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Lidia Bastianich is an Emmy award-winning television host, best-selling cookbook author, and restaurateur. She has held true to her Italian roots and culture, which she proudly and warmly invites her fans to experience.
 
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Artichokes, Fresh Favas, and Potatoes
The same trio of seasonal vegetables that inspi...
 
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lidia's recipes ›


Lidias Common Sense Cooking: Finding Fresh Eggs

 
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Blanching Vegetables
I always used to boil vegetables in salted water, but I have learned to salt certain vegetables after ...
 
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Appearance on Dr.Oz
Lidia will be appearing on Dr. Oz Monday March 23th cooking and giving tips on cooking healthy food. Be sure to check your...
 
Celebrate Spring with Lidia
Lidia is celebrating spring with her new book and is having a book signing dinner at Lidia’s Kansas City and Lidia’s...
 
Lidia on the Better Show
Lidia be appearing on the Better Show on March 12th preparing dishes from Egg-Citing Farm Adventure. Be sure to check your local...
 
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Food Books and Dvds Tableware

Lidia's Commonsense Italian Cooking
Lidia brings viewers on a road trip into the heart of Italian-American cooking.
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LIDIA'S
Enjoy Lidia's pastas and sauces!
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Lidia's Stoneware Collection

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November 11, 2015
Blanching Vegetables

I always used to boil vegetables in salted water, but I have learned to salt certain vegetables after they are cooked, tossing them immediately after draining with medium-coarse salt while they are still steaming hot. Does it make that much difference? It does; instead of making a saline solution out of boiling water that permeates the vegetable throughout, salting later allows the vegetable to retain its vegetable flavor. Then sprinkled salt adds another dimension of flavor. The vegetables that best respond to this method are string beans, broccoli, and zucchini, but I find it also works for cabbage, beets, chard, and other greens.