Thanks again, Lidia Bastianich. It just doesn't get any better, than this healthy and delicious recipe.Read more
Break out a bowl for the shells and dig into Lidia Bastianich's Shrimp alla Buzara.Read more
Lidia Bastianich's recipe for chocolate-hazelnut cake does us all a favor by including alcohol and our favorite treat-in-a-jar as ingredients.Read more
Arm yourself with Lidia Bastianich's oven-braised pork chop recipe, and you'll restore peace and justice to the universe... and on the dinner table.Read more
It’s finally summer! Berries are in! They are sweet, delicious, and full of antioxidants. And there’s no dessert that I love more than a berry and fruit salad, such as this Blueberry and Peach Prosecco “Soup.” It’s a seasonal favorite at our restaurant Del Posto in New York City. I promise you will enjoy this refreshing dessert for eight — or more.Read more
Who doesn’t love a good potato salad? Well, here is my twist on the classic: Insalata Patate Tedesca. Serve it with a refreshing glass of Bastianich Rosatto. It’s the perfect pairing.Read more
A quick, delicious, and useful recipe. With this recipe you can quickly make seared shrimp, scallops, or just toss with pieces of chicken breast and voilà! A beautiful dish!Read more
You're hungry! You just don’t feel like cooking — but you love pasta, right? Although the pasta in this recipe does have to be cooked, the pesto sauce does not!Read more
Cooking the Vegetable
Snap off the hard stubs at the bottom of the asparagus stalks—they’ll break naturally at the right point. With a vegetable peeler, shave off the skin from the bottom 3-inches or so each stalk so they cook evenly.
Trim the root end of the scallions and the wilted ends of the green leaves. Peel off the loose layers at the white end, too, so the scallions are all tight, trim, and about 6-inches long.
In a wide deep skillet bring one quart of water (or enough to cover the vegetables) to a boil and add the asparagus and scallions.
Adjust the heat to maintain a bubbling boil and poach the asparagus, uncovered, for about 6 minutes, or more, until they are tender but not falling apart and cooked through but not mushy. To check doneness, pick up a spear in the middle with tongs: it should be a little droopy, but not collapsing.
As soon as they are done, lift out the vegetables with tongs and lay them in a colander (any fat asparagus spears may take a little longer so leave them in a few minutes more). Hold the colander under cold running water to stop the cooking. Drain briefly, then spread on kitchen towels and pat dry.
Making the Salad
Slice the asparagus and the scallions into 1-inch lengths and pile them loosely in a mixing bowl. Drizzle over the oil and vinegar over, sprinkle on ½ of the teaspoon salt and several grinds of black pepper. Toss well but don’t break up the vegetables.
Quarter the eggs into wedges and slice each wedge into 2 or 3 pieces; scatter these in the bowl and fold in with the vegetables. Taste and adjust the dressing. Chill the salad briefly, then arrange it on a serving platter or on salad plates.
They're red. They're round. They’re juicy and delicious, and you’ve just got to have them! Tomato-time is here! I know you know how to make a great tomato salad, but how about a panzanella? No, it’s not a dance. It’s a great, yet simple, Tuscan tomato-bread salad. It’s a great way to use day-old bread and save yourself a little dough!Read more
You may not know what you want to cook tonight but just take me to your cupboard, and together we’ll make a quick and delicious pasta dish.Read more
Everyone likes a good beer now and then, and not only to drink. I like to cook with it. As much as Italians love their wine, a good beer is enjoyed every now and then, and it’s even used in cooking — so next time you’re roasting chicken, think of adding some beer to it.Read more
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