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Lidia's Kitchen Previous Broadcasts

Herbs and Spices (Episode #414H)

KQED Life: Thu, Nov 30, 2017 -- 4:30 PM

Fresh herbs are simply a must in Lidia's kitchen and today she makes three dishes that highlight herbs and spices. She begins the menu with pickled carrots: a quick pickle of tiny carrots packed with the flavors of parsley, garlic and mint; braised beef in guazzetto: rich, braised beef filled with enticing aromas and skillet cauliflower with lemon and mint: cauliflower florettes showered with lemon juice and a sprinkle of fresh mint.

Agrodolce (Episode #413H)

KQED Life: Wed, Nov 29, 2017 -- 4:30 PM

Sweet and sour is a classic combination of flavors that can be found in almost every cuisine around the world, and in Italy it's called agrodolce and produces delicious, balanced dishes of savory and sweet. Lidia demonstrates a marinated winter squash: fried and soaked in a sweet and tangy marinade made from vinegar, garlic and sugar; swordfish in sweet and sour sauce, showcasing a perfect balance between sweetness and acidity in each bite; sesame candy: a flavor packed sesame candy with citrus zest.

Crespelle (Episode #412H)

KQED Life: Tue, Nov 28, 2017 -- 4:30 PM

Italians love their crepes either savory or sweet and in this episode, Lidia shows two of her favorite crespelle dishes, along with some great chef tips. She starts by highlighting the thin pancakes that can be made into so many things; then she makes a savory Italian favorite with them - manicotti and for a sweet version, she shows the chocolate and walnut crespelle that will satisfy any sweet tooth.

Fruit Desserts (Episode #411H)

KQED Life: Mon, Nov 27, 2017 -- 4:30 PM

Fruit desserts have always been an Italian tradition; they are simple, delicious and the perfect way to showcase nature's bounty. In this episode, Lidia highlights some of her fans' preferred seasonal sweets with: strawberries with balsamic vinegar, a light and creamy panna cotta with seasonal fresh fruit; juicy nectarines and blueberries in prosecco and a plum crostata, a free form Italian tart with juicy plums.

A Special Occasion (Episode #507H)

KQED 9: Sat, Nov 25, 2017 -- 12:30 PM

When a holiday or special occasion goes around, it's time to go above and beyond with an extra special feast. Today, Lidia shares some of her best recipes to do just that. Her wedding soup is a classic Italian dish that marries the vegetables and meatballs in a delicious pot of soup. Prosecco punch, made with raspberries and nectarines, is a real crowd pleaser, and finally you can't go wrong with a beautiful roasted lamb shoulder with carrots and parsnips, a rich and flavorful one-pot meal.

Repeat Broadcasts:

  • KQED Life: Sat, Nov 25, 2017 -- 12:30 PM

It's Pasta Night! (Episode #503H)

KQED Life: Fri, Nov 24, 2017 -- 4:30 PM

Everyone loves pasta, and today Lidia shows the fun and economical way to make all of your friends and family happy at the dinner table with a pasta party. On the menu is spaghetti with anchovies and breadcrumbs, a delicious southern Italian favorite; pasta chinja - a heart-warming baked pasta with tomato sauce, meatballs and egg. Finally, Lidia shares her panzanella calabrese, a refreshing tomato and onion salad that is perfect for summer months.

Italian American Favorites (Episode #410H)

KQED Life: Thu, Nov 23, 2017 -- 4:30 PM

Italian American food: Is it Italian, American or a piece of Americana with Italian roots? Today Lidia pays homage to the cooking of Italian American immigrants. Recipes include: caesar salad; a luscious baked eggplant stuffed with meat and vegetables; and finally stuffed mushrooms, a true crowd pleaser.

Ragu (Episode #409H)

KQED Life: Wed, Nov 22, 2017 -- 4:30 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.

Italian Taste for Bitter Vegetables (Episode #408H)

KQED Life: Tue, Nov 21, 2017 -- 4:30 PM

Italy is one big garden with a year round growing season. Vegetables are often the stars of the meal, and today Lidia will highlight the versatility of delicious bitter vegetables like broccoli rabe, radicchio and escarole. She makes baked radicchio. Sweetened by the cook time this dish caramelizes into a tender hearty bite. broccoli rabe and sausage: a classic combination with sweet Italian sausage and bitter broccoli rabe; escarole and white bean Soup: a heart warming escarole and white bean soup.

