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Lidia's KitchenDaytime Emmy-winning chef Lidia Bastianich prepares simple, seasonal and economical dishes in this 26-episode series presented by WGBH. With tips and techniques collected over the years, Lidia prepares everything from apple cider-braised pork shoulder and salmon with mustard sauce to lentil country salad and Grandma Rosa's apple cake. Lidia's passion for cooking shines in every episode, where she teaches viewers how to draw on their own roots to create a sense of home in the kitchen.No live or upcoming content available at this time
S8, EP26 "Fishing the Adriatic With Uncle Emilio"Grilled calamari salad with tomato coulis; toasted bread with basil cannellini; whole-roasted branzino.
S8, EP25 "Corn: From the Kernel to the Husk"Corn and zucchini minestra; polenta cacio e pepe; grilled corn, apricots and portobellos.
S8, EP24 "Fruits and Sweets"Fig and prosciutto bruschetta; transforming wafer cookies into truffles; almond tart.
S8, EP23 "The Vegetable Patch"A country salad; green beans with new potatoes.
S8, EP22 "Foraging Adventures"A hearty chestnut and mushroom ragu; asparagus gratin topped with fried egg; clam soup.
S8, EP21 "My Goats & Ricotta"Light and pillowy "naked" spinach and ricotta dumplings; open cookie cannoli; ricotta meatloaf topped with tomato sauce.
S8, EP20 "The Italian Products Have Arrived!"A Belgian and red endive salad; sweet cherry jam tart wrapped in an almond crust.
S8, EP19 "Baking Bread"A quick and easy onion tomato focaccia; taralli, crunchy bread rings; pizza rolls with different Italian fillings -- broccoli rabe and sausage and ricotta and leeks.
S8, EP18 "Buonavia"Beef and potato goulash; crespelle with wild cherries, chocolate and whipped cream.
S8, EP17 "The 1980s Italian American "Evolution""Pasta primavera "new school"; the classic raspberry and walnut butter cookies.
S8, EP16 "A Day at the Market"Shrimp, roasted pepper and olive salad; vegetarian eggplant parmigiana stacks.
S8, EP15 "The 1970s Italian American"Chicken parmigiana light; leftover meatball panino; baked pasta with tomato sauce, meatballs and eggs.
S8, EP14 "My Fruit Trees"Roasted pork loin with dried cherry sauce; fennel and Asian pear salad.
S8, EP13 "Cooking as a Kid in New York"Lasagna with ricotta and mozzarella; escarole olive oil mashed potatoes; baked stuffed vegetables.
S8, EP12 "Here I Come New YorkI"Potato and pasta soup; polenta with honey and berries.
S8, EP11 "The Flavors of Northern Italy"A layered casserole with beef, cabbage and potatoes; herbed frittata roll-up with prosciutto cotto; cavatappi with beef guazzetto.
S8, EP10 "The Winter Vegetable Punch"Orecchiette with breadcrumbs, pancetta and cauliflower; cabbage salad topped with a warm dressing.
S8, EP9 "Cooking With the Nuns"Cannellini bean and lentil soup; a one-pot meal of sausages and apples.
S8, EP8 "Wheat Harvest and Pasta"Caesar salad with baby kale and focaccia croutons; fusilli with spinach and herbed ricotta; lagane pasta with chickpeas.
S8, EP7 "Trieste's International Flavors"Mussels Triestina; orange and raspberry spritz; coffee panna cotta made with a light, sweetened cream.
S8, EP6 "Eggs and My Chickens"A chopped salad with frisee, fennel, a medley of vegetables, salumi, cheese and hard-boiled eggs; chicken cacciatore; potato and egg frico.
S8, EP5 "By the Sea"Linguine with clams and broccoli; bruschetta three ways -- with mackerel and burrata, anchovy and butter, and broccolini di rape and burrata; mussels with farro, canellini and chickpeas.
S8, EP4 "My Family's Milk and Cheese"Crostini with tomato and ricotta; crostini with kale and fontina; potatoes stuffed with sausage and mushrooms.
S8, EP3 "Kneading Dough"A buttery, flaky crostata with kale, butternut squash and ricotta; butternut squash and Brussels sprouts panzanella; pappardelle with mixed mushrooms.
S8, EP2 "The Olive Grove"Delicate striped bass with braised broccolini; an olive oil cake that works as a snack, dessert or breakfast.
S8, EP1 "Our Courtyard Cantina"Pantry-friendly dishes, including cannellini and pancetta bruschetta made with toasty bread, cannellini beans and pork pancetta, and tuna and chickpea salad.
