Some recipes featured on PBS by chef Lidia Bastianich include sweet bows crostoli, apple strudel, and olive oil mashed potatoes. Some other recipes featured on her own website, Lidia's Italy, are mussels with farro, cannellini, and chickpeas and pasta primavera.
Make one of Lidia Bastianich's featured family recipes, sweet bows crostoli, by melting 6 tablespoons of unsalted butter, 6 tablespoons of sugar, 1/4 cup of milk and 1/2 teaspoon of salt in a double boiler. In a separate container, beat together 2 1/4 cups of flour, 1 egg, 1 egg yolk and the melted butter mixture. Whisk in 3 tablespoons of dark rum, the juice of 1/2 lemon and the zest of 1 lemon. Roll out the dough onto a floured surface until it is only 1/8 inch thick, then cut it into strips that are 1 inch wide by 6 inches long. Tie the strips in a bow, fry in vegetable oil until they turn golden brown, and sprinkle with powdered sugar.
Another featured recipe, pear bread pudding, calls for 6 eggs beaten with 1 cup minus 2 tablespoons of sugar, 1 teaspoon of vanilla extract and the zest from 1 lemon. Add 1 cup of milk and 1 cup of heavy cream, then submerge 2 peeled, cored and chunked Bosc pears and 4 cups of day-old bread cubes. Pour the mixture into a baking dish coated with 2 tablespoons of softened butter, and top with 2 tablespoons of sugar and 1/3 cup of almond slices. Bake the bread pudding for 40 to 45 minutes at 350 degrees Fahrenheit.