Giada De Laurentiis

Globally adored family-inspired dishes!

Giada uses fresh, seasonal ingredients to craft family-inspired dishes that showcase her Italian roots and Californian surroundings.

Giada Entertains

Chef Giada De Laurentiis is a pro at hosting events, from casual game nights to glamorous cocktail parties. She shares her top tips to get the party started and demonstrates her favourite recipes for every occasion.

Broccoli and French Beans

In a large pot, bring 6 litres of salted water to a boil. Have a large bowl of ice water ready. Place broccoli into pot and cook for two minutes. You just want to parboil the broccoli at this point since you will saute it later on. Using a spider

Roasted Cauliflower with Parmesan and Pancetta

1) Preheat the oven to 180°C. 2) Bring a large pot of salted water to a boil over high heat. Blanch the cauliflower for 2 minutes. Transfer the cauliflower to a buttered 23 by 33cm baking dish and let cool, about 5 minutes. 3) In a small frying

Winter Minestrone

Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, celery, pancetta, and garlic. Saute until the onion is translucent, about 10 minutes. Add the Swiss chard and potato; saute for 2 minutes. Add the tomatoes and rosemary sprig

Halloween Spice Cake

1) Place an oven rack in the centre of the oven. Preheat the oven to 180°C/ gas mark 4. Butter and flour a 23 by 13cm loaf tin. Set aside. 2) In a medium bowl, combine the flour, baking powder, salt, cocoa powder, cinnamon, ginger, nutmeg, and allspi

Pumpkin Ravioli with Sage and Toasted Hazelnuts

1) Preheat the oven to 180°C/gas mark 4. Spread the hazelnuts on a baking tray and toast in the oven until light golden brown and fragrant, about 5 to 7 mins. Allow to cool completely. Coarsely chop the cooled hazelnuts and set aside. 2) Bring

Italian Fruit Punch

Combine all the ingredients, except the liquorice, in a pitcher. Stir to mix. Pour into glasses and garnish with a stalk of liquorice.

Caramel, Chocolate and Candy Apples

Line a baking tray with greaseproof paper and spray it with vegetable oil cooking spray. Insert the craft sticks halfway into the stem-ends of the apples. In a medium, heavy saucepan, over low heat, combine the caramel candies and orange juice. Cook

White Bean and Chicken Chili

1. In a large heavy-bottomed saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 30 seconds. Add the chicken mince, 1 teaspoon salt, cumin, fennel seeds

Cioppino

Heat the oil in a very large pot over medium heat. Add the fennel, onion, shallots, and salt and saute until the onion is translucent, about 10 minutes. Add the garlic and 3/4 teaspoon of red pepper flakes, and saute 2 minutes. Stir in the tomato pa

Osso buco

1) Place the rosemary, thyme, bay leaf and cloves into cheesecloth and secure with twine. This will be your bouquet garni. 2) For the veal shanks, pat dry with paper towels to remove any excess moisture. Veal shanks will brown better when they are d

Antipasto Salad

1) For the vinaigrette: In a blender, add the basil, vinegar, garlic, mustard, salt and pepper. Blend until the herbs are finely chopped. With the machine running, drizzle in the olive oil until the dressing is smooth. 2) Bring a large pot of salted

Panzanella

Soak the capers in two tablespoons of vinegar in a small bowl for 10 minutes. Drain. Cut the crust off of the bread. Cut into 2-inch slices and grill, drizzling about two tablespoons of olive oil on both sides of the bread. Once grilled, cut or tear

Artichoke and Tomato Panzanella

1) Place a griddle pan over medium-high heat or preheat a gas or charcoal griddle. Drizzle the bread and artichoke hearts with olive oil and season with salt and pepper. Griddle the bread and artichokes until golden brown at the edges, about 6 mins t

Prawn and Avocado Salad with Frico Chips

For the frico chips: Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F.Line a baking sheet with a silicon mat. Place eight 1-tablespoon mounds of cheese on the mat and gently tap down until flat. Bake until golden and b

Lentil and rice salad

1) Heat 1 tbsp of oil in a large saucepan. Add the carrot, onion, and garlic and saute until the onion is translucent, about 5 minutes. 2) Stir in the lentils. Add 550ml of stock and bring to a boil over high heat. Decrease the heat to medium-low

Italian Lentil Salad

In a large pan of boiling, salted water cook the lentils until tender, stirring occasionally, about 18 to 20 minutes. Drain and let cool for 5 minutes. Transfer the cooked lentils a serving bowl and add the spring onions, grapes, cucumber and red

