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Lidia's Kitchen Previous Broadcasts

A Dinner Party (Episode #510H)

KQED 9: Sat, Dec 30, 2017 -- 12:30 PM

Entertaining comes in many forms, and today Lidia creates a menu that is perfect for an intimate gathering of friends and family. This simply elegant dinner menu includes swordfish alla bagnara, a delicately steamed swordfish made with an aromatic mix of lemon, capers and garlic, a traditional dish from the Calabrian town of Bagnara. She also makes a spicy bloody Mary, followed by a classic lagane e ceci, ribbons of fresh pasta made with chickpeas and pepperoncino.

Poached Egg (Episode #402H)

KQED Plus: Tue, Dec 26, 2017 -- 8:30 AM

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.

Weeknight Dinner (Episode #509H)

KQED 9: Sat, Dec 23, 2017 -- 12:30 PM

Simple recipes are a must for weeknight dinners, and Lidia always looks for those that deliver a burst of flavor. In this episode, she shares some of her favorite quick weeknight dinner ideas. She starts with a sausage crostini, made of sweet Italian sausage topped with taleggio cheese. She then prepares a penne rigate in vodka sauce, an iconic creamy Italian American pasta dish, and then arugula salad with porcini mushroom and shavings of cheese.

Layering Italian Flavors (Episode #401H)

KQED Plus: Tue, Dec 19, 2017 -- 8:30 AM

"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.

Olive Oil (Episode #422H)

KQED Life: Thu, Dec 14, 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.

More Italian American Favorites (Episode #421H)

KQED Life: Wed, Dec 13, 2017 -- 4:30 PM

Italian American classics have always been favorites at the family table and in this episode, there is reason to celebrate. Today's recipes include the most iconic Italian American dish, spaghetti and meatballs; a broccoli rabe with garlic; and a holiday must - zeppole.

The Tomato (Episode #420H)

KQED Life: Tue, Dec 12, 2017 -- 4:30 PM

The tomato Is not native to Italy, but it made a big impact on Italian cuisine when it arrived centuries ago. From canned to vine ripened, Lidia shares with you several of her favorite tomato dishes including: stuffed tomatoes: stuffed with rice, mozzarella and basil; braised pork ribs with rigatoni: tender to the bone pork ribs and braising sauce with rigatoni; and green beans in chunky tomato sauce: a perfect side of fresh green beans smothered in a fresh chunky tomato sauce.

My Favorite Braises (Episode #419H)

KQED Life: Mon, Dec 11, 2017 -- 4:30 PM

Braising is a preferred technique in Lidia's kitchen and today she prepares one rich braised meat dish, along with two braised vegetable choices for the home cook. Recipes include: beef braised in barolo; a braised kale with bacon; and finally braised cauliflower.

The Roast (Episode #508H)

KQED 9: Sat, Dec 9, 2017 -- 12:30 PM

Lidia loves a good roast. It brings out unimaginable flavors, and the aromas from the kitchen will beckon your family to the table. Today's menu includes red onions stuffed with rice; a roast pork shoulder with roast vegetable sauce; and a brown sugar, bourbon and warm baked pineapple served with a scoop of vanilla ice cream. She also shows how to prepare an easy dessert spread with seasonal fruits and a few store-bought sweet Italian specialties.

Repeat Broadcasts:

  • KQED Life: Sat, Dec 9, 2017 -- 12:30 PM

Crazy for Mushrooms (Episode #505H)

KQED Life: Fri, Dec 8, 2017 -- 4:30 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.

Cheese (Episode #418H)

KQED Life: Thu, Dec 7, 2017 -- 4:30 PM

Italians love cheese, and with more than 460 varieties made in Italy, it leads to many mouth-watering cheesy recipes. In this episode, Lidia shares her cheese baked in a crust:gorgonzola wrapped with puff pastry and baked as crispy cheesy bites; celery, artichoke and mortadella salad: a flavorful and fresh mix of celery, artichoke and mortadella; and finally meatloaf ricotta: a family favorite meatloaf dish packed with three different cheeses.

Vegetable Favorites (Episode #417H)

KQED Life: Wed, Dec 6, 2017 -- 4:30 PM

Italy is a garden year round, and Lidia celebrates an array of beautiful vegetable dishes including: celery stalks stuffed with gorgonzola and apples; an elegant asparagus and scallion salad; a refreshing fava sesame dip, that pairs beautifully with flat breads and finally a linguine with swisschard made with walnuts and creamy fresh ricotta.

Sweet and Savory (Episode #416H)

KQED Life: Tue, Dec 5, 2017 -- 4:30 PM

It's all about the balance today as Lidia pairs some unexpected ingredients that result in the best of flavors. She starts the meal with her prosciutto and fig bruschetta: grilled bread topped with a salty sweet combination of prosciutto and fig jam; spaghetti with fennel and bitter greens: spaghetti tossed with fennel, escarole and a splash of balsamic; chocolate anise biscotti: the "twice cooked" Italian cookie made with chocolate and anise.

Steak House Favorites (Episode #415H)

KQED Life: Mon, Dec 4, 2017 -- 4:30 PM

Steak is a favorite in many American households, and this episode is a tribute to the nice juicy dish and showcase not only one of Lidia's preferred preparations but two other recipes that work well for a special steak house evening at home. Featured recipes include seared steak with mushroom sauce and braised escarole; baked potatoes with pancetta and oregano; and an almond cake with chocolate chips.

A Comforting Casserole (Episode #504H)

KQED Life: Fri, Dec 1, 2017 -- 4:30 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.

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