Lidia's Kitchen

Sausages with fennel and green olives; seared lamb chops with mint salsa and roasted potato wedges; fragoncello.

Striped bass with broccolini; roasted pepper and olive salad; tomato tart with pecorino Romano.

Oven-braised pork chops with red onions and pears; beef and root vegetables braised in red wine; tomato-braised cauliflower recipe.

Orecchiette with breadcrumbs, pancetta, and cauliflower; crespelle with wild cherries, chocolate, and whipped cream; lemon ice.

Bergamot and ricotta parfait with nougatine and toasted almonds; almond tart; chocolate anise biscotti.

Potato and pasta soup; a salad of green beans and new potatoes; ditalini with potatoes and provoke.

Panzanella with fennel and shrimp; orange and Tropea onion salad; green salad with apples and provolone; cabbage salad with speck.

Shrimp and melon salad with basil mint pesto; peaches in white wine; mezze rigatoni with raw tomato sauce.

A light version of chicken parmigiana; rice balls stuffed with sausage ragu; Lidia's traditional Bolognese sauce.

A cheese plate with plum mostarda and gnocco fritto; a platter of cheese with seasonal fruits and plum mostarda; fluffy fried bread served with prosciutto cotto; sausage and apples; risotto with orange juice.

Southern Italian-style bruschetta; tomato and Tropea onion salad featuring crispy friselle bread; spicy bloody mary; panzerotti.

Roasted chicken with pomegranate and a chocolate ricotta cheesecake; baked beans.

Fennel and Asian pear salad; cheesy veal chops with cabbage served in a butter sauce; lentil crostini.

Halibut with saffron fregola; tuna and chickpea salad; shrimp alla Buonavia.

Zucchini, peas and pancetta risotto; author Katie Parla's capellini and asparagus frittata becomes an involtini alla piazzetta; risotto cakes.

Crostini with fresh tomatoes and ricotta; warm crostini with smothered kale and melty fontina; monkfish brodetto with cannellini; garlic bread three ways.

Skillet shrimp with asparagus features sauteed shrimp over grilled bread; skillet gratinates of pork, aubergine, and zucchini; one-pot soft polenta.

Pasta primavera "new school" with creamy pesto loaded with fresh vegetables; penne with vodka sauce; cavatappi with asparagus and spinach pesto.

Celebrating the late-summer harvest with oat risotto with butternut squash and sunchokes; stuffed mushrooms; one-bowl olive oil cake and red wine poached pears.

Fried potatoes with sausage and eggs; breakfast risotto featuring bacon, egg and cheese; ricotta pancakes.

A Belgian and endive salad that features a rich egg yolk vinaigrette; naked ricotta dumplings with a sage-butter sauce; and stuffed tomatoes.

Pam pizza and a mozzarella cheeseburger using focaccia, mozzarella, pickled pereroncino, and a grilled tomato; crispy baked chicken cutlets.

Lidia shares some lunch-on-the-go ideas to make the American tradition more Italian.

Balsamic chicken stir fry; traditional frico with montasio cheese; a sweet grape and ricotta pizza that can be served as dessert, for brunch, or as a snack.