Lidia's Kitchen

Lidia creates a menu for the perfect cocktail party. She makes Mussels with Zucchini Salsa Verde, a small appetizer guests can slurp down while sipping on a cocktail. She then makes Bloody Mary, a classic cocktail everyone loves. Corn and apricots work wonderfully together, and Lidia ends with making Grilled Corn, Apricots, and Portobellos.

In this episode, Lidia shares recipes that are quick to whip up and ideal for days when you don't have much time to cook. She starts off by making Green Beans with Mint Pesto. For a sweet treat, Lidia makes Chunky Cherry Bread Pudding, one of her favorite ways to recycle day-old bread. Next on the menu is Maremma-Style Steak, an impressive steak that anyone can make at home.

Summer is the time of year when some of Lidia's favorite vegetables and fruits are at their best. Today, she shares some recipes she loves making at home when entertaining, including Corn and Zucchini Minestra; Shrimp and Mixed Bean Salad, a salad that is always part of the buffet table in Lidia's home; and Polenta with Honey and Berries, a recipe Lidia has loved since she was a little girl.

With the oven on, Lidia creates sweet and savory dishes you can easily make at home. Gratins are delicious, and she starts with a Leek and Prosciutto Gratin made with Gruyère and walnuts; next is Roasted Chicken with Pomegranate, marvelously moist inside with a crispy, caramelized exterior. While the oven is still on, she bakes crumbly and chewy Raspberry and Walnut Butter Cookies for dessert.

Lidia shares two recipes that are wonderful for a buffet-style meal, her favorite way of entertaining guests. She starts with a quick and easy Lemony Shrimp over Zucchini with a sauce of garlic, butter, white wine, lemon, bread crumbs and parsley. Next on the menu is one of Lidia's favorite soups, Clam Soup, served with plenty of grilled bread on the side.

Today, Lidia shares a simple menu for a party based around fish. In the summertime, she likes to turn on the grill and make Shrimp Spiedini with Zucchini with Tomato Salsa. She serves them with Seared Salmon Paillards with Arugula Salad; and finally, Cody Hogan from Lidia's Kansas City joins Lidia in the kitchen and they make Monkfish Meatballs served in tomato sauce.

In today's episode, Lidia shares some of her favorite chocolate desserts and one deliciously creamy risotto recipe. First, she makes a Chocolate Hazelnut Bread Parfait, a special treat she had growing up. Lidia then makes a soft and creamy spoon dessert, Chocolate Zabaglione. Lastly, she prepares a rich and smooth Risotto with Artichokes, Sunchokes, and Mint.

Today is all about rice, and Lidia teaches viewers how to master the technique of making risotto. She starts with an Italian classic, Risotto with Mushrooms; next is Red Onions Stuffed with Rice. No food should be wasted, and Lidia shows viewers how to use risotto leftovers by making Fried Risotto.

Calabria is famous for its fiery salami spread, 'Nduja. It is delicious on warm grilled bread, and Lidia shows viewers how to make a Bruschetta with 'Nduja; she then makes Raw and Cooked Salad for Summer with green beans and tomatoes, a wonderful way to enjoy seasonal vegetables.

Roasting enhances the flavor of any kind of meat and Lidia often makes a roast for family meals. Today's menu includes a Salad of Warm Greens with Bacon and Mushrooms; an easy and elegant Roasted Pork Loin with Cabbage and Dried Cherry Sauce; and Roasted Pear, Blueberry and Grape Compote for dessert.

Spices impart a lot of flavor to a recipe, and today Lidia shows viewers how to use different spices. First on the menu is Mussels with Fennel and Saffron, an elegant and luxurious way to serve mussels. Lidia loves peperoncino in almost any dish, especially when making Spicy Stuffed Clams. And finally, Lidia makes Chicken and Zucchini Salad with Horseradish Dressing.

Olive oil is an essential staple in every Italian home. It's the easiest way to add flavor to any soup, and Lidia shows you how when making Cannellini Bean and Lentil Soup. Olive oil is also used in desserts, and she makes Olive Oil Cake.