Fennel Slaw with Prosciutto and Pistachio Pesto

1) For the pistachio pesto: combine the parsley, pistachios, thyme, and garlic cloves in the bowl of a food processor; blend until finely chopped. With the machine running, gradually add the olive oil, processing until well blended. Season the pesto

Side car martini

Chill four martini glasses. In a small shallow dish combine the sugar and the lime zest. Run the lime wedge around the rim of each glass. Dip the glasses in the sugar and zest mixture. In a cocktail shaker, mix the cognac, Triple Sec, sweet and

Spiked coffee

1Mix the coffee liqueur, creme de cacao, vodka and espresso in a small pitcher. Cover the pitcher with cling film and place it in the freezer until the mixture is very cold, about three hours. 2) Meanwhile, rub the rims of eight martini glasses wi

Spiked iced cappuccino

Stir the sugar and water in a small saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool the sugar syrup completely. Fill six (240ml to 350ml) glasses halfway with crushed ice. Pour the espresso over the ice, dividing it equal

Apple and thyme martini

For the martini: Chill the martini glasses. Fill the shaker with ice. Combine the vodka, apple juice, and thyme syrup in a martini shaker. Shake for about 10 secs. Divide between the 4 chilled martini glasses. Use the melon baller to sc

Blended cherry mojitos

For the mojito: Place the frozen cherries, crushed ice, mint leaves, lime juice, rum, and simple syrup in a blender. Blend until smooth. Pour the mixture into chilled glasses and top with crushed ice. Garnish with lime wedges and cherries. For t

Frozen Brownie Sundaes

1. Brownie layer: Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Spray an 8 by 8-inch glass baking pan with vegetable oil cooking spray. Line the pan with parchment paper, allowing 2 inches of paper to overhang the sid

Gorgonzola and porcini mushroom risotto

1) In a medium saucepan, bring the stock to the boil over medium-high heat. 2) Add the porcini mushrooms, remove the pan from the heat and set aside for 30 minutes until the mushrooms are tender. Then, using a slotted spoon, remove the mushrooms and

Chocolate Christmas Turkeys

Place the chocolate chips in a medium glass bowl and microwave on high, stirring every 10 seconds until the chocolate has melted. Set aside to cool slightly. For each turkey, push 5 candy corn candies, tip-side down, into the cream filling of a ch

Cauliflower and Bacon Gratin

Place an oven rack in the centre of the oven. Preheat the oven to 180°C/gas mark 4. Butter a 20cm x 20cm casserole dish. Set aside. In the bowl of a food processor, pulse the bread until it forms into crumbs. In a large non-stick frying pa

Baked Penne with Roasted Vegetables

1) Preheat the oven to 220°C/gas mark8. 2) On a baking sheet, toss the peppers, courgettes, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes. 3) Meanwhile, bri

Grilled Salmon and Pineapple with Avocado Dressing

Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Whisk the oil, chopped basil, chives, chopped tarragon, salt and pepper in a small bowl to blend. Brush the salmon and pineapple slices with the herb mixture. Cook the

Chicken, Leek and Potato Pie

1. Place an oven rack in the center of the oven and preheat to 190°C. Line a baking sheet with parchment paper. 2. For the filling: Heat the oil over medium-high heat in a large skillet. Cook the leeks until slightly softened, about 3 minutes.

Lemon Bundt Cake with Chocolate Glaze and Candied Lemon

For the candied lemon: Combine the sugar and water in a small saucepan and bring to a boil over medium heat, stirring to dissolve the sugar. Add the lemon slices and simmer until tender, 5 to 8 minutes. Transfer to a wire rack to drain. Let cool to r

Mini Chocolate-Meringue Cupcakes

For the cupcakes: arrange an oven rack in the center of the oven and preheat the oven to 175°C. Line a 24-count mini-muffin pan with 1.25-inch diameter paper liners and set aside. In a medium bowl, using an electric hand mixer, beat the egg yo

Strawberry Santas

Special equipment: Pastry bag fitted with a small star piping tip For the frosting: In a medium bowl, using an electric hand mixer, beat the mascarpone and vanilla until smooth. Gradually beat in the powdered sugar until the mixture is thick and s

Goji Berry Trail Mix

Place the almonds, goji berries, pumpkin seeds, walnuts and apricots in a medium bowl, and toss together. Recipe courtesy of Giada De Laurentiis

Raspberry Ice Cream sodas

Special equipment: 4 ice cream soda glasses, drinking straws and sundae spoons 1) Make the raspberry syrup: in a small saucepan, whisk together the orange juice and cornflour until smooth. Add the raspberries, raspberry jam and granulated sugar. Br

