Lidia Bastianich

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  2. The Shortlist

    Eats of Eden

    Sink your teeth into three tasty new food memoirs — Rick Bragg’s “The Best Cook in the World,” Edward Lee’s “Buttermilk Graffiti” and Lidia Bastianich’s “My American Dream.”

    By Lisa Abend

     
  3. Parmigiana Dishes to Warm Weary Souls

    When carefully and lovingly cooked with excellent ingredients, parmigiana is a fantastic dish, one worth learning how to make just right. (Article plus video.)

    By Melissa Clark

     
  4. Marinara Worth Mastering

    No jar sauce can mimic the fresh tomato, the velvety texture and the rich bite of olive oil.

    By Julia Moskin

     
  5. TimesVideo

    Marinara Sauce

    Every home cook should have a basic marinara sauce in his or her repertoire. Julia Moskin makes a simple recipe from Lidia Bastianich’s book, “Lidia’s Commonsense Italian Cooking.”

    Natalia V. Osipova and Jason Drakeford

     
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  7. Restaurant Review

    A Modern Italian Master

    Under the direction of the chef Mark Ladner, Del Posto, which opened in 2005, has earned a place among the city’s four-star restaurants.

    By Sam Sifton

     
  8. TimesVideo

    Passion for Food as Fuel

    Restaurant owner Joe Bastianich resisted his trade's finest food and wine (well, some of it) to train for the 2008 New York City marathon.

    Emily B. Hager

     
  9. Food: The Way We Eat

    Just Grate

    Self-respecting Italians don’t sprinkle cheese on seafood pasta. Too bad for them.

    By Robert Trachtenberg

     
  10. Off the Menu

    Lidia Bastianich to lead the Columbus Day parade, BLT Market opens this week, the Volstead is open, and Don Pintabona’s restaurant, Dani, is being renovated.

    By The New York Times

     
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