This series is a paean to the importance of mealtime. Over the course of 26 episodes, Emmy-winner Lidia Bastianich conjures simple, seasonal and economical dishes with grace, confidence and love. She teaches viewers to draw on their roots, allow for spontaneity, and cultivate a sense of home in the kitchen. Lidia makes rustic staples, including oatmeal biscuits, apple cider-braised pork shoulder, potato pizza, salmon with mustard sauce, country onion soup, lentil country salad and Grandma Rosa's apple cake. Filled with tips and techniques collected through years in the kitchen and at the family table, Lidia channels her passion for teaching into a fun and trustworthy curriculum of kitchen wisdom.
Lidia's Kitchen Previous Broadcasts
Eggs (Episode #304H)
KQED Life: Thu, Dec 8, 2016 -- 4:30 PM
Eggs were always a favorite at Lidia's home as a kid and they still are. In this episode, she'll prepare savory egg battered zucchini roll ups; a refreshing and simple fennel, red onion and celery salad topped with Italian salami and a luscious frittata filled with ricotta, tomatoes, onion and basil.
Pasta (Episode #311H)
KQED Life: Wed, Dec 7, 2016 -- 4:30 PM
Everybody loves pasta and so does Lidia. Today, she makes three dishes that viewers will love. Her first dish is an orecchiette with clams and zucchini, made with scallions, pepperoncino and garlic. Her spaghetti Caruso is made with a hearty sauce of mixed mushrooms, tomatoes, peas and chicken livers. She finishes with a unique dish of rigatoni with cauliflower, saffron and golden raisins.
Fish and Seafood (Episode #310H)
KQED Life: Tue, Dec 6, 2016 -- 4:30 PM
It doesn't get any better in an Italian kitchen than when Lidia makes fish and vegetables. In this episode, she prepares a nice and refreshing pan seared shrimp with arugula pesto. Her next dish is butterflied trout, fried in a pan with bacon and basil served with a zucchini dish made with anchovies and capers.
Quick and Delicious Braises (Episode #309H)
KQED Life: Mon, Dec 5, 2016 -- 4:30 PM
Lidia loves long cooking techniques and braising but often, one just wants to prepare quick and delicious meals using the same technique. In this episode, she teaches the viewer to do just that. Her first dish is a velvety lettuce soup in a fontina gratin; she then makes a juicy but super quick pork tenderloin with balsamic onions. Lastly, she prepares string beans with rocky mashed potatoes made with garlic and olive oil.
Ragu (Episode #409H)
KQED 9: Sat, Dec 3, 2016 -- 12:30 PM
The key to a delicious meal is coaxing a lot of flavor from an ingredient, whether it is meat or vegetables. In this episode, Lidia shares two ragu recipes: lamb and pepper ragu; and a chestnut and mushroom ragu: a heart, flavorful medley of chestnuts and mushrooms that make for a satisfying vegetarian ragu.
- KQED Life: Sat, Dec 3, 2016 -- 12:30 PM
Poached Egg (Episode #402H)
KQED Life: Fri, Dec 2, 2016 -- 4:30 PM
The egg is a staple ingredient in any kitchen and should not be overlooked or overcooked. In this episode, Lidia shows the classic technique of poaching an egg and making a warm mushroom salad: a bed of frisee with a warm medley of mixed wild mushrooms, pancetta and a poached egg; eggs poached in tomato sauce: a simple and delicious tomato sauce poached egg served with slices of grilled country bread and brutti ma buoni, a classic Italian hazelnut cookie made with meringue.
Polenta (Episode #303H)
KQED Life: Thu, Dec 1, 2016 -- 4:30 PM
Lidia prepares a large pot of bubbling polenta, a dish that she grew up with and loved. From that polenta, she'll bake crostini with mixed mushrooms and cheese which is a perfect starter to any meal. Her granddaughter, Julia, joins her in the kitchen to help assemble and of course, taste! She'll then prepare a hearty polenta dish with bacon and broccoli, a perfect combination. Finally, she'll make sweet skillet sausage with mixed grapes.