Lidia's Family Table: More Than 200 Fabulous Recipes to Enjoy Every Day-With Wonderful Ideas for Variations and Improvisations by Lidia Matticchio Bastianich

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Notes about Recipes in this book

  • Hearty minestra base with cranberry beans, potatoes, and pork

    • hshubin on November 09, 2011

      Vegetarian version: pesto for the pestata. Garlic/rosemary/olive oil. Or meatier, w/extra meat in the soup.

  • Passatelli

    • hshubin on November 09, 2011

      Soup garnish

  • Butter and fresh sage sauce

    • hshubin on November 09, 2011

      Or basil or rosemary. See variations

  • Roasted winter squash

    • hshubin on November 09, 2011

      With orange sauce, following page.

  • My mother's chicken and potatoes (with my special touches)

    • hshubin on November 09, 2011

      I like this, but the chicken cooked a long time without finishing!

    • laurenlangston on July 09, 2016

      This is glorious. Greater than the sum of its parts. I can understand why Lidia wrote that her family asks for this seemingly-humble dish on special occasions!

  • Ziti with sausage, onions, and fennel

    • Breadcrumbs on February 18, 2012

      p. 95 - This is the first dish I've made from this book and, the first dish I made w my new induction cooktop. I decided on this recipe because Lidia is very specific about her cooking times and method so I thought it would be a good way to acclimatize myself to cooking w induction. Well, let's just say that didn't work out all that well. I found Lidia's method of pushing things aside in the pan to be annoying, tedious and, unnecessary. I don't believe the dish benefited in any way for the effort. We did love the familiar flavour combinations in this dish but have prepared comparable if not better sauces w much less effort and frustration. I won't make this again.

  • Skillet Brussels sprouts

    • vickster on March 18, 2013

      Really like the optional lemon sauce. It could be used with many vegetables, chicken or fish.

    • twoyolks on February 24, 2018

      These were tasty if a bit involved. It took awhile to separate the Brussels sprout leaves.

  • Whole wheat pasta

    • cespitler on November 02, 2012

      This is my standard go to recipe for homemade pasta. Lidia has a simple how-to set of instructions, with photos, for making pasta from scratch with or without a food processor and with or without a pasta machine for rolling. Today it'll be served with Heidi's Winter Pasta recipe.

  • Crostata invertita with rhubarb

    • cespitler on November 02, 2012

      This is a great use for rhubarb (one of my favorites at this time of year in the Midwest). It makes a beautiful presentation. If you are so inclined, serve it with a homemade rhubarb ice cream.

  • Torta al vino with grapes or berries

    • franniepie on February 20, 2020

      Excellent flavor & texture. I added a drop of anise to complement the grapes. Grapes are great to bake with. Would be lovely with pears, too. So good an Italian chef asked me for the recipe for his restaurant.

    • AmyR on May 21, 2011

      Love this cake with strawberries, great for breakfast the day after.

  • Sauce of marinated artichoke hearts and sun-dried tomatoes

    • mfto on June 10, 2011

      p 116 This really is a 10 minute pasta sauce and really delicious. I always have the ingredients in my pantry ready for a last-minute simple meal. I recommend L'Esprit DE Campagne dried-tomatoes in oil which I find at Whole Foods.

  • Twenty-minute marinara sauce with fresh basil

    • mfto on August 28, 2011

      p 130 - I made this exactly as written using Cento San Marzano canned tomatoes. The can says it is a product of Italy but it does not have the code for San Marzano. Still the sauce turned out great as far as our non-Italian taste buds are concerned. Our basil is close to shutting down for the winter so I wanted to try the chef's instructions to put whole branches in the cooking sauce and then remove them and add fresh slivered leaves before serving. Because of my husband's health wishes, I do not serve with parmesan but with feta cheese. It's heresy but I love the tang that feta adds to the finished dish.

  • Shrimp and scallops gratinate

    • mfto on November 28, 2011

      p 18

  • Soup base of garlicky white beans and broth

    • mfto on February 08, 2011

      p 55 This is a very good base to add to for other soups. I used half and added leftover ham, carrots, onions. I froze the other half for future use.

  • Spaghetti with asparagus frittata

    • meowingmyrtle on June 10, 2011

      Wow, this really comes together. At first, I wasn't sure if I would like the texture of the eggs with the pasta, but it turns out creamy and flavorful. I could have used less olive oil and been just as satisfied with the result, I think. It was just a bit oily. You could substitute other vegetables for the asparagus. It's a pretty easy recipe, and you're likely to have all of the ingredients in the cupboard already. I will make it again.

  • Slow-cooked summer tomato sauce

    • twoyolks on April 07, 2015

      This is a great tomato sauce. It has a lot of flavor and is easy to make.

