Lidia's Family Table

WHYY Press Room

#1: LDFT 101 K1

Family Gnocchi Time

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.

#2: LDFT 102 K1

The Unassuming Anchovy

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 and basil. For dessert she prepares a luscious bread and berry dessert which is a great way to use day-old bread.

#3: LDFT 103 K1

Meatballs by Any Other Meat

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.

#4: LDFT 104 K1

Everybody’s Favorite by Grandma

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.

#5: LDFT 105 K1

Keep on Stirring (Risotto)

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!

#6: LDFT 106 K1

Lazy Summer Afternoons

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!

#7: LDFT 107 K1

Brunch All’Italiana

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!

#8: LDFT 108 K1

Crustaceous Feast

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.

#9: LDFT 109 K1

Rolling with Tuna

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!

#10: LDFT 110 K1

The Essence is Garlic

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!

#11: LDFT 111 K1

Trittico of Pasta

“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.

#12: LDFT 112 K1

Summer Grill

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.

#13: LDFT 113 K1

The Triad – Vegetables and Meat

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.