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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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Pizza Margherita with Fresh Tomatoes and Sliced Mozzarella
In the cantine or kitchens of Naples, you're li...
 
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Lidias In the Kitchen Tip - Garlic

 
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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’s Upcoming Tour Schedule
I am so excited to be on a book tour this fall for my upcoming book Lidia’s Mastering the Art of Italian Cuisine which will...
 
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...
 
Milano Expo 2015
Lidia will be back at the Milano Expo for women’s week. The theme of this expo has been “Feeding the Planet, Energy...
 
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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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.