Lidia's Kitchen

Pantry-friendly dishes, including cannellini and pancetta bruschetta made with toasty bread, cannellini beans and pork pancetta, and tuna and chickpea salad.

Delicate striped bass with braised broccolini; an olive oil cake that works as a snack, dessert or breakfast.

A buttery, flaky crostata with kale, butternut squash and ricotta; butternut squash and Brussels sprouts panzanella; pappardelle with mixed mushrooms.

Crostini with tomato and ricotta; crostini with kale and fontina; potatoes stuffed with sausage and mushrooms.

Linguine with Clams and Broccoli; Bruschetta three ways; Mussels with farro, Canellini and Chickpeas.

A chopped salad with frisee, fennel, a medley of vegetables, salumi, cheese and hard-boiled eggs; chicken cacciatore; potato and egg frico.

Mussels Triestina, Orange & Raspberry Spritz, and a Coffee Panna Cotta made with a light, sweetened cream.

Caesar Salad with Baby Kale and Focaccia Croutons; Fusilli with Spinach and Herbed Ricotta; Lagane Pasta with Chickpeas.

Cannellini Bean and Lentil Soup, one pot meal of Sausages and Apples.

Orecchiette with breadcrumbs, pancetta and cauliflower; cabbage salad topped with a warm dressing.

A layered casserole with beef, cabbage and potatoes; herbed frittata roll-up with prosciutto cotto; cavatappi with beef guazzetto.

Potato and Pasta Soup followed by Polenta with Honey and Berries

Lasagna with ricotta and mozzarella; escarole olive oil mashed potatoes; baked stuffed vegetables.

Roasted pork loin with dried cherry sauce; fennel and Asian pear salad.

Chicken parmigiana light; leftover meatball panino; baked pasta with tomato sauce, meatballs and eggs.

Shrimp, roasted pepper and olive salad; vegetarian aubergine parmigiana stacks.

A Pasta Primavera , and the classic Raspberry and Walnut Cookies, a beloved Italian American staple.

A rich and flavorful Beef and Potato Goulash, Crespelle with Wild Cherries, Chocolate, and Whipped Cream.

Pizza Rolls with two uniquely Italian fillings- broccoli rabe and sausage, and ricotta and leeks.

A Belgian & Red Endive Salad; Cherry Jam Tart wrapped up in an almond crust.

Open Cookie Cannoli; Ricotta Meatloaf is topped with tomato sauce to give it some Italian flair.

Chestnut and Mushroom Ragu; Asparagus Gratin Topped with Fried Egg and Clam Soup.

A Country Salad; Green Beans with New Potatoes.

Corn and Zucchini Minestra, Polenta Cacio e Pere, and a combination of vegetables Grilled Corn, Apricots, and Portobellos.

Grilled Calamari Salad with Tomato Coulis, Toasted Bread with Basil Cannellini, and a Whole Roasted Branzino.