Chocolate Chip Walnut Cupcakes

For the cupcakes: Preheat the oven to 180°C/gas 4. Line a 12-cup muffin pan with paper liners. In a small bowl, combine the walnuts, 175g of the chocolate chips and 1 tablespoon of the brownie mix. Toss until all of the ingredients are coate

Homemade Cinnamon-Raisin Bread

1. In a medium bowl, whisk together the bread flour, rice flour, cinnamon, nutmeg, and salt. Set aside. 2. In a small bowl, combine the warm water and yeast. Let the mixture rest for 5 minutes until foamy. 3. In a stand mixer fitted with a padd

Chocolate Citrus Biscotti

Preheat the oven to 160°C. Line a large baking sheet with parchment paper. Stir the flour, cornmeal, baking powder, and salt in a large bowl. Using an electric mixer, beat the eggs and sugar in another large bowl until pale yellow and f

Lemon Thyme Bars

Place an oven rack in the centre of the oven. Preheat the oven to 160-170°C/gas 3. Butter and flour a 20cm by 20cm glass baking dish. In a small bowl, combine the flour, thyme and salt. Set aside. Using a stand mixer fitted with the paddle att

Creamy Red Pepper Soup

Heat 2 tablespoons of oil in a heavy large pot over medium-high heat. Add the onions, carrots, garlic, and thyme and saute until the onions are translucent, about 5 mins. Add the broth, peppers, potato, wine, and sugar. Bring to a simmer over high he

Herb-Coated Goat's Cheese

Preheat the oven to 190°C/gas mark 5. Arrange the bread slices on 2 heavy baking sheets. Drizzle 3 tablespoons of olive oil over the bread slices. Bake until the crostini are pale golden and crisp, about 10 minutes. Meanwhile, stir the

Italian Vegetable Soup

Heat the oil in a heavy large pot over medium heat. Add the leeks and saute until translucent, about eight minutes. Add the garlic and saute until tender, about two minutes. Stir in the courgettes and artichokes. Season the vegetables with salt and p

Tomato and Basil Tartlets

Place an oven rack in the centre of the oven and preheat to 200°C/gas mark 6. Line a baking sheet with parchment paper. Place the pastry on a lightly floured work surface. Using the tines of a fork, prick the pastry all over. Using a 6cm round

Curly Endive, Prosciutto and Mozzarella on Bruschetta

Preheat the oven to 180°C/gas 4. Arrange the bread slices on two heavy and large baking sheets. Brush 3 tablespoons oil over the bread slices. Bake until the crostini are pale golden and crisp, about 15 minutes. Wrap one curly endive and

Artichoke and Bean Crostini

Put an oven rack in the centre of the oven. Preheat the oven to 190°C/gas mark 5. Spray a baking sheet with vegetable cooking spray. Lay the prosciutto in a single layer on the prepared baking sheet and bake for 10 to 12 mins until crispy. Set

Fun Salmon Hand Roll

For the sushi rice, place the rice and water in a medium saucepan over high heat. Bring the mixture to the boil. Cover the pan and reduce the heat to low. Simmer for 25 minutes. Sprinkle the vinegar over the rice and mix with a fork. Transfer the coo

Parmesan Popovers

Preheat the oven to 200°C/gas mark 6. In a blender, combine eggs, flour, salt, pepper, and herbs, milk, and cheese. Blend on medium speed. Spray a mini-muffin pan with nonstick cooking spray. Pour the batter into the muffin cups, filling each c

Anytime Vegetable Salad

Cook the edamame in a large pot of boiling water until crisp-tender, about three minutes. Drain. Rinse with cold water, then drain well and pat dry. Repeat with the green beans and yellow beans. Combine the vegetables in a bowl. Add the vinegar,

Herb-stuffed tomatoes

1) Preheat the oven to 190 C/Gas 5. 2) Cut the tomatoes in half, horizontally. Use a small spoon to gently hollow out the inside of the tomatoes, discarding the seeds and reserving the pulp and being careful not to puncture the outer shell. 3) Ch

Streaky bacon and pancetta potatoes

1) Heat a large nonstick skillet over medium heat. Add the bacon and pancetta. Cook, stirring occasionally, until the bacon and pancetta are brown and crispy, about 10 to 12 minutes. Using a slotted spoon, remove the bacon and pancetta pieces to pape

Citrus rice salad

1) For the Rice Salad: Place an oven rack in the centre of the oven. Preheat the oven to 180°C, gas mark 4. Arrange the almonds in a single layer on a baking sheet. Bake for 5 to 6 minutes until lightly golden. Cool completely, about 15 minutes.2