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Talk about a little butter...lol

I like how she layers the lasagna noodles vertical n horizonal! I did that n it was easier t cut pieces for my guests! Thank u ❤

It doesn't matter what race u r or where u were born or country u visited. Most of us like cooking different dishes. Its not a competition. We grew up there, lived there. Most of us are family. Then we like to celebrate with the different food we have learned to make. Peace n enjoy our meal ❤

The streets of Marseille smell different now 😅

Jaque taking an animal apart is always something else, man has skills.

So many of the chef's recipes look delicious but are from the top 1% and not reflective of general society; I've always wondered what common people and slaves ate.

Che buone😮

I absolutely love your shows. When I was younger I used to make fresh homemade tomato sauce and i made homemade meatballs, and sweet and hot Italian sausage and sometimes I would get lucky and find a veal breast and cook them all together. My dad owned his own meat market and he loved to come home for supper to eat my cooking. He is gone now and I am alone. But you taught me much through the years. Homemade is better than store bought any day of the week. Wednesday night was spaghetti night in our house.

Wow, I guess anyone can cook…or not. Horrid all around.

Pretty boy needs to get to the point.

Less chatter more cooking

Yes Julia, his teeth are just sharper. 😅 She really hated frozen peas with a passion!

The crust is where the flavor is, trimming is a waste in my opinion.

I wonder if Chef is using “Carolina Gold” rice from South Carolina? It started during the 1700’s and I’ve heard you can still get it today.😊😊😊

I don't use alcohol so what would be a good alternative to the tequila?

Happy Birthday 🎂🎁🎈🎉🎊 Lidia and many Blessings. 🙏🙌🙋‍♀️♥️.

"Oh thats hot" and yet she hardly moved at all just kept holding it in her hand. 😅

One of my friends, I’d known for a long time, was a descendant of Betsy Ross. Her name was Kay, she was about 5’3” and had medium brown auburn hair and green eyes. One of the prettiest women I’ve ever known and a beautiful Christian lady. ❤❤❤ I like to think Betsy was just like her.

The wild rice and cornbread make an interesting combination. I will have to try it myself. Thanks for the great recipes and history lessons Chef. ❤❤❤

Lost me at the Uncle Bens in the background...ha.

My favorite watch!!😊👍

I love your uploads . These have that warm 90s PBS sounds and effects that I’ve been searching high and low for on RUclips . That goes the same for the lidias italian kitchen too❤❤

Julia childs is the john madden of cooking

I have a better technique than scooping the egg yolk with your hands

I have a better technique than scooping the egg yolk with your hands

I have a better technique than scooping the egg yolk with your hands

❤❤ 20:22 hi Lydia. I love your video's. Reminds me of my Nonna and her recipes. There are just a few differences in the meatballs and Ragu that my nonna made and taught me. For the meatballs, we used Romano instead of Parmesan and we never saute'd or fried the meatballs. Once firmed, we put directly into the sauce. Also, we always added neck bones to the sauce and occassionally added ground beef at the start of making the ragu. We browned the ground beef, then browned the neck bones. Eventually added the sausage and sometimes we did braciolla. Keep the recipes coming and continue to ignight our creativity. I have forgotten dome of the family recipes and you helped me bring them back - including gnocchi that we made from left over mashed potatoes. Or raviolli or cannelloni or manicotti (cheese or beef , spinach, ricotta).❤❤❤❤

Love this show❤❤❤🤗🤗🤗

National treasures

RIP Julia you absolute legend

Was that ground pork or beef in the cabbage?

Lidia, "I'm adding two tablespoons stuffing to the pasta..." Uh, more like 6 tablespoons!!!

Seemed like very little sauce.

Mad respect for the Acadians! "Why would we leave?" Indeed! Completely changed my thinking.

Happy late birthday I hope you had a nice birthday 🎂

Bit amazed they were still using copper...

Just cant not love them! True treasures of the culinary world!

Those are not julienned you’ve got there for the escarole. Another idiot trying to act like she knows what she’s doing.

Great episode

Sad that he’s gone. 😢😢😢😢 he is always the person I think about when I make Italian food.

Think i would sub mushrooms for pumpkin on the crepes...and am i imagining it or is that a box of Uncle Bens in the background?

Classy menu. Crepes are interesting.

“It’s like wine, I know I like them but I’ll never remember the name” RIP beautiful Gloria ❤

Wonderful 🚅 don't you all enjoy railroad 🚈 trams, trains etc are just so cool 🚞 take a ride in my ''transportation'' folder, (folder 2 in my playlists) :)

She ruins everything with red pepper flakes.

Sara so happy to see you back! Great video ❤

She was so loving to everyone. I mean so many generations of chefs got mentored by her and so many different people became friends with her. She didn’t have a judgmental bone in her body.

Did Sara’s husband do the sound of this show ?

Wouldn't it be easier to just use cake flour

It’s 1:27 am rn i just remembered watching this guy on my tv when I was 10 I had to look for him