Here, legendary cookbook author and restaurateur Lidia Bastianich takes about her favorite family meals.
Chef Way Lidia Bastianich stuffs homemade ravioli with ricotta, leeks, scallions and spinach, then serves it in a butter-sage sauce.Easy Way Deconstruct the ravioli by mixing pappardelle with all the ingredients in the filling (except the labor-intensive leeks). More Pasta Recipes
This piquant dish from Lidia Bastianich's Missouri restaurant, Lidia's Kansas City, is one of our favorite ways to prepare skinless chicken breasts. More Chicken Recipes
Sacher torte is a classic Austrian chocolate cake layered with apricot preserves. Lidia Bastianich's version uses the preserves three ways: for moistening the cake layers, as a thick filling between the layers and as a glaze to seal the cake before covering it in chocolate. The cake is moist and luscious on its own, but it's also delicious served the traditional way, with unsweetened whipped cream.