Chicken and Potatoes with Garlic Parmesan Cream Sauce - Damn Delicious
Crisp-tender chicken baked to absolute perfection with potatoes and spinach. A complete meal in one!
Lidia Bastianich's easy pasta with ricotta & mushrooms - Chatelaine
Who better to teach us all the secrets behind the best-ever pasta than the mother of all Italian cooking herself? Culinary superstar Lidia Bastianich visited our kitchen to share wisdom that’s survived generations. Buon appetito!
For as long as I can remember, I have always been in love with Italy. Before I even visited the country, I knew I would love it (which I did!). I love the language, the people, the culture, lifestyle, fashion and design, and of course the food-and the latter I love it moltissimo. Contrary to French cuisine, Italians have the genius of using simple ingredients - no need for foie gras and champagne- to create one of the most delicious cuisines in the world. It is a generous and down-to-earth…
Bucatini with Onion, Bacon, and Tomato
This classic and delectable pasta dish originated in the region of Abruzzi, in the little town of Amatrice, northeast of Rome, where it was traditionally prepared without tomatoes. But it is the Roman version of pasta all’amatriciana, with tomatoes, that I share with you here—the version that is best known and deservedly popular. Lots of onions; chips of guanciale (cured pork cheek, now available in the United States, see Sources, page 340), pancetta, or bacon; and San Marzano tomatoes are…
Chicken Scarpariello Recipe
As Chef Emeril would announce at the beginning of his “Emeril Live” cooking show on the Food Network, “Stuart is in the house.” By way of introduction, Stuart is my brother-in-law, a gourmet with extraordinary good taste, and will be our special chef of the day. If you love Italian food, I promise you’re in for a treat. Whereas I tend to favor French food, Stuart on the other hand loves Italian. All of his married life, he’s lived in close-in Long Island and dined more times than I can keep…
Is This Pepper Hot ?
The garden pepper is not related to the true pepper (Piper nigrum) from which we get the common black pepper for seasoning our food. Why do we call garden peppers “pepper”? The answer g…
Lidia Bastianich at Garden's Conservatory Kitchen Sunday - Plant Talk
Celebrity Chef Prepares Italian Dishes, Signs Books Columbus Day Weekend Get Your Tickets Risotto with Winter Squash and Shrimp Risotto alla Zucca e Gamberi By Lidia Bastianich, chef, acclaimed cookbook author, and restaurateur Makes 6 generous servings Ingredients 1 pound small shrimp (about 35–40 per pound) 1 pound butternut squash or pumpkin, peeled, seeded and cut... Read more