Add Yahoo as a preferred source to see more of our stories on Google. Why did Lidia Matticchio Bastianich chose pasta as her first single topic cookbook? Because it's like a hug. Isn't she the wisest ...

Add Yahoo as a preferred source to see more of our stories on Google. Lidia Bastianich at the daytime Emmy awards - Joe Seer/Shutterstock Though her meat sauce and ravioli are famous, sometimes even ...

Chef, restaurateur and cookbook author Lidia Bastianich is joining TODAY Food to share festive Italian holiday recipes from her new book "Lidia's Celebrate Like an Italian: 220 Foolproof Recipes That ...

Lidia Bastianich cooks garlic pasta at SAME Café, where meals are earned with time, produce, or pay. At SAME Café, in Denver, CO, you can pay for your meal by volunteering your time, donating what you ...

Lidia reminds us that pasta can open a world of flavorful possibilities. Lidia shares two recipes: Penne with Cauliflower & Green Olive Pesto and Fusilli with Salami & Roasted Peppers. Then Lidia ...

We may receive a commission on purchases made from links. As Bastianich explained in an interview with TODAY, pasta tends to get cold much quicker when spread out on a flat plate (and don't even think ...

Lidia Bastianich notes that the traditional filling of pumpkin ravioli is simple. Instead of the traditional roasted Mantova squash, she uses butternut here and says it's a good substitute. She also ...

The book explores the origins of different pasta shapes and sauces from various regions of Italy. Containing over 100 recipes, the cookbook includes familiar dishes and personal ones from Bastianich's ...

Lidia Bastianich notes that the traditional filling of pumpkin ravioli is simple. Instead of the traditional roasted Mantova squash, she uses butternut here and says it’s a good substitute. She also ...