S7, EP26 "Surf N Turf"Crispy shrimp and swordfish skewers with sweet-and-sour sauce; Maremma style steak.
S7, EP25 "All About Grandma"Rice and pea soup; prosciutto cotto sandwich; baked stuffed shells.
S7, EP24 "From Italy to America"Spaghetti with meatballs; pork chop Milanese.
S7, EP23 "Simply Delizioso"Shaved fennel, radish, red onion and prosciutto cotto appetizer; lemony shrimp over zucchini; olive oil cake.
S7, EP22 "Restaurant Inspiration"Using the flavor combination of pasta with pear and pecorino in a risotto; short ribs braised in barolo with orzo.
S7, EP21 "A Roman Interlude"Scallops saltimbocca; seared lamb chops with mint salsa verde; roasted potato wedges.
S7, EP20 "The Sweetest Hits"Blueberry and ricotta parfait; chocolate zabaglione; raspberry and walnut butter cookies.
S7, EP19 "Home Cooked Restaurant Classics"Restaurant favorites that can be cooked at home include butternut squash gnocchi and a pan-seared halibut with balsamic reduction.
S7, EP18 "Feeding the Family"Family favorites include penne "al brucio" with a spicy tomato sauce, rosemary and ricotta; chicken cacciatore; the best way to make garlic bread; prosecco punch.
S7, EP17 "Brunch Brilliance"Brunch recipes include polenta with honey and berries; crostata with kale, butternut squash and ricotta; rice balls stuffed with sausage ragu.
S7, EP16 "Welcome to My Home"An onion-tomato focaccia; restaurant-inspired spreads for bread; skillet or grilled calamari.
S7, EP15 "Mastering Simplicity"Sausages with fennel and olives; orange and red salad; "almost a tiramisu" recipe.
S7, EP14 "Best of Baked Dishes"Spicy stuffed clams; roasted chicken with pomegranate; potatoes stuffed with sausage and mushrooms.
S7, EP12 "A Stovetop Dinner"Cannellini and pancetta bruschetta; ziti with kale and bacon; monkfish meatballs in tomato sauce.
S7, EP11 "Mediterranean Essentials"Seafood classics from the southern part of Italy include orecchiette with peas and asparagus, mussels with farro, cannellini and chickpeas and a chocolate fig dessert.
S7, EP10 "Restaurant's Greatest Hits"Spinach and ricotta dumplings; whole-roasted branzino; restaurant secrets.
S7, EP9 "Cultured Comforts"Crostata with mushrooms and onion; a quick salad and chicken involtini with kale pesto.
S7, EP8 "Great Grains"Risotto with mushrooms; barley, kale and butternut squash risotto; polenta torta with gorgonzola and cabbage.
S7, EP7 "Trattoria Favorites"Linguine with clams and broccoli; burrata with grilled bread; almond tart.
S7, EP6 "Love Your Vegetables"Salad of warm greens with bacon and mushrooms; leek and prosciutto gratin; butternut squash soup.
S7, EP5 "My Italian American"Bolognese sauce; asparagus salad; a lighter and more contemporary version of chicken pizzaiola.
S7, EP4 "Storytime With Grandma"Corn and zucchini minestra; fried risotto; beef and root vegetables braised in red wine.
S7, EP3 "Growing Up Italian"Shrimp and mixed bean salad; roasted garlic crostini; pappardelle with mixed fresh mushrooms; panache.
S7, EP2 "Memories of the Mountains"A hearty minestrone soup with pesto; stuffed cabbage; desserts include Italian gelato.
S7, EP1 "Childhood Cravings"Mussels triestina and cavatappi with beef guazzetto; a fun and fruity fruit smash soda.
S6, EP26 "A Colorful Party"Mussels with zucchini salsa verde; a classic bloody mary cocktail; grilled corn, apricots and portobello mushrooms.
S6, EP25 "Quick and Delicious"Green beans with mint pesto; chunky cherry bread pudding; maremma-style steak.
S6, EP24 "Summertime Fun"Corn and zucchini minestra; shrimp and mixed bean salad; polenta with honey and berries.
S6, EP23 "What's Baking"Leek and prosciutto gratin made with gruyere and walnuts; roasted chicken with pomegranate; raspberry and walnut butter cookies.
S6, EP22 "A Bright Summer Feast"Lemony shrimp over zucchini in a sauce made with garlic, butter, white wine, lemon, bread crumbs and parsley; clam soup served with grilled bread.
S6, EP21 "The Fresh Catch"Shrimp spiedini with zucchini and tomato salsa, served with seared salmon paillards with arugula salad; monkfish meatballs in tomato sauce.
