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An episode that featured Lidia Bastianich was nominated for a 1994 Emmy Award. Other chefs she visited included Emeril Lagasse, Jacques Pépin, and Alice Waters. The show featured a companion book of the same name, published in 1993 (ISBN 0-679-74829-6). Reruns of the show currently air on WUCF-TV.
Check out the slideshow above for 8 of Lidia Bastianich's favorite recipes. Then, check out 10 facts you didn't know about the celebrity chef, ...
seafood risotto: Bobby Flay 85 4 "Something Sweet" April 7, 2016 () Bobby Deen, Sunny Anderson: cherry: Caprial Pence, Ty Leon Johnny Iuzzini, Paulette Goto, Zac Young: cream puffs: Bobby Flay 86 5 "Have Merci!" April 14, 2016 () Alex Guarnaschelli, Josh Capon: artichoke hearts Gui Alinat, Kevin Ashade
1. In a medium saucepan, combine the clam broth and water and bring to a simmer. Keep warm. 2. In a large saucepan, heat the olive oil. Add the onion, season with salt and pepper and cook over ...
Curanto – typical food in Chilean gastronomy based on baking seafood underground; Espetada – Portuguese skewer dish that often uses squid or fish, especially monkfish; Fideuà – Seafood dish from Valencia, Spain, similar to paella but with noodles instead of rice; Halabos – Filipino process of cooking shrimp, crab, lobster, or fish
Preheat the oven to 400°. In an enameled medium cast-iron casserole, heat the olive oil. Add the garlic and rice and cook over moderate heat, stirring, until very fragrant, 2 minutes.
The judges invite Joe's mom, Lidia Bastianich, to provide a live demonstration. Eddie's third advantage is that he can pick two contestants who would be forbidden to watch Lidia's demonstration. He picks Lynn and James for this. The judges awarded Krissi and Jessie with having the best meals, making them team captains in the next team challenge.
Lidia Bastianich offers this classic Escarole and White Bean Soup recipe from her new special on PBS. The vegetables are typically served in a loose broth under stuffed calamari, but they are ...