Lidia's Kitchen

London Broil with Sundried Tomato Marinade and Corn and Walnut Cake.

Pork Medallions with Grapes; Baked Fennel with Sage and Orange in Marsala.

Scallops, Scallion and Mushrooms; Chicken Breasts with Orange and Gaeta Olives; Tuna with Mimosa Sauce.

A Savory Onion Tart, Garlic Risotto and Torta Caprese.

A Spicy Butterflied Cornish Hen with hot cherry peppers, rosemary and wine. Potatoes Baked in Beer. The Squash and Ricotta Tart.

Marinated Meatballs, Zucchini Parmigiana, Artichoke Carbonara and Jam Filled Mezzaluna.

Eggplant and Rice Parmigiana, Vegetable and Meat Casserole, Bread Pudding with Pears

Baked Rigatoni with Zucchini, a Penne with Ricotta and Mushrooms and Fettuccine with a Clam and Leek Sauce.

Pipette with Sweet Potatoes, Lidia adds a beloved American ingredient to give it a nutritious and complex finish.

Carrot and Apple Salad; Salmon Fillets with Prosecco served with Savory Potatoes and Apple Crumble.

Skillet Gratin of Mushrooms and Chicken, Celery Potatoes and Tomatoes, Grandma Rosa's Apple Cake.

Peppers Piedmontese; Mafalde Michelangelo Style; a Filet Mignon Italian Style with Balsamic Reduction.

Spinach and Chickpea Soup; an Italian style Baked Toast Sandwich and Oatmeal Crepes.

Anise Cookies, Mint Granita, Angel Cake with Fresh Berries, and Rice Pudding with a Blessing.

Oregano Eggs and Anchovy Frittata, a Rustic Salad, and for a sweet finish, Lidia whips up Zabaglione with Fresh Fruit.

Pappa al Pomodoro with Clams, Clam and Scallion Risotto, Linguine with Clams.

Grilled lamb chops with red wine sauce ; Tasty Potato Salad and Almond and Coffee Cream Mini Tarts

Lidia prepares Lentil Country Salad, Cheese Gnocchi with Butter and Sage Sauce, and Pork Pockets Stuffed with Pickles and Cheese.

Caprese Salad with Celery and Walnuts, Stuffed Artichoke with Tuna and Scallop Salad.

Spaghettini with Olive oil and Rosemary, Tagliatelle with Meatballs and Eggplant, and Baked Whole Wheat Penne with Ceci Beans.

Crispy oven baked chicken; Celery Gratin and a Belgian and Walnut Salad.

Tuna Salad with Boiled Zucchini, String Bean Salad with Capers and Basil, Whole Wheat Cous Cous with Cucumbers, and Shells with Chicken and Zucchini.

Striped Bass with Tomato Pesto; Mint String Beans; Peach Granita

A Tomato and Mint Salad, Tomato and Ricotta Crostini, and Spaghetti with Quick Pantry Sauce; a Gluttonous Tomato

Clam Bruschetta, clam sauce; Halibut Baked with Mushrooms in a Lemon and White Wine Sauce.