Hint: It's not banana bread or sourdough.
This Is What Lidia Bastianich Can’t Stop Cooking Right Now
Updated on Apr. 30, 2024
Lidia Bastianich has been cooking ’round the clock for her 99-year-old mother and her lucky neighbors.
“I am cooking more, and, actually getting back into some of the basics,” says Bastianich from her home in Queens, New York. “I have a little garden. So, I’m gardening all the herbs. I’m making homemade pesto for the winter.”
That’s how the world-renowned Italian TV chef, restaurateur and cookbook author started shooting Eating in With Lidia, a COVID-era spin-off of her long-running PBS show, Lidia’s Italy.
What Is She Eating Right Now?
Lately, in her country-style kitchen, there’s plenty of pork, particularly pancetta and guanciale (pig jowl); organic legumes she Amazons to her home; meats from a few trusted distributors to her restaurants; fresh fish flown in from a Maine fishmonger; and her home-grown herbs and vegetables. She handpicks them all—and, yes, Lidia does her own grocery shopping, too.
As a child, Bastianich says she would pluck the bounty from the rich soil of her grandmother’s garden in Pula, Italy (now Croatia), then watch as her nonna added them into comforting foods like her all-time favorite, homemade gnocchi.
She took that early education with her when she and her family emigrated to New York in 1958. She opened her first restaurant in 1971, and would go on to catch the eye of Julia Child—the rest is history!
The Recipes Lidia Can’t Stop Making
She has hundreds of recipes under her belt, but Bastianich keeps returning to her two favorite—and economical—dishes: pasta primavera and her rice and potato soup.
“I make the primavera with whatever vegetables there are. So I make the pasta, I have the pesto, and then I take whatever I have coming up in the garden. Some peppers, some frozen peas and salad.”
Sometimes she crumbles in sausage or adds in slivers of a lone chicken breast. It’s such a hit, she makes it three times a week!
And the soup? “It’s a simple soup made out of potatoes, tomato paste, carrots and celery, and I give that recipe because I think it’s economical and delicious. I take the fresh bay leaf and put that in with the carrots and the potatoes and cook them down, then slice them up.”
The dish wouldn’t be complete without the perfect cow’s milk cheese. “And I put in the rind of Grana Padano. I always tell everyone to buy chunks of cheese. None of that grated cheese works because it loses some of the flavor. Get a chunk.”
She says it’s a one-pot-meal fit for the whole family, and she’s planning a one-pot cookbook with more recipes for a 2021 release. Bastianich says following her recipes to a T isn’t necessary; but she shared them with us below.
Pasta Primavera
- 6 quarts water for boiling, plus a bowl of ice water
- 3 cups vegetables, such as zucchini, sliced crosswise in 1/2-inch pieces; small broccoli florets on short stems; green beans, trimmed and sliced on the bias in 3/4-inch lengths; frozen sweet peas; asparagus, cut into 1-inch pieces
- 1/3 cup extra-virgin olive oil
- 1/2 cup onion, sliced
- 2 garlic cloves, crushed
- 1 (28-ounce) can San Marzano or other Italian plum tomatoes, with their juices, crushed by hand, or 1-1/2 cups ripe cherry tomatoes, cut in half
- 1 pound spaghetti
- 1/2 teaspoon salt
- 4 basil leaves, shredded
- 1/2 cup Grana Padano cheese, grated
Bring 6 quarts of water to a boil in a large pot.
In the meantime, prepare a bowl with ice water. When the pasta water is boiling, dump the 3 cups of vegetables in the boiling water. Bring the water back to a boil, and cook uncovered for 2 minutes. Scoop out the pieces with a spider or strainer, drain briefly and drop into the ice water. When thoroughly chilled, drain in a colander.
In the meantime, begin making the sauce. In a wide skillet with the olive oil, scatter the onion slices and crushed garlic cloves. Cook for 2 minutes over medium heat until the onions are wilted.
Pour the crushed tomatoes and juices into the skillet. Slosh the tomato can with 1 cup of water and add to the skillet (or add the cherry tomatoes). Bring all to a boil and let simmer for 5 minutes.
Drop the pasta into the boiling water while the sauce cooks.
