Lidia Bastianich
8 recipes converted from their YouTube cooking videos.
Pasta e Fagioli Recipe
A hearty Italian bean and pasta soup made with canned cannellini beans, ditalini pasta, plum tomatoes, and a garlicky olive‑oil toast. Perfect for a quick, comforting dinner using pantry staples.
Cheesy Baked Chicken Wings
A healthier take on classic fried wings: baked chicken wings coated in a crunchy Parmesan‑cheese and breadcrumb crust, seasoned with garlic and oregano. Perfect for family gatherings or game‑day snacking.
Ask Lidia: Homemade Ricotta
Learn how to make fresh, creamy ricotta cheese at home using just whole milk and lemon juice. This simple, classic Italian cheese is perfect for breakfast with honey, as a filling for pasta, or as a topping for toast.
Lidia's Master Class: Polenta Basics
A classic Italian creamy polenta made with coarse cornmeal, butter, and Parmigiano-Reggiano. Follow Lidia Bastianich's master‑class tips for a smooth, buttery result that pairs perfectly with braised meats or sautéed vegetables.
Baked Meat Stuffed Eggplant
A classic Italian (Sicilian) dish of tender baked eggplants filled with a savory mixture of ground meat, eggplant flesh, soaked bread, tomatoes, boiled eggs, parsley, and cheese. Perfect as a hearty main course served with a simple salad.
Spinach, Bread, and Ricotta Frittata
A rustic Italian frittata featuring sautéed leeks, fresh spinach, creamy ricotta, and a touch of grated cheese, baked with cubes of stale bread for a hearty brunch or dinner. The dish can be served warm or at room temperature and keeps well for leftovers.
Stuffed Eggplant Recipe
A classic Italian stuffed eggplant dish featuring tender roasted eggplant halves filled with a savory mixture of ground meat, peppers, onions, tomatoes, soaked bread, cheese and herbs. Perfect for make‑ahead meals and family gatherings.
Simple Pastas: Spaghetti Cacio e Pepe
A classic Roman pasta made with just spaghetti, Pecorino Romano cheese, and coarsely cracked black pepper. The secret is freshly cracked pepper and a splash of pasta water to create a silky, pepper‑spiked sauce that clings to every strand.