Lidia Bastianich has been cooking ’round the clock for her 99-year-old mother and her lucky neighbors.
“I am cooking more, and, actually getting back into some of the basics,” says Bastianich from her home in Queens, New York. “I have a little garden. So, I’m gardening all the herbs. I’m making homemade pesto for the winter.”
That’s how the world-renowned Italian TV chef, restaurateur and cookbook started shooting Eating in With Lidia, a COVID-era spin-off of her long-running PBS show, Lidia’s Italy.
What Is She Eating Right Now?
Lately, in her country-style kitchen, there’s plenty of pork, particularly pancetta and guanciale (pig jowl); organic legumes she Amazons to her home; meats from a few trusted distributors to her restaurants; fresh fish flown in from a Maine fishmonger; and her home-grown herbs and vegetables. She handpicks them all—and, yes, Lidia does her own grocery shopping, too.
As a child, Bastianich says she would pluck the bounty from the rich soil of her grandmother’s garden in Pula, Italy (now Croatia), then watch as her nonna added them into comforting foods like her all-time favorite, homemade gnocchi.
She took that early education with her when she and her family emigrated to New York in 1958. She opened her first restaurant in 1971, and would go on to catch the eye of Julia Child—the rest is history!
The Recipes Lidia Can’t Stop Making
She has hundreds of recipes under her belt, but Bastianich keeps returning to her two favorite—and economical—dishes: pasta primavera and her rice and potato soup.
“I make the primavera with whatever vegetables there are. So I make the pasta, I have the pesto, and then I take whatever I have coming up in the garden. Some peppers, some frozen peas and salad.”
Sometimes she crumbles in sausage or adds in slivers of a lone chicken breast. It’s such a hit, she makes it three times a week!
And the soup? “It’s a simple soup made out of potatoes, tomato paste, carrots and celery, and I give that recipe because I think it’s economical and delicious. I take the fresh bay leaf and put that in with the carrots and the potatoes and cook them down, then slice them up.”
The dish wouldn’t be complete without the perfect cow’s milk cheese. “And I put in the rind of Grana Padano. I always tell everyone to buy chunks of cheese. None of that grated cheese works because it loses some of the flavor. Get a chunk.”
She says it’s a one-pot-meal fit for the whole family, and she’s planning a one-pot cookbook with more recipes for a 2021 release. Bastianich says following her recipes to a T isn’t necessary; but she shared them with us below.
Pasta Primavera
- 6 quarts water for boiling, plus a bowl of ice water
- 3 cups vegetables, such as zucchini, sliced crosswise in 1/2-inch pieces; small broccoli florets on short stems; green beans, trimmed and sliced on the bias in 3/4-inch lengths; frozen sweet peas; asparagus, cut into 1-inch pieces
- 1/3 cup extra-virgin olive oil
- 1/2 cup onion, sliced
- 2 garlic cloves, crushed
- 1 (28-ounce) can San Marzano or other Italian plum tomatoes, with their juices, crushed by hand, or 1-1/2 cups ripe cherry tomatoes, cut in half
- 1 pound spaghetti
- 1/2 teaspoon salt
- 4 basil leaves, shredded
- 1/2 cup Grana Padano cheese, grated
Bring 6 quarts of water to a boil in a large pot.
In the meantime, prepare a bowl with ice water. When the pasta water is boiling, dump the 3 cups of vegetables in the boiling water. Bring the water back to a boil, and cook uncovered for 2 minutes. Scoop out the pieces with a spider or strainer, drain briefly and drop into the ice water. When thoroughly chilled, drain in a colander.
In the meantime, begin making the sauce. In a wide skillet with the olive oil, scatter the onion slices and crushed garlic cloves. Cook for 2 minutes over medium heat until the onions are wilted.
Pour the crushed tomatoes and juices into the skillet. Slosh the tomato can with 1 cup of water and add to the skillet (or add the cherry tomatoes). Bring all to a boil and let simmer for 5 minutes.
Drop the pasta into the boiling water while the sauce cooks.
Add the blanched vegetables to the skillet and stir them into the sauce, adding 1 cup of pasta water and 1/2 teaspoon of salt. Bring all to a simmer and cook for about 3 minutes or more, until the blanched vegetables are cooked thoroughly but still al dente. Do things look too dry? Just add a little more pasta water, Lidia says.
