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Lidia's Italy In America Previous Broadcasts

Italian Style Breakfast for Dinner (Episode #201H)

KQED Life: Tue, Dec 31, 2013 -- 4:30 PM

Lidia cooks frittatas today; they are delicious for lunch AND dinner and are also a great way to use leftover vegetables and day old bread. Recipes include Ricotta Frittata, Sausage, Eggs & Pepper Frittata and an Asparagus and Onion frittata. She also visits Brooklyn's famous Faicco with dear friend and restaurateur, Angelo Vivolo, to see their Italian American tradition of making sausage.

Three Quick and Easy Italian Dinners (Episode #226H)

KQED Life: Fri, Dec 27, 2013 -- 4:30 PM

In this episode, Lidia makes three dishes that can be made any day of the week. Cauliflower Soup, Spaghetti with Tomatoes and Capers, Orecchiette with Artichokes & Bacon are the highlights in this episode. Lidia then visits Dino Cortopassi, owner of Corto Olive near Sacramento California to hear his family's colorful culinary history.

St. Louis and Chicago Style Pizza (Episode #225H)

KQED Life: Thu, Dec 26, 2013 -- 4:30 PM

Lidia enjoys a New York slice of pizza and heads to Caputo's, a family-owned Italian grocery in Chicago. She teaches viewers how to make their own pizzas with her Deep Dish Pizza and St. Louis Pizza recipes.

Pasta Two Ways (Episode #224H)

KQED Life: Wed, Dec 25, 2013 -- 4:30 PM

Pasta with Lentils, Spaghetti Aglio e Olio and St. Joseph's Fig Cookies are on Lidia's menu. Lidia takes part in the New Orleans traditional St. Joseph's Day celebration that happens every March 19th, a true Sicilian celebration that made its way to New Orleans along with the large immigration of Sicilians.

Italian Style Steak (Episode #223H)

KQED Life: Tue, Dec 24, 2013 -- 4:30 PM

Lidia makes Fettuccine with Malfada Sauce, Steak with Pizzaiola Sauce and Ricotta Cookies. Lidia visits the Immigrant Monument in Woldenburg Park of New Orleans, and Tanya takes viewers to explore the impressive collection at the Nelson-Atkins museum in Kansas City.

Three Favorite Pastas (Episode #222H)

KQED Life: Fri, Dec 20, 2013 -- 4:30 PM

Lidia cooks Pasta e fagioli, Bucatini Amatriciana and Tagliatelle Bolognese. She heads to Italy to learn how to make pasta from the experts and also visits Seghesio Vineyards in California, to meet one of the most long-standing winemaking families in the Sonoma Valley.

Another Seafood Celebration (Episode #221H)

KQED Life: Thu, Dec 19, 2013 -- 4:30 PM

Casino Clams, Mussels Triestina and Cioppino are delicious ways to enjoy seafood. Lidia takes viewers to Swann Oyster Depot for King Crab Legs and Eataly to explore the fish counter. Many Italians from the northwestern coastal region of Liguria settled in the San Francisco area, and it's not surprising that they brought their Cioppino with them. At the popular Scoma's restaurant, located right on the water, the Cioppino is a little different than what you would find in Italy but certainly inspired by the original Ligurian version.

Comfort Foods for Your Table (Episode #220H)

KQED Life: Wed, Dec 18, 2013 -- 4:30 PM

Lidia makes three different types of pasta: Stuffed Shells, Pasta Alla Primavera and Macaroni and Cheese. In Pennsylvania she takes viewers to The Macaroni Company, a 4th generation Italian supermarket and goes to Eataly to enjoy an Italian-American picnic.

New York's Southern Italian (Episode #219H)

KQED Life: Tue, Dec 17, 2013 -- 4:30 PM

Lidia makes cannelloni, explores pasta making traditions in Italy and makes a Brooklyn discovery in Frankie's Spuntino, two men cooking Italian-American food with a modern twist.

From Walken's Bakery to Scialo's Bakery (Episode #218H)

KQED Life: Fri, Dec 13, 2013 -- 4:30 PM

These recipes are a sweet way to end any meal. Lidia makes Boston Cream Cupcakes, Almond Pine Nut Cookies and Lemon Granita. She then heads to Scialo's Bakery, where she was inspired to create her own Boston Cream Cupcake recipe.

Shrimping, Crabbing and Clamming (Episode #217H)

KQED Life: Thu, Dec 12, 2013 -- 4:30 PM

Lidia goes clamming with Dave Pasternack in Long Island before heading to Tangiers Island near Baltimore to watch the locals do what they do best, crabbing. Her recipes include a large array of seafood. She makes Shrimp Scampi, Crab Cakes, Baked Clams Oreganato, for a feast from the sea.

Lip Smacking Roman Style Saltimbocca (Episode #216H)

KQED Life: Wed, Dec 11, 2013 -- 4:30 PM

Lidia makes Italian- American favorites: Mozzarella Sticks, Veal Saltimbocca and Zeppole. She heads to Eataly in New York City to learn how mozzarella is made.

Philadelphia's Beef Rolls and Boston's North End (Episode #215H)

KQED Life: Tue, Dec 10, 2013 -- 4:30 PM

Lidia cooks a savory meal of Braised Beef Rolls and Spinach and Bacon. She takes viewers to 9th Street Market in Philadelphia where she heads to DiBruno Bros, a 4th generation owned cheese shop that boasts Italian delicacies.

For The Love of Soup (Episode #214H)

KQED Life: Fri, Dec 6, 2013 -- 4:30 PM

Soup is a great start to any meal and Lidia explores two different types: Minestrone and Artichoke Soup. She travels to Le Marche in Italy to learn about ricotta cheese and finishes off the meal with her favorite Italian Cheesecake recipe.

For The Love of Vegetables (Episode #213H)

KQED Life: Thu, Dec 5, 2013 -- 4:30 PM

Italians love their vegetables, and they are known for having some of the simplest, freshest and most delicious vegetable dishes of any country. In this episode, Lidia makes Stuffed Escarole, Stuffed Artichoke and Meat Stuffed Eggplant.

St. Louis's Little Italy (Episode #212H)

KQED Life: Wed, Dec 4, 2013 -- 4:30 PM

Everyone loves a warm plate of Spaghetti & Meatballs, and today Lidia teaches the viewer how to take that classic and make it the way she loves to eat it. She also adds a Sicilian specialty - arancini - or Rice Balls to the menu.

Italian American Sandwiches #2 (Episode #211H)

KQED Life: Tue, Dec 3, 2013 -- 4:30 PM

Once again, Lidia looks at the history of some Italian American local sandwich beginnings, starting with Baltimore's Italian American Civic Club Sandwich, a Primanti Sandwich and a Prosciutto, Scallion and Egg Sandwich. She also makes a delicious Celery, Artichoke and Mortadella Salad to accompany the sandwiches.

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