Add the blanched vegetables to the skillet and stir them into the sauce, adding 1 cup of pasta water and 1/2 teaspoon of salt. Bring all to a simmer and cook for about 3 minutes or more, until the blanched vegetables are cooked thoroughly but still al dente. Do things look too dry? Just add a little more pasta water, Lidia says.
Drain the pasta when cooked and add to the skillet with sauce. Toss in the shredded basil and toss it all together. Drizzle the mixture with extra-virgin olive oil and let the pasta and sauce cook together for a few minutes.
When the pasta is well coated with sauce, remove from the heat. Toss in the grated cheese and serve.
Rice and Potato Soup
- 3 tablespoons extra virgin olive oil
- 2 large baking (Idaho) potatoes, peeled and cut into 1/3-inch cubes
- 2 medium carrots, trimmed, peeled, and diced
- 2 center stalks of celery, trimmed and diced
- Salt
- 2 teaspoons tomato paste
- 10 cups hot water
- 2 fresh or dried bay leaves
- Freshly ground black pepper
- 1 cup long-grain rice
- ½ cup chopped fresh Italian parsley
- 2-3 rinds of Grana Padano (scrape the rind slightly with a knife)
- 1/4 cup freshly grated Grana Padano
In a deep, heavy 4- to 5- quart pot, heat the olive oil over medium heat. Add the potatoes and cook, stirring occasionally, until lightly browned, about 5 minutes. Lidia says the potatoes will stick, but that’s fine. Just adjust the level of heat to prevent the bits of potato that stick from getting too dark.
Stir in the carrots and celery and cook, stirring with a wooden spoon, until the carrots are softened, 2 to 3 minutes. Season lightly with salt. Add tomato paste and stir to coat the vegetables. Then, add hot water, cheese rinds and bay leaves. Bring to a boil, scraping up the bits of potato that stick to the pot.
Adjust the level of heat to a simmer and season the soup lightly with salt and pepper. Cover the pot and simmer until the potatoes begin to fall apart, about 40 minutes.
Stir in the rice. Cook, stirring well, until the rice is tender but still firm, about 12 minutes.
Remove the bay leaves and cheese rinds. Cut the rinds—which should be soft—into small pieces and return to the pot. Stir the parsley into the soup and season with salt and pepper to taste. Serve in warm soup bowls, sprinkled with the grated cheese.
Buon appetito!
Our Best New and Traditional Italian Recipes
Stamp-of-Approval Spaghetti SauceMy father is very opinionated, especially about food. This recipe received his almost unreachable stamp of approval. I have yet to hear a disagreement from anyone who has tried it! —Melissa Taylor, Higley, Arizona
(Sop up this sauce with a piece of one of these types of Italian bread.)
Italian BreadA basket of Italian bread complements any meal. Make your own loaves at home with our simple, straightforward recipe, then use them for sandwiches or just for sopping up some sauce.
Parsley PestoHomemade pesto always makes a thoughtful hostess gift. Mix things up with this parsley pesto variation. It's delicious served with pasta or in one of these recipes using pesto. —Taste of Home Test Kitchen
Lemon GelatoThis fresh lemon gelato recipe is the perfect combo of tangy sweetness and a creamy-cold texture.
Homemade ManicottiThese tender manicotti are much easier to stuff than the purchased variety. People are always amazed when I say I make my own noodles. My son fixed this recipe for several of his friends, and they were extremely impressed with his cooking skills. —Sue Ann Bunt, Painted Post, New York.
Don’t feel like cooking? Here’s our round up of the best Italian restaurant in every state.
Chocolate BiscottiEasy chocolate biscotti comes together quickly thanks to boxed cake mix and chocolate syrup, and a drizzle of white chocolate finishes these twice-baked chocolaty treats.
Meatball SoupMeatball soup is comforting, satisfying and, most of all, simple to make. Homemade meatballs are simmered in beef broth with kidney beans, vegetables and pasta for this mouthwatering meal.
Bruschetta ChickenWe enjoy serving this tasty chicken bruschetta to both family and guests. It just might become your new favorite way to use up summer tomatoes and basil. —Carolin Cattoi-Demkiw, Lethbridge, Alberta
TiramisuIf you're looking for a dessert that's hard to mess up but tastes like it came from a restaurant, then this delicious tiramisu is for you.
