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Lidia's Family Table

Lasagna for Dinner and Dessert (#215)

Lasagna made of bread? Lasagna as dessert? In Lidia's house, yes you'll find both as she prepares Eggplant and Country Bread Lasagna, Plum Lasagna and a Green Bean, Cherry Tomato and Mozzarella Salad. [26 minutes] Closed Captioning

This episode has not aired in the past few months on Iowa Public Television.

PBS Video

Series Description: LIDIA'S FAMILY TABLE, hosted by the ever-popular Lidia Bastianich, is filled with delicious master recipes for everyday Italian-style feasting and imaginative ideas for variations and improvisations. From comfort food to haute cuisine, Lidia fuses recipes from both past and present into creative Mediterranean dishes, making them uniquely her own. To Lidia, the simplicity of a family cooking together is one of the most rewarding aspects of life. In LIDIA'S FAMILY TABLE, her mother Erminia, children Tanya and Joe, and grandchildren help prepare some of Lidia's favorite and most personal recipes yet. The recipes combine fresh ingredients and use the same techniques Lidia has acquired during her more than 40 years of cooking. With her warm presence and engaging style, Lidia welcomes viewers to her table with appetizers of seasonal salads and vegetables, treats from the sea and satisfying soups. She provides ideas for making pastas and quick sauces that mix and match in surprising ways.

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  • Family Gnocchi Time (#101)

    Some of the most rewarding things in life are so simple.like a family cooking together. And no one does it better than Lidia who is cooking gnocchi with her grandchildren today. She demonstrates how to make plain, poppy seed and whole-wheat gnocchi along with three quick sauces: a marinara sauce with fresh basil; a sauce of toasted breadcrumbs and butter; and a butter and poppy seed sauce. [26 minutes]

  • The Unassuming Anchovy (#102)

    Today, Lidia discusses "umame," which is at the heart of a different version of surf and turf, and prepares skillet duck legs with olives and anchovies. She pairs this dish with a gratinata of green beans and cherry tomatoes, mozzarella andbasil. For dessert she prepares a luscious bread and berry dessert which is a great way to use day-old bread. [26 minutes]

  • Meatballs By Any Other Meat (#103)

    In this episode, Lidia talks about all the moms looking for interesting projects to do with their kids. Lidia says "Grandma knows best" as she joins her grandkids making meatballs. The sugo with meatballs is a great and versatile dish. Then she makes celery and artichoke salad and a delicious cavatappi casserole, which is a favorite in her repertoire of baked pastas. [26 minutes]

  • Everybody's Favorite By Grandma (#104)

    Today Lidia is joined by her mother, Erminia, known around the house as "Noni." Erminia helps out in the kitchen all the time and has passed on many family recipes to Lidia. Today, they will demonstrate how to prepare the most favorite dish of all - chicken potatoes served with mussels in salsa verde. Grandma gathers a lot of scallions and parsley from the garden for this special mussel dish. [26 minutes]

  • Keep On Stirring (Risotto) (#105)

    Risotto is the star of this episode's recipes. Lidia shows viewers how a risotto has a lot more to offer than they might have thought. She cooks a basic risotto, risotto sar tu and riso al salto. Risotto is all about technique and does require some attention over the pot, but when three delicious dishes can be created from this ingredient, viewers will find the preparation is worth it! [26 minutes]

  • Lazy Summer Afternoons (#106)

    Lidia begins this episode in front of the Long Island Sound behind her home. She is celebrating easy summer dishes: a versatile, slow-cooked summer tomato and eggplant sauce that is used to make a pasta dish and an egg dish with ripe, sweet tomatoes picked from her garden. For dessert, she puts a twist on traditional lasagna, by adding peaches! [26 minutes]

  • Brunch All'italiana (#107)

    Brunch is on the menu in today's episode, and everything that Lidia is making can be served at room temperature: sweet onion gratinate, egg battered zucchini roll ups, herb frittata and a strudel purse with prune and ricotta filling. Now that's brunch! [26 minutes]

  • Crustaceous Feast (#108)

    In this show, Lidia will cook with the bounty of the sea to create a sumptuous seafood feast: shrimp and scallop gratinate and brodetto with lobster and corn. She teaches viewers about different kinds of scallops that make the gratinate and then starts her delicious lobster brodetto, assisted by her son, Joe. [26 minutes]

  • Rolling with Tuna (#109)

    In this episode, the entire menu is going to be cooked on the grill outside with Lidia's son Joe, who loves to grill. The tuna is filled with breadcrumbs and rolled and placed on the grill after marinating. The great tomato and lemon salsa is a refreshing summer touch to the tuna. Many would never think of combining corn with figs, but it is delicious! [26 minutes]

