Lidia's Kitchen

Lidia explains how to add elegant touches to simple weeknight meals. Her Fennel & Asian Pear Salad is an elegant salad that bursts with flavor. Then, she prepares Cheesy Veal Chops with Cabbage. Lidia’s Sharing Recipes culinary chat through zoom is with granddaughter, Olivia, where she teaches her how to prepare a simply delightful recipe of Lentil Crostini.

Lidia loves to prepare simple recipes with the freshest of seafood. She creates Halibut with Saffron Fregola – a vibrant, yellow dish that is a mix between a stew and a thick soup. She then prepares a pantry-friendly Tuna and Chickpea Salad. She shares a recipe moment with her grandson, Miles, as she encourages him to prepare her famous Shrimp “Alla Buonavia” recipe.

Weeknight dinners just got a little easier by Lidia simply serving one recipe two ways! Lidia prepares her creamy and delicious Zucchini, Peas and Pancetta Risotto. She talks to cookbook author Katie Parla about Capellini and Asparagus Frittata that she turns into an Involtini alla Piazzetta. Then, Lidia prepares her Risotto Cakes – a favorite recipe that uses any leftover risotto.

Lidia shares some delicious recipes that showcase bread and beans. She makes Crostini with Fresh Tomatoes and Ricotta and a Warm Crostini with Smothered Kale and Melty Fontina. She then prepares a quick and flavorful Monkfish Brodetto with Cannellini. Lidia and her grandson Ethan talk about his recent preparation of her recipe, Garlic Bread, Three Ways.

Lidia prepares dishes straight from the skillet or poured onto a family-style platter. Her Skillet Shrimp with Asparagus uses only one pan. Her Skillet Gratinate of Pork, Eggplant, and Zucchini is a delicious one-skillet main course with protein and vegetables! Lidia joins her granddaughter, Julia, for a culinary chat and encourages Julia to prepare her one-pot Soft Polenta recipe.

Lidia shows how to salt, save and sauce the way the Italians do! Lidia prepares a Pasta Primavera “New School” with creamy pesto loaded with fresh vegetables. Then, her grandson Ethan talks about his recent preparation of her Penne with Vodka Sauce. Lidia’s last recipe is a green and delicious pasta dish starring Cavatappi with Asparagus and Spinach Pesto.

Lidia celebrates the late-summer harvest and gets ready for the start of fall. Her Oat Risotto with Butternut Squash and Sunchokes gives risotto a new meaning. She shares a culinary moment through zoom with her granddaughter, Olivia, as they discuss Olivia’s recent preparation of Lidia’s Stuffed Mushrooms. For dessert, Lidia shares her One-Bowl Olive Oil Cake and Red Wine Poached Pears.

Lidia adds some Italian touches to American breakfast classics. First, she prepares Fried Potatoes with Sausage & Eggs – a one-skillet breakfast wonder. She then prepares a Breakfast Risotto featuring Bacon, Egg & Cheese. Her culinary zoom chat is with her granddaughter, Julia, who prepared ricotta pancakes at college.

Lidia shows how add little flair to your weeknight or weekend dinner. She starts with a Belgian and Red Endive Salad that showcases a rich egg yolk vinaigrette. She then prepares Naked Ricotta Dumplings or “Gnudi” made with a sage-butter sauce. She meets her young granddaughter, Olivia, for a culinary chat about Stuffed Tomatoes – a recipe that Olivia loves to make for herself and her roommates.

Lidia makes American comfort food with an Italian twist. She prepares an easy and approachable Pan Pizza and a Mozzarella Cheeseburger using focaccia, mozzarella, pickled peperoncino, and a grilled tomato. The culinary chat in this episode focuses on Crispy Baked Chicken Cutlets with grandson Miles.

Lidia shares some lunch-on-the-go ideas to make the American tradition more Italian, including a nourishing Shaved Fennel, Red Onion, and Prosciutto Cotto Salad. And for an easy, packable sweet finish, she makes a Cherry Jam Tart with Wild Cherries from Emilia Romagna. She also shares her Prosciutto, Scallion, and Egg Sandwich with her grandson Ethan via zoom.

Lidia loves gathering around the table with her family to share a meal. She starts with a Balsamic Chicken Stir Fry, an Italian-style sweet-sound-sour glazed chicken. She then connects with friend and cookbook author, Mimi Thorisson, to see how she made her traditional frico recipe.Next is a sweet Grape & Ricotta Pizza that can be served as a dessert, brunch treat, or even a crowd-pleasing snack.