Lidia's Kitchen Episode Guide

Episode Guide

Lidia's Kitchen: Season 3 (2015)

  • Season 3 Episode 4: Eggs

    Egg-battered zucchini roll-ups; fennel, red onion and celery salad topped with Italian salami; frittata filled with ricotta, tomatoes, onion and basil.

  • Season 3 Episode 3: Polenta

    Crostini with mixed mushrooms and cheese; polenta with bacon and broccoli; sweet skillet sausage with mixed grapes.

  • Season 3 Episode 2: Crespelle

    Celery, artichoke and mortadella salad stuffed with ricotta and mozzarella; strawberries topped with balsamic vinegar.

  • Season 3 Episode 1: Ragu

    Celery stalks stuffed with gorgonzola and apples; lamb ragu prepared with peppers and potatoes; gianduia cake made of hazelnuts and chocolate.

Lidia's Kitchen: Season 2 (2014 - 2015)

Lidia's Kitchen: Season 1 (2013 - 2014)

Lidia's Kitchen: Other Episodes

  • Focaccia

    Rosemary and lemon focaccia; filled focaccia with smoky speck and fontina cheese; salad of shrimp, fava and cranberry beans.

    Saturday 13th February 9:00pm EST - WNYE
  • Chicken Stock

    Chicken stock laced with eggs and spinach; stuffed veal chop with fontina; braised kale with bacon.

    Tomorrow at 1:00pm EST - WNYE
  • Risotto

    Risotto alla Milanese with saffron and marrow bone; quail stuffed with Italian sausage and mushrooms; panna cotta with seasonal berries.

  • Seared Steak

    Montasio cheese frico stuffed with potatoes and onions; seared steak with rosemary, shallot and mixed mushrooms; braised escarole.

  • Fresh Pasta

    Pappardelle pasta with pesto; tortelloni stuffed with spinach and ricotta in a marinara sauce.

    Sunday 21st February 1:30pm EST - WNJN (PBS)
  • More Pasta

    Linguine with Swiss chard; farfalle with swordfish; spaghetti and meatballs.

    Sunday 14th February 1:30pm EST - WNJN (PBS)
  • Roasting and Baking

    Cheese-roasted asparagus; baked eggplant with tomatoes; almond torte with chocolate chips.

  • Savory Baking

    Sesame and fava bean dip; baked eggplant stuffed with meat and vegetables; baked potatoes made with pancetta and oregano.

  • Pasta

    Orecchiette with clams and zucchini, scallions, peperoncino and garlic; spaghetti Caruso with mushrooms, tomatoes, peas and chicken livers; rigatoni with cauliflower, saffron and raisins.

  • Fish and Seafood

    Fish and vegetables; pan-seared shrimp with arugula pesto; butterflied trout with bacon and basil; a zucchini dish featuring anchovies and capers.

  • Quick and Delicious Braises

    Lettuce soup in a fontina gratin; pork tenderloin with balsamic onions; string beans and rocky mashed potatoes with garlic and olive oil.

  • Braising Smaller Cuts

    A salad of radicchio and oranges; braised chicken thigh with potatoes and olives; braised cauliflower.

  • Pizza

    Margherita-style pizza; pizza topped with prosciutto; salad made with cucumbers, string beans and potatoes; peaches and blueberries in prosecco.

  • Braising

    Italian-style quiche; tender beef braised in Barolo wine; braised broccoli rabe with garlic and extra virgin olive oil.

  • Perfect Roasted Chicken

    Cheese Caesar salad; lemon roasted chicken with onions and rosemary; free-form crostata with plums.

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