Giada's Kitchen: New Italian Favorites by Giada De Laurentiis

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Notes about Recipes in this book

  • Swiss chard and sweet pea manicotti

    • debcapecod on November 21, 2010

      This recipe is delicious. I hadn't used swiss chard before and now I have it in my garden! This is very easy to make and I highly recommend trying it.

  • Orzo-stuffed peppers

    • Cheri on December 25, 2010

      Makes too much stuffing for 6 med/large peppers. Otherwise, this is an excellent recipe. Needed more chick broth for bottom of pan, sprinkled cheese on top and baked, without cover. This was fine. Excellent left over. Served with grilled salmon (nice combo) and leftover with grilled sausages, also very good.

  • Mediterranean bruschetta

    • Breadcrumbs on February 26, 2012

      p. 22 Not surprisingly, another hit from Giada. We really enjoyed this quick, easy and flavourful appetizer and the addition of tomatoes made it a little different from herbed or seasoned fresh ricotta antipasti we’ve had in the past. I can’t wait to try this again in the summer when we can pull our tomatoes straight from the vine. Giada suggests you incorporate mint w the tomatoes but since we’re not huge fans of mint, I went w fresh basil. This is the first time I’ve spritzed lemon on freshly grilled bruschetta and though the flavour was complimentary and a nice contrast to the richness of the cheese, I think I’d prefer some zest grated into the cheese next time. A hit nonetheless, happy to recommend this one.

  • Tagliatelle with smashed peas, sausage, and ricotta cheese

    • Breadcrumbs on October 23, 2010

      Oct 2010 - First use of this recipe. This dish comes together very quickly and delivers big flavour. I do think that the outcome of this dish relies heavily on the quality of the sausage since it does add the most dominant flavour. I didn't make any substitutions and needed to add about 1 cup of pasta water to achieve the consistency I desired in the sauce. Delicious and well received. 8.5

    • MsMonsoon on July 20, 2021

      I made this vegetarian with Tofurkey Italian sausage, and it turned out pretty well. I used an extra tablespoon of olive oil and extra pecorino romano to compensate for the lower fat content. Next time I’ll probably try Field Roast Italian veggie sausages. Like Breadcrumbs, I also needed nearly a full cup of pasta water to moisten the pasta.

  • Ricotta orange pound cake with strawberries

    • Breadcrumbs on November 28, 2010

      p. 189 - Looks and sounds delicious! Recipe also appeared in Dec 2010 Food Network Magazine.

    • Breadcrumbs on February 15, 2011

      p. 188 When I first purchased this book I immediately flagged this recipe as a must try and its taken me almost 3 years to finally get to it!! This is the first time I’ve made a cake w ricotta other than a cheesecake. Prep is very simple. Flour, baking powder and salt are mixed together and set aside. Butter, ricotta and sugar are mixed together until fluffy then eggs are added one at a time before adding vanilla, orange zest and Amaretto. I decided to skip the Amaretto and instead, added an equal amount of orange juice. Dry ingredients are incorporated w the wet and then the mixture is poured into a loaf pan and baked for 45-50 minutes. In my case it took 60 mins for the tester to come out clean. The aroma of this cake baking is heavenly! This is an absolutely wonderful, moist cake with a tender crumb. It is dense but not heavy feeling at all. It may have taken me 3 years to make this but I doubt it will take 3 weeks before I make it again! I’d highly recommend this cake.

  • Lemon ricotta cookies with lemon glaze

    • Breadcrumbs on November 28, 2010

      p. 190 - These look wonderful, must try!

    • vickster on April 25, 2014

      I substituted Blood Orange for the Lemon in recipe. They are delicious! A different texture than any cookie I have made before. Kind of cake like, I assume from all the ricotta in the recipe.

    • Julia on June 18, 2011

      These are cake like in texture. I used Meyer lemon and the flavor is great. Easy and a little different.

  • Baked orzo with Fontina and peas

    • tunnymowg on April 23, 2011

      I have made this twice now and I really like it. It's delicious and "different" for a baked pasta, and so easy since you can make it the day before and just toss it in the oven!

