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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 ...
Zeppole are traditionally consumed during the Festa di San Giuseppe ('Saint Joseph's Day'), celebrated every March 19, when zeppole are sold on many streets and sometimes presented as gifts. In Istria, Croatia, this pastry is called blenzi in the Croatian speaking places and zeppole in the Italian-speaking places. They are always topped with ...
Home & Garden. Lighter Side
Bastianich's daughter Tanya Bastianich Manuali used her PhD in Italian art history as the foundation for a travel agency partnership with her mother called Esperienze Italiane, through which Tanya and friend Shelly Burgess Nicotra, who was the Executive Producer of Bastianich's television series and head of PR at Lidia's Italy, offered tours ...
Traditional Saint Joseph's Altar in New Orleans. In New Orleans, Louisiana, which was a major port of entry for Sicilian immigrants during the late 19th century, the Feast of Saint Joseph is a citywide event. Both public and private Saint Joseph's altars are traditionally built, especially in and around the Lake Vista neighborhood.
The documentary 25 Years With Lidia: A Culinary Jubilee will premiere Monday, Dec. 18 a 8/7c, TVLine can report exclusively, and offer “an intimate portrait of the beloved chef, restaurateur, …
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.
Bastianich suggests using your knuckles to press the bread into the meat to make sure the breadcrumbs stick to the chicken, but don't stick all over your fingertips. In a large skillet, heat ...