Giada De Laurentiis

Los Angeles

Chef and TV Host at Freelance

Founder at Giadzy

#Chef, #Author, #Mother and #Founder of @giadzy

Articles

Chicken Piccata Pasta

1 month ago | giadzy.com | Giada De Laurentiis

You must be signed in as a member to print this content A fresh take on Giada’s classic chicken piccata: golden brown bites of chicken are tossed with pasta and finished with Parm for a creamy, lemon-buttery sauce that clings to every bite. This comes together in a snap for a perfect easy weeknight dinner. Season the cubed chicken evenly with the salt. Lightly dredge in the flour, shaking off any excess. Place a large skillet over medium-high heat on the stove.
Sheet Pan Ricotta French Toast

1 month ago | giadzy.com | Giada De Laurentiis

You must be signed in as a member to print this content This sheet pan ricotta French toast is the ultimate low-effort, high-reward brunch recipe. Unlike traditional baked French toast casseroles that need an overnight soak and a long bake time, this version skips the wait and comes together in just about 30 minutes. A quick custard soak gives the bread a perfectly soft center, while a high-heat bake delivers crispy golden edges all over.
Giada De Laurentiis’ Green Gazpacho Recipe

2 months ago | aarp.org | Giada De Laurentiis

Green Gazpacho gets a vibrant boost from green grapes and a pinch of chile paste. Courtesy Ray Kachatorian Facebook Twitter LinkedIn If you associate gazpacho primarily with Spanish cuisine, you’re not wrong — it’s practically the national dish.
Giada De Laurentiis’ Ziti with Arugula Pesto Recipe

2 months ago | aarp.org | Giada De Laurentiis

Ziti with Roasted Garlic and Arugula Pesto gets its deep, rich flavor from mellow roasted garlic.
Giada De Laurentiis’ One-Pan Chicken with Artichokes and Orzo Recipe | Members Only

2 months ago | aarp.org | Giada De Laurentiis

One-Pan Chicken with Artichokes and Orzo offers flavorful convenience in a single pot. Courtesy Ray Kachatorian Facebook Twitter LinkedIn When I ran a version of this recipe on Giadzy, the response was through the roof, with commenters noting they especially loved the one-pot convenience of it all.
Giada De Laurentiis’ Fregola Salad with Olive Relish & Chickpeas

Mar 4, 2025 | eatingwell.com | Giada De Laurentiis

We’ve come a long way since “pasta salad” meant elbow macaroni drowning in mayo, but even so, most pasta salads are more pasta than salad and, more often than not, too soggy and bland for my taste. I like to make mine with a small pasta shape, like orzo or, as here, fregola, a small Sardinian pasta similar to an Israeli couscous (a good substitute if you can’t find fregola).
Giada transforms chicken Parm into a simple sheet-pan dinner

Mar 4, 2025 | today.com | Giada De Laurentiis

Chef notesBefore you dismiss this lighter, brighter, bolder version of the classic — is that all the cheese you're using? It's not even fried! — give it a try. I think you'll agree that you get all the flavors you crave with a lot less fat (and greasy cleanup) than is usually part of the deal. If you want to make a dish that skews a little more traditional, use your favorite store-bought marinara and sub Parmigiano-Reggiano for the pecorino. You'll still be way ahead of the game, health-wise.
Giada’s Radicchio Caesar Salad

Feb 12, 2025 | giadzy.com | Giada De Laurentiis

You must be signed in as a member to print this content Bitter greens, especially radicchio, have long been cherished in Italy—not just for their vibrant color and crisp texture, but for their complex flavor (and nutrients!). In the winter months, Italy’s markets overflow with stunning varieties like Treviso and Castelfranco, making it the perfect season to highlight these beloved bitter greens.
Italian Superfoods

Jan 17, 2025 | giadzy.com | Giada De Laurentiis

I’m thrilled to share my favorite Italian superfoods with you! My upcoming cookbook, Super-Italian (available for pre-order now) is a love letter to the vibrant, wholesome ingredients that make Italian cuisine so special. These amazing ingredients—like antioxidant-rich olive oil, vibrant tomato passata, and slow-dried pasta—are the heart of so many recipes in my new cookbook. They’re proof that eating well doesn’t mean giving up indulgent, delicious meals.
The Expensive Cutting Board Used By Ina Garten And Giada De Laurentiis - Tasting Table

Nov 24, 2024 | tastingtable.com | Ina Garten |Giada De Laurentiis |Amanda Berrill

We may receive a commission on purchases made from links. The Expensive Cutting Board Used By Ina Garten And Giada De Laurentiis Static Media / Shutterstock / Getty Considering we probably eat a credit card's worth of plastic every week, it's in our best interests to move away from plastic cutting boards in our kitchens as they release microplastics into our food.