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Lidia Bastianich head shot - Epicurious

Lidia Bastianich

Cookbook Author

Lidia Matticchio Bastianich is an Emmy award-winning public television host, a best‐selling cookbook author, restaurateur, and owner of a flourishing food and entertainment business. In 2014, she launched her fifth television series, Lidia's Kitchen. She owns, or has partnered with her children Tanya Bastianich Manuali and Joe Bastianich, in several Italian restaurants in the United States, including Felidia (founded with her ex-husband, Felice), Del Posto (closed and sold in 2021), and Becco in Manhattan; Lidia's Pittsburgh in Pittsburgh (closed in 2019); and Lidia's Kansas City in Missouri. She is a partner in Eataly locations in New York City, Chicago, Boston, Los Angeles, Las Vegas, and São Paulo, Brazil.

Recipes & Menus

Tomato Sauce

Salsa di Pomodoro
Recipes & Menus

Braised Lentils with Spinach

Lenticchie Brasate
This recipe is an accompaniment for Chicken Breast Valdostana with Braised Lentils.
Recipes & Menus

Chicken Breast Valdostana with Braised Lentils

Petto di Pollo alla Valdostana con Lenticchie Brasate I sometimes suggest some side dishes to go along with main courses and let you make up your mind which you prefer to serve. I love this combination so much, though, that I'm including the side dish as part of the recipe. I hope you enjoy it as much as I do.
Recipes & Menus

Braised Lamb Shanks on Soft Polenta with Bay Leaves

Recipes & Menus

Gnocchi with Tomato, Basil, and Olives

Gnocchi al Pomodoro, Basilico, ed Olive
Recipes & Menus

Roast Baby Lamb

Agnello di Latte Arrosto I always had mixed emotions about this dish as a little girl. Traditionally, it was served at the first meal after Lent, a joyous occasion to which everyone looked forward, including me. Still, there was an element of personal sadness: My pet was being eaten. At Busoler I spent long hours playing in the fields with lambs and young goats, and always found sentiment struggling with appetite at Easter. When the appearance of the first peas of the season coincided with Easter, they'd be shelled and added to the dish at the last moment.
Recipes & Menus

Grain and Ricotta Pie

Pastiera Napoletana If you can't find hulled whole-wheat kernels (sometimes sold as "pastry wheat"), substitute barley, skip the soaking, and cook as described below, but for only about 30 minutes. Whole wheat kernels — grano in Italian — are used for this traditional Neapolitan dessert that became a mainstay in Italian-American restaurants and bakeries. In Italy, cooked whole-wheat kernels can be found in cans; if you spot some, it will make this recipe a little simpler.
Recipes & Menus

Gnocchi