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LIDIA BASTIANICH
Lidia Bastianich. Tutti in Cucina a Cucinare! I am known for saying, “Tutti a Tavola a Mangiare!” or “Everyone to the Table to Eat!”. I also encourage all of you to get into the kitchen and cook! I am working mostly from home now and getting ready for another season of Public Television’s Lidia’s Kitchen. about. RECIPES - LIDIAPASTAS, POLENTA & RISOTTOSDESSERTSMEATSMAIN DISHESSOUPSSIDES & VEGETABLE 4 World Trade Center, 101 Liberty Street, Floor 3. New York, NY 10007(212) 897-2895
CROSTATA WITH MUSHROOMS AND ONION Preheat oven to 400 degrees. Heat the oil in a large nonstick skillet over medium-high heat. When the oil is hot, add the potatoes, and cook, tossing frequently, until they are crisp and golden (but they don’t need to be entirely cooked through at this point), about 7 minutes. Drain on paper towels and season with 1/2 teaspoon of thesalt.
POTATO AND EGG FRICO Directions. Put the potatoes in a large saucepan with water to cover, and simmer until a knife just pierces the potatoes or they’re about halfway cooked, about 10 to 12 minutes. Drain, cool, peel, and slice inch thick. Heat a 12-inch nonstick skillet over medium heat, and add the olive oil. When the oil is hot, add the onion, potatoes, andMANICOTTI - LIDIA
Whisk the eggs and salt together in a large bowl until foamy. Add the drained ricotta, the mozzarella cubes, ½ cup of the Parmigiano-Reggiano, the parsley, pepper and nutmeg. Stir well until blended. Preheat the oven to 425 degrees F. Coat the bottom of each of two 13 x 9-inch baking pans (or any two pans into which the manicottiwill fit
KALE PESTO - LIDIA
In a food processor, combine the kale, parsley, garlic, and 1½ teaspoons of the salt. Pulse to make a coarse paste. With the machine running, pour in all but 2 tablespoons of MEAT-STUFFED PEPPERS Heat 2 tablespoons of the olive oil in a small skillet over medium heat. Stir in the onion and cook, stirring until wilted, about 4 minutes. Scrape the onion into a mixing bowl, add the ground meat, egg, grated cheese, parsley, oregano, and cooked rice, and stir together until evenly blended. Divide the filling among the peppers,using about ¼
RAW SUMMER TOMATO SAUCE FOR PASTA Pour in the oil, stir and fold to coat the tomatoes and distribute the seasonings. Cover the bowl with plastic wrap and let it marinate at room temperature for 1 to 2 hours. Toss the marinated sauce with freshly cooked and drained pasta. Serve as is or toss in 1 cup grated Grana Padano or Parmigiano-Reggiano. For an extra richness, add 1 cupor
CAESAR SALAD
Wash the leaves in a sink of cool water and drain them well, preferably in a salad spinner. Place the leaves in a large bowl, cover them loosely with damp paper towels, and store in the refrigerator for up to 8 hours. Combine 2 tablespoons vinegar, the lemon juice, garlic, and anchovies in a blender or the work bowl of a food processor. BARLEY, KALE, AND BUTTERNUT SQUASH RISOTTO Add the carrot and celery, and cook until slightly softened, about 4 minutes. Add the drained barley, and toss to combine. Let the barley dry in the pot for a minute, then add the wine. Simmer until the wine is absorbed, then add enough of the stock just to cover the barley.Add
LIDIA BASTIANICH
Lidia Bastianich. Tutti in Cucina a Cucinare! I am known for saying, “Tutti a Tavola a Mangiare!” or “Everyone to the Table to Eat!”. I also encourage all of you to get into the kitchen and cook! I am working mostly from home now and getting ready for another season of Public Television’s Lidia’s Kitchen. about. RECIPES - LIDIAPASTAS, POLENTA & RISOTTOSDESSERTSMEATSMAIN DISHESSOUPSSIDES & VEGETABLE 4 World Trade Center, 101 Liberty Street, Floor 3. New York, NY 10007(212) 897-2895
CROSTATA WITH MUSHROOMS AND ONION Preheat oven to 400 degrees. Heat the oil in a large nonstick skillet over medium-high heat. When the oil is hot, add the potatoes, and cook, tossing frequently, until they are crisp and golden (but they don’t need to be entirely cooked through at this point), about 7 minutes. Drain on paper towels and season with 1/2 teaspoon of thesalt.