Oven-Roasted TomatoesI love tomatoes, as they're both healthy and versatile. You can use these roasted ones in sandwiches or omelets, or to top broiled chicken. —Julie Tilney (Gomez), Downey, California
Baked SpaghettiThis baked spaghetti is one of our top-rated pasta recipes ever (and we have lots of pasta recipes). It may be the rich trio of cheeses or the bubbling brown top, but we suspect the real reason is that it's just so easy to make.
Chicken Pasta CasseroleThis is my family’s favorite every week or two and we never tire of it. I like that I can put it together and relax while it bakes. —Carmen Vanosch, Vernon, British Columbia
Italian Wedding CookiesYou don't need a party to enjoy these Italian wedding cookies. The soft, lemon-scented, cakelike cookies with a sweet glaze and pretty sprinkles make any day brighter.
Gnocchi with White BeansHere’s one of those no-fuss gnocchi recipes you can toss together and cook in one skillet. Ideal for a busy weeknight, it’s also good with crumbled Italian chicken sausage if you need to please meat lovers. —Julianne Meyers, Hinesville, Georgia
If you are in the mood for some risotto too, try Ina Garten’s risotto recipe. It is easy to make with a heavenly taste.
Quick Focaccia BreadGreen olives complement this quick focaccia recipe for an easy pizza-like bread. With very few ingredients, it’s still packed with flavor. Serve the focaccia as an appetizer or alongside pasta, soup or salad for a mouthwatering meal.—Ivy J Laffoon, Ceres, California
Grilled Vegetable Salad with Poppy Seed DressingMy Italian-style grilled veggies have a wonderful sweet and sour dressing. Best of all, I pick the fresh veggies and herbs from my garden. —Laura Mast, Defiance, Ohio
Spring Green RisottoOnce a week I create a new recipe for my blog, An Officer and a Vegan. I first made this risotto when I needed something cheerful and comforting. It would be fantastic with asparagus, zucchini or summer squash, but use whatever veggies are in season. —Deanna McDonald, Grand Rapids, Michigan
Editor's Tip: Stanley Tucci has become a culinary sensation, try Stanley Tucci’s Risotto Cakes which might be our favorite thing ever. And if you want to create magic with the leftovers? Try Stanley Tucci’s pasta casserole’s recipe.
Special Slow-Cooked BeefThis hearty entree is easy to prepare for Sunday dinner. While the beef is slow cooking, the cook has lots of time to attend to the other details. With mashed potatoes on the side, it’s comfort food for the cool months ahead. —Juli George, Grandville, Michigan
Ravioli LasagnaOur four-ingredient ravioli lasagna is the perfect shortcut meal for when you're craving lasagna but don't have as much time to cook. It's an easy and delicious meal for any night of the week.
Zucchini ParmesanYou'll knock their socks off with this easy-to-prep side dish that's absolutely delicious. My favorite time to make it is when the zucchini is fresh out of the garden. —Sandi Guettler, Bay City, Michigan
BruschettaFull of simple yet bold Italian flavors, this easy bruschetta recipe is perfect crowd-friendly fare.
Orzo with SpinachAdd color and flavor to your plate with creamy orzo with spinach. This dish is a balance of comfort and sophistication, perfect for entertaining or a cozy night in.
Lasagna CasseroleAll the traditional flavor of lasagna, with none of the fuss. We've simplified the layers in this lasagna casserole so the dish comes together more quickly.
Canning Spaghetti SauceCanning spaghetti sauce is a delicious way to preserve garden-fresh tomatoes. Here's how to can spaghetti sauce in a water bath—no pressure canner required.
Sausage Bow Tie PastaThis easy sausage bow tie pasta recipe is fantastic for busy weeknights. Whip it together with simple but tasty ingredients, and it will feed the whole family in just a few simple steps.
Cannoli CakeA luscious, chocolate-studded cannoli filling separates the tender layers of this rich cannoli cake, which (surprise!) starts with a packaged mix. Serve it chilled, with Italian red wine, as desired.
Skillet LasagnaSkillet lasagna is made in a single skillet and features creamy, cheesy layers full of classic flavors. The best part? No oven required.
