For decades, beloved chef Lidia Bastianich has introduced Americans to Italian food through her cookbooks, TV shows, and restaurants. Now, in My American Dream, she tells her own story for the very first time. Born in Pula, on the Istrian peninsula, Lidia grew up surrounded by love and security, learning the art of Italian cooking from her beloved grandmother. But when Istria was annexed by a communist regime, Lidia’s family fled to Trieste, where they spent two years in a refugee camp waiting for visas to enter the United States. When she finally arrived in New York, Lidia soon began working in restaurants, the first step on a path that led to her becoming one of the most revered chefs and businesswomen in the country. Heartwarming, deeply personal, and powerfully inspiring, My American Dream is the story of Lidia’s close-knit family and her dedication and endless passion for food.
Recipe courtesy of executive chef Dan Swinney, Lidia's Kansas City, and executive chef Eric Wallace, Lidia's Pittsburgh.
The recipe is from Lidia's Mastering the Art of Italian Cuisine by Lidia Matticchio Bastianich and Tanya Bastianich Manuali, Alfred A. Knopf, 2015
Was this the secret to the best-ever sauce?
Lasagna is a classic Italian dish that has been enjoyed for generations. It is a dish that is both comforting and delicious, and it has become a staple in many households.
*CORRECTION* Also survived by brothers, Rudy and Nacho. (Full notice ran Sunday.)
Just wanted to share this delicious recipe from Lidia Bastianich with you - Buon Gusto!
She is the driving force behind four restaurants and half a dozen Eataly food emporiums
Just wanted to share this delicious recipe from Lidia Bastianich with you - Buon Gusto!
This satisfying dish, which first appeared in our December 2013 issue with David McAninch's article The World of Duck, was adapted from Lidia Bastianich's cookbook Lidia's Italy (Knopf, 2007).
Nutella and angel-food cake had a baby and here it is. This recipe gives us all a favor by including alcohol and our favorite treat-in-a-jar as ingredients.
Lidia Bastianich's sacher torte, a classic Austrian chocolate cake layered with apricot preserves, is deliciously moist. Her trick: Turn a portion of the preserves into an apricot syrup for the chocolate cake layers to absorb.
The chef gets personal in her latest cookbook, “Lidia’s Mastering the Art of Italian Cuisine.”
The godmother of Italian-American cooking shares a traditional menu.
The beloved TV chef offers the only cookbook you’ll need to give any gathering–from a dinner for two to a wedding–a delectable, welcoming Italian flavor. No one throws a party like Lidia Bastianich! And now, in this delightful new cookbook, she gives us 220 fantastic recipes for entertain
The star of Lidia Celebrates America whips up a fast five-ingredient dessert
Just wanted to share this delicious recipe from Lidia Bastianich with you - Buon Gusto!
Just wanted to share this delicious recipe from Lidia Bastianich with you - Buon Gusto!
Just wanted to share this delicious recipe from Lidia Bastianich with you - Buon Gusto!
This wonderful seafood dish is traditionally made with scampi. Langoustine would be closest, but large prawns work well. In this case don’t even think about shelling them before cooking – the joy is in sucking the juices out of the shells.
A curated list of Italian cooking books that will be sure to make her day + Lidia Bastianich’s pick!
Bastianich cooked live for his kids on La Cucina Italiana #BUTTALAPASTA Live event and gave the followers a peek of his fridge.
Chef Lidia Bastianich is coming to Rhode Island this weekend where she will meet fans and sign her new cookbook. Also don't miss her lasagna recipe.
To prepare Lidia Bastianich's meatball recipe, crumble 1/2 pound of ground pork and 1/2 pound of ground beef into a large mixing bowl. Add 1 cup of fine dry breadcrumbs, 1/3 cup of freshly grated Parmigiano-Reggiano cheese, 1/4 cup of chopped Italian parsley and 2 peeled and chopped garlic cloves.
The fruits atop this no-bake cake are dusted with confectioners' sugar, making this wintry dessert look as though snow has fallen on it.
It's not all about pasta and vino for the "Master Chef" judge and restauranteur (Eataly, Babbo). Bastianich tells us about his healthy side.
Here, legendary cookbook author and restaurateur Lidia Bastianich shares her family's food traditions.
In Italian cooking, sauces aren't just for pasta. Queen of the cuisine Lidia Bastianich shares eight standout styles that dress up beef, seafood, chicken and vegetables. (And you'll want to eat every one of them with pasta, too.)
Just wanted to share this delicious recipe from Lidia Bastianich with you - Buon Gusto!
Just wanted to share this delicious recipe from Lidia Bastianich with you - Buon Gusto!
Just wanted to share this delicious recipe from Lidia Bastianich with you - Buon Gusto!
A hamburger that’s 7 cm tall, complete with cheese, mayo and so much deliciousness! We’ve got the secrets (and the step-by-step recipe) from the New York Masterchef himself.
Lidia Bastianich's sacher torte, a classic Austrian chocolate cake layered with apricot preserves, is deliciously moist. Her trick: Turn a portion of the preserves into an apricot syrup for the chocolate cake layers to absorb.
Her name is synonymous with Italian culture and cuisine. For the past forty years, Lidia Bastianich has been sharing her love for cooking with people around the world. To her, food is more than just nutrients to our bodies. It is what links us to our past and tells a story about who we are and where we come from. “Food is a profile of your story and the story of your family,” she says. Beloved chef, best-selling author, restauranteur, and savvy businesswoman, Lidia Bastianich has succeeded in marrying her two loves in life: family and food. For years she has been dishing culinary secrets in several award-winning TV series on the TLN television network.
Lidia Bastianich is one of TV's most beloved chefs, and she's had quite a fascinating life. here are 5 facts about her.
Crunch-crunch-crunch will end up as munch-munch-munch when this salad is served. Flavor is obviously crucial in food, and certainly this salad has flavor, but tactile sensation is also a very important factor in our food perception and appreciation. We want pasta al dente, celery crunchy, bread grilled. This salad has a lot of texture to enjoy.
The beloved chef and author reflects on her extraordinary career and shares her holiday plans, which involve a lot of cooking for the whole family!