POTATO AND EGG FRICO Directions. Put the potatoes in a large saucepan with water to cover, and simmer until a knife just pierces the potatoes or they’re about halfway cooked, about 10 to 12 minutes. Drain, cool, peel, and slice inch thick. Heat a 12-inch nonstick skillet over medium heat, and add the olive oil. When the oil is hot, add the onion, potatoes, andMANICOTTI - LIDIA
Whisk the eggs and salt together in a large bowl until foamy. Add the drained ricotta, the mozzarella cubes, ½ cup of the Parmigiano-Reggiano, the parsley, pepper and nutmeg. Stir well until blended. Preheat the oven to 425 degrees F. Coat the bottom of each of two 13 x 9-inch baking pans (or any two pans into which the manicottiwill fit
KALE PESTO - LIDIA
In a food processor, combine the kale, parsley, garlic, and 1½ teaspoons of the salt. Pulse to make a coarse paste. With the machine running, pour in all but 2 tablespoons of MEAT-STUFFED PEPPERS Heat 2 tablespoons of the olive oil in a small skillet over medium heat. Stir in the onion and cook, stirring until wilted, about 4 minutes. Scrape the onion into a mixing bowl, add the ground meat, egg, grated cheese, parsley, oregano, and cooked rice, and stir together until evenly blended. Divide the filling among the peppers,using about ¼
RAW SUMMER TOMATO SAUCE FOR PASTA Pour in the oil, stir and fold to coat the tomatoes and distribute the seasonings. Cover the bowl with plastic wrap and let it marinate at room temperature for 1 to 2 hours. Toss the marinated sauce with freshly cooked and drained pasta. Serve as is or toss in 1 cup grated Grana Padano or Parmigiano-Reggiano. For an extra richness, add 1 cupor
CAESAR SALAD
Wash the leaves in a sink of cool water and drain them well, preferably in a salad spinner. Place the leaves in a large bowl, cover them loosely with damp paper towels, and store in the refrigerator for up to 8 hours. Combine 2 tablespoons vinegar, the lemon juice, garlic, and anchovies in a blender or the work bowl of a food processor. BARLEY, KALE, AND BUTTERNUT SQUASH RISOTTO Add the carrot and celery, and cook until slightly softened, about 4 minutes. Add the drained barley, and toss to combine. Let the barley dry in the pot for a minute, then add the wine. Simmer until the wine is absorbed, then add enough of the stock just to cover the barley.Add
MEAT-STUFFED PEPPERS Heat 2 tablespoons of the olive oil in a small skillet over medium heat. Stir in the onion and cook, stirring until wilted, about 4 minutes. Scrape the onion into a mixing bowl, add the ground meat, egg, grated cheese, parsley, oregano, and cooked rice, and stir together until evenly blended. Divide the filling among the peppers,using about ¼
MEATLOAF WITH RICOTTA Preheat the oven to 375 degrees. Pour the milk over the bread cubes in a bowl, and let soak for a few minutes, until the bread is saturated. Squeeze the soft bread a handful at a time, pressing out as much milk as you can (discard the milk). Tear the bread into small shreds and toss back into the empty bowl. "NAKED" SPINACH AND RICOTTA DUMPLINGS WITH BUTTER AND SAGE Crumble the spinach into a large bowl. Discard the water from the pot, fill with clean salted water, and return the pot to a boil for the gnudi. Add the ricotta, egg, nutmeg, and 1 teaspoon salt to the bowl. Mix to blend. Add 1/2 cup of the grated cheese, the breadcrumbs, andthe flour.
