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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Make a radish rosette to garnish your food
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Remove the fuzzy center of a fresh artichoke
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Grill Brussels sprouts
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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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Chop an onion the right way into even squares
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Cut a Bell Pepper into Strips and Dice It into Cubes
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Steam healthy vegetables properly without a steamer
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Cook a Moroccan potato tajine recipe
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Make simple Brussels sprouts
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Remove the ribs of leafy greens without a knife
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Make Baked Zucchini Chips
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Make brussels sprouts with bacon, almonds & cream
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Best Roasted Veggies Recipe
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Make brown sugar topped baked sweet potatoes
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Pickle jalapeno and Anaheim peppers at home
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Cut a potato into 1/4 inch batons for french fries
How To:
Make a radish rosette to garnish your food
How To:
Remove the fuzzy center of a fresh artichoke
How To:
Grill Brussels sprouts
How To:
Burn Your Tomatoes and Make an Amazing Dish!
How To:
Best Roasted Veggies Recipe
How To:
Make Baked Zucchini Chips
How To:
Make Creamy Cole Slaw with Hubert Keller
How To:
Find and eat wild Watercress without being poisoned
How To:
Cook your green beans so they keep their color
How To:
Cut a Bell Pepper into Strips and Dice It into Cubes
How To:
Make scalloped potatoes with onions and green peppers
How To:
Make simple Brussels sprouts
How To:
Make brussels sprouts with bacon, almonds & cream
How To:
Remove the ribs of leafy greens without a knife
How To:
Chop an onion the right way into even squares
How To:
Cook a Moroccan potato tajine recipe
How To:
Steam healthy vegetables properly without a steamer
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Prepare Mushroom Matar in Cashewnut Paste
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Make Restaurant Quality French Fries at Home
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Make a Great Broccoli with Breadcrumbs Side Dish
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