Slow-Cooker Pizza CasseroleCrockpot pizza casserole is the recipe for a satisfying one-and-done meal. This comforting casserole with mass appeal is just what you need when cooking for a crowd.
Italian Lemon CookiesBright, light and full of citrusy flavor, these zesty Italian lemon cookies are a real treat. Top them with the simple colored sugar called for in this recipe, or switch it up with a glaze or frosting for a richer cookie.
Spumoni SlicesMy sweet rectangles get their name from the old-fashioned tri-colored ice cream. Our whole family prefers them. —Mary Chupp, Chattanooga, Tennessee
Four-Cheese Chicken FettuccineAs a cattle rancher, my husband's a big fan of beef. For him to comment on a poultry dish is rare. But he always tells me, "I love this casserole!" I first tasted it at a potluck; now, I fix it for my family (we have a 3-year-old daughter) once or twice a month, and I'm asked to take it to most every get-together. —Rochelle Brownlee, Big Timber, Montana
Pizzelle CookiesMaking an anise-scented pizzelle cookies recipe is a rite of passage in many Italian families. The light, crisp and tender cookie with the snowflake design is perfect for holidays, but they're great with a cup of hot chocolate any time of year.
Spinach Artichoke LasagnaSpinach artichoke lasagna is just like your favorite dip turned into a hearty, comforting meal. This baked pasta comes together fast with premade Alfredo sauce and no-cook noodles, and the extra cheesiness will turn heads at the dinner table.
Minestrone SoupThis minestrone soup recipe is packed with vegetables, pasta and beans in a bright tomatoey broth. It ticks all the boxes: It's hearty, incredibly comforting and a breeze to make!
Antipasto PlatterA bold and effortless mix of savory meats, tangy cheese and crisp vegetables, this antipasto platter is the ultimate go-to for an easy and crowd-pleasing appetizer.
Italian Hot DishMy husband had a poor perception of healthy food until he tried this beefy casserole. The combination of pasta, oregano, mushrooms and green peppers makes it a favorite healthy pasta recipe in our house. —Theresa Smith, Sheboygan, Wisconsin
Alfredo SauceKeep this creamy homemade Alfredo sauce recipe on deck for when you need a bowl of easy comfort food in less than 30 minutes.
Florentine Spaghetti BakeThis hearty sausage entree will appeal to just about everyone. My daughter serves it often to her hardworking family on their wheat ranch in Montana. —Lorraine Martin, Lincoln, California
Sausage ManicottiSausage manicotti is hearty, cheesy and ridiculously easy. This Italian casserole will rightfully claim a top spot on your dinner rotation.
Artichoke Chicken PastaThis artichoke chicken pasta combines tender chicken, crisp veggies and a creamy sauce for a delicious meal that feels restaurant-worthy, all made in your kitchen. It's easy to customize with your favorite vegetables and can be adapted for various dietary needs.
White Bean and Sausage SoupWhite bean and sausage soup blends Mediterranean flavors, creamy beans, veggies and fresh herbs for an Italian-style bowl that's nutritious, filling and comforting.
Cheese Tortellini with Tomatoes and CornFresh corn and basil make this dish taste like summer. I think it's a good one for bringing to picnics or gatherings, but it's great along with any side dish for a weeknight dinner! —Sally Maloney, Dallas, Georgia
Italian Herb and Cheese BreadsticksThanks to convenient frozen dough, these delectable breadsticks are oven-ready in 20 minutes. The cheesy bites are so good dipped in warm marinara sauce. —Rebekah Beyer, Sabetha, Kansas
Lasagna DipDo you love dips but are itching to try something new? This cheesy, spicy lasagna dip is a surprising twist, mixing classic Italian ingredients for major flavor.