CHICKEN PIZZAIOLA
Directions. Season the chicken breasts with salt, and place them in a resealable plastic bag. Pour in the buttermilk, and marinate in the refrigerator for 2 hours. Drain the chicken, and preheat the oven to 400 degrees. Line a baking sheet with parchment paper. In a medium bowl, toss together the panko, grated Grana Padano, dried oregano TUNA AND CHICKPEA SALAD WITH BOILED EGGS Transfer to an ice bath to cool. Peel and cut the eggs into eighths. Put the lemon juice in a large, shallow serving bowl. Season with salt and pepper. Whisk in the olive oil to make a smooth dressing. Add the chickpeas, red onion, celery (but not leaves) and olives and toss to coat in the dressing. Add the eggs, celery leaves and break in the POTATOES STUFFED WITH SAUSAGE AND MUSHROOMS Directions. Preheat oven to 425 degrees. Halve the potatoes crosswise, and scoop out the flesh to make a boat or shell. Finely chop the flesh you’ve scooped out. In a large roasting pan, toss the scooped-out potatoes with ¼ cup of the olive oil, and season with 1 teaspoon salt. Add the remaining ¼ cup olive oil to a large skillet overOLIVE OIL CAKE
In a clean mixer bowl, combine the whole eggs, remaining 3/4 cup sugar, lemon zest, orange zest, and vanilla. Whisk on high until foamy, about 1 minute. On low, add half of the flour mixture, then all of the olive oil, finishing with the remaining flour. Remove the bowl and add about a third of the egg whites. Mix in by hand to lighten thebatter.
PAPPARDELLE WITH BEEF GUAZZETTO Directions. Bring the stock to a simmer in a small saucepan. Put the porcini in a spouted measuring cup, and add 1 cup of the hot stock. Season the beef all over with 1/2 teaspoon of the salt. Spread some flour on a plate, and lightly dredge the beef in the flour, tapping off the excess. Heat 3 tablespoons of the olive oil in a large Dutchoven
BEEF AND POTATO GOULASH Directions. Bring 8 cups water to a bare simmer in a saucepan, and keep it simmering. Season the beef with 2 teaspoons salt. Spread some flour on a rimmed sheet pan, and toss the beef to coat it lightly, tapping off the excess. In a mini–food processor, pulse the pancetta and garlic to make a RISOTTO WITH MUSHROOMS Directions. In a medium saucepan, heat the stock to a simmer; keep it hot. Add the olive oil to a large straight-sided skillet over medium heat. When the oil is hot, add the shallots and leeks. Cook and stir, adjusting the heat so they don’t color, until the leeks have wilted,about 5
LIDIA BASTIANICH
Lidia Bastianich. Tutti in Cucina a Cucinare! I am known for saying, “Tutti a Tavola a Mangiare!” or “Everyone to the Table to Eat!”. I also encourage all of you to get into the kitchen and cook! I am working mostly from home now and getting ready for another season of Public Television’s Lidia’s Kitchen. about. RECIPES - LIDIAPASTAS, POLENTA & RISOTTOSDESSERTSMEATSMAIN DISHESSOUPSSIDES & VEGETABLE 4 World Trade Center, 101 Liberty Street, Floor 3. New York, NY 10007(212) 897-2895
CROSTATA WITH MUSHROOMS AND ONION Preheat oven to 400 degrees. Heat the oil in a large nonstick skillet over medium-high heat. When the oil is hot, add the potatoes, and cook, tossing frequently, until they are crisp and golden (but they don’t need to be entirely cooked through at this point), about 7 minutes. Drain on paper towels and season with 1/2 teaspoon of thesalt.
