Lidia's KitchenStagione 8

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Join chef Lidia Bastianich as she conjures simple, seasonal, and economical dishes with grace, confidence, and love, teaching viewers to draw on their roots, allow for spontaneity, and cultivate a sense of home in the kitchen.

Dove guardare Lidia's Kitchen • Stagione 8

26 Episodi

Our Courtyard Cantina
E1
Our Courtyard CantinaPantry-friendly dishes, including cannellini and pancetta bruschetta and tuna and chickpea salad.
The Olive Grove
E2
The Olive GroveDelicate striped bass with braised broccolini; an olive oil cake.
Kneading Dough
E3
Kneading DoughCrostata with kale, butternut squash and ricotta; butternut squash and Brussels sprouts panzanella.
My Family's Milk and Cheese
E4
My Family's Milk and CheeseCrostini with tomato and ricotta; crostini with kale and fontina; potatoes stuffed with sausage.
By the Sea
E5
By the SeaLinguine with clams and broccoli; bruschetta; mussels with farro, canellini and chickpeas.
Eggs and My Chickens
E6
Eggs and My ChickensA chopped salad with frisee, fennel, a medley of vegetables, salumi, cheese and hard-boiled eggs; chicken cacciatore; potato and egg frico.
Trieste's International Flavors
E7
Trieste's International FlavorsMussels Triestina; orange and raspberry spritz; coffee panna cotta made with a light cream.
Wheat Harvest and Pasta
E8
Wheat Harvest and PastaCaesar salad with baby kale and focaccia croutons; fusilli with spinach and herbed ricotta.
Cooking With the Nuns
E9
Cooking With the NunsCannellini bean and lentil soup; a one-pot meal of sausages and apples.
The Winter Vegetable Punch
E10
The Winter Vegetable PunchOrecchiette with breadcrumbs, pancetta and cauliflower; cabbage salad topped with a warm dressing.
The Flavors of Northern Italy
E11
The Flavors of Northern ItalyA layered casserole with beef, cabbage and potatoes; herbed frittata roll-up with prosciutto cotto; cavatappi with beef guazzetto.
Here I Come New York
E12
Here I Come New YorkPotato and pasta soup; polenta with honey and berries.
Cooking as a Kid in New York
E13
Cooking as a Kid in New YorkLasagna with ricotta and mozzarella; escarole olive oil mashed potatoes; baked stuffed vegetables.
My Fruit Trees
E14
My Fruit TreesRoasted pork loin with dried cherry sauce; fennel and Asian pear salad.
The 1970s Italian American
E15
The 1970s Italian AmericanChicken parmigiana light; leftover meatball panino; baked pasta with tomato sauce and meatballs.
A Day at the Market
E16
A Day at the MarketShrimp, roasted pepper and olive salad; vegetarian eggplant parmigiana stacks.
The 1980s Italian American "Evolution"
E17
The 1980s Italian American "Evolution"Pasta primavera "new school"; the classic raspberry and walnut butter cookies.
Buonavia
E18
BuonaviaBeef and potato goulash; crespelle with wild cherries, chocolate and whipped cream.
Baking Bread
E19
Baking BreadA quick and easy onion tomato focaccia; taralli, crunchy bread rings; pizza rolls.
The Italian Products Have Arrived!
E20
The Italian Products Have Arrived!A Belgian and red endive salad; sweet cherry jam tart wrapped in an almond crust.
My Goats & Ricotta
E21
My Goats & RicottaSpinach and ricotta dumplings; open cookie cannoli; ricotta meatloaf topped with tomato sauce.
Foraging Adventures
E22
Foraging AdventuresA hearty chestnut and mushroom ragu; asparagus gratin topped with fried egg; clam soup.
The Vegetable Patch
E23
The Vegetable PatchA country salad; green beans with new potatoes.
Fruits and Sweets
E24
Fruits and SweetsA country salad; greFig and prosciutto bruschetta; transforming wafer cookies into truffles; almond tart.en beans with new potatoes.
Corn: From the Kernel to the Husk
E25
Corn: From the Kernel to the HuskCorn and courgette minestra; polenta cacio e pepe; grilled corn, apricots and portobellos.
Fishing the Adriatic With Uncle Emilio
E26
Fishing the Adriatic With Uncle EmilioGrilled calamari salad with tomato coulis; toasted bread with basil cannellini; whole-roasted branzino.