Grilled Pears with Mascarpone CheeseFor a light dessert after a big barbecue, we stuff pears with mascarpone cheese and gingersnap cookies. Add a drizzle of caramel sauce for a sweet touch. —Faith Cromwell, San Francisco, California
Tangerine Chocolate SemifreddoWhen I wanted a new frozen treat for my family, I came up with this citrusy, chocolaty version of classic Italian semifreddo. For an elegant presentation on special occasions, top each serving with whipped cream, a tangerine section and baking cocoa. —Claire Cruce, Atlanta, Georgia
Grilled Garden Veggie FlatbreadsGrilled flatbread is a tasty way to put fresh garden vegetables to use. It's so versatile: Simply change the vegetables and cheese to suit your family's taste. It also works well cooked indoors, on a grill pan with a lid. —Carly Curtin, Ellicott City, Maryland
Marinated Almond-Stuffed OlivesMarinated stuffed olives go over so well with company that I try to keep a batch of them in the fridge at all times. —Larissa Delk, Columbia, Tennessee
Sweet Almond TwistsThese delicate almond pastries make lovely light-as-air accompaniments for coffee, tea or cocoa. Your guests will never guess the recipe calls for packaged frozen dough. When I give them as a fresh-baked gift, I tuck in a note saying that they're best served warmed—and right away! —Gloria Devendittis, Waterford, Connecticut
Orzo SaladIt doesn't get much easier than this summer orzo salad with lemon dressing.
Shrimp Asparagus PastaShrimp and asparagus pasta sounds fancy and tastes incredible—but even home cooks who shy away from seafood can easily master it.
White Bean Arugula SaladMy red, white and green salad is inspired by the Italian flag. Top it with shaved Parmesan. —Malia Estes, Allston, Massachusetts
Antipasto SkewersAntipasto skewers—the finger-friendly Italian kabobs with marinated vegetables, cheeses and tortellini— are precisely what you need for your next gathering. Mix and match your favorite ingredients for a unique and varied spread.
Meatball Submarine CasseroleWe were hosting a bunch of friends, and after a comedy of errors, I had to come up with a plan B for dinner. I realized that much-loved meatball subs are even better as a hearty casserole—so delicious! —Rick Friedman, Palm Springs, California
Fennel Salad with Orange-Balsamic VinaigretteA sweet balsamic vinaigrette always pulls everything together in a delicious harmony of flavors. Raspberries are one of my very favorite fruits, so I'm always eager to find a new use for them. —Susan Gauthier, Falmouth, Maine
Hot Chocolate TiramisuInstead of using coffee and rum, I let cinnamon shine in this tiramisu. It's best if eaten within two days—if it even lasts that long! —Cathy Geniti, Saratoga Springs, New York
Ricotta MeatballsRicotta meatballs are more tender than your average meatball recipe, so definitely brown them before simmering them in the sauce.
Limoncello Cream PieAfter a big Christmas dinner, we love the cool refreshment of a frozen lemon pie. Limoncello brings a little sophistication to each smooth, creamy slice. —Jessie Grearson-Sapat, Falmouth, Maine
Sausage & Mushroom Pizza FrittataI love this frittata because the combination of fresh flavors makes it special. It's the perfect sunny South Florida breakfast.—Wolfgang Hanau, West Palm Beach, Florida
Crunchy BreadsticksThese thin, crisp breadsticks created in our Test Kitchen add a bit of elegance to a holiday dinner. Each bite is perfectly seasoned with thyme and coarse salt.
Arugula & Mushroom Breakfast PizzaIt's a challenge to be creative with breakfast every morning, and I like to come up with fun foods the kids will love. This is a great recipe for the kids to join in and help make for breakfast. You can also make and freeze it before you add the eggs, then finish baking another day. —Melissa Pelkey Hass, Waleska, Georgia
Slow-Cooker Tuscan Chicken Meatballs with GnocchiThese Italian-style slow-cooker Tuscan chicken meatballs with gnocchi are bright, tender, and couldn't be easier to make.
Spaghetti Meatball SupperIt was such a joy to come home and find my mom making spaghetti and meatballs for dinner. This recipe has always been dear to my heart. —Debbie Heggie, Laramie, Wyoming
CioppinoIs cioppino a soup or a stew? It doesn't matter! This cioppino recipe teems with fish and shellfish swimming in an aromatic tomato broth that calls out for a hunky of crusty bread.
White Beans and SpinachThis skillet side is a variation of a recipe I received from my Italian mother. I've prepared spinach this way for years—because my children eat it happily! —Lucia Johnson, Massena, New York
Mascarpone-Mushroom Frittata StackWhen I bring this delicious egg dish to the table, I always get oohs and aahs! It looks impressive but is quite easy to prepare.—Gilda Lester, Millsboro, Delaware
Biscotti RecipeTake a break and have some coffee or tea with one of these tasty biscotti. It's sweet but not overly so, and it's a crunchy, satisfying snack that's fantastic for when you want to relax and have something simple to eat.