Drain the pasta when cooked and add to the skillet with sauce. Toss in the shredded basil and toss it all together. Drizzle the mixture with extra-virgin olive oil and let the pasta and sauce cook together for a few minutes.
When the pasta is well coated with sauce, remove from the heat. Toss in the grated cheese and serve.
Rice and Potato Soup
- 3 tablespoons extra virgin olive oil
- 2 large baking (Idaho) potatoes, peeled and cut into 1/3-inch cubes
- 2 medium carrots, trimmed, peeled, and diced
- 2 center stalks of celery, trimmed and diced
- Salt
- 2 teaspoons tomato paste
- 10 cups hot water
- 2 fresh or dried bay leaves
- Freshly ground black pepper
- 1 cup long-grain rice
- ½ cup chopped fresh Italian parsley
- 2-3 rinds of Grana Padano (scrape the rind slightly with a knife)
- 1/4 cup freshly grated Grana Padano
In a deep, heavy 4- to 5- quart pot, heat the olive oil over medium heat. Add the potatoes and cook, stirring occasionally, until lightly browned, about 5 minutes. Lidia says the potatoes will stick, but that’s fine. Just adjust the level of heat to prevent the bits of potato that stick from getting too dark.
Stir in the carrots and celery and cook, stirring with a wooden spoon, until the carrots are softened, 2 to 3 minutes. Season lightly with salt. Add tomato paste and stir to coat the vegetables. Then, add hot water, cheese rinds and bay leaves. Bring to a boil, scraping up the bits of potato that stick to the pot.
Adjust the level of heat to a simmer and season the soup lightly with salt and pepper. Cover the pot and simmer until the potatoes begin to fall apart, about 40 minutes.
Stir in the rice. Cook, stirring well, until the rice is tender but still firm, about 12 minutes.
Remove the bay leaves and cheese rinds. Cut the rinds—which should be soft—into small pieces and return to the pot. Stir the parsley into the soup and season with salt and pepper to taste. Serve in warm soup bowls, sprinkled with the grated cheese.
Buon appetito!
Our Best New and Traditional Italian Recipes
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Once you've tried this tangy, yet delicate lemon chicken piccata, you won't hesitate to make it for company. Seasoned with parmesan and parsley, the chicken cooks up golden brown, then is drizzled with a light lemon sauce. —Susan Pursell, Fountain Valley, California
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My father is very opinionated, especially about food. This recipe received his almost unreachable stamp of approval. I have yet to hear a disagreement from anyone who has tried it! —Melissa Taylor, Higley, Arizona
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I think Mom used to bake at least four of these tender loaves at once, and they never lasted long. She served the bread with every Italian meal. I love it toasted, too. —Linda Harrington, Windham, New Hampshire
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Toss this herby pesto with pasta, spread it over sandwiches or stir it into an Italian-style soup, like minestrone. —Lorraine Fina Stevenski, Land O’ Lakes, Florida
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On a recent trip to Italy, I became addicted to gelato. My favorite choice was lemon because Italian lemons have an intense flavor. This recipe brings back memories of our vacation. —Gail Wang, Troy, Michigan
Authentic Pasta Carbonara
I learned on my culinary internship in Tuscany that real Italian cuisine is simpler than you think! This carbonara is quick, simple and delicious, just the way they like it in Italy. —Lauren Brien-Wooster, South Lake Tahoe, California
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My Italian Grandma made these for me. I still request them when I visit her. And so do my children. These can be made ahead of time and frozen. They are also delicous served as a vegetarian main course with a salad.