  • Linguine with shrimp and lemon oil

    • foodie005 on August 03, 2011

      Serve with Fennel slaw on page 77

  • Penne with eggplant purée

    • swiand on September 10, 2011

      Very good

    • ckbkaddict on March 27, 2017

      Replaced basil for mint. Easy and delicious.

    • MsMonsoon on October 24, 2021

      Loved this. I doubled the garlic and probably used extra mint. Easy, a little spicy, and delicious.

  • Red pepper cheesecake

    • julesamomof2 on March 10, 2021

      Love this appetizer recipe, especially around the holidays. I even purchased a six inch springform pan just to make this- it's been in heavy rotation ever since. Great with pita chips, crackers, etc.

  • Spicy Parmesan green beans and kale

    • swegener on January 25, 2015

      Good, but very salty if made as written.

  • Whole-wheat linguine with green beans, ricotta, and lemon

    • MsMonsoon on July 15, 2021

      Loved this, so easy. Made it as written, just with two cloves of garlic instead one one. Would definitely make again and might 1.5x the veggies (green beans and cherry tomatoes) for extra color and vitamins. And maybe even 3 cloves of garlic :)

  • Cantaloupe, red onion, and walnut salad

    • CelV on April 24, 2020

      Very refreshing and easy.

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Reviews about Recipes in this Book

  • Beef and butternut squash stew

    • Cupcake Muffin

      This beef stew is has an interesting (and tasty!) twist because it replaces the usual carrots and potatoes with winter squash. We used banana squash, but any favorite winter squash would work well.

      Full review
  • ISBN 10 1299175333
  • ISBN 13 9781299175334
  • Published May 10 2014
  • Format eBook
  • Page Count 240
  • Language English
  • Countries United States
  • Publisher Clarkson Potter Publishers
  • Imprint Clarkson Potter Publishers

Publishers Text

She's taught us every facet of Italian cooking--from traditional and regional to seasonal and contemporary. She even made us fall in love with pasta again by opening us up to lighter, healthier versions that don't weigh us down. Now the Food Network star and bestselling author of Everyday Pasta, Giada De Laurentiis, takes us down a new path, sharing her love of food with clean, vibrant, simple flavors and bursts of bright colors that look as beautiful on the plate as they are delicious.

Yes, you will still find those fabulous recipes she remembers so fondly from family meals, but you'll also find updated twists on classic trattoria favorites--California-inflected, hearty but not overwhelming, and with the perfect balance of healthfulness and terrific flavor. Wouldn't you love a faster, lighter take on osso buco (here made with turkey instead of veal), a salad with real substance (like one of cantaloupe, red onion, and walnuts), and fish that gets an Italian makeover by way of lots of fresh veggies and accents such as fennel and grapefruit salsa? And let's not forget dessert. After all, what's not to adore about little doughnuts dipped in chocolate sauce?

Ranging from soups and snacks to easy entrées and elegant dinner-party fare, Giada's recipes are perfect for any day of the week. And for the first time, she includes a full section of dishes that the little ones will love making as much as they love eating (like mini chicken meatballs). With something to please everyone at your table, Giada's Kitchen deliciously demonstrates why Giada De Laurentiis has become America's best-loved Italian cook.

Italy meets California In Giada De Laurentiis's collection of 100 new recipes, she focuses on fresh ingredients, simple preparation, and bright flavors. Anyone who wants to indulge in the pleasures of Italian food without feeling weighed down will find inspiration for delicious, hearty yet healthy weekday meals. Giada's recipes satisfy both our desire to eat with gusto and to feel good about what we eat.

Giada De Laurentiis is the star of Food Network's "Everyday Italian" and "Giada's Weekend Getaways." She attended the Cordon Bleu in Paris, and then worked in a variety of Los Angeles restaurants, including Wolfgang Puck's Spago, before starting her own catering and private-chef company, GDL Foods. The granddaughter of movie producer Dino De Laurentiis, Giada was born in Rome and grew up in Los Angeles, where she now lives.

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