Lidia's Kitchen

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Season 9
24:21
Weeknights are skillet nights! Lidia prepares dishes from the skillet or poured onto a family-style platter. Like: shrimp with asparagus, gratinate of pork, eggplant, and zucchini, and soft polenta.
24:21
It's pasta time again, so don't forget to salt the pasta water, and sauce your pasta the way the Italians do! Lidia prepares a pasta primavera, then a cavatappi with asparagus and spinach pesto.
24:21
Harvest time starts in late August in Italy, and it is one of the most important celebrations in the culture! Lidia celebrates with her oat risotto, makes olive-oil cake and red wine poached pears.
24:21
Colazione! It's breakfast time, and Lidia makes some Italian touches to American classics - fried potates with sausage and eggs, bacon, egg, and cheese risotto, and finally ricotta pancakes.
24:21
The dishes might 'look' a little fancy, but they are super easy and give a little flair to your dinners! Lidia makes Belgian red endive salad, naked ricotta dumplings, and chats about stuffed tomatoes.
24:22
Lidia loves to talk about cravings. She makes American-style recipes but with an Italian twist - pan pizza and mozzarella cheeseburger. The culinary chat focuses on chicken cutlets today!
24:22
In Italy, a leisure lunch is just as important as dinner. Lidia shares ideas to make the American tradition more Italian; prosciutto cotto salad, cherry jam tart, and a scallion egg sandwich.
24:22
There is nothing more important to Lidia than gathering around the table with her family to share a meal. She makes balsamic chicken stir fry, a traditional frico recipe, and grape ricotta pizza.
24:22
In Italy, it's hard to find a meal without formaggio or cheese on the table. Lidia explains the culture of milk cheeses. Recipes include: chopped salad, tomato zucchini bread lasagna, beef rolls.
24:22
Every culture has their way of asking, 'What's for Dinner?' Lidia inspires shows some of her easy favourites - a flavourful arborio rice, antipasto rice salad, sauteed chicken, and mushroom gratinate.
Season 8
24:22
Today is all about corn. Recipes include a refreshing corn zucchini minestra, a polenta cacio e pere, and a mix of vegetables that can be served as a side dish - grilled corn, apricots, and portobellos.
24:22
In the summer, it was time to wait for the fruits in Lidia's trees to ripen. She prepares a fig and prosciutto bruschetta, wafer cookies into truffles, and make almond tarts from Andria.
24:22
Lidia works in her garden; she reminisces the lessons that her grandma taught her about her vegetable patch. She makes a country salad as well as green beans with new potatoes.
24:22
As a child, Lidia would forage for ingredients that were not produced in the courtyard, garden, or field. Now she makes chestnut mushroom ragu, asparagus gratin with fried egg, and clam soup.
24:22
Lidia grew up around goats, and their delicious milk which were used to make ricotta. She makes spinach ricotta dumplings, an open cookie cannoli, and then ricotta meatloaf with tomato sauce.
24:22
The arrival of Italians into America demanded the need for Italian products as well. This resulted in more creativity and flavour in the kitchen like Belgian and red endive salads and cherry jam tarts.
24:22
Lidia constantly cherishes the memory of baking bread with her Grandma Rosa. She makes onion tomato focaccia then talks about Taralli. She cooks pizza rolls with two unique Italian fillings.
24:22
When Lidia was in her 20's, she opened Buonavia, her first restaurant. With a menu that are favourites to her homeland; beef and potato goulash, crespelle with cherries, chocolate, and cream.
24:22
The 1980s brought a lot of Northern Italian cuisine to New York City. Lidia shares her recipes for a pasta primavera 'new school', and the classic raspberry and walnut butter cookies.
24:22
Lidia has always loved trips to the food market as they have always been an adventure since childhood. She males shrimp roasted pepper and olive salad, then eggplant parmigiana stacks.
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