Lidia's Kitchen - Season 5

Lasagna with ricotta and mozzarella; eggplant parmigiana stacks; simple salad.

Mussels with fennel and saffron served with grilled bread; cucumber salad; baked striped bass with lemon sauce.

Spaghetti with anchovies and breadcrumbs; pasta chinja -- baked pasta with tomato sauce, meatballs and egg; panzanella calabrese.

A layered casserole of beef, cabbage and potatoes; spiced fruit compote; coffee panna cotta.

Warm mushroom salad topped with pancetta and a poached egg; marinated button mushrooms in a mix of rosemary, orange and garlic; vegetarian chestnut and mushroom ragu.

Spicy Italian-style vegetable soup; bruschetta with nduja -- a country bread topped with sausage; skillet peppers and potatoes.

Wedding soup includes vegetables and meatballs; Prosecco punch; roasted lamb shoulder with carrots and parsnips.

Red onions stuffed with rice; roast pork shoulder with roast vegetable sauce; a brown sugar, bourbon and baked pineapple served with vanilla ice cream; a dessert spread with seasonal fruits and Italian specialties.

Sausage crostini; penne rigate in vodka sauce; arugula salad with porcini mushrooms and cheese shavings.

Swordfish alla Bagnara; spicy bloody mary; a classic lagane e ceci, pasta made with chickpeas and peperoncino.

Lidia shares some new show-stopping dishes for the perfect family style brunch that includes crostata with kale butternut squash and ricotta, made of a flaky dough filled with a creamy colorful mix of ricotta, kale, butternut squash and golden raisins. Carrot and orange salad is the next item on the menu-a bright dish that adds color to any meal. Lidia's potato and egg frico, a crispy asiago cheese crust made with potatoes and eggs, is always a winner at the brunch table. There is always room at the family brunch table for a bellini bar, so Lidia shares her ideas for that as well.

Italians love to celebrate life, family and friends. Lidia teaches how to keep guests feeling happy with a few of her favorite party tricks. The menu includes spicy stuffed clams with cheesy breadcrumbs, Italian deviled eggs made with salsa verde and meatless meatballs with cheese and quinoa, an addictive bite-size snack. For a little extra fun, she also shows some of her favorite fruity spritzers.

Summertime is dinner party season, and Lidia loves to serve family style meals. Today, she creates a summer menu fit for any celebration. The menu includes grilled skewers of shrimp spiedini with zucchini and tomato salsa, steamed summery green beans with mint pesto and berry tiramisu. Lidia's summer berry twist is one of the most famous Italian desserts.

Italians love a good picnic, and Lidia shares some of her favorite picnic foods from her childhood. The menu includes herb frittata rollups, a must-have finger food rolled up with a layer of flavor packed pesto. Lidia's pasta salad with tomato, mozzarella and green beans is a hearty pasta salad that is perfect for any picnic. Her blueberry and ricotta parfait is made with homemade ricotta, blueberry sauce, candied almonds and cake.