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Lidia's Italian-American Kitchen by Lidia Matticchio Bastianich

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Notes about this book

  • Eat Your Books

    2002 International Association of Culinary Professionals Award Winner

    See Lisa Is Cooking's take on Sausage and peppers from this book.

  • lorihenry on February 18, 2010

    Every recipe I've made from this cookbook has been a winner...and I use this book monthly. Lidia's soulful choices and clear instructions make for great eating.

Notes about Recipes in this book

  • Roasted pepper halves with bread crumb topping

    • PennyG on February 18, 2019

      Had some red bells to use and needed a side dish. Voila! And I had everything on hand. I will definitely keep this recipe marked for a future easy side or vegetarian main. ETA: I had one left over and took it to work for lunch during the week and it was delicious!

  • Zucchini and potato minestra

    • ellencooks on November 01, 2017

      I roughly halved this and left out the mushrooms. Really liked this!

  • Escarole and white-bean soup

    • aileent1 on March 08, 2013

      I've made this recipe probably 30 times over the years. It's simple and absolutely wonderful. I've tried other escarole and white bean soup recipes, but always come back to this one because extra ingredients (like chicken broth) just muddle the flavor. One exception: I cook the beans with a Parmigiano-Reggiano rind.

  • Chickpea and white-bean soup

    • Zosia on September 30, 2017

      Simple, hearty and very tasty soup that was given a lift from the pesto. I didn't include the optional pasta and it wasn't missed.

  • Spaghettini with oil and garlic

    • cactustree on February 18, 2010

      Best recipe for this classic dish - one of my favorite "go-to" recipes!

  • Spaghetti with mushrooms, garlic, and parsley

    • Breadcrumbs on July 21, 2012

      p. 107 This simple recipe exceeded our expectations in profiling the wonderful, earthy flavours of fresh mushrooms. Though Lidia calls for sage, I have an abundance of basil at the moment (a very happy problem indeed!) so I used that instead. What I especially loved is how quickly this all comes together. I added some minced baby red onion along w the garlic since it was also a market purchase. Just a lovely summer meal. I’ll definitely make this again. Photos here: http://chowhound.chow.com/topics/799537#7476317

  • Penne with cherry tomatoes, basil, and mozzarella

    • lorihenry on March 08, 2010

      Easy meal that tastes fresh and is truly satisfying.

  • Rigatoni woodsman-style

    • Breadcrumbs on November 13, 2010

      p. 112 - Nov 2010 - First use of this recipe and results were wonderful, this is a real keeper! Surprisingly quick and easy to pull together yet with big, bold flavours. Definitely a wine-friendly dish!! We served w a Vino Nobile di Montepulciano and it was scrumptious! The only change I made was the use of beef stock since I had it on hand (vs veggie or chx stock). We really liked the richness the beef stock brought and would replicate this choice in the future. Mushrooms I used were Chanterelles, Portobello and Cremini. It's making me hungry all over again as I type! Excellent dish. 9

  • Spaghetti and meatballs

    • Rinshin on May 22, 2016

      I was looking for a little firmer meatballs that I can freeze and stay whole without crumbling from being too soft in the sauce and tried this recipe. It's a no-nonsense recipe that makes very good meatballs.

    • MeganGarcia on February 05, 2019

      A very simple recipe that yielded extremely tasty results. The meatballs held up well through simmering, and turned out moist and flavorful with very little effort compared to recipes I've tried in the past. I used sourdough bread crumbs from a leftover boule. Will repeat.

  • Neapolitan pizza sauce

    • Zosia on September 25, 2017

      This was a great last minute, no-cook pizza sauce that I will make again. The flavours were concentrated so a little went a long way. My yield was a scant cup (I really don't know how the yield could be 2 cups from a 14oz can of tomatoes, drained).

  • Beef short ribs braised in red wine

    • PinchOfSalt on March 02, 2019

      The recipe does not say when to add the mushrooms and their soaking liquid. I added both along with the reduced wine, crushed tomatoes, and stock. Agree with Breadcrumbs about not straining the sauce. Be sure to let the sauce settle so you can skim the fat that rises. (It's short ribs after all!) Amazingly good. Served with polenta.

    • Breadcrumbs on November 28, 2010

      p. 218 - Nov 2010 - Made as directed but instead of finishing on the stove, I popped the dutch oven into the oven to braise at 300 degreed. I loved the addition of porcini’s in this recipe, they really deepened the flavour of the final sauce. Also thought grating the carrots were a good idea as they just melted away until there was nothing left of them except their sweet flavour. Lidia suggests straining the sauce for serving but that seemed like an injustice. My sauce wasn’t chunky at all, just rich and flavourful. Love this dish, it would be wonderful for company. Served with olive oil and roasted garlic smashed potatoes. K - 9

  • Braised pork ribs with rigatoni

    • aileent1 on February 01, 2019

      I use pork shoulder and extra garlic and hot pickled peppers. I also add a bit of white wine. This is a wonderful dish!

