The lineup curled around the block. Fans eagerly clutched cookbooks, hoping for a signature. They weren’t waiting for a Hollywood starlet but instead Lidia Bastianich, renown for her PBS cooking show ...

Chef Lidia Bastianich (right) speaks with WHYY Fresh Air host Terry Gross during a ceremony where Bastianich received WHYY’s Lifelong Learning Award on Thursday, May 18, 2023. (Miguel Martinez for ...

It’s difficult to think about Italian food in New York without thoughts quickly turning to Lidia Bastianich. Since 1971, when she opened her first restaurant in Queens, N.Y., Bastianich has been ...

Dec. 16—Twenty-five years on TV has gone by fast for Lidia Bastianich. The chef has made herself a second home not only in the kitchen, but teaching others to get creative with food in the kitchen.

Lidia Matticchio Bastianich is an Emmy award-winning public television host, best‐selling cookbook author, successful restaurateur, and owner of a flourishing food and entertainment business. Most ...

In her predictably solid 14th cookbook (after Lidia’s Celebrate Like an Italian), TV host Bastianich serves up homey dishes from her first restaurant Felidia, which serves Northern Italian fare on New ...

NEW YORK — In her new PBS special, Lidia Bastianich samples the foods of the world without ever crossing the U.S. border. The Emmy-award winning TV host, author and restaurateur explores the immigrant ...

It goes without saying that Lidia Bastianich is a bonafide living legend. With numerous cookbooks, years of restaurant experience, endless television appearances and awards, plus a stunning personal ...

Add Yahoo as a preferred source to see more of our stories on Google. Rich and creamy risotto seems like something you can only enjoy at restaurants, however, it's easy to make at home for less! The ...

Chef Lidia Bastianich has revealed the potato and Savoy cabbage recipe she learned from her grandmother Rosa in Northern Italy more than 60 years ago. The hearty, simple dish blends cabbage, potatoes, ...

The classic chicken Parmesan gets a Za’atar and melted halloumi twist. By Yotam Ottolenghi Sink your teeth into three tasty new food memoirs — Rick Bragg’s “The Best Cook in the World,” Edward Lee’s ...