NPR's Karen Grigsby Bates cooks pasta with Italian chef Lidia Bastianich — best known for her PBS television series, and touted as the next Julia Child — and talk about her new cookbook ...

Lidia shows how to salt, save and sauce the way the Italians do! Lidia prepares a Pasta Primavera “New School” with creamy pesto loaded with fresh vegetables. Then, her grandson Ethan talks ...

Lidia serves up pasta two ways, Penne with Olive Pesto and Fusilli with Salami & Peppers.

Lidia Bastianich cooks her no-boil noodle stove-top skillet lasagna and baked stuffed shells with her new cookware line.

Banish mushy rigatoni, lackluster spaghetti and meh ziti with Lidia Bastianch's tips for perfect pasta every time.

Unlike the crescent-shaped stuffed pasta you might find in other regions of Italy, Lidia’s specialty is agnolotti al plin, swatches of startling gold pasta scarcely bigger than a postage stamp.

Chef Lidia’s Fusilli alla Primavera One recipe that has been a part of Felidia since its inception is Chef Lidia’s pasta primavera, which she calls “a great restaurant dish.” ...

PBS series, “Lidia’s Family Table,” carried by nearly 90 percent of PBS stations with a reach of something like 50 million people. That’s a whole lotta anchovies.

You don’t have to wait for primavera — springtime — to make this quick skillet sauce. You probably have most of the ingredients in your pantry and refrigerator all year: canned tomatoes ...