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Lidia's Kitchen

Latest Episodes

Whether it's American football or Italian soccer, game day parties are always popular. Lidia believes that there is nothing like a bountiful spread of food that will fuel the guests and get them cheering. On today's menu, she serves fried mozzarella sandwich skewers and carrot and chickpea dip and pizza rolls made with both broccoli rabe and sausage and ricotta and leeks.

Lidia believes in cooking according to season, and when springtime comes, she and her family all work together to create a beautiful garden. In this episode, she shares four delicious recipes that celebrate the bounty of the summertime garden: Tuna Salad with Boiled Zucchini, String Bean Salad with Capers and Basil, Whole What Cous Cous with Cucumbers, and finally Shells with Chicken and Zucchini.

Garlic and Onions appear in many Italian dishes, and in this episode they actually become the "star ingredients." Lidia starts the meal with a quick and easy Savory Onion Tart followed by a delicious, mild and creamy Garlic Risotto. For dessert, it's all about chocolate with the moist Torta Caprese.

Whole grains are the backbone of a balanced meal as well as this episode. Lidia explains some common whole grains viewers can easily find at their local grocer. She then makes a fresh salad of Cucumbers with Whole Wheat Couscous, a comforting Toasted Grain Soup, and a healthy meal of Baked Whole Wheat Penne and Ceci Beans.

They have been called the "gnocchi family" and in this episode, Lidia shares two of her more unusual versions of this dish: her butternut squash gnocchi are light and slightly sweet as they showcase this welcome vegetable in the potato mix. Her next dish is plum gnocchi, which is typical of her homeland and even sweeter, sometimes eaten as a dessert. Made with toasted breadcrumbs, cinnamon and butter, it doesn't get any better than this.

If there were another name for Lidia's family, it would be the gnocchi family. They love making them together and eating them. Lidia starts with a butternut squash gnocchi that is as soft as a feather and served with a velvety sage and butter sauce. Next, she prepares a marinated bread of chicken seared with shiitake mushrooms, rosemary and sage. Her sauteed earthy Brussels sprouts are made with pepperoncino, garlic and walnuts. They are nutty and spicy.

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