By Lidia Bastianich
My kitchen doesn't need anything super fancy. I do have a few essentials though that make cooking easier and more delicious.
- A large stock pot is a must for making soups. Soups are great because they can be frozen then can be easily prepared during the week when time is precious.
- Heavy sauce pans or dutch ovens are what I use for roasts and braises.
- I love a cast iron skillet for high temperature searing, delicious stove top roasting—and it will last you a lifetime.
- For pasta lovers like me, a 14" diameter skillet is a must. You can toss the pasta with the sauce just before serving. It's also a perfect pan for quick-cooking meats and skillet-braised vegetables, Italian style.
- Another essential is a great glass of Bastianich wine.
Lidia Matticchio Bastianich was born in Pola, Istria, on the northeastern coast of the Adriatic Sea. She is a cookbook author, restaurateur, and TV chef extraordinaire. Watch Lidia's Italy Saturdays at 1:30pm on WGBH 2 or Sundays at 4pm on WGBX 44.
LISTEN & MORE RECIPES
More Recipes from Festival Chefs
Jody Adams' Lentils, Sausages & Grapes
David Blessing's Short Rib Tacos
Chris Coombs Cider Braised Duck Leg
Jose Duarte's Lobster Causa
Jeff Fournier's Cherry Tomato Puttanesca
Rich Garcia's Trash Fish Minestrone
Will Gilson's Smoked Bluefish
Will Gilson's Stuffies
Deborah Hughes & Mary-Catherine Deibel's Red Pepper Soup
Frank McClelland's Pot-au-Feu of Poussin
Brendan Pelley's Seared Scallops
Robert Sisca's Monkfish
Sign-up for WGBH Food & Wine updates, WGBH promotions, and previews of what's coming up on WGBH TV.