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Where to watch "Lidia's Kitchen"
26. Fishing the Adriatic with Uncle Emilio
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A Grilled Calamari Salad with Tomato Coulis, Toasted Bread with Basil Cannellini, and a Whole Roasted Branzino.
Crackle25. Corn: From the Kernel to the Husk
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Corn and Zucchini Minestra, a sweet and savory Polenta Cacio e Pere, and Grilled Corn, Apricots, and Portobellos.
24. Fruits and Sweets
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A Fig and Prosciutto Bruschetta, Quick & Easy Truffles and Almond Tart from Andria.
23. The Vegetable Patch
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A Country Salad and Green Beans with New Potatoes.
22. Foraging Adventures
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A hearty Chestnut and Mushroom Ragu, an Asparagus Gratin Topped with Fried Egg and Clam Soup.
21. My Goats & Ricotta
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Light and pillowy "Naked" Spinach and Ricotta Dumplings, sweet Open Cookie Cannoli and Ricotta Meatloaf is topped with tomato sauce.
20. The Italian Products Have Arrived!
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A Belgian & Red Endive Salad as well as a sweet Cherry Jam Tart wrapped up in an almond crust.
19. Baking Bread
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A quick and easy Onion Tomato Focaccia, Pizza Rolls with two uniquely Italian fillings- broccoli rabe and sausage, and ricotta and leeks.
18. Buonavia
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A rich and flavorful Beef and Potato Goulash, and a sweet and simple Crespelle with Wild Cherries, Chocolate, and Whipped Cream.
17. The 1980s Italian American "Evolution"
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Pasta Primavera "New School," which her kids always loved growing up, and the classic Raspberry and Walnut Cookies, a beloved Italian American staple.
16. A Day at the Market
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Shrimp, roasted pepper and olive salad; vegetarian aubergine parmigiana stacks.
15. The 1970s Italian American
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Chicken parmigiana light; leftover meatball panino; baked pasta with tomato sauce, meatballs and eggs.
14. My Fruit Trees
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Roasted pork loin with dried cherry sauce; fennel and Asian pear salad.
13. Cooking as a Kid in New York
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Lasagna with ricotta and mozzarella; escarole olive oil mashed potatoes; baked stuffed vegetables.
12. Here I Come New York!
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Potato and pasta soup; polenta with honey and berries.
11. The Flavors of Northern Italy
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A layered casserole with beef, cabbage and potatoes; herbed frittata roll-up with prosciutto cotto; cavatappi with beef guazzetto.
10. The Winter Vegetable Punch
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Orecchiette with breadcrumbs, pancetta and cauliflower; cabbage salad topped with a warm dressing.
9. Cooking with the Nuns
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Cannellini bean and lentil soup; a one-pot meal of sausages and apples.
8. Wheat Harvest and Pasta
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Caesar salad with baby kale and focaccia croutons; fusilli with spinach and herbed ricotta; lagane pasta with chickpeas.
7. Trieste's International Flavors
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Mussels Triestina; orange and raspberry spritz; coffee panna cotta made with a light, sweetened cream.
6. Eggs and My Chickens
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A chopped salad with frisee, fennel, a medley of vegetables, salumi, cheese and hard-boiled eggs; chicken cacciatore; potato and egg frico.
5. By the Sea
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Linguine with clams and broccoli; bruschetta three ways -- with mackerel and burrata, anchovy and butter, and broccolini di rape and burrata; mussels with farro, canellini and chickpeas.
4. My Family's Milk and Cheese
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Crostini with tomato and ricotta; crostini with kale and fontina; potatoes stuffed with sausage and mushrooms.
3. Kneading Dough
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A buttery, flaky crostata with kale, butternut squash and ricotta; butternut squash and Brussels sprouts panzanella; pappardelle with mixed mushrooms.
2. The Olive Grove
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Delicate striped bass with braised broccolini; an olive oil cake that works as a snack, dessert or breakfast.
1. Our Courtyard Cantina
No release date yet
Pantry-friendly dishes, including cannellini and pancetta bruschetta made with toasty bread, cannellini beans and pork pancetta, and tuna and chickpea salad.
