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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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Brodetto with Lobster and Corn
This beautiful brodetto is brimful of colors, t...
 
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Lidias In the Kitchen - Wine Sauces

 
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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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Fancy Food Show 2015
Lidia will be at the Fancy Food Show held at the Jacob Javits Center Monday June 29th 11:00am to 2:00pm Booth #1253. Lidia will...
 
Porta a Porta Special
Be sure to watch La Prima Serata airing thisĀ evening at 8pm ETĀ in the US. Bruno Vespa travels to New York with Lidia and Il...
 
Lidia on Wendy Williams
Lidia will be appearing on the Wendy Williams Show on Wednesday June 3rd. Lidia will be cooking and discussing all about her new...
 
Lidia on Fox 5 Segment
Lidia will be appearing on New York's Fox TV affiliate, WNYW LIVE, on the 5:00pmET show on December 12th...
 
In and Around Emilia-Romagna Region and It's Wonderful Vinegar
One of my favorite sauces and glazes to use, especially during the holidays is...
 
Eat a Red Apple Day
After we recuperate from enjoying that wonderful Thanksgiving meal with our family...
 
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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.