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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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Zucchini and Potato Minestra
Stock will make much more flavorful soup, but i...
 
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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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Lidia on Rai Tre/Slang
Watch Joe and I on Rai Tre/Slang today at 23:45 Oggi alle ore 23,45" Joe ed io su Slang in onda su...
 
Lidia on Slang- Rai 3
Don’t miss" Joe and I" tomorrow on Rai" Tre /Slang. Domani non perdete Joe" ed io su...
 
Milano
So excited as I begin filming another season of Junior MasterChef Italia over the next few weeks. Stay tuned for more info this...
 
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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, 2014
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.