S6, EP20 "Chocolate and Dinner"Chocolate hazelnut bread parfait; chocolate zabaglione; risotto with artichokes, sunchokes and mint.
S6, EP18 "Southern Italian Salads"Bruschetta with nduja; raw and cooked salad with green beans and tomatoes.
S6, EP17 "A Perfect Roast"A salad of warm greens with bacon and mushrooms; roasted pork loin with cabbage and dried cherry sauce; roasted pear, blueberry and grape compote.
S6, EP16 "Spice It Up"Mussels with fennel and saffron; spicy stuffed clams with peperoncino; chicken and zucchini salad with horseradish dressing.
S6, EP15 "Starring Olive Oil"Cannellini bean and lentil soup; olive oil cake.
S6, EP14 "A Meal for the Grandkids"Cherry almond spritzer; grilled fruit; pasta salad with green beans, tomatoes and mozzarella.
S6, EP13 "Crispy Favorites"Crispy shrimp; crispy baked tomatoes topped with breadcrumbs; polenta torta with gorgonzola and savoy cabbage.
S6, EP12 "Soups On"Spicy Italian soup; a simple salad; easy-to-make butternut squash soup garnished with crumbled bacon.
S6, EP11 "Italy's Heartland"Cannellini and pancetta bruschetta; beef and root vegetables braised in red wine.
S6, EP10 "Italian All Stars"Tomato and onion salad alla calabrese; leftover meatball panini; pizza rolls stuffed with broccoli rabe, sausage, ricotta and leeks.
S6, EP9 "An Easy Holiday"Marinated mushrooms; vin brule, an Italian version of mulled wine; turkey breast with apricots.
S6, EP8 "Northern Italian Comforts"Beef and potato goulash made with Hungarian paprika; country salad; hazelnut parfait.
S6, EP7 "Pasta Party"Ziti with kale pesto and bacon; fusilli with roasted tomato pesto; campanelle with shrimp and fennel.
S6, EP6 "The Best Bar Food"Chicken and sausage bites with apple cider vinegar sauce; fried onion rings made with grana padano cheese; potatoes stuffed with sausage.
S6, EP5 "A Seaside Buffet"Swordfish skewers with a sweet-and-sour sauce; stuffed calamari with breadcrumbs, hard-boiled eggs, grated cheese, white wine and parsley.
S6, EP3 "Eggs All Day"Herb frittata roll-ups; pancetta with fennel-flavored eggs and apples served with crusty bread; potato and egg frico features potatoes and cheese baked together.
S6, EP2 "A Cheesy Craving"Cheesy appetizers include baked goat cheese, fava and artichoke dip and baked stuffed vegetables.
S6, EP1 "Crowd Pleasers"Recipes to feed a large crowd include sausages and apples, spaghetti with roasted garlic pesto, and chocolate ricotta cheesecake.
S5, EP26 "Summer Picnic"Herb frittata roll-ups; pasta salad with tomato, mozzarella and green beans; blueberry and ricotta parfait.
S5, EP25 "A Summer Shindig"A summer menu features grilled skewers of shrimp spiedini with zucchini and tomato salsa, steamed summery green beans with mint pesto and berry tiramisu.
S5, EP24 "Cocktail Party"Spicy stuffed clams with cheesy breadcrumbs; Italian deviled eggs with salsa verde; meatless meatballs with cheese and quinoa; fruity spritzers.
S5, EP23 "Family Brunch"Crostata with kale butternut squash and ricotta; carrot and orange salad; potato and egg frico; bellini bar.
S5, EP22 "Tomato Time"Eggs poached in tomato sauce and served over grilled country bread; stuffed tomatoes filled with rice, mozzarella and basil; chilled tomato soup prepared with basil, orange and yogurt.
S5, EP21 "Italian Style BBQ"Grilled calamari salad with tomato coulis; grilled apple and radicchio salad with Gorgonzola; Tuscan Maremma-style steak.
S5, EP20 "A Winter Garden"Spicy escarole and white bean soup; spaghetti with fennel and bitter greens; cabbage salad with warm bacon dressing.
S5, EP19 "Heartwarming Favorites"Rice and lentil soup; roasted olives with orange and rosemary; ricotta meatloaf topped with tomato sauce.
S5, EP18 "Slow Cooking"Risotto with mushrooms; ziti with pork rib guazzetto; breading and frying risotto.
S5, EP17 "The Dessert Table"Limoncello tiramisu, made with limoncello zabaglione; grilled fruit; chocolate anise biscotti made with a shot of espresso.