KALE PESTO - LIDIA
In a food processor, combine the kale, parsley, garlic, and 1½ teaspoons of the salt. Pulse to make a coarse paste. With the machine running, pour in all but 2 tablespoons of POTATO AND EGG FRICO Directions. Put the potatoes in a large saucepan with water to cover, and simmer until a knife just pierces the potatoes or they’re about halfway cooked, about 10 to 12 minutes. Drain, cool, peel, and slice inch thick. Heat a 12-inch nonstick skillet over medium heat, and add the olive oil. When the oil is hot, add the onion, potatoes, andCHICKEN PIZZAIOLA
Directions. Season the chicken breasts with salt, and place them in a resealable plastic bag. Pour in the buttermilk, and marinate in the refrigerator for 2 hours. Drain the chicken, and preheat the oven to 400 degrees. Line a baking sheet with parchment paper. In a medium bowl, toss together the panko, grated Grana Padano, dried oreganoCAESAR SALAD
Wash the leaves in a sink of cool water and drain them well, preferably in a salad spinner. Place the leaves in a large bowl, cover them loosely with damp paper towels, and store in the refrigerator for up to 8 hours. Combine 2 tablespoons vinegar, the lemon juice, garlic, and anchovies in a blender or the work bowl of a food processor. BEEF AND POTATO GOULASH Directions. Bring 8 cups water to a bare simmer in a saucepan, and keep it simmering. Season the beef with 2 teaspoons salt. Spread some flour on a rimmed sheet pan, and toss the beef to coat it lightly, tapping off the excess. In a mini–food processor, pulse the pancetta and garlic to make a STEWED SAVORY PEPPERS Directions. Heat the olive oil in a large straight-sided skillet over medium heat. When the oil is hot, add the anchovies. Cook and stir until they dissolve into the oil, about 1 to 2 minutes. Add the onions, and cook until they begin to wilt, about 4 minutes. Add the peppers, and season with the salt. Add the olives, capers, and redpepper
"NAKED" SPINACH AND RICOTTA DUMPLINGS WITH BUTTER AND SAGE Crumble the spinach into a large bowl. Discard the water from the pot, fill with clean salted water, and return the pot to a boil for the gnudi. Add the ricotta, egg, nutmeg, and 1 teaspoon salt to the bowl. Mix to blend. Add 1/2 cup of the grated cheese, the breadcrumbs, andthe flour.
LIDIA BASTIANICH
Lidia Bastianich. Tutti in Cucina a Cucinare! I am known for saying, “Tutti a Tavola a Mangiare!” or “Everyone to the Table to Eat!”. I also encourage all of you to get into the kitchen and cook! I am working mostly from home now and getting ready for another season of Public Television’s Lidia’s Kitchen. about. RECIPES - LIDIAPASTAS, POLENTA & RISOTTOSDESSERTSMEATSMAIN DISHESSOUPSSIDES & VEGETABLE 4 World Trade Center, 101 Liberty Street, Floor 3. New York, NY 10007(212) 897-2895
CROSTATA WITH MUSHROOMS AND ONION Preheat oven to 400 degrees. Heat the oil in a large nonstick skillet over medium-high heat. When the oil is hot, add the potatoes, and cook, tossing frequently, until they are crisp and golden (but they don’t need to be entirely cooked through at this point), about 7 minutes. Drain on paper towels and season with 1/2 teaspoon of thesalt.