  • Sauce of green olives and roasted red peppers

    • hirsheys on February 22, 2021

      The theory of this is solid, but the method Lidia uses has some problems. There’s far too much oil in the recipe for my taste (3/4 c for 1 lb of pasta!) and the pasta water (3 c) at the end made the whole dish kind of soupy. It’s possible that the texture is supposed to emulsify more if the olive paste is more paste-like than mine was, but mine really was more like a tapenade than like a spread, no matter how long I processed it. Regardless, this dish is perfectly fine and I think it will make a perfectly fine lunch. I can even imagine making some version of these ingredients together in the future - there’s just very little chance that I will use this method or these proportions.

  • Sauce of sun-dried tomatoes and cannellini beans

    • Bloominanglophile on July 22, 2013

      This is a great weeknight pantry meal! I used the Delallo Sun-Dried Tomato Bruschetta product, as I didn't enjoy it as a bruschetta topping and didn't care to waste it. Worked out nicely.

  • Egg-battered zucchini roll-ups

    • Bloominanglophile on July 17, 2013

      I enjoy these as part of the zucchini sandwich that she talks about at the end of the recipe. If you have this cookbook, do read this section--a cute story about trying to feed her kids. I love the sandwich bread spread with Deborah Madison's Marjoram Pesto with Capers and Olives (Local Flavors) cut with mayo. I have also used these zucchini wrapped around a big caper and secured onto a slice of baguette spread with the above pesto as an appetizer for a party. My friends said it put them in the mood for a martini!

  • Simple basil paste

    • sscholl on October 21, 2018

      Frozen in ice cube trays, this is a great way to preserve basil at the end of summer.

  • Simple grilled cod steaks

    • Ezair92 on August 10, 2021

      Very simple. Loved the garlic oil and I used the salsa verde.

  • Skillet gratinate of zucchini and chicken

    • Running_with_Wools on September 22, 2022

      This was pretty good. I had chicken, zucchini, a jar of Rao’s, and some good parmesan. The butter mellowed the sauce quite a bit. Next time I might add some capers and olives just to liven things up a little bit. I love one pan dishes, and this was a great, summery version of a casserole.

  • Zucchini and scallions with vinegar and mint

    • ljmanners on September 19, 2022

      Nice and quick treatment of Zucchini as a side or part of a bow.

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  • ISBN 10 1400040353
  • ISBN 13 9781400040353
  • Linked ISBNs
  • Published Nov 23 2004
  • Format Hardcover
  • Page Count 448
  • Language English
  • Countries United States
  • Publisher Knopf (Borzoi)

Publishers Text

2005 IACP Award Finalist - General Category

The best-loved and most-admired of all America's television cooks today, Lidia Bastianich, now gives us her most generous, instructive, and creative cookbook. The emphasis here is on cooking for the family, and her book is filled with unusually delicious basic recipes for everyday eating Italian-style, as well as imaginative ideas for variations and improvisations.

Here are more than 200 fabulous new dishes that will appeal both to Lidia's loyal following, who have come to rely on her wonderfully detailed recipes, and to the more adventurous cook ready to experiment.

  • She welcomes us to the table with tasty bites from the sea (including home-cured tuna and mackerel), seasonal salads, and vegetable surprises (Egg-Battered Zucchini Roll-Ups, Sweet Onion Gratinate).

  • She reveals the secret of simple make-ahead soup bases, delicious on their own and easy to embellish for a scrumptious soup that can make a meal.

  • She opens up the wonderful world of pasta, playing with different shapes, mixing and matching, and creating sauces while the pasta boils; she teaches us to make fresh egg pastas, experimenting with healthful ingredients - whole wheat, chestnut, buckwheat, and barley. And she makes us understand the subtle arts of polenta- and risotto-making as never before.

  • She shares her love of vegetables, skillet-cooking some to intensify their flavor, layering some with yesterday's bread for a lasagna-like gratin, blanketing a scallop of meat with sautéed vegetables, and finishing seasonal greens with the perfect little sauce.

  • She introduces us to some lesser-known cuts of meats for main courses (shoulders, butts, and tongue) and underused, delicious fish (skate and monkfish), as well as to her family's favorite recipes for chicken and a beautiful balsamic-glazed roast turkey.

  • And she explores with us the many ways fruits and crusts (pie, strudel, cakes, and toasted bread) marry and produce delectable homey desserts to end the meal.

Lidia's warm presence is felt on every page of this book, explaining the whys and wherefores of what she is doing, and the brilliant photographs take us right into her home, showing her rolling out pasta with her grandchildren, bringing in the summer harvest, and sitting around the food-laden family table. As she makes every meal a celebration, she invites us to do the same, giving us confidence and joy in the act of cooking.

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