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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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Toasted Bread in Savory Spinach Sauce
This dish is also very good when made with Swis...
 
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Behind the scenes in Lidia's Kitchen

 
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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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Sailing the Adriatic
Each summer, Lidia joins a small group of friends for a sailing trip and a week of swimming, relaxation and of course delicious...
 
Lidia heading to Napa Valley
Lidia visits Napa Valley to enjoy the annual Festival del Sole and a tribute to Sophia Loren at Far...
 
Oxford Symposium on Food and Cookery 2014 !
Lidia returns to the Oxford Symposium on Food and Cookery this weekend." This international conference on food, attended by...
 
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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, 2014
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.