Traditional Lasagna
My family first tasted this rich, homemade lasagna recipe at a friend's home on Christmas Eve. We were so impressed that it became our own holiday tradition as well. I also prepare it other times of the year. This classic lasagna recipe is requested often by my sister's Italian in-laws—I consider that the highest compliment! —Lorri Foockle, Granville, Illinois
Homemade Manicotti
These tender manicotti are much easier to stuff than the purchased variety. People are always amazed when I say I make my own noodles. My son fixed this recipe for several of his friends, and they were extremely impressed with his cooking skills. —Sue Ann Bunt, Painted Post, New York
Almond Chocolate Biscotti
My neighbors look forward to getting my gifts of these chocolate-covered cookies. I love that this chocolate biscotti recipe is such a cinch to make. —Ginger Chatfield, Muscatine, Iowa
Chicken Escarole Soup with Meatballs
This is an old recipe from southern Italy. My mother gave it to me when I was first married. It started out as a holidays-only dish...but my children and grandchildren love it so much that we have it every chance we get!—Norma Manna, Hobe Sound, Florida
Bruschetta Chicken
We enjoy serving this tasty chicken bruschetta to both family and to company. It just might become your new favorite way to use up summer tomatoes and basil. —Carolin Cattoi-Demkiw, Lethbridge, Alberta
Must-Have Tiramisu
This is the perfect guilt-free version of a classic dessert. My friends even say that they prefer my lighter recipe over other tiramisu.—Ale Gambini, Beverly Hills, California
Italian Sandwich Butter Cookies
Since I can’t hit up my favorite Italian bakery all the time, I had to find an Italian sandwich butter cookie recipe that I could make at home. Here it is. —Lisa Kaminski, Wauwatosa, Wisconsin
Oven-Roasted Tomatoes
I love tomatoes, and these are healthy and versatile. You can use them in sandwiches or omelets, or to top broiled chicken. —Julie Gomez, Downey, California
Shrimp Scampi
This shrimp scampi recipe looks elegant enough to serve to company, but it’s easy to prepare. The bright flavors of lemon and herbs enhance the shrimp. Serve it over pasta and wait for the compliments. —Lori Packer, Omaha, Nebraska
Favorite Baked Spaghetti
This yummy baked spaghetti casserole will be requested again and again for potlucks and family gatherings. It's especially popular with my grandchildren, who just love baked spaghetti with all the cheese. —Louise Miller, Westminster, Maryland
Chicken Penne Casserole
This is my family’s favorite casserole recipe. I make it every week or two and we never tire of it. I like that I can clean my kitchen and then relax while it bakes. It won’t disappoint! —Carmen Vanosch, Vernon, British Columbia
Italian Sprinkle Cookies
Of all the Italian cookie recipes I make, this is my favorite. These sprinkle cookies take some time, but, believe me, they are well worth it! My husband and I used to operate an Italian-American restaurant, and this recipe goes back generations. —Gloria Cracchiolo, Newburgh, New York
Gnocchi with White Beans
Here’s one of those no-fuss gnocchi recipes you can toss together and cook in one skillet. Ideal for a busy weeknight, it’s also good with crumbled Italian chicken sausage if you need to please meat lovers. —Julianne Meyers, Hinesville, Georgia
Quick Focaccia Bread
Green olives complement this cheesy, pizza-like bread from Ivy Laffoon of Ceres, California. With very few ingredients, it’s packed with flavor. Serve it as an appetizer or alongside pasta, soup or salad for a mouthwatering meal.—Ivy J Laffoon, Ceres, California
Grilled Vegetable Salad with Poppy Seed Dressing
My Italian-style grilled veggies have a wonderful sweet and sour dressing. Best of all, I pick the fresh veggies and herbs from my garden. —Laura Mast, Defiance, Ohio
Spring Green Risotto
Once a week, I create a new recipe for my blog, An Officer and a Vegan. I first made this risotto when I needed something cheerful and comforting. It would be fantastic with asparagus, zucchini or summer squash, but use whatever veggies are in season. —Deanna McDonald, Grand Rapids, Michigan
