How do you bring the maximum color to your veggies in the minimum amount of time? Blanching food, or parboiling, yields crisp, colorful vegetables that Oodleboxtv culinary cutie Dani Luzzatti prefers to call crudités.
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Cook your green beans so they keep their color
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Make scalloped potatoes with onions and green peppers
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Make Brussels sprouts with Martha Stewart
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Make brown sugar topped baked sweet potatoes
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Make Pakistani style aaloo palak
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Find and eat wild Watercress without being poisoned
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Prepare leeks for soups
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Make Filipino ginisang upo (sauteed squash)
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Fry onions for biryani
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Make Indian dahi vada with Manjula
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Cook with long stem artichokes
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Bake a zucchini-eggplant side dish with Martha Stewart "Mad Hungry"
How to Make Indian food:
Arvee
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Cook flavorful corn and lima bean succotash
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Make courgette rolls with Hell's Kitchen Gordon Ramsay
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Make quick Moroccan preserved lemons with Mark Bittman
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Pickle jalapeno and Anaheim peppers at home
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Prepare carrots
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Make a radish rosette to garnish your food
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Make Thingming mushroom starters
How To:
Cook your green beans so they keep their color
How To:
Make scalloped potatoes with onions and green peppers
How To:
Make Brussels sprouts with Martha Stewart
How To:
Make brown sugar topped baked sweet potatoes
How To:
Make Pakistani style aaloo palak
How To:
Find and eat wild Watercress without being poisoned
How To:
Bake a zucchini-eggplant side dish with Martha Stewart "Mad Hungry"
How To:
Prepare leeks for soups
How to Make Indian food:
Arvee
How To:
Cook with long stem artichokes
How To:
Make Filipino ginisang upo (sauteed squash)
How To:
Cook flavorful corn and lima bean succotash
How To:
Make courgette rolls with Hell's Kitchen Gordon Ramsay
How To:
Make Indian dahi vada with Manjula
How To:
Fry onions for biryani
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Prepare Mushroom Matar in Cashewnut Paste
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Burn Your Tomatoes and Make an Amazing Dish!
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Make Restaurant Quality French Fries at Home
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Best Roasted Veggies Recipe
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Make Baked Zucchini Chips
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