  • Egg-battered scallopine with lemon sauce

    • MeganGarcia on February 05, 2019

      I halved this recipe and made it for lunch with garlicky sauteed spinach and sauteed mushrooms. So simple and easy, yet so delicious; I had all the ingredients at hand. The lemon slices weren't at all bitter, and the sauce had the perfect amount of butter to cut the tartness of the fresh lemon juice.

  • Chicken cacciatore

    • Zosia on September 25, 2017

      Really tasty variation that didn't seem to require much effort. The chicken was fall-off-the-bone tender, the sauce was rich in flavour and I loved that the peppers and mushrooms added part way through cooking were in the sauce long enough to impart their flavour but not so long that they lost their shape and texture. I used skinless chicken thighs.

  • Chicken scarpariello

    • Gio on February 09, 2016

      Pg. 262. Spicy seasoning, tender juicy chicken, sauce to soak into fresh ciabatta, Well-written recipe easy to complete. We enjoyed this tremendously. I used 6 bone-in chicken thighs instead of two small fryers/chickens, and included one teaspoon Greek oregano with the S & P. Worked very well. Must revisit.

  • Swiss chard with oil and garlic

    • PennyG on March 19, 2014

      This is a great, easy side that I make often with any green I have on hand. Made recently with the beautiful greens from the beets and turnips delivered in my CSA box!

    • dmass on June 25, 2015

      This is delicious! Mmm... Just the way my mom made her greens. Great memories with this recipe. My favorite, and my Mom's was escarole. Spinach is also tasty this way.

  • Roasted root vegetables

    • Gio on November 22, 2015

      Pg. 341. Delicious! We loved it. Having no leeks in the larder I used scallions, halved the recipe, and included 1/2 tsp cayenne. Perfect timing for all the VGs using the directed vegetable cuts. Could very well be a go-to recipe for all kinds of vegetables.

  • String beans and potatoes

    • MeganGarcia on February 05, 2019

      This recipe is so simple it's hard to believe you hadn't already thought of it, but it's also quite delicious and rustic. I left the skins on the potatoes, which added to the texture. I also added about a teaspoon of red wine vinegar, which, after sitting for a few minutes, gave this dish a delicious flavor. I will make this again and again. Scratches the itch for mashed potatoes but it's a lightened up version with the addition of the string beans.

  • Braised lentils with spinach

    • jzanger on January 30, 2011

      Great dish with a few changes: sauteed veggies separately, added some tomato paste to veggies, used more liquid for braising, and added some white wine while braising.

  • Pine nut cookies

    • inflytur on January 05, 2018

      The recipe creates a very slack batter that is difficult to shape and work with. The cookies spread and had very little body. Next time I will add almond meal/flour to make a firmer dough. Otherwise, the cookies were delicious. Everyone I gave them to enjoyed them.

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  • ISBN 10 037541150X
  • ISBN 13 9780375411502
  • Linked ISBNs
  • Published Oct 23 2001
  • Format Hardcover
  • Page Count 464
  • Language English
  • Countries United States
  • Publisher Alfred A. Knopf Inc.

Publishers Text

Lidia Bastianich, the most admired teacher in America of good Italian cooking, gives us her most instructive and personal cookbook yet, the companion book to her new 52-part PBS series of the same name.


Focusing on Italian-American cooking - a cuisine of adaptation born of necessity - Lidia restores the true flavors to time-honored dishes, demonstrating a light, subtle approach and using authentic Italian ingredients that are now readily available. Old favorites like veal parmigiana and spaghetti and meatballs, baked cannelloni and lasagna, pizza and gnocchi, take on new life. You'll find variations on familiar themes in her Scampi alla Buonavia and Clams Casino, and in dazzling pastas such as her Bucatini with Chanterelles, Spring Peas, and Prosciutto and her Cavatelli with Bread Crumbs, Pancetta, and Cauliflower. There are also many hearty meat dishes here, as well as substantial bean and pasta soups, and abundance of food from the sea, and some sweet endings.


Laced with stories about Lidia's own experiences since coming to America, and full of the instructive detail and warm, earthy personal commentary that have made her TV shows so special, this is a cookbook that is almost as much fun to read as it is to cook from. With 16 pages of color photographs and 100 black-and-white photographs.



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