Lidia’s Kitchen

Lidia's Kitchen | Mon-Friday at 6:30pm and Sundays at 6:00 and 6:30pm

ABOUT

The new season of LIDIA’S KITCHEN: REFLECTING AND RECONNECTING features stories that shaped the queen of Italian cuisine, Lidia Bastianich as a person and as a chef. Throughout the 26-part series, Lidia shares anecdotes and recipes from her childhood, when times were sometimes challenging, but happy and fulfilling. LIDIA’S KITCHEN shares a combination of topical interviews, new recipe segments, reflections on older dishes, and moments of “reconnecting” where, via video chat, she cooks with family and friends. And, as in earlier series, she continues to engage the audience with her “Ask Lidia” questions. These segments are timelier than ever, as viewers continue to use contemporary online platforms to cook together, talk together, and simply be together.

WATCH

Lidia Bastianich Discusses New Season of Lidia’s Kitchen Coming Soon to TLN TV

EPISODES

Episode 1

In this episode, Lidia reminisces about her Grandma's cantina (cellar) and how she spent every summer helping her grandmother prepare the food from the bounty of the harvest for the fall and winter months. Lidia's cantina has evolved into a pantry, and in this episode she will prepare pantry friendly dishes. Recipes include: Cannellini and Pancetta Bruschetta- a combination of toasty bread, cannellini beans and pork pancetta- and Tuna and Chickpea Salad, a hearty pantry salad that is simple to make and delicious to eat.

Episode 2

Lidia remembers Grandma Rosa's olive trees and the excitement surrounding the late fall harvest of one of Italy's most prized products- newly pressed extra virgin olive oil. Lidia's recipes in this episode showcase this treasured product and include a delicate Striped Bass with Braised Broccolini and Olive Oil Cake, a culinary creation that is perfect for a snack, breakfast, and dessert.

Episode 3

The tradition of kneading dough has always been around in Lidia's family. She recalls kneading with her grandmother as a small child and continues to do it with her own grandchildren today. In this episode, she prepares a buttery, flaky Crostata with Kale, Butternut Squash and Ricotta, a delicious Butternut Squash and Brussels Sprouts Panzanella using leftover bread, and finally Pappardelle with Mixed Fresh Mushrooms.

Episode 4

Lidia reminisces about her childhood chores, which included milking the goats and helping her grandmother prepare ricotta and other cheeses. In this episode, she will celebrate the culture of cheese and prepare the following recipes: Crostini Two Ways, using Tomato and Ricotta plus Kale and Fontina. Her next recipe is a hearty and cheesy dish of Potatoes Stuffed with Sausage and Mushrooms.

Episode 5

The beautiful Adriatic Sea was a big part of Lidia's childhood, as she loved to play on the rocky beach and savor the bounty of the local waters. She prepares Linguine with Clams and Broccoli, a twist on the classic linguine con vongole. She then shows three authentically southern Italian styles of topping a piece of crusty bread for her Bruschetta Three Ways- using Mackerel and Burrata, Anchovy and Butter, as well as Broccolini di Rape and Burrata. Her Mussels with Farro, Canellini, and Chickpeas is a hearty, stew-like mixture that everyone at Lidia's table will enjoy.

Episode 6

As a child, Lidia's courtyard was home to several animals. She spent a lot of time with chickens, as she would tend to them and gather their eggs. In this episode, Lidia recollects those fond memories and creates a medley of vegetables, salumi, cheese and hard boiled eggs for her Chopped Salad with Frisee and Fennel. She also prepares a Chicken Cacciatore as well as a Potato and Egg Frico.

Episode 7

The city of Trieste always filled Lidia with excitement, even though she had to flee there to avoid the communist regime in her hometown of Pula. She and her family stayed with her Zia Nina, whose influence on Lidia's cooking is still seen in her recipes today. Recipes include Mussels Triestina, Orange & Raspberry Spritz, and a Coffee Panna Cotta made with a light, sweetened cream.

Episode 7

In this episode, Lidia talks about the harvest of wheat and the hard work involved with making flour and eventually bread and pasta. She fondly reflects on her moments with Grandma Rosa during her trips to the mill. Lidia turns leftover bread into croutons with her Caesar Salad with Baby Kale and Focaccia Croutons. She then prepares a flavor-packed Fusilli with Spinach and Herbed Ricotta, as well as Lagane Pasta with Chickpeas.

Episode 7

Lidia attended school near the beautiful city of Trieste before coming to America and picked up many essential skills from the nuns who ran it. Inspired by the soups she had for school lunches, she prepares a Cannellini Bean and Lentil Soup, as well as a one pot meal of Sausages and Apples that can feed a hungry family.

Episode 7

Lidia attended school near the beautiful city of Trieste before coming to America and picked up many essential skills from the nuns who ran it. Inspired by the soups she had for school lunches, she prepares a Cannellini Bean and Lentil Soup, as well as a one pot meal of Sausages and Apples that can feed a hungry family.

GALLERY