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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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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 Un Mondo Da Amare
Lidia will be appearing on Un Mondo Da Amare" tonight at" 8:00pm on Rai 1. It will be a spectacular evening filled with great...
 
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 with a display of...
 
Lidia on The Talk
Lidia will be appearing on The Talk today December 8th preparing a hearty meal that is perfect for the holidays. Be sure to check...
 
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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, 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.