we will be back with lidia bastianich in just a moment. first, here's our friend lyn may. when you call or contribute online, we have many ways we'd like to say thanks for your support. six of lidia's favorite recipes on convenient bookmarks when you contribute $35. classic pesto, rice with fresh sage and others. now, when you contribute $60, we will send you lidia's bright orange eco tote bag filled with the six recipe bookmarks. now, this tote is roomy and it is sturdy-- a classy way to reduce your use of paper and plastic bags. lidia's italy logo is on the front, and on the back, lidia's famous greeting. now, with your $120 contribution, the thank you gift everyone loves-- lidia's newest cookbook, lidia cooks from the heart of italy. now, it will come to you autographed by lidia herself. call the number on your screen or contribute on our secure web site. support the lifelong learning that you find year round on this public television station. >> you know, lidia, i grew up watching cooking shows on public television, and it's so exciting as an adult to be able to watch y

and you look at lidia bastianich, you look at rick bayless, all... there's mario batali now-- all ofare really cooking on public television, and i think that's the new forum where most of the chefs are. >> hinojosa: all right, so i just love the fact... because like you, i'm an immigrant. born in mexico. my mom is a great cook; and amazing cook with six kids in the family... or six of us all together-- fresh meal every single day. wow, did we love watching julia child. you actually met julia child. >> oh, i've met her a bunch of times. i'll tell you one of my two favorite stories. one-- the first time she came to blue ginger, i was petrified. i mean, i don't really get nervous for people, right? i don't care if you're the president of this or ceo of that, but when julia child was coming in, i'm like... >> hinojosa: well, how did you know? did they call? >> oh, yeah, yeah, yeah. oh, yeah; they called. they fortunately gave me the warning, so, you know, so everyone stood at attention, and of course i did the best meal i possibly could. and i ended up serving this foie gras course. it's