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Lidia Bastianich's Risotto alla Milanese by Lidia Bastianich As the name suggests, risotto alla Milanese comes from Milan. This regional speciality owes its signature golden hue to the addition of ...
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, ...
The rest of the recipe couldn’t be easier — whip up a quick mixture of cream cheese, pumpkin purée, sugar and spices, then pour on top of the crust and chill to set. Pumpkin Bread by Ali Rosen
Bastianich, Lidia Matticchio, Lidia's Italian American Kitchen. New York, New York: Alfred A. Knopf, 2001. Focuses on the Italian American kitchen and also the basis of the PBS television cooking show series. Winner of the IACP cookbook Award. Bastianich incorporates Northern Italian and Istrian Slavic influences in her cooking.
Stuffed mushrooms are typically placed on a cooking pan or dish and baked or broiled to cook the dish. [8] [9] They can also be cooked on skewers, and can be cooked on a rotisserie. [3] The mushrooms shrink during the baking process. [7] The dish is typically served hot or at room temperature, and can also be served cold.
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
Skillet Lasagna by Lidia Bastianich Enjoy lasagna without the hassle. This skillet version offers all the flavors and textures of the Italian noodle casserole, but skips a few steps.
Heat oven to 350°F. Remove stems from mushrooms; discard or reserve for another use. Mix remaining ingredients; spoon into mushroom caps. Place, filled-sides up, in shallow baking dish.