Lidia loves cooking for her family and today, she shares some of her favorite recipes to make for her grandkids, including a refreshing and kid-friendly Cherry Almond Spritzer; a simple dessert of Grilled Fruit, which brings out the fruit's natural sweetness; and Pasta Salad with Green Beans, Tomatoes and Mozzarella, a great dish for buffets, picnics, and large family gatherings.

Fried foods are not eaten often in Italy, but Lidia shares some recipes no one can resist. She makes Crispy Shrimp, a huge hit in her house that is sure to become a favorite in yours too; Crispy Baked Tomatoes, plum tomatoes topped with bread crumbs and baked in the oven until crispy; and finally, Polenta Torta with Gorgonzola and Savoy Cabbage, an ideal main course for a hungry crowd.

Soups are a delicious and comforting way to warm up especially in the winter months. On the menu today is Spicy Italian Soup, Calabria's version of vegetable soup; The Perfect Simple Salad, a simple and light side that works for any kind of soup; and an easy-to-make Butternut Squash Soup, garnished with crispy crumbled bacon.

Lidia loves entertaining and today, she shares recipes that are fit for any Italian dinner party. Bruschetta is a great party appetizer, and Lidia shares one of her favorite toppings: Cannellini and Pancetta Bruschetta. Next on the menu is Beef and Root Vegetables Braised in Red Wine, a hearty-one pol meal your guests will love.

In this episode, Lidia shares some of her all-time favorites - Tomato and Onion Salad alla Calabrese, a great salad to make in the summer when tomatoes are sweet and ripe. Everyone loves meatballs, and Lidia shows viewers how to use leftovers in a Leftover Meatball Panini. Finally, Lidia stuffs Pizza Rolls with broccoli rabe and sausage and with ricotta and leeks.

Today is all about stress-free cooking for a holiday celebration or special occasion. Lidia makes Marinated Mushrooms that can be part of an antipasto spread or as a nibble with drinks. Vin Brûlé, the Italian version of mulled wine, is a welcoming drink to make for any holiday celebration. Last on the menu is Turkey Breast with Apricots, an easy and quick way to serve turkey.

Comfort food is loved in America, and today, Lidia shares comfort foods Italians love to make. Beef and Potato Goulash, made with sweet Hungarian paprika, is a great recipe for family gatherings. Salads are a favorite of Lidia's, and Country Salad is a welcomed addition to any buffet table. She ends on a sweet note with a luscious Hazelnut Parfait.

Today, Lidia prepares three pasta recipes that will become staples in your kitchen. The first dish on the menu is a quick Ziti with Kale Pesto and Crispy Bacon. She then makes a delicious summertime pasta made with plum tomatoes, Fusilli with Roasted Tomato Pesto, and finally Campanelle with Shrimp and Fennel, made with "little bells" that carry the chunky sauce so well.

On today's menu, Lidia serves Chicken and Sausage Bites with Apple Cider Vinegar Sauce, made with rosemary, vinegar, and honey. Fried food always hits the spot and next on the menu is Fried Onion Rings, made Italian-style with Grana Padano cheese added to the batter for flavor and crunch; and finally, Potatoes Stuffed with Sausage and Mushrooms is a rich dish that is perfect for colder months.

Fish is a staple in Lidia's kitchen and she loves planning dinner parties based on seafood. Today's menu includes Swordfish Skewers with a Sweet and Sour Sauce, made with balsamic vinegar and bay leaves; and Stuffed Calamari with bread crumbs, hard-boiled eggs, grated cheese, white wine, and parsley.

Today, Lidia shares recipes that fit any kind of party. She starts with Stewed Savory Peppers, a delicious antipasto, especially when served with lots of grilled or toasted bread. Next, she makes Pear Bellini, a fruity and bubbly cocktail guests can sip on while enjoying antipasti; and who doesn't love fried balls of rice? Lidia shows viewers how to make Rice Balls with Sausage Ragù.

In today's episode, Lidia shows you how to brunch Italian-style. On the menu are Herb Frittata Roll-Ups, a wonderful appetizer to pass around at a cocktail party; Pancetta with Fennel-Flavored Eggs and Apples, a delicious brunch dish served with lots of crusty bread; and Potato and Egg Frico, a favorite breakfast dish in Lidia's family, in which potatoes and cheese are baked together.