Crispy Chicken Drumsticks are the ultimate combination of juicy meat and crunchy skin — perfect for a quick dinner or your ...

Lidia Mattichio Bastianich is one of the best-loved chefs on public television, a best-selling cookbook author, restaurateur, and owner of a flourishing food and entertainment business. Her current ...

KANSAS CITY, Mo. — Renowned television host, cookbook author and restaurateur Lidia Bastianich, who has a restaurant in Kansas City, has cooked for not just one Pope, but two.

This is Rescigno's third attempt at the show's $150,000 prize, and this season, she's outcooked Chef Chris Oh and Michael Reed. In the next round, she'll take on Chef Kaleena Bliss. Chef David ...

Punjabi Dhaba, featured in the New York Times and PBS Food, has opened a full-time restaurant in a medical office plaza in the Central Valley city ...

In Italy, eggplant rollatini — the dish I’m interviewing her about — is known as involtini di melanzane, right alongside all the other involtini: di pollo, di carne, di vitello, di pesce, to ...

Chef Lidia Bastianich joins Hoda and Jenna to talks about her PBS special “Lidia Celebrates America: Changemakers” and shares a recipe for roast boneless leg of lamb with carrots and parsnips ...

Orca carried her dead calf for 17 days. She now has a new baby There's a massive fault hidden under America's highest mountain — and we finally know how it formed ...

Potatoes absorb the flavor of whatever you toss them with. I also love boiled potatoes with vegetable salad. Whether it's string beans, whether it's broccoli, potatoes sort of bring that comfort zone.

Okay. That's a nice little chicken -- maybe big chicken -- all flavored up. Let's get it in the roasting pan and vegetables on the bottom so you have all in one meal.