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Lidia's Family Table Previous Broadcasts

From The Root to the Fruit (Episode #226)

KQED Life: Tue, Dec 30, 2008 -- 4:30 PM

Today Lidia takes you from the root to the fruit for a simple, tasty and nutritious meal from celery root and pear salad to a fig crostata with a little pasta and asparagus, green peas and scallions in between. She makes Long Cooked Celery Root Salad with Pears, Asparagus, Green Peas and Scallion Sauce with Pasta, and a Crostata Invertita with Figs.

The Unattended One-Pot Meal (Episode #225)

KQED Life: Thu, Dec 25, 2008 -- 4:30 PM

Here is a one-pot meal that can take care of itself-Poached Chicken and Vegetables in Broth. Lidia serves it with a flavorful salsa verde or green sauce and passatelli-pasta made from breadcrumbs and cheese. The final dish-using leftovers- is a Warm Chicken Salad with Pine Nuts and Raisins.

Brodetto for All Fish (Episode #224)

KQED Life: Tue, Dec 23, 2008 -- 4:30 PM

Lidia shows you how to always make sure your fish is tender and moist when you cook it. She prepares what Italians have been relying on for years-the brodetto. She prepares a Mussel Brodetto, Red Brodetto of Skate with Cannellini Beans and Fried Skate.

While The Oven Is On (Episode #223)

KQED Life: Thu, Dec 18, 2008 -- 4:30 PM

Everyone loves a buffet! Lidia demonstrates a great way to put together an Italian antipasti buffet with cured meats and Italian cheeses and some wonderful Italian preparations-- Roasted Eggplant and Tomato Salad, Roasted Pack Olives and Pearl Onions and Mushroom Custard.

Tomato Delights (Episode #222)

KQED Life: Tue, Dec 16, 2008 -- 4:30 PM

It's summertime. With Lidia today is Chef Billy Gallagher from Becco Restaurant in New York. Lidia prepares a Slow-Cooked tomato sauce, then a dish of Corn Cooked in Tomato Sauce. Her last surprise is a Skillet Gratinate with Chicken and Eggplant.

From Oil to Wine (Episode #221)

KQED Life: Thu, Dec 11, 2008 -- 4:30 PM

Lidia prepares Marinated Mackerel that she uses for a salad with Red Onions, a Bruschetta of Cured Mackerel and Beans and a Spaghetti with sauce of Green Olives and Roasted Red Pepper. To finish-Torta al Vino with Blueberries.

Lunch Under The Tent (Episode #220)

KQED Life: Tue, Dec 9, 2008 -- 4:30 PM

Everyone loves a perfectly moist roasted chicken. Lidia shows a great way to make one with her Roasted Chicken in a Tent. She also makes a great Skillet Corn and Lima Bean dish. Her son, Joe, joins her and prepares a Garden Tomato Elixir-to be used in Joe's Bloody Mary.

Marinara at the Base (Episode #219)

KQED Life: Thu, Dec 4, 2008 -- 4:30 PM

It's a day of marinara! Today Lidia shows a quick and versatile 20-Minute Marinara Sauce, a Bass Marinara with Olive and Capers, a Chicken Breast with Marinara and Fresh Mozzarella.

Tutto Verdure (Episode #218)

KQED Life: Tue, Dec 2, 2008 -- 4:30 PM

Italians love "verdure," or vegetables, and so does Lidia. Lidia shows great ways to use healthy vegetables-Roasted Beet and Beet Greens Salad with Apple and Goat Cheese, Cooked Carrot Salad with Pine Nuts and Golden Raisins, Warm Broccoli di Rabe and Yukon Gold Potato Salad, and Mushroom Gratinate.

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