Lidia makes pantry-friendly dishes, including cannellini and pancetta bruschetta made with toasty bread, cannellini beans and pork pancetta, and tuna and chickpea salad.

Lidia makes delicate striped bass with braised broccolini, and an olive oil cake that works as a snack, dessert or breakfast.

Lidia makes buttery, flaky crostata with kale, butternut squash and ricotta, butternut squash and Brussels sprouts panzanella, and pappardelle with mixed mushrooms.

Lidia makes crostini with tomato and ricotta, crostini with kale and fontina, and potatoes stuffed with sausage and mushrooms.

Lidia makes linguine with clams and broccoli; bruschetta three ways: with mackerel and burrata, anchovy and butter, and broccolini di rape and burrata; and mussels with farro, canellini and chickpeas.

Lidia makes chopped salad with frisee, fennel, a medley of vegetables, salumi, cheese and hard-boiled eggs. She also makes chicken cacciatore and potato and egg frico.