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Temporada 3
Fecha de emisión
Oct 03, 2015
Italians don't like to eat big pieces of meat, but they do like to braise small pieces with lots of vegetables into delicious ragus. In this episode, Lidia creates a delicious meal of
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Italians don't like to eat big pieces of meat, but they do like to braise small pieces with lots of vegetables into delicious ragus. In this episode, Lidia creates a delicious meal of celery stalks stuffed with gorgonzola and apples; mouthwatering lamb ragu prepared with an array of peppers and potatoes and for a sweet finish, a gianduia cake made of hazelnuts and chocolate-a Piedmontese tradition.
Fecha de emisión
Oct 10, 2015
Italians love their crespelle or crepes. In this episode, Lidia teaches viewers how to stuff them with tomato and grated cheese. Today's menu includes: celery, artichoke and mortadella
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Italians love their crespelle or crepes. In this episode, Lidia teaches viewers how to stuff them with tomato and grated cheese. Today's menu includes: celery, artichoke and mortadella salad, "crespelle manicotti" stuffed with ricotta and mozzarella and for dessert, an Italian classic - beautiful strawberries topped with balsamic vinegar, a Lidia favorite.
Fecha de emisión
Oct 17, 2015
Lidia prepares a large pot of bubbling polenta, a dish that she grew up with and loved. From that polenta, she'll bake crostini with mixed mushrooms and cheese which is a perfect starter
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Lidia prepares a large pot of bubbling polenta, a dish that she grew up with and loved. From that polenta, she'll bake crostini with mixed mushrooms and cheese which is a perfect starter to any meal. Her granddaughter, Julia, joins her in the kitchen to help assemble and of course, taste! She'll then prepare a hearty polenta dish with bacon and broccoli, a perfect combination. Finally, she'll make sweet skillet sausage with mixed grapes.
Fecha de emisión
Oct 24, 2015
Eggs were always a favorite at Lidia's home as a kid and they still are. In this episode, she'll prepare savory egg battered zucchini roll ups; a refreshing and simple fennel, red onion
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Eggs were always a favorite at Lidia's home as a kid and they still are. In this episode, she'll prepare savory egg battered zucchini roll ups; a refreshing and simple fennel, red onion and celery salad topped with Italian salami and a luscious frittata filled with ricotta, tomatoes, onion and basil.
Fecha de emisión
Oct 31, 2015
Every cook dreams of a perfectly roasted chicken, and today Lidia shows the viewer how to do just that. She starts with an American favorite - a crunchy, cheese Caesar salad. Her lemon
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Every cook dreams of a perfectly roasted chicken, and today Lidia shows the viewer how to do just that. She starts with an American favorite - a crunchy, cheese Caesar salad. Her lemon roasted chicken goes beyond comfort food with onions, rosemary and lots of lemons. Finally she prepares a free form crostata with juicy plums.
Fecha de emisión
Nov 07, 2015
There are few things better than a great piece of meat braised in Barolo wine. When accompanied by some braised vegetables, you've got yourself a great meal. In this episode, Lidia
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There are few things better than a great piece of meat braised in Barolo wine. When accompanied by some braised vegetables, you've got yourself a great meal. In this episode, Lidia prepares a crispy golden Italian style quiche followed by a fork tender beef braised in Barolo. Her side dish is a braised broccoli rabe with garlic and extra virgin olive oil. This is a meal any family will love.
Fecha de emisión
Nov 14, 2015
Everybody loves grilling, and everybody loves pizza. Today Lidia puts the two together and prepares grilled pizza which anyone can do - rain or shine - as it's done in her kitchen. She
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Everybody loves grilling, and everybody loves pizza. Today Lidia puts the two together and prepares grilled pizza which anyone can do - rain or shine - as it's done in her kitchen. She makes a simple Margherita style pizza and another version topped with prosciutto. To start, her fresh and crunchy salad is made with cucumbers, string beans and potatoes. For dessert, she prepares juicy peaches and blueberries soaked in prosecco.
Fecha de emisión
Nov 21, 2015
Today it's all about the braise. To start, Lidia makes a unique salad of radicchio and oranges, a perfect blend of bitter and sweet. She then makes a heartwarming braised chicken thigh
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Today it's all about the braise. To start, Lidia makes a unique salad of radicchio and oranges, a perfect blend of bitter and sweet. She then makes a heartwarming braised chicken thigh dish with potatoes and olives, a family favorite. For another braise, she demonstrates a simple technique with cauliflower that brings out the nutty flavor of this underused vegetable.
Fecha de emisión
Nov 28, 2015
Lidia loves long cooking techniques and braising but often, one just wants to prepare quick and delicious meals using the same technique. In this episode, she teaches the viewer to do
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Lidia loves long cooking techniques and braising but often, one just wants to prepare quick and delicious meals using the same technique. In this episode, she teaches the viewer to do just that. Her first dish is a velvety lettuce soup in a fontina gratin; she then makes a juicy but super quick pork tenderloin with balsamic onions. Lastly, she prepares string beans with rocky mashed potatoes made with garlic and olive oil.
