Though her meat sauce and ravioli are famous, sometimes even Lidia Bastianich doesn't feel like putting in too much work. When this happens, she turns to a simple pasta dish seasoned only with extra ...

Lidia Bastianich notes that the traditional filling of pumpkin ravioli is simple. Instead of the traditional roasted Mantova squash, she uses butternut here and says it's a good substitute. She also ...

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.

You don't need to dump your pasta and all of its useful cooking water into a colander. Chef Lidia Bastianich uses a tool that makes straining it easier.