIA'S KITCHEN: REFLECTING AND RECONNECTING features stories that shaped Lidia Bastianich as a person and as a chef. Throughout the 26-part series, Lidia shares anecdotes and recipes from her childhood, when times were sometimes challenging, but happy and fulfilling.

Simply Salads

26m 46s

Life is complicated enough - your meals shouldn’t have to be. To start, Lidia creates a colorful Summer Panzanella, adding her special touch of roasted zucchini and onions. Lidia also teaches us another eye-catching, yet simple recipe of Warm Shrimp and Squash Ribbon Salad. Tune in and learn how to make cooking easy, by letting the ingredients do the work!

Episodes

  • Tried and True: asset-mezzanine-16x9

    Tried and True

    S11 E1102 - 26m 46s

    Today it’s all about barbecue with an Italian twist! An American classic Four Cheese Baked Macaroni is packed with asparagus and peas. Miles swings by and learns how to make Lidia’s childhood drink, Cider Vinegar Spritz. And the star of the meal, a family favorite, Spicy Vinegar Ribs & Potatoes! Tune in and let’s make barbecue classics the Lidia way!

  • Welcome to My Kitchen: asset-mezzanine-16x9

    Welcome to My Kitchen

    S11 E1101 - 26m 46s

    Lidia invites us back into her kitchen where her story began. She beckons us with fresh baked Focaccia di Recco, filled with stracchino cheese. Then Olivia makes a salad with salty pecorino romano cheese, sweet pears and peppery arugula. Lidia finishes the meal with an easy hearty pasta dish, Rigatoni with Sausage & Cabbage. Join Lidia in her kitchen, because here it’s always delicious!

Schedule

  • Lidia's Kitchen: Grow in the Kitchen: TVSS: Iconic

    Lidia's Kitchen

    Grow in the Kitchen

    Saturday
    Apr 27

    30 Minutes

    Shaved artichoke, spinach and mortadella salad; mussels, sausage and potatoes in white wine.
  • Lidia's Kitchen: The Start of the Season: TVSS: Iconic

    Lidia's Kitchen

    The Start of the Season

    Saturday
    May 4

    30 Minutes

    Cannellini pesto dip and a crudite spread; spaghetti primavera with zucchini, green beans, peas and asparagus; spinach, bread and ricotta frittata.

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