For her latest cookbook, James Beard winner Lidia Bastianich decided to revisit her roots. In “Felidia: Recipes from My Flagship Restaurant,” the chef shared the dishes that shot her to fame on the ...

Think of this as the Italian version of French onion soup. When we were testing this recipe in my kitchen, I had a box of mushrooms in my refrigerator and wanted to use them up. When we sat down to ...

Discover Lidia Bastianich's favorite soft Italian cheese for ultra-fluffy focaccia and how her go-to pick elevates every bite of the tasty bread.

It goes without saying that Lidia Bastianich is a bonafide living legend. With numerous cookbooks, years of restaurant experience, endless television appearances and awards, plus a stunning personal ...

Surely one of the secrets to Lidia Bastianich's success as a television personality is the high quality of her companion books. Bastianich's never seem like mere collections of stills from the show; ...

Lidia Cooks From the Heart of Italy: A Feast of 175 Regional Recipes, due for release on October 20th, is Lidia Bastianich’s sixth cookbook. This time, the prolific chef and author winds her way ...

After 25 years of cooking on public television, chef Lidia Bastianich has received many emails from viewers. “Forever they're asking me what are … your family's favorite recipes?” Bastianich said on ...

Lidia shares salad recipes that go way beyond just a few pieces of lettuce. Lidia shares salad recipes that go way beyond just a few pieces of lettuce, including a Panzanella with Fennel and Shrimp, a ...

Cookbook author, TV host and celebrity chef Lidia Bastianich is one of the most famous Italian cooks in the U.S. She’s also a successful restaurateur, with eight restaurants specializing in Italian ...

Italian-American cuisine queen, cookbook writer, prolific restaurateur and PBS television host Lidia Bastianich will be at the Tattered Cover today to sign her new holiday autobiographical read, Nonna ...

Despite a misleading title (the book offers few stereotypical restaurant-style dishes), readers will be slightly charmed by the book's actual contents (mainly recipes for straight Italian classics) ...