Giada's Family Dinners by Giada De Laurentiis

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    • Categories: Soups; Italian
    • Ingredients: beef chuck; celery; carrots; onions; rosemary; dried oregano; canned tomatoes; lentils; parsley
    • Categories: Soups; Italian
    • Ingredients: pancetta; rustic white bread; canned tomatoes; basil; onions; dried oregano; dried red pepper flakes; mascarpone cheese; sour cream
    • Categories: Soups; Italian
    • Ingredients: thyme; rosemary; bay leaves; onions; pancetta; kidney beans; macaroni pasta; Parmesan cheese
    • Categories: Soups; Winter; Italian
    • Ingredients: carrots; celery; pancetta; Swiss chard; onions; potatoes; canned tomatoes; rosemary; cannellini beans; Parmesan cheese; parsley
    • Categories: Soups; Italian
    • Ingredients: escarole; cannellini beans; Parmesan cheese; rustic white bread
    • Categories: Soups; Italian
    • Ingredients: parsley; Parmesan cheese; breadcrumbs; ground beef; ground pork; onions; escarole
    • Categories: Soups; Italian
    • Ingredients: