To partially cook fruits, vegetables, or nuts in boiling water or steam.


  1. Sauteed Escarole with Raisins, Pine Nuts, and Capers

    You can blanch the escarole up to one hour ahead. Wait until just before serving to add the lemon juice, though, as the acid in the juice will dull the escarole's color if it sits too long.

  2. Summer Vegetable Soup with Dill

    If you have sweet, tender farm-fresh corn, use it raw. If your corn is a little starchy, blanch the ears in boiling water before cutting off the kernels.

  3. Beets & Greens Salad with Cannellini Beans

    Sometimes beets in the market have beautiful, unblemished, tender greens attached. When that happens, blanch the greens and toss with beans and vinaigrette, using some of the beets to garnish the salad, as in this recipe. Use the leftover cooked beets for other dishes. If you buy beet greens on ...

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  1. Quick Summer Salad: Heirloom Tomatoes, Black Beans, and Corn

    Wed, 2 Jul 2014

    heart of the dish. I also used fresh corn rather than frozen and it took no time at all to prep it for this salad. Simply blanch a few cobbs for about one minute and when cooled, slice kernels from the cobb. While I used dried beans that I soaked overnight

  2. Fresh and Satisfying Spring Appetizers for Parties, Showers, and More

    Fri, 18 Apr 2014

    says “spring” more than snappy stalks of asparagus. Feed a crowd with this salty, creamy combo that’s as easy as blanch , wrap, drizzle with sauce and serve. If you’re really tight on time, swap in a store-bought balsamic vinaigrette for

  3. Great Green Vegetables: Bitter, Healthy & Utterly Delicious

    Tue, 21 Jan 2014

    go bitter, with great bitter greens. Here are some tips for using bitter greens: 1. To remove some of the bitterness, blanch greens first, then cook them as desired. Saute in olive oil or use in this easy recipe for Warm Salad of Greens Italian Sausage

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Food Blogs We Love

  1. Thanksgiving 2012: Haricots Verts and White Beans with Shallot Vinaigrette

    Mon, 12 Nov 2012

    over an hour. We also whipped up the vinaigrette and stowed it in the fridge overnight. On the day of the meal, you just blanch the haricots verts at some point in the morning. Once you're ready to serve the dish, simply toss the haricots verts with

  2. White as Springtime Snow

    Wed, 9 May 2012

    large stockpot full of water to a boil. Dunk in the prepared asparagus very briefly, for about 1 – 2 minutes, in order to blanch . Drain and immediately immerse the stalks in an ice-water bath to cool them down as quickly as possible and arrest the cooking

  3. Broccoli Rabe

    Sat, 18 Feb 2012

    it’s packed with nutrients. And, true to the family profile, it’s tastier when cooked less rather than more. We blanch it first to take out some of the bitterness (and also to make it cook-able in less oil.) Then we throw it into a hot skillet

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