Eggs - All Different Ways (Episode #407H)

KQED Life: Mon, Nov 20, 2017 -- 4:30 PM

It's an episode devoted to the fresh, simple egg, and it highlights some of Lidia's all-time favorites: stracciatella: a simple chicken stock laced with ribbons of egg and tender spinach; frittata with ricotta: a luscious frittata filled with ricotta, tomatoes, onions and basil; baked eggplant and eggs: a baked dish showing off of one of summer's best vegetables.

Spiced Up Soup and Salad Night (Episode #506H)

KQED 9: Sat, Nov 18, 2017 -- 12:30 PM

Soups are a part of any Italian celebration, and Americans love pairing them with a salad and sandwich. Today, Lidia combines the best of both with a unique Italian style menu of soup, salad and bruschetta. The menu includes spicy Italian style vegetable soup, bruschetta with nduja - a crunchy country bread topped with a spicy sausage - plus a few other variations, and a simple and delicious skillet peppers and potatoes.

Repeat Broadcasts:

  • KQED Life: Sat, Nov 18, 2017 -- 12:30 PM

Fish Fiesta (Episode #502H)

KQED Life: Fri, Nov 17, 2017 -- 4:30 PM

Fish is a staple on Lidia's table all year long, and she loves to plan a dinner that showcases the best and freshest of seafood. The menu is diverse today, as she prepares mussels with fennel and saffron, a fun and elegant dish that is served with grilled bread; cucumber salad, a refreshing salad dressed with sweet honey, tangy vinegar and crunchy celery; and finally baked striped bass with lemon sauce made with cheese flavored breadcrumbs and baked to golden perfection. Her grandson Lorenzo joins her as a guest in the kitchen.

Cooking with Wine (Episode #406H)

KQED Life: Thu, Nov 16, 2017 -- 4:30 PM

Italians love to drink wine with their meals and cook with it as well. In this episode, Lidia shares a meal where wine plays a part of each delicious dish: sausage crostini: a toasted piece of bread topped with sweet Italian sausage and topped with taleggio cheese; linguine with white clam sauce: a simple white wine clam sauce served with linguine pasta; braised beef rolls: stuffed beef rolls oozing with the flavors of prosciutto, provolone and golden raisins served in a red wine tomato sauce.

Gnocchi (Episode #405H)

KQED Life: Wed, Nov 15, 2017 -- 4:30 PM

They have been called the "gnocchi family" and in this episode, Lidia shares two of her more unusual versions of this dish: her butternut squash gnocchi are light and slightly sweet as they showcase this welcome vegetable in the potato mix. Her next dish is plum gnocchi, which is typical of her homeland and even sweeter, sometimes eaten as a dessert. Made with toasted breadcrumbs, cinnamon and butter, it doesn't get any better than this.

Salt (Episode #404H)

KQED Life: Tue, Nov 14, 2017 -- 4:30 PM

Salting your food is an important step in any kitchen, and the type of salt used can make a huge difference in your meal. Today's menu includes: salted cod fritters: crispy chunky cod fritters made for the perfect salty snack; penne rigate in vodka sauce: an iconic Italian pasta dish with penne rigate in a creamy pink vodka sauce; beef chuck and beer; a rick and flavorful braise that will beckon everyone to the table.

All About Chicken (Episode #403H)

KQED Life: Mon, Nov 13, 2017 -- 4:30 PM

This episode features a "Best of Chicken" with some of Lidia's favorite dishes from the oven to the stovetop. Recipes include a succulent roasted chicken; a simple and earthy seared chicken breast with mushrooms; and finally a dish with a little kick - paprika drumsticks with peppers.

Crazy for Mushrooms (Episode #505H)

KQED 9: Sat, Nov 11, 2017 -- 12:30 PM

Lidia loves earthy, delicious mushrooms and today shares some of her favorite mushroom recipes that she has prepared over the years. She starts with a warm mushroom salad, a medley of warm wild mushrooms on a bed of frisee topped with crispy pancetta and a poached egg. She also makes funghi marinati, marinated button mushrooms in a flavorful mix of rosemary, orange and garlic. Her last dish is a hearty, flavorful and vegetarian chestnut and mushroom ragu.

