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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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Calzones
You may be used to the large pizzeria-size vers...
 
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Lidias Common Sense Cooking: Finding Fresh Eggs

 
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Poaching Scallions
Scallions, part of the onion family, are commonly referred to as green onions. They have a milder flav...
 
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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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April 10, 2015
Poaching Scallions

Scallions, part of the onion family, are commonly referred to as green onions. They have a milder flavor than mature onions but a bit stronger than chives. When buying scallions, look for dark green scallions that have a bright white root. The green ends of the scallions should be smooth and feel crisp, never limp. Avoid ones that look wilted, or have slimy spots along the green part of the plant. Scallions can be cooked either whole or chopped, and they are great in salads, as a crudité, or in sauces. Another great method of cooking this vegetable is to poach the scallion. If you have not poached scallions before, be sure to notice how nicely it brings out the flavors in a mellow way. And don't throw out those scallion trimmings. They are some of the most useful scraps in the kitchen. A handful of leaves and the root ends can make an instant broth.