  • The Essence Is Garlic (#110)

    In this episode, Lidia celebrates garlic and the great flavors of summer: chicken breasts aglio e olio (with garlic and oil); zucchini and country bread lasagna; and zucchini salad with boiled eggs and red onions. Joined by her daughter Tanya, these simple recipes are great for working moms and the zucchini and bread lasagna is a fantastic break from classic lasagna. It also introduces some important vegetables for the young ones! [26 minutes]

  • Trittico of Pasta (#111)

    "Can 57 million Italians be wrong? I know Americans are on a low-carb craze these days, but I have to say that the Italians eat pasta every day and have a much lower obesity rate!" says Lidia. Her good news is that everyone can enjoy today's three pastas guilt free: a sauce of broccoli di rape with chickpeas and bacon, cappellini with a spicy tomato sauce and baked shells with cherry tomatoes. [26 minutes]

  • Summer Grill (#112)

    There is nothing better on the grill than a succulent piece of grilled cod. In this episode, Lidia's son, Joe, the "Grill Chef," marinates the cod while Lidia prepares the rest of the meal: a salmoriglio sauce; a cold cucumber and mint sauce and a cooked spinach pasta salad finished off with a free form plum crostata. [26 minutes]

  • The Triad - Vegetables and Meat (#113)

    Here Lidia shows viewers some great one-pot meals that are easy to make and even more important - easy to cleanup. She shares three delicious meat and vegetable skillet dishes with her daughter Tanya: summer tomatoes and pork, eggplant and veal, and zucchini and chicken. [26 minutes]

  • Keep The Layers Coming (#114)

    Bolognese Antica over fresh spinach tagliatelle, besciamelle sauce and spinach pasta lasagna. [30 minutes]

  • Saucy Legs (#115)

    Lidia shares her love of duck legs, which she describes as a juicier, tastier and much less expensive alternative to duck breasts. She makes a guazzetto out of the duck legs together with whole-wheat pasta dough and duck ravioli. Red wines presented by her son Joseph complement these delicious winter dishes. [26 minutes]

  • The Long and Short of It (#116)

    Lidia states in this episode that if her grandchildren can do it, so can you! She makes fresh "middle class" pasta (which is not quite golden) into all kinds of shapes and then complements the pasta with an easy sauce of shrimp and scallions. Joined by her grandchildren, who assist with the shapes, Lidia is in her element, sharing food with her family. [26 minutes]

  • Crisp and Roll (#117)

    Lidia is joined by her oldest granddaughter, Olivia, today as she shows viewers that cheesy and crunchy are definitely great crowd pleasers, especially for kids. But she sneaks some vegetables into the equation and gets the crunch without the frying in today's dishes. She makes crispy and cheesy baked turkey cutlets, broccoli and cauliflower gratinate and a sweet reward for those kids who eat their vegetables - crostata with chocolate, hazelnuts and orange. [26 minutes]

  • Soups for All Seasons (#118)

    In this episode, Lidia shares three of her favorite soups - which happen to be for all different seasons - giving viewers a best friend throughout the year: white beans, garlic and olive soup; a hearty "frantoiana" or white bean and dried bread soup; and a summery zucchini white bean soup with shrimp. She finishes the show making two focaccia versions - one savory onion, and the other sweet fig. [26 minutes]

  • Neapolitan Or Genovese (#119)

    Lidia shares an easy one-pot meal that takes care of dinner for tonight and tomorrow. The braised pork shoulder with onions is for dinner this evening, and then she prepares a pasta dish that can be made with the leftover pork for the next night. Her delightful side dish is a fresh asparagus and scallion salad that adds crunch and color. [26 minutes]

  • Polenta Pasticcio (#120)

    Lidia is going to share a dish that is a bit untraditional - it is made with polenta rather than pasta! Polenta is the main ingredient today and she shares recipes for a polenta pasticciata with mushroom ragu and a basic polenta with bacon lardoons. The final dish is an egg yolk cooked in polenta. [26 minutes]

  • Glazed Pork Shoulder (#121)

    Today Lidia is caressing a different shoulder - a pork shoulder. This fabulous comfort food is shared with Lidia's daughter, Tanya, who is helping her make a feast for the family: a maple glazed roast pork shoulder with roasted vegetable sauce, roasted winter squash with balsamic honey syrup and an easy yet elegant apple crisp parfait. [26 minutes]

  • Venetian Spice Show (#122)