KALE PESTO - LIDIA
In a food processor, combine the kale, parsley, garlic, and 1½ teaspoons of the salt. Pulse to make a coarse paste. With the machine running, pour in all but 2 tablespoons of POTATO AND EGG FRICO Directions. Put the potatoes in a large saucepan with water to cover, and simmer until a knife just pierces the potatoes or they’re about halfway cooked, about 10 to 12 minutes. Drain, cool, peel, and slice inch thick. Heat a 12-inch nonstick skillet over medium heat, and add the olive oil. When the oil is hot, add the onion, potatoes, andCHICKEN PIZZAIOLA
Directions. Season the chicken breasts with salt, and place them in a resealable plastic bag. Pour in the buttermilk, and marinate in the refrigerator for 2 hours. Drain the chicken, and preheat the oven to 400 degrees. Line a baking sheet with parchment paper. In a medium bowl, toss together the panko, grated Grana Padano, dried oreganoCAESAR SALAD
Wash the leaves in a sink of cool water and drain them well, preferably in a salad spinner. Place the leaves in a large bowl, cover them loosely with damp paper towels, and store in the refrigerator for up to 8 hours. Combine 2 tablespoons vinegar, the lemon juice, garlic, and anchovies in a blender or the work bowl of a food processor. BEEF AND POTATO GOULASH Directions. Bring 8 cups water to a bare simmer in a saucepan, and keep it simmering. Season the beef with 2 teaspoons salt. Spread some flour on a rimmed sheet pan, and toss the beef to coat it lightly, tapping off the excess. In a mini–food processor, pulse the pancetta and garlic to make a STEWED SAVORY PEPPERS Directions. Heat the olive oil in a large straight-sided skillet over medium heat. When the oil is hot, add the anchovies. Cook and stir until they dissolve into the oil, about 1 to 2 minutes. Add the onions, and cook until they begin to wilt, about 4 minutes. Add the peppers, and season with the salt. Add the olives, capers, and redpepper
"NAKED" SPINACH AND RICOTTA DUMPLINGS WITH BUTTER AND SAGE Crumble the spinach into a large bowl. Discard the water from the pot, fill with clean salted water, and return the pot to a boil for the gnudi. Add the ricotta, egg, nutmeg, and 1 teaspoon salt to the bowl. Mix to blend. Add 1/2 cup of the grated cheese, the breadcrumbs, andthe flour.
POTATO AND EGG FRICO Directions. Put the potatoes in a large saucepan with water to cover, and simmer until a knife just pierces the potatoes or they’re about halfway cooked, about 10 to 12 minutes. Drain, cool, peel, and slice inch thick. Heat a 12-inch nonstick skillet over medium heat, and add the olive oil. When the oil is hot, add the onion, potatoes, andMACARONI AND CHEESE
Directions. 1.Preheat oven to 400 degrees F. Bring a large pot of salted water to boil for pasta. In a large bowl, combine fontina and cheddar. Pour milk over. Let cheese sit in the milk for 30 minutes to an hour, until the cheese begins to break down and dissolve into the milk. 2.Grate bread on the coarse holes of a box grater to get about 11
STEWED SAVORY PEPPERS Directions. Heat the olive oil in a large straight-sided skillet over medium heat. When the oil is hot, add the anchovies. Cook and stir until they dissolve into the oil, about 1 to 2 minutes. Add the onions, and cook until they begin to wilt, about 4 minutes. Add the peppers, and season with the salt. Add the olives, capers, and redpepper
COUNTRY SALAD
Break or cut the large branches into small florets, drop them (and any tender leaves) into the boiling water, and cook until tender, about 5 minutes. Lift from the water, and drain well in a colander. When cool, put the florets in the large bowl. As soon as the cauliflower is out of the pot, return the water to a boil and drop in the potatoes. MEAT-STUFFED PEPPERS Heat 2 tablespoons of the olive oil in a small skillet over medium heat. Stir in the onion and cook, stirring until wilted, about 4 minutes. Scrape the onion into a mixing bowl, add the ground meat, egg, grated cheese, parsley, oregano, and cooked rice, and stir together until evenly blended. Divide the filling among the peppers,using about ¼
LEEK AND PROSCIUTTO GRATIN Directions. Preheat oven to 400 degrees. Spread the butter in the bottom of an 11-by-7-inch gratin dish. Arrange the halved leeks in the bottom of a large skillet in one layer, and add water to cover. Bring to a simmer, and cook until the leeks are just tender, about 10 minutes. Fish the leeks out with tongs and a spider, draining offexcess