Italian American Classics (Episode #501H)

KQED Life: Fri, Nov 10, 2017 -- 4:30 PM

Lidia cooks up two Italian American favorites today in her kitchen - lasagna with ricotta and fresh mozzarella, baked to golden perfection and eggplant parmigiana stacks, pan fried and made with fresh tomato sauce and mozzarella. To round out the menu, she shares a perfect simple salad, traditionally eaten at the end of the meal in her Italian kitchen.

Poached Egg (Episode #402H)

KQED Life: Thu, Nov 9, 2017 -- 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.

Layering Italian Flavors (Episode #401H)

KQED Life: Wed, Nov 8, 2017 -- 4:30 PM

"Alla Parmigiana" is a technique applied in many southern Italian dishes that is all about layering simple bold flavors. In today's episode, Lidia shows the viewers her chicken parmigiana light: a version of chicken parmigiana, a breaded chicken thigh layered with tomato and mozzarella and nestled in a bed of tomato sauce; steamed broccoli and egg salad: a simple steamed broccoli dish dressed with red wine vinegar and hard boiled eggs; and limoncello tiramisu: a real "pick me up" made with lady fingers, mascarpone and limoncello zabaglione.

Acidity (Episode #426H)

KQED Life: Tue, Nov 7, 2017 -- 4:30 PM

At the base of Italian cuisine are essential Italian ingredients and vinegar is one of them. Lidia masters the art of cooking with vinegar in this episode. She prepares a red cabbage and bacon salad in a warm bacon and balsamic vinegar dressing; chicken in vinegar sauce; and a tangy garlic savoy cabbage and potatoes dish.

Italian Cakes (Episode #425H)

KQED Life: Mon, Nov 6, 2017 -- 4:30 PM

The oven is on today in Lidia's Kitchen, and she is sharing some of her best cakes. There is a gianduia cake - a Piedmontese tradition and a dream for hazelnut and chocolate lovers; a delicious and moist chocolate and zucchini Cake; and finally a nutty walnut and espresso Cake.

A Comforting Casserole (Episode #504H)

KQED 9: Sat, Nov 4, 2017 -- 12:30 PM

Casseroles have a place in everyone's heart and home. Today, Lidia shares a delicious and hearty Italian style version of layered casserole of beef, cabbage and potatoes topped with fontina cheese - a one pot meal fit to feed any hungry crowd. Lidia then stews apples and dried fruit in her spiced fruit compote and adds spices like clove and cinnamon - a heartwarming treat. Lastly, she is joined by Grandma for her coffee panna cotta, an easy make-ahead dessert flavored with coffee and sambuca.

Bolognese (Episode #424H)

KQED Life: Fri, Nov 3, 2017 -- 4:30 PM

It's a world famous technique but made with milk, it is famous only in the Italian region of Emilia Romagna. In this episode, Lidia shares a show stopping meal that consists of bolognese with milk: a traditional beef and pork ragu prepared in the style of bologna; dandelion greens with almond vinaigrette and ricotta salata: a vibrant salad of bitter dandelion greens tossed with a sweet honey almond vinaigrette and salty ricotta salata; pomegranate sorbet: a refreshing sorbet of pomegranate juice and dark rum.

Best of Zucchini (Episode #423H)

KQED Life: Thu, Nov 2, 2017 -- 4:30 PM

Zucchini is a versatile vegetable, and in this episode, viewers watch as Lidia shares several of her favorite simple and quick zucchini dishes including: zucchini with anchovies and capers, a delicious side dish of zucchini sauteed with garlic, anchovies and capers; fried zucchini: a family favorite savory egg battered zucchini roll up; orecchiette with clams and zucchini: a great pasta dish made with clams, scallions and zucchini; sweet and sour zucchini: a quick zucchini dish that is perfect for a quick snack, side dish or appetizer.

Olive Oil (Episode #422H)

KQED Life: Wed, Nov 1, 2017 -- 4:30 PM

Olive oil reigns in Lidia's kitchen, and in this episode she teaches how to use it from appetizer to soup to dessert. She begins with a delicious tomato and bread salad - a delicious tossed salad of country bread and juicy ripe tomatoes known as panzanella; a nourishing rice and lentil soup and a cannoli napoleon, a new twist on the old cannoli: ricotta cream with crunchy almonds and chocolate layered between fried pastry.

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