Lidia's Kitchen

Mussels triestina and cavatappi with beef guazzetto; a fun and fruity fruit smash soda.

A hearty minestrone soup with pesto; stuffed cabbage; desserts include Italian gelato.

Shrimp and mixed bean salad; roasted garlic crostini; pappardelle with mixed fresh mushrooms; panache.

Corn and zucchini minestra; fried risotto; beef and root vegetables braised in red wine.

Bolognese sauce; asparagus salad; a lighter and more contemporary version of chicken pizzaiola.

Salad of warm greens with bacon and mushrooms; leek and prosciutto gratin; butternut squash soup.

Linguine with clams and broccoli; burrata with grilled bread; almond tart.

Risotto with mushrooms; barley, kale and butternut squash risotto; polenta torta with Gorgonzola and cabbage.

Crostata with mushrooms and onion; a quick salad and chicken involtini with kale pesto.

Spinach and ricotta dumplings; whole-roasted branzino; restaurant secrets.

Seafood classics from the southern part of Italy include orecchiette with peas and asparagus, mussels with farro, cannellini and chickpeas and a chocolate fig dessert.

Cannellini and pancetta bruschetta; ziti with kale and bacon; monkfish meatballs in tomato sauce.

Oven-braised pork chops with red onion and pears; cherry jam tart; cherry Bellini.

Spicy stuffed clams; roasted chicken with pomegranate; potatoes stuffed with sausage and mushrooms.

Sausages with fennel and olives; orange and red salad; "almost a tiramisu" recipe.

An onion-tomato focaccia; restaurant-inspired spreads for bread; skillet or grilled calamari.

Brunch recipes include polenta with honey and berries; crostata with kale, butternut squash and ricotta; rice balls stuffed with sausage ragù.

Family favorites include penne "al brucio" with a spicy tomato sauce, rosemary and ricotta; chicken cacciatore; the best way to make garlic bread; prosecco punch.

Restaurant favorites that can be cooked at home include butternut squash gnocchi and a pan-seared halibut with balsamic reduction.

Blueberry and ricotta parfait; chocolate zabaglione; raspberry and walnut butter cookies.

Scallops saltimbocca; seared lamb chops with mint salsa verde; roasted potato wedges.

Using the flavor combination of pasta with pear and pecorino in a risotto; short ribs braised in Barolo with orzo.

Shaved fennel, radish, red onion and prosciutto cotto appetizer; lemony shrimp over zucchini; olive oil cake.

Spaghetti with meatballs; pork chop Milanese.

Rice and pea soup; prosciutto cotto sandwich; baked stuffed shells.

Crispy shrimp and swordfish skewers with sweet-and-sour sauce; Maremma style steak.