SCALLOPINE WITH MUSHROOMS AND MARSALA WINE Heat the olive oil and 2 tablespoons of the butter in a large, heavy skillet over medium heat the butter is foaming. Add as many of the scallopine as fit without touching and cook until golden brown on the underside, about 3 minutes. Flip and cook until the second side is lightly browned, about 2 minutes. Remove from the pan and repeat withthe
MEATLOAF WITH RICOTTA Preheat the oven to 375 degrees. Pour the milk over the bread cubes in a bowl, and let soak for a few minutes, until the bread is saturated. Squeeze the soft bread a handful at a time, pressing out as much milk as you can (discard the milk). Tear the bread into small shreds and toss back into the empty bowl. RAW SUMMER TOMATO SAUCE FOR PASTA Pour in the oil, stir and fold to coat the tomatoes and distribute the seasonings. Cover the bowl with plastic wrap and let it marinate at room temperature for 1 to 2 hours. Toss the marinated sauce with freshly cooked and drained pasta. Serve as is or toss in 1 cup grated Grana Padano or Parmigiano-Reggiano. For an extra richness, add 1 cupor
EGGPLANT PARMIGIANA
Directions. Trim the stems and ends from the eggplants. Remove strips of peel about 1-inch wide from the eggplants, leaving about half the peel intact. Cut the eggplant lengthwise into1/2-inch thick slices and place them in a colander. Sprinkle with the coarse salt and let drain for 1 hour. Rinse the eggplant under cool running water, drain*
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IN THESE EXTREMELY CHALLENGING TIMES, OUR HEARTS AND PRAYERS GO OUT TO ALL OF THOSE AFFECTED BY THE CURRENT WORLD CRISIS. I AM AT HOME WITH MY ELDERLY MOTHER AND COOKING FOR NEIGHBORS. STAY SAFE, AND WE SHALL ALL FIND OURSELVES TOGETHER AT THE TABLE AGAIN SOON.about
RECIPE OF THE WEEK!
LINGUINE WITH WHITE CLAM SAUCE This is the quintessential Italian pasta dish especially in Naples andRome.
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PANTRY RECIPES – SPAGHETTI CARBONARA Simple Pastas – Spaghetti CarbonaraRead more
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_LIDIA BASTIANICH–AND HER LONGTIME EXECUTIVE CHEF FORTUNATO __NICOTRA–SHARE 115 __OF THE __DELICIOUS _ _RECIPES THAT HAVE MADE FELIDIA A NEW YORK CITY DINING DESTINATION...PRE-ORDER NOW
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LIDIA'S RESTAURANT
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243 EAST 58TH STREET New York, NY 10022(212) 758.1479
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3770 S Las Vegas Blvd Las Vegas, Nevada 89109(702) 730-7617
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355 West 46th Street New York, NY 10036(212) 397.7597
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85 Tenth Avenue
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4 World Trade Center, 101 Liberty Street, Floor 3 New York, NY 10007(212) 897-2895
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Copyright ©2020 Tavola Productions, LLC.LIDIA'S RESTAURANT
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243 EAST 58TH STREET New York, NY 10022(212) 758.1479
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3770 S Las Vegas Blvd Las Vegas, Nevada 89109(702) 730-7617
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101 West 22nd Street Kansas City, MO 64108(816) 221.3722
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355 West 46th Street New York, NY 10036(212) 397.7597
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85 Tenth Avenue
New York, NY 10011(212) 497.8090
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200 Fifth Avenue
New York, NY 10010(646) 398-5100
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4 World Trade Center, 101 Liberty Street, Floor 3 New York, NY 10007(212) 897-2895
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43 E Ohio Street
Chicago, IL 60611
(312) 521-8700
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800 BOYLSTON STREET
BOSTON, MA 02199
(617) 807-7300
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10250 SANTA MONICA BLVD. LOS ANGELES, CA 90067(213) 310-8000
Copyright ©2020 Tavola Productions, LLC. __ _Details
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