Chef Lidia Bastianich never serves pasta on a plate, and for good reason -- here's why you shouldn't either when serving ...

Lidia Bastianich has made a name for herself when it comes to Italian foods, so it's no surprise that her thoughts on the best store-bought pasta are spot on.

This article may contain affiliate links that Yahoo and/or the publisher may receive a commission from if you buy a product or service through those links. In her kitchen, you’ll always find plum ...

Over the years, Lidia Bastianich has shared many tips that helped home cooks capture the ethos of Italian cooking at home. These are the best ones.

KANSAS CITY, Mo. — In this FRESH READS, Chef Lidia Bastianich celebrates with us her latest cookbook, LIDIA’s The Art Of Pasta. She shows us one of the recipes from inside, Tonnarelli Cacio e Pepe.

1. Preheat oven to 425°. Line a large rimmed baking sheet with parchment paper. Bring a large pot of salted water to a boil ...

When it comes to Italian pasta toppings, parmesan (which isn't just a less fancy name for Parmigiano Reggiano) tends to get all the buzz. However, while parmesan is undoubtedly delightful, it isn't ...

After 50 years running restaurants, 26 years cooking on Public Television and writing 16 books, Lidia Bastianich is trying something new: dedicating a cookbook to one singular food. And that food?