Lidia visits SF’s District 10 Market and cooks fresh frittatas with local community leaders. During the filming of her special A Nation of Neighbors, Lidia joins the community leaders and advocates ...

Add Yahoo as a preferred source to see more of our stories on Google. Why did Lidia Matticchio Bastianich chose pasta as her first single topic cookbook? Because it's like a hug. Isn't she the wisest ...

Chances are, you’re already familiar with longtime chef, author, TV presenter, and restaurateur Lidia Bastianich. As the host of Lidia’s Italy, Lidia’s Italy in America, and Lidia’s Kitchen, she’s ...

Think of a pasta dish without the pasta. That’s gnudi, which means “naked dumpling.” The story goes that these delicious mouthfuls of flavor were invented in Florence when, during a meal, the ravioli ...

Lidia Mattichio Bastianich is one of the best-loved chefs on public television, a best-selling cookbook author, restaurateur, and owner of a flourishing food and entertainment business. Her current ...

She arrived in New York at the age of 12 in 1958. Half a century later, she’s a cooking icon with five cookbooks, four television series and six restaurants to her name. Bastianich’s most recent PBS ...

Anyone who has attempted to make a risotto knows the dish demands a nuanced approach. One wrong step could lead to a mushy texture or rice kernels that aren't fully cooked through. Part of the appeal ...

At a No Res Gourmet pop-up event, Lidia’s Olive Oil Cake — made completely vegan — brings a touch of Italian tradition. Light, fragrant, and subtly sweet, this dessert reflects the group’s mission to ...

The book explores the origins of different pasta shapes and sauces from various regions of Italy. Containing over 100 recipes, the cookbook includes familiar dishes and personal ones from Bastianich's ...