Lidia's Kitchen

Cooking is a journey and should be just as enjoyable as the feast. It may take some time & planning, but this Focaccia di Recco is filled with cheese and irresistible. Let’s explore all things olive oil with my grandson. I love risotto, so when I find a new way to enjoy it I am more than happy to share it, like this Barley Risotto with Cabbage & Sausage. Focus on the here and now in the kitchen.

I say it every time and I’ll say it again…there is nothing more important than gathering around a table. Onion & Potato Gratin is a great dish for a large group it goes into the oven with easy prep. The aroma of this Rosemary Chickpeas brings back so many childhood memories. Pork Chops with Mushrooms and Pickled Peperoncini comes together in one pan. It’s simple…cook, sit down together & enjoy.

This show is all about making your life easier. I remind you to think of recipes as roadmaps, that you can - and should - personalize. I share a Winter Minestrone that can use any kind of hearty green and a Matalota-Style Mixed Fish Stew that can change according to market availability. So go ahead and play with what you have to create something just for you!

Exercising your cooking skills is something you should do everyday. Butternut Squash and Cannellini Beans is an easy one pot wonder. I am a huge fan of freezing soup for easy weeknight meals. Let me share my tips on how to Revive Your Soup. You may be surprised, but a Roast Chicken is one of the easiest things to make for a quick, impressive meal. Nurture yourself, don’t forget to cook everyday.

Memories fuel my soul and cooking dishes that remind me of my mother will always bring me comfort. In my kitchen, my mother would shell the favas, along with a song and this mellow Cream of Fava Soup with Rice carries me there. My mother ate more panettone than I could imagine and this homemade Chocolate Cherry Panettone is unbeatable. Grandma Ermnia was the biggest fan of this Eggplant Rollatini!

Over time I have adapted recipes to fit our lives today creating new delicious traditions. My family adores clams and this Tomato Soup with Fregola & Clams has become one of our favorite ways to enjoy them. The younger generation really enjoy this Avocado & Tomato Salad with Balsamic & Mozzarella. And my Rigatoni with Turkey Meatballs is a new take on the classic. It’s time to evolve.

I love artichoke season, and it’s worth the time to make these Artichokes Braised with Parsley & Prosciutto Cotto. I prefer my Chocolate Amaretti chewy with hazelnuts. Timballo with Sausage RaguÌ is an iconic dish that I made a bit simpler but it still gives a festive presentation that everyone will love. So let’s roll up our sleeves and get cooking. It’s the season of serving memories.

There are two strategies when it comes to hosting, either making the food in advance or putting on a show! Crespelle Manicotti with Spinach is a classic make-ahead baked pasta. Crespelle was a childhood staple, and serving them with a toppings bar can be a fun treat for your guests. The addition of shrimp to Spaghetti in Lemon Cream Sauce makes it showstopper to serve up a la minute. Be my guest!

I teach you that serving up pasta can open a world of possibilities. And share my recipes for two very different flavor-packed pasta dishes - Penne with Cauliflower & Green Olive Pesto and Fusilli with Salami & Roasted Peppers. I catch up with old friends, the Sofgline sisters, from Bologna, to talk all things fresh pasta. From the pasta shape to the sauce you can serve up pasta any way you like.

It’s second nature for me to cook with seafood and I want that for you too. Baked Sardines is my favorite way to enjoy a fish that was always abundant growing up. Fennel with Anchovies bruschetta reminds me of the sandwiches I ate as a child. Foraging at the beach would reward me with a plate of this Istrian Pasutice with Mixed Seafood. Take a chance, open your kitchen to the bounty of the sea!

I treasure my childhood. I look back on those meals that shaped who I am today with gratitude. My grandfather always saved the fatty end of the prosciutto for his favorite Prosciutto and Onion Frittata. My brother and I loved to eat these Vegetable Polpette as kids. Coming from the North, we ate this Mushroom Ragù with Greens over Polenta a lot. Sharing my memories and flavors brings me such joy.

Traditions live and grow with each generation. Old ones are carried on, while new ones are forged. I made Marinara as a child with my grandmother, and today with my grandchildren. Thanks to Olivia, this Kale Salad with Avocado has become a staple in our family table. My mother was the expert maker of these Farina Gnocchi, and now I pass my traditions on to all of you.