S5, EP16 "Meatballs"Lamb meatballs with lemon sauce; leftover meatball panini; monkfish meatballs in tomato sauce.
S5, EP15 "Italian Staples"Chicken parmigiana light -- chicken thigh topped with tomato and mozzarella, nestled in tomato sauce; beef and arugula bruschetta; broccoli rabe and sausage.
S5, EP14 "Pizza Party"Classic Caesar salad with baby kale and focaccia croutons; individual pizzette; a dessert pizza topped with jams, Nutella, chocolate and fruit.
S5, EP13 "Game Day Bites"Fried mozzarella sandwich skewers; carrot and chickpea dip; pizza rolls made with broccoli rabe and sausage and ricotta and leeks.
S5, EP12 "Cold Weather Comforts"Turkey meatloaf with mushroom sauce; mulled wine infused with warm spices; barley, kale and butternut squash risotto.
S5, EP11 "Party Fixings"Fig and prosciutto bruschetta; marinated winter squash; prosciutto purses tied with chives.
S5, EP10 "A Dinner Party"Swordfish alla Bagnara; spicy bloody mary; a classic lagane e ceci, pasta made with chickpeas and peperoncino.
S5, EP9 "Weeknight Dinner"Sausage crostini; penne rigate in vodka sauce; arugula salad with porcini mushrooms and cheese shavings.
S5, EP8 "The Roast"Red onions stuffed with rice; roast pork shoulder with roast vegetable sauce; a brown sugar, bourbon and baked pineapple served with vanilla ice cream; a dessert spread with seasonal fruits and Italian specialties.
S5, EP7 "A Special Occasion"Wedding soup includes vegetables and meatballs; Prosecco punch; roasted lamb shoulder with carrots and parsnips.
S5, EP6 "Spiced Up Soup and Salad Night"Spicy Italian-style vegetable soup; bruschetta with nduja -- a country bread topped with sausage; skillet peppers and potatoes.
S5, EP5 "Crazy for Mushrooms"Warm mushroom salad topped with pancetta and a poached egg; marinated button mushrooms in a mix of rosemary, orange and garlic; vegetarian chestnut and mushroom ragu.
S5, EP4 "A Comforting Casserole"A layered casserole of beef, cabbage and potatoes; spiced fruit compote; coffee panna cotta.
S5, EP3 "It's Pasta Night!"Spaghetti with anchovies and breadcrumbs; pasta chinja -- baked pasta with tomato sauce, meatballs and egg; panzanella calabrese.
S5, EP2 "Fish Fiesta"Mussels with fennel and saffron served with grilled bread; cucumber salad; baked striped bass with lemon sauce.
S5, EP1 "Italian American Classics"Lasagna with ricotta and mozzarella; eggplant parmigiana stacks; simple salad.
S3, EP17 "Risotto"Risotto alla Milanese with saffron and marrow bone; quail stuffed with Italian sausage and mushrooms; panna cotta with seasonal berries.
S3, EP5 "Perfect Roasted Chicken"Cheese Caesar salad; lemon roasted chicken with onions and rosemary; free-form crostata with plums.
S3, EP2 "Crespelle"Celery, artichoke and mortadella salad stuffed with ricotta and mozzarella; strawberries topped with balsamic vinegar.
S2, EP20 "Quick Light and Easy Meal Ideas"Caprese salad with celery and walnuts; stuffed artichoke with tuna; scallop salad.
S2, EP13 "More Family Favorites"Peppers Piedmontese; mafalde, Michelangelo style; Italian style filet mignon with balsamic reduction.
S2, EP10 "A Perfect Weeknight Meal"Carrot and apple salad; salmon fillets with Prosecco served with potatoes; apple crumble.
S2, EP6 "Family Favorites"Marinated meatballs; zucchini parmigiana; artichoke carbonara; jam-filled mezzaluna.
S1, EP21 "Party Favorites"Antipasti; cured vegetables; anchovy frittata with zucchini; onion tart; marinated meatballs.
Daytime Emmy-winning chef Lidia Bastianich prepares simple, seasonal and economical dishes in this 26-episode series presented by WGBH. With tips and techniques collected over the years, Lidia prepares everything from apple cider-braised pork shoulder and salmon with mustard sauce to lentil country salad and Grandma Rosa's apple cake. Lidia's passion for cooking shines in every episode, where she teaches viewers how to draw on their own roots to create a sense of home in the kitchen.
Original Air Date: Oct 5, 2013
Genres: Home/CookingTV Series
Rating: TVG
Playback: HD
7 seasons available on demand (109 episodes)
Available on
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