    In this episode, Lidia is joined by her daughter, Tanya, to discuss cinnamon, cocoa, nutmeg and cloves. It may sound like a dessert but it's not. It is a great main course of luscious braised beef, Venetian style. Lidia then complements the dish with an easy, skillet-cooked broccoli recipe. [26 minutes]

  • From Pantry to Skillet (#123)

    With the three plates of pasta that are featured in this episode, viewers will learn how to have dinner on the table in 15 minutes, especially since the ingredients are already in the cupboard. On the menu, basic aglio e olio or garlic and oil with capellini; cannellini beans with sun-dried tomatoes and cavatappi; and black olives, pine nuts and raisins with linguini. [26 minutes]

  • The Shoulder Treatment (#124)

    Celebrate comfort food today with lamb shoulder chops in a garlicky anchovy sauce, a homey potato parsnip scallion mash and skillet-cooked brussels sprouts. [26 minutes]

  • Rolling Along (#125)

    Lidia loves her ravioli big and floppy, and today her mother, Erminia, will help her make it. Once the pastas are assembled, they prepare a sauce made of butter, sage and cheese and a fresh shrimp and tomato ravioli with a tomato sauce. [26 minutes]

  • Under Oil (#126)

    There is nothing wrong with canned tuna, but when it is made at home, it is a whole different fish. After canning it herself, Lidia makes a salad of tuna, small tomatoes and red onions served with poached eggplant; tuna with vinegar, garlic and mint; and a pasta dish with tomato and tuna. [26 minutes]

  • Off The Wheaten Path (#201)

    Join Lidia for delicious alternatives to the traditional fresh pasta dishes that we know and love. Lidia makes chickpea pasta with an "anytime" tomato primavera sauce, and a chestnut tagliatelle with butter, dried chestnut and fresh rosemary sauce. [26 minutes]

  • Of Stuffings and Pasta (#202)

    Joining Lidia is one of her Executive Chefs, Fortunato Nicotra from Felidia in New York. Following Lidia's demonstration of "Poor Man's Two Egg Pasta," they join forces for a lively demonstration of Ricotta Manicotti with Spinach Filling, and Asparagus Filling and a Simple Ricotta Ravioli. [26 minutes]

  • The Comforts of Soup (#203)

    Lidia warms up the stove and the soul with wonderful comfort food-Savory Potato Broth, Lentil and Ditalini Soup, Parsnip and Scallion Soup and Mushroom and Barley Soup. [26 minutes]

  • Naked and Other Pastas (#204)

    Lidia's granddaughter, Julia, joins her for great pasta dishes-Gnudi with a Butter and Sage Sauce, Long Cooked Savoy Cabbage, Bacon and Mushroom Sauce, and Buckwheat Pappardelle. [26 minutes]

  • The Chicken and All Its Treasures (#205)

    It's another day with Erminia as Lidia shows viewers a great and traditional way to make chicken livers. She makes a delicious Sauteed Chicken Livers and Onion dish, a Zucchini and Scallions with Vinegar and Mint and a Cauliflower and Egg Salad. [26 minutes]

  • The Challenge (#206)

    Lidia and her mother Erminia-make an autumn strudel with squash and cranberries, a wonderful alternative to her famous apple strudel. The main course is a traditional Italian style rabbit "Cacciatore." It's delicious! [26 minutes]

  • The Thick of It (#207)

    Lidia's daughter, Tanya, and her Roman son-in-law, Corrado, prepare a roast of thick lamb chops with roasted carrots and parsnips and a roasted acorn squash salad. [26 minutes]

  • Don't Gnocc-It Til You Try It (#208)

    Today is gnocchi day at Lidia's house-one of the family favorites. She creates the traditional potato gnocchi, a sweet gnocchi filled with marmalade and gnocchi with pesto green bean sauce. [26 minutes]

  • Beyond Veal Chops (#209)

    It's another day for comfort food at Lidia's house as she and her son, Joseph, prepare a Roast Stuffed Breast of Veal, a Long Cooked Celery Root Salad and Bellini, a favorite drink preparation by Joe. [26 minutes]

  • More Meatballs By Any Other Meat (#210)

    Here is a twist to classic meatballs-turkey meatballs with pine nuts and raisins! These exquisite treasures are served with spaghetti. Then Lidia prepares a baked ziti with leftover "sugo" and meatballs. [26 minutes]

  • La Festa (#211)

    It's a festive day at the Bastianich home as Lidia and Joe join forces to make some great holiday dishes-Roasted turkey and pan sauce, a quince, cranberry and apple sauce, and a poached gnocchi grande. [26 minutes]

  • Pasta Uno Duo Tre (#212)