Fecha de emisión
Dic 05, 2015
It doesn't get any better in an Italian kitchen than when Lidia makes fish and vegetables. In this episode, she prepares a nice and refreshing pan seared shrimp with arugula pesto. Her
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It doesn't get any better in an Italian kitchen than when Lidia makes fish and vegetables. In this episode, she prepares a nice and refreshing pan seared shrimp with arugula pesto. Her next dish is butterflied trout, fried in a pan with bacon and basil served with a zucchini dish made with anchovies and capers.
Fecha de emisión
Dic 12, 2015
Everybody loves pasta and so does Lidia. Today, she makes three dishes that viewers will love. Her first dish is an orecchiette with clams and zucchini, made with scallions, pepperoncino
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Everybody loves pasta and so does Lidia. Today, she makes three dishes that viewers will love. Her first dish is an orecchiette with clams and zucchini, made with scallions, pepperoncino and garlic. Her spaghetti Caruso is made with a hearty sauce of mixed mushrooms, tomatoes, peas and chicken livers. She finishes with a unique dish of rigatoni with cauliflower, saffron and golden raisins.
Fecha de emisión
Dic 19, 2015
Lidia introduces this episode with "beautiful vegetables and a hot oven: a great marriage!" She then begins the meal with a simple and refreshing sesame and fava bean dip, perfect for
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Lidia introduces this episode with "beautiful vegetables and a hot oven: a great marriage!" She then begins the meal with a simple and refreshing sesame and fava bean dip, perfect for flatbreads. Next, she prepares a baked eggplant stuffed with meat and vegetables, topped with a golden, cheesy crust. Her unique version of baked potatoes is made with pancetta and oregano.
Fecha de emisión
Dic 26, 2015
The oven is on in Lidia's kitchen, and she is using it for sweet and savory dishes. To start, she makes a springtime crunchy, cheese roasted asparagus dish. Next is a family favorite,
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The oven is on in Lidia's kitchen, and she is using it for sweet and savory dishes. To start, she makes a springtime crunchy, cheese roasted asparagus dish. Next is a family favorite, baked eggplant with tomatoes, created with cheese, herbs and topped with a baked egg. Then it's time for sweets as she prepares an almond torte with chocolate chips served with a mound of whipped cream.
Fecha de emisión
Ene 02, 2016
When Lidia talks about pasta in her family, it's never "basta!" Today, she creates three new pasta dishes that everyone will love including a linguine with Swiss chard that is made with
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When Lidia talks about pasta in her family, it's never "basta!" Today, she creates three new pasta dishes that everyone will love including a linguine with Swiss chard that is made with walnuts and creamy ricotta. She then makes a simple dish of farfalle with swordfish, prepared with tomatoes, fresh herbs and capers. And finally, there is nothing better than Lidia's spaghetti and meatballs!
Fecha de emisión
Ene 09, 2016
This episode has no summary.
This episode has no summary.
Fecha de emisión
Ene 16, 2016
This episode has no summary.
This episode has no summary.
Fecha de emisión
Ene 23, 2016
This episode has no summary.
This episode has no summary.
Fecha de emisión
Ene 30, 2016
This episode has no summary.
This episode has no summary.
Fecha de emisión
Feb 06, 2016
This episode has no summary.
This episode has no summary.
Fecha de emisión
Feb 13, 2016
This episode has no summary.
This episode has no summary.
Fecha de emisión
Feb 20, 2016
Butternut squash gnocchi with a sage and butter sauce; a marinated bread of chicken seared with shiitake mushrooms, rosemary and sage; and sautéed brussels sprouts made with pepperoncino, garlic and walnuts.
Butternut squash gnocchi with a sage and butter sauce; a marinated bread of chicken seared with shiitake mushrooms, rosemary and sage; and sautéed brussels sprouts made with pepperoncino, garlic and walnuts.
Fecha de emisión
Feb 27, 2016
Brodetto (fish stew) with onion, scallion, clams, mussels, parsley and pepperoncino; and walnut cake with espresso.
Brodetto (fish stew) with onion, scallion, clams, mussels, parsley and pepperoncino; and walnut cake with espresso.
Fecha de emisión
Mar 05, 2016
Baked penne with pork ragu and zucchini; asparagus, scallions and boiled egg; chocolate zucchini cake.
Baked penne with pork ragu and zucchini; asparagus, scallions and boiled egg; chocolate zucchini cake.
Fecha de emisión
Mar 12, 2016
Roasted peppers stuffed with tuna; onions stuffed with lamb and raisins; cauliflower and tomato soup.
Roasted peppers stuffed with tuna; onions stuffed with lamb and raisins; cauliflower and tomato soup.
Fecha de emisión
Mar 19, 2016
Zucchini and rice crostata; zeppole, a fried dough stuffed with ricotta; steamed mussels with white wine, onions, bay leaves and peperoncino.
Zucchini and rice crostata; zeppole, a fried dough stuffed with ricotta; steamed mussels with white wine, onions, bay leaves and peperoncino.
Fecha de emisión
Mar 26, 2016
Cheese, cured meat and Giardiniera-style vegetables; sweet-and-sour zucchini dish; stuffed mushrooms with scallions, red peppers and parsley; poached seafood featuring shrimp, mussels and calamari.
Cheese, cured meat and Giardiniera-style vegetables; sweet-and-sour zucchini dish; stuffed mushrooms with scallions, red peppers and parsley; poached seafood featuring shrimp, mussels and calamari.
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