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Lidia Bastianich comes from a family of cooks. She learned how to cook from her grandmother and mother, and today she shares her passion for Italian food with millions of people, through her many ...
In a large saucepan, combine the lentils, onion, carrots, celery, bay leaves and 2 quarts of water. Bring to a simmer and cook until the lentils are tender, about 30 to 40 minutes.
Garten's marinara uses a 1/2 cup of wine, crushed tomatoes, fresh parsley, salt, and pepper, and like the other recipes, onion, garlic, and olive oil. Adding the wine was one of the first steps. I ...
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.
Marinara sauce: a quick-cooking, sometimes spicy tomato sauce without meat served on pasta. Salsa al pomodoro is the usual Italian name. Bolognese sauce: a meat-based sauce originating from Bologna, Italy Sunday sauce: a meat-infused tomato sauce commonly made on Sundays and special occasions; derived from the Italian ragù napoletano.
In 1971, the Bastianiches opened their first restaurant, the tiny Buonavia, meaning "good road", in the Forest Hills section of Queens, [17] with Bastianich as its hostess. . They created their restaurant's menu by copying recipes from the most popular and successful Italian restaurants of the day, and they hired the best Italian-American chef that they could fi
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Mulligatawny (/ ˌ m ʌ l ɪ ɡ ə ˈ t ɔː n i / ⓘ) is a soup which originated from Tamil cuisine.The name originates from the Tamil words miḷagu (மிளகு 'black pepper'), and thanneer (தண்ணீர், 'water') (often pronounced with a silent r); literally, "pepper-water". [1]
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