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Lidia Celebrates America
Benton's Smoked Country Ham
In Madisonville, Tennessee, Lidia catches up with Allan Benton, of Benton’s Smoky Mountain Country Hams, who has spent 45 years mastering the art of curing meat and making traditional country ham, slow-smoked bacon and sausage using century-old techniques rather than modern technology—customs that spring from his Appalachian upbringing.
Season
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55:45
Lidia Bastianich meets changemakers intent on re-shaping the future of food in America.
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9:24
Today Lidia is making Mussels Triestina, a simple ten-minute dish.
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8:53
What happened when Julia Child visited Lidia’s first restaurant and ordered the risotto?
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11:28
Lidia has her friend Jacques Pépin in the kitchen and they’re cooking eggs!