    Lidia loves to make dry pasta-and there is nothing more satisfying than taking three great and different recipes home with you after watching this episode. Enjoy Ziti with Onions, Sausage and Fennel, Orrecchiette with a Sauce of Broccoli di Rabe and Anchovies and a Spaghetti and Asparagus Frittata. [26 minutes]

  • Ribs Italian Style (#213)

    Everyone loves ribs. Lidia is joined today by one of her chefs from Kansas City where ribs are a favorite. She prepares two great pork rib dishes -one "Italian style" and the other with pork rib guazzetto served with rigatoni. A nice vegetable dish as a side is her skillet cauliflower. [26 minutes]

  • Three Ten-Minute Pastas (#214)

    Lidia shares three great pasta dishes-Lumache pasta with Marinated Artichokes and Sundried Tomatoes, Capellini with Anchovies, Capers and Fresh Tomatoes and Tagliatelle with Butter, fresh Sage and Walnut Sauce. Tutti a Tavola a Mangiare! (Everyone to the Table to Eat!) [26 minutes]

  • The Ugly But Delicious Fish (#216)

    Monkfish-have you ever seen one? Just wait until you see how Lidia makes a delicious dish with it. Her Monkfish Brodetto with Basic White Polenta served with Skillet Asparagus and Lemon sauce is a great meal. [26 minutes]

  • The Cod Story (#217)

    "Baccala," or cod as it is called in Italy, is used throughout the peninsula. Lidia shares a great baccala "mantecato," or whipped cod recipe, a Quick Pasta with Bacaala and for dessert a fantastic Crostata with Poached Apricots and Pine Nuts. [26 minutes]

  • Tutto Verdure (#218)

    Italians love "verdure," or vegetables, and so does Lidia. Lidia shows great ways to use healthy vegetables-Roasted Beet and Beet Greens Salad with Apple and Goat Cheese, Cooked Carrot Salad with Pine Nuts and Golden Raisins, Warm Broccoli di Rabe and Yukon Gold Potato Salad, and Mushroom Gratinate. [26 minutes]

  • Marinara at the Base (#219)

    It's a day of marinara! Today Lidia shows a quick and versatile 20-Minute Marinara Sauce, a Bass Marinara with Olive and Capers, a Chicken Breast with Marinara and Fresh Mozzarella. [26 minutes]

  • Lunch Under The Tent (#220)

    Everyone loves a perfectly moist roasted chicken. Lidia shows a great way to make one with her Roasted Chicken in a Tent. She also makes a great Skillet Corn and Lima Bean dish. Her son, Joe, joins her and prepares a Garden Tomato Elixir-to be used in Joe's Bloody Mary. [26 minutes]

  • From Oil to Wine (#221)

    Lidia prepares Marinated Mackerel that she uses for a salad with Red Onions, a Bruschetta of Cured Mackerel and Beans and a Spaghetti with sauce of Green Olives and Roasted Red Pepper. To finish-Torta al Vino with Blueberries. [26 minutes]

  • Tomato Delights (#222)

    It's summertime. With Lidia today is Chef Billy Gallagher from Becco Restaurant in New York. Lidia prepares a Slow-Cooked tomato sauce, then a dish of Corn Cooked in Tomato Sauce. Her last surprise is a Skillet Gratinate with Chicken and Eggplant. [26 minutes]

  • While The Oven Is On (#223)

    Everyone loves a buffet! Lidia demonstrates a great way to put together an Italian antipasti buffet with cured meats and Italian cheeses and some wonderful Italian preparations-- Roasted Eggplant and Tomato Salad, Roasted Pack Olives and Pearl Onions and Mushroom Custard. [26 minutes]

  • Brodetto for All Fish (#224)

    Lidia shows you how to always make sure your fish is tender and moist when you cook it. She prepares what Italians have been relying on for years-the brodetto. She prepares a Mussel Brodetto, Red Brodetto of Skate with Cannellini Beans and Fried Skate. [26 minutes]

  • The Unattended One-Pot Meal (#225)

    Here is a one-pot meal that can take care of itself-Poached Chicken and Vegetables in Broth. Lidia serves it with a flavorful salsa verde or green sauce and passatelli-pasta made from breadcrumbs and cheese. The final dish-using leftovers- is a Warm Chicken Salad with Pine Nuts and Raisins. [26 minutes]

  • From The Root to the Fruit (#226)

    Today Lidia takes you from the root to the fruit for a simple, tasty and nutritious meal from celery root and pear salad to a fig crostata with a little pasta and asparagus, green peas and scallions in between. She makes Long Cooked Celery Root Salad with Pears, Asparagus, Green Peat and Scallion Sauce with Pasta, and a Crostata Invertita with Figs. [26 minutes]

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