Zucchini & Cheese RouladesMy husband enjoys this recipe so much that he even helps me roll up the roulades! You can change the filling any way you like—I have used feta instead of Parmesan, or sun-dried tomatoes in the place of the olives. —April McKinney, Murfreesboro, Tennessee
Brownie Affogato SundaesWe can’t resist brownie sundaes. I combined an affogato (coffee-based beverage) idea with a brownie to get this decadent sundae that mixes it all in there: warm, cold, sweet and salty. —Julie Merriman, Seattle, Washington
Frittata FlorentineMy family is all about brunchy meals like this gorgeous Italian omelet. Lucky for us, it’s loaded with ingredients we tend to have at the ready. —Jenny Flake, Newport Beach, California
MeatballsOur baked meatball recipe shows you how to whip up this delicious comfort food quickly and easily.
Chicken Meatball SoupChicken meatball soup is a brothy, comforting bowl of vegetables with savory chicken meatballs and tender white beans. A smart shortcut ingredient, boxed stuffing mix, is the secret to flavorful meatballs that stay tender in the soup.
Amaretto CheesecakeCreamy, delicious and deceptively easy to put together, this amaretto cheesecake demands more than one slice.
Almond-Ricotta TwistsA very dear friend gave me this recipe so I make these to remind me of our time together. I like to drizzle melted white chocolate or chocolate chips on the baked cookies.—Paula Prechtl, Brockport, Pennsylvania
Spaghetti with Fresh Tomato SauceWhen my mom made this spaghetti sauce, the house would smell so good that I'd open the windows to torture the neighbors. It even tastes wonderful the next day, when the flavors have really melded. —Vera Schulze, Holbrook, New York
Chicken CacciatoreThis chicken cacciatore recipe is simple—it’s just chicken simmered with onions, bell peppers and mushrooms in a robust tomato sauce. But the ingredients combine to create a rustic stew with hearty, rich, complex flavors.
Pumpkin TiramisuPut a twist on a classic dessert just in time for fall. Learn how to make pumpkin tiramisu filled with cozy flavors.
Herbed VinegarThis herb vinegar would be a great addition to your favorite salad dressing or could be used in place of vinegar in any recipe. The terrific flavors of tarragon and basil really shine through. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Focaccia BareseThis focaccia has been in my mom's family for several generations. It is one of my most-requested recipes whenever I am invited to a party—I am not allowed to attend unless I bring it! —Dora Travaglio, Mount Prospect, Illinois
Stuffed Shells with Arrabbiata SauceThis Italian classic takes on a distinctive Latin American flourish with the addition of chorizo. The sausage adds an extra kick and awesome flavor to a dish that's already a favorite. —Crystal McDuffy, Fairfax, Virginia.
Lemon-Garlic Shrimp PastaLemon-garlic shrimp pasta balances briny, zesty and savory flavors in a sparkling dish that seems too quick and easy to be true.
Polenta Mushroom AppetizersSimple ingredients—in fact you probably have most if not all in your kitchen— are used to create a fantastic, but different appetizer.—Meta West, Abilene, Kansas
Gluten-Free MeatballsWith these gluten-free meatballs the motto is "No bread crumbs? No problem!" Instead of bread crumbs they call for gluten-free oats, which work just as well and bring extra nutrition to the party too.
Parmesan RisottoParmesan risotto is a good way to get your feet wet if you love risotto, but have been too intimidated to make it at home. It's a relatively simple recipe, so you can focus on getting the technique right.
Next: Try Ina Garten’s summer garden pasta’s recipe.
Lobster alla DiavolaI’ve cooked lobster alla diavola (devil’s style) since I was first married. We serve lobster at family celebrations, usually with linguine or capellini. —Marcia Whitney, Gainesville, Florida
Air-Fryer MeatballsCrispy, juicy and ready in thirty minutes, air-fryer meatballs are a versatile meal that can be paired with everything from pasta to potatoes or salad.
