Recipes

Lidia's Italy - Braised Pork Chops with Savoy Cabbage)

Push aside the cabbage, lay the chops in the pan bottom and pour in any meat juices from the platter. Still over medium-high heat, cook the chops for 2 or 3 minutes, turning them over once or twice, just until they're heated through. Stir the cabbage so it continues to caramelize and pick up flavor. Season with more salt and freshly ground black pepper to taste.

Lidia's Italy - Ricotta Cake with Almonds)

Lidia's Italy in America - Radicchio, Goat Cheese, and Raisin Salad)

Ciao Italia - Basil and Beet Salad)

Add the beets and toss to combine in the marinade. Cover and marinate at least an hour before serving. Just before serving, toss the mixture with the arugola and basil. Add salt to taste and serve.

Lidia's Family Table - Brodetto with Lobster and Corn)

Cook for another minute and then scatter the chopped leeks into the pan; stir them and heat for a minute. Clear a space and drop in the tomato paste; toast it in the hot spot for a minute, then pour in the milled tomatoes or tomato sauce and 2 cups of broth or water—or more, if necessary, so the lobster shells are just covered. Raise the heat to high, sprinkle another 1/4 teaspoon salt and the peperoncino all over and stir and shake the pan as the sauce comes to a boil. 

Mexico: One Plate at a Time with Rick Bayless - Pork Picadillo-Stuffed Chiles)

Stuff each well drained chile with about 1/2 cup of cool pork filling, then slightly overlap the two sides of the incision and pin them back together with a skewer or 2 toothpicks.  For the greatest ease in battering and frying, flatten the chiles slightly, place on a parchment-lined baking sheet and freeze for about 1 hour to firm.

David Rocco's Dolce Vita - Schiacciata con L'Uva)

Place the dough onto a greased baking tray leaving ½ of the dough off the pan. Add ½ the grapes and squish the grapes with your hands to release the juices into the dough. Sprinkle ½ the sugar and add 1 sprig of rosemary. Drizzle with ½ the olive oil.

Cucina Toscana - Frittele di Mele)

Peel and core the apples, then slice them into 1/4-inch circles. Place the slices in a bowl and squese the juice of the lemon over them and toss to coat. Mix the 1/2 cup sugar and the cinnamon together.

Lidia's Italy - Beef Goulash)

Spread the onions out on the pan bottom and drop the beef cubes on top of the wedges, filling the pan in one layer. Sprinkle another 1/2 teaspoon of the salt, all the paprika and oregano over the meat, and drop in the rosemary. Without stirring or turning the meat pieces, cover the pan tightly. Heat the meat-with the seasonings on top and the onions below-so its starts to release its juices and stew.

Lidia's Family Table - Cooked Carrot Salad with Pine Nuts and Golden Raisins)

Put the carrots in a mixing bowl and toss with 2 tablespoons of the syrup and several pinches of salt. Let them marinate briefly. Before serving, toss the carrots with a tablespoon of olive oil, the pine nuts, raisins and the shredded mint leaves. Taste and season with more salt; if you want more dressing, add more oil or any remaining syrup.