Special Slow-Cooked Beef
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Ravioli Lasagna
When you taste this casserole, you'll think it came from a complicated, from-scratch recipe. Really, though, it starts with frozen ravioli and has only three other ingredients. —Patricia Smith, Asheboro, North Carolina
Zucchini Parmesan
You'll knock their socks off with this easy-to-prep side dish that's absolutely delicious. My favorite time to make it is when the zucchini is fresh out of the garden. —Sandi Guettler, Bay City, Michigan
Tender Italian Sugar Cookies
These traditional Italian cookies are moist and tender. —Weda Mosellie, Phillipsburg, New Jersey
Garlic Tomato Bruschetta
This appetizer or side dish makes a crispy complement to any Italian entree. I just started with my grandmother's bruschetta recipe and added fresh tomatoes! It's one of the yummiest bruschetta recipes I've found. —Jean Franzoni, Rutland, Vermont
Creamy Roasted Garlic & Spinach Orzo
This side dish brings instant comfort. I first made it without spinach, so my husband and daughter would like it. The next time, I added spinach for the extra health benefits. They still devoured it, so in my book, that's a win-win. —Dawn Moore, Warren, Pennsylvania
Lasagna Casserole
Growing up, this was the meal I always wanted on my birthday. Mother made the sauce from scratch, but I use store-bought spaghetti sauce to save time. Replace the ground beef with Italian sausage if you want more spice. —Deb Morrison, Skiatook, Oklahoma
Homemade Canned Spaghetti Sauce
DIY canning spaghetti sauce recipes are a tomato grower's dream come true! Use up your garden bounty and enjoy it later in the year. —Tonya Branham, Mt. Olive, Alabama
Italian Sausage with Bow Ties
We often have our favorite pasta when company comes over, and I’ve shared this Italian sausage recipe several times. Now many of my friends make it for their families, too. —Janelle Moore, Auburn, Washington
Marvelous Cannoli Cake
A luscious, chocolate-studded cannoli filling separates the tender vanilla layers of this rich cake, which starts with a package mix. It’s best when served well chilled.—Antoinette Owens, Ridgefield, Connecticut
One-Skillet Lasagna
This is hands-down one of the best skillet lasagna recipes our testing panel has ever tasted. With classic flavors and cheesy layers, it’s definitely kid-friendly. —Taste of Home Test Kitchen
Slow Cooker Pizza Casserole
A comforting casserole with mass appeal is just what you need when cooking for a crowd. For added convenience, it stays warm in a slow cooker. —Virginia Krites, Cridersville, Ohio
Italian Lemon Cookies
Christmas wouldn't be the same without my grandmother's cookies. A plate full of these light and zesty cookies is divine!—Elisabeth Miller, Broadview Heights, Ohio
Spumoni Slices
My sweet rectangles get their name from the old-fashioned tri-colored ice cream. Our whole family prefers them. —Mary Chupp, Chattanooga, Tennessee
Four-Cheese Chicken Fettuccine
As a cattle rancher, my husband's a big fan of beef. For him to comment on a poultry dish is rare. But he always tells me, "I love this casserole!" I first tasted it at a potluck; now, I fix it for my family (we have a 3-year-old daughter) once or twice a month, and I'm asked to take it to most every get-together. —Rochelle Brownlee, Big Timber, Montana
Pizzelle
This recipe was adapted from one that my Italian-born mother and grandmother followed. They used old irons on a gas stove, but now we have the convenience of electric pizzelle irons. These delectable cookies are still a traditional treat in our family. —Elizabeth Schwartz, Trevorton, Pennsylvania
Artichoke Spinach Lasagna
Friends of ours served this homey dish when we visited them in Maryland. We just had to get the recipe, and we have since added a few ingredients to make it even tastier. —Carole Rago, Altoona, Pennsylvania
Contest-Winning Easy Minestrone
This minestrone soup recipe is special to me because it’s one of the few dinners my entire family loves. And I can feel good about serving it because it’s full of nutrition and low in fat. —Lauren Brennan, Hood River, Oregon
Antipasto Platter
We entertain often, and antipasto is one of our favorite crowd-pleasers. Guests love having their choice of so many delicious nibbles, including pepperoni and cubes of provolone. —Teri Lindquist, Gurnee, Illinois
Tomato-French Bread Lasagna
For a big hearty meal, I make this recipe as a side dish to go with veal cutlets or a roast. But you could also serve the beefy lasagna as a main dish. Just pair it with a tossed green salad and loaf of garlic bread. —Patricia Collins, Imbler, Oregon
Italian Hot Dish
My husband had a poor perception of healthy food until he tried this beefy casserole. The combination of pasta, oregano, mushrooms and green peppers makes it a favorite in our house. —Theresa Smith, Sheboygan, Wisconsin
Homemade Alfredo Sauce
When I found out I had celiac disease and couldn't have fettuccine Alfredo, I was determined to figure out a way to re-create it. I mix this homemade alfredo sauce with gluten-free multigrain pasta, but you can use any style of pasta. —Jackie Charlesworth Stiff, Frederick, Colorado
Florentine Spaghetti Bake
This hearty sausage entree will appeal to just about everyone. My daughter serves it often to her hardworking family on their wheat ranch in Montana. —Lorraine Martin, Lincoln, California
Sausage Manicotti
This classic Italian entree comes together in a snap, but tastes like it took hours. It's so easy to fix, and my family always enjoys it. —Carolyn Henderson, Maple Plain, Minnesota
Artichoke Chicken Pasta
Here's a colorful, delicious chicken dish that's easy enough for weeknights, yet special enough for guests. Oregano, garlic and a light wine sauce add lovely flavor. —Cathy Dick, Roanoke, Virginia
Sausage Bean Soup
You’re moments away from a flavor-packed soup that keeps you warm on even the chilliest nights. It's just the kind of recipe we Minnesotans love. —Marlene Muckenhirn, Delano, Minnesota
Cheese Tortellini with Tomatoes and Corn
Fresh corn and basil make this dish taste like summer. I think it's a good one for bringing to picnics or gatherings, but it's great along with any side dish for a weeknight dinner! —Sally Maloney, Dallas, Georgia
Italian Herb and Cheese Breadsticks
Thanks to convenient frozen dough, these delectable breadsticks are oven-ready in 20 minutes. The cheesy bites are so good dipped in warm marinara sauce. —Rebekah Beyer, Sabetha, Kansas
Spinach-Pesto Spiral Chicken
The homemade pesto sets this main dish apart from the rest. Elegant enough for a special dinner but simple enough to a quiet evening at home, you can make this anytime. —Amy Blom, Marietta, Georgia
Lasagna Dip
My lasagna noodle chips turned out great and are out-of-this-world crispy. And the dip truly tastes like rich, cheesy Italian-American lasagna. —Linda Cifuentes, Mahomet, Illinois
Pesto Chicken Strata
I like this rustic strata for its hearty flavor. It's also nice to have something savory along with sweeter brunch dishes like cinnamon rolls and doughnuts. —Michael Cohen, Los Angeles, California
Grilled Pears with Mascarpone Cheese
For a light dessert after a big barbecue, we stuff pears with mascarpone cheese and gingersnap cookies. Add a drizzle of caramel sauce for a sweet touch. —Faith Cromwell, San Francisco, California
Tangerine Chocolate Semifreddo
When I wanted a new frozen treat for my family, I came up with this citrusy, chocolaty version of classic Italian semifreddo. For an elegant presentation on special occasions, top each serving with whipped cream, a tangerine section and baking cocoa. —Claire Cruce, Atlanta, Georgia
Grilled Garden Veggie Flatbreads
Grilled flatbread is a tasty way to put fresh garden vegetables to use. It's so versatile: Simply change up the vegetables and cheese to suit your family's taste. It also works well indoors, cooked on a grill pan with a lid. —Carly Curtin, Ellicott City, Maryland.
Marinated Almond-Stuffed Olives
Marinated stuffed olives go over so well with company that I try to keep a batch of them in the fridge at all times. —Larissa Delk, Columbia, Tennessee
Sweet Almond Twists
These delicate almond pastries make lovely light-as-air accompaniments for coffee, tea or cocoa. Your guests will never guess the recipe calls for packaged frozen dough. When I give them as a fresh-baked gift, I tuck in a note saying that they're best served warmed—and right away! —Gloria Devendittis, Waterford, Connecticut
Farmers Market Orzo Salad
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Asparagus Shrimp Linguine
My family really enjoys asparagus and shrimp. We often have this on busy weeknights because its healthy and cooks quickly. —Ehnes Wannetta, Eagle Bend, Minnesota
White Bean Arugula Salad
My red, white and green salad is inspired by the Italian flag. Top it with shaved Parmesan. —Malia Estes, Allston, Massachusetts
Antipasto Kabobs
My husband and I met at a cooking class. We have loved creating menus and entertaining ever since. These make-ahead antipasto skewers are always a hit. —Denise Hazen, Cincinnati, Ohio
Meatball Submarine Casserole
We were hosting a bunch of friends, and after a comedy of errors, I had to come up with a new plan for dinner. Turns out that much-loved meatball subs are even better as a hearty casserole—so delicious! —Rick Friedman, Palm Springs, California
Fennel Salad with Orange-Balsamic Vinaigrette
A sweet balsamic vinaigrette always pulls everything together in a delicious harmony of flavors. Raspberries are one of my very favorite fruits, so I'm always eager to find a new use for them. —Susan Gauthier, Falmouth, Maine
Hot Chocolate Tiramisu
Instead of using coffee and rum, I let cinnamon shine in this tiramisu. It's best if eaten within two days—if it even lasts that long! —Cathy Geniti, Saratoga Springs, New York
Limoncello Cream Pie
After a big Christmas dinner, we love the cool refreshment of a frozen lemon pie. Limoncello brings a little sophistication to each smooth, creamy slice. —Jessie Grearson-Sapat, Falmouth, Maine
Sausage & Mushroom Pizza Frittata
I love this frittata because the combination of fresh flavors makes it special. It's the perfect sunny South Florida breakfast.—Wolfgang Hanau, West Palm Beach, Florida
Meaty Arugula Pizzas
When I was growing up, my mom always made homemade pizza every Friday night. We'd watch a movie as a family or have friends over, too. Now that I'm married, I carry on the pizza tradition. —Morgan Harvey, Longview, Washington
Crunchy Breadsticks
These thin, crisp breadsticks created in our Test Kitchen add a bit of elegance to a holiday dinner. Each bite is perfectly seasoned with thyme and coarse salt.
Arugula & Mushroom Breakfast Pizza
It's a challenge to be creative with breakfast every morning, and I like to come up with fun foods the kids will love. This is a great recipe for the kids to join in and help make for breakfast. You can also make and freeze it before you add the eggs, then finish baking another day. —Melissa Pelkey Hass, Waleska, Georgia
Spaghetti Meatball Supper
It was such a joy to come home and find my mom making spaghetti and meatballs for dinner. This recipe has always been dear to my heart. —Debbie Heggie, Laramie, Wyoming
Cioppino-Style Soup
This classic San Fransisco soup makes an easy, healthy and flavorful dinner. I serve it every New Year's Eve, and I'll often include salmon along with the cod, shrimp and crab. —Nancy Heishman, Las Vegas, Nevada
Sun-Dried Tomato & Olive Loaf
I can’t get enough of this beautiful, richly flavored loaf that starts in the bread machine. I tear off big chunks, dip them into extra virgin olive oil and eat. Delicious!—Carole Holt, Mendota Heights, Minnesota
White Beans and Spinach
This skillet side is a variation of a recipe I received from my Italian mother. I've prepared spinach this way for years—because my children eat it happily! —Lucia Johnson, Massena, New York
Turkey Portobello Bolognese
This sauce tastes better the longer it simmers, which allows the flavors to fully develop. In fact, it tastes best the second day after a night in the refrigerator. Mangia! —Darrell Kau, Eugene, Oregon
Mascarpone-Mushroom Frittata Stack
When I bring this delicious egg dish to the table, I always get oohs and aahs! It looks impressive but is quite easy to prepare.—Gilda Lester, Millsboro, Delaware
Orzo Timbales with Fontina Cheese
Take mac and cheese to a new level using orzo pasta and fontina. With a pop of color from sweet red peppers, these timbales bake in ramekins for perfect individual servings.—Gilda Lester, Millsboro, Delaware
Double-Drizzled Biscotti
Semisweet and white chocolate drizzles give these biscotti a pretty look. The baking time is shorter than for some biscotti, so they're a little softer. —Cheryl Ludemann, Boonville, New York
Zucchini & Cheese Roulades
My husband enjoys this recipe so much that he even helps me roll up the roulades! You can change the filling any way you like—I have used feta instead of Parmesan or sun-dried tomatoes in the place of the olives. —April McKinney, Murfreesboro, Tennessee
Brownie Affogato Sundaes
We can’t resist brownie sundaes. I combined an affogato (coffee-based beverage) idea with a brownie to get this decadent sundae that mixes it all in there: warm, cold, sweet and salty. —Julie Merriman, Seattle, Washington
Frittata Florentine
My family is all about brunchy meals like this gorgeous Italian omelet. Lucky for us, it’s loaded with ingredients we tend to have at the ready. —Jenny Flake, Newport Beach, California
My Best Spaghetti & Meatballs
One of my favorite childhood memories is going to the Old Spaghetti Factory with my family and ordering a big plate of cheesy spaghetti, meatballs and garlic bread. My homemade recipe reminds me of those fun times and satisfies everyone's craving for good Italian food. —Erika Monroe-Williams, Scottsdale, Arizona
Italian Chicken Meatball and Bean Soup
In North Dakota, it's pretty common for winter temps to fall below zero. Hearty soups like this are a must. —Noelle Myers, Grand Forks, North Dakota
Amaretto Ricotta Cheesecake
There's a good reason why this cherished recipe was handed down to me by a relative. It's a keeper! The amaretto and ricotta make for a truly unique dessert. —Isabel Neuman, Surprise, Arizona
Almond-Ricotta Twists
A very dear friend gave me this recipe so I make these to remind me of our time together. I like to drizzle melted white chocolate or chocolate chips on the baked cookies.—Paula Prechtl, Brockport, Pennsylvania
Spaghetti with Fresh Tomato Sauce
When my mom made this spaghetti sauce, the house would smell so good that I'd open the windows to torture the neighbors. It even tastes wonderful the next day, when the flavors have really melded. —Vera Schulze, Holbrook, New York
Baked Baby Potatoes with Olive Pesto
These little cuties pack all the appeal of a dinner baked potato into the perfect bite-sized appetizer. I top off each one with a dollop of sour cream and coarsely ground pepper. —Sarah Shaikh, Mumbai, India
Creamy Garlic-Lemon Chicken
I needed an easy way to prepare my family's favorite meal, lemon chicken, and this recipe is it! My entire family loves this rich slow-cooker dish, and everyone who eats it asks for the recipe—it's a keeper. I serve the chicken over a bed of rice or couscous and spoon some of the creamy sauce over the top.—Nan Slaughter, Sammamish, Washington
Chicken Cacciatore with Polenta
The microwave makes quick work of homemade polenta, and the rest is done in one skillet. Save a little Parmesan for sprinkling on top before serving. —Yvonne Starlin, Hermitage, Tennessee
Pumpkin Cream Tiramisu
Pumpkin isn’t only for pies. Now you can take the classic fall vegetable and enjoy it in a tiramisu-style dessert. I promise after one bite, you’ll add this recipe to keeper files. —Pam Peters, Fernie, British Columbia
Bruschetta Steak
My husband and I love bruschetta, especially in the summertime with fresh tomatoes and herbs from our garden. —Kristy Still, Broken Arrow, Oklahoma
Herbed Vinegar
This herb vinegar would be a great addition to your favorite salad dressing or could be used in place of vinegar in any recipe. The terrific flavors of tarragon and basil really shine through. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Focaccia Barese
This focaccia has been in my mom's family for several generations. It's one of my most requested recipes. In fact, some hosts tell me I can't attend their parties unless I bring this with me! —Dora Travaglio, Mount Prospect, Illinois
Stuffed Shells with Arrabbiata Sauce
This Italian classic takes on a distinctive Latin American flourish with the addition of chorizo. The sausage adds an extra kick and awesome flavor to a dish that's already a favorite. —Crystal McDuffy, Fairfax, Virginia.
Lemon Shrimp Linguine
I like recipes with elegant taste and easy technique like this lemony shrimp pasta. Bring on the Parmesan and a sprinkle of red pepper flakes. —Patty Walker, West Des Moines, Iowa
Polenta Mushroom Appetizers
Simple ingredients—in fact you probably have most if not all in your kitchen— are used to create a fantastic, but different appetizer.—Meta West, Abilene, Kansas
Parmesan Risotto
Risotto is a creamy Italian rice dish. In this version, the rice is briefly sauteed, then slowly cooked in wine and seasonings. —Taste of Home Test Kitchen
Lobster alla Diavola
I’ve cooked lobster alla diavola (devil’s style) since I was first married. We serve lobster at family celebrations, usually with linguine or capellini. —Marcia Whitney, Gainesville, FloridaThe post This Is What Lidia Bastianich Can’t Stop Cooking Right Now appeared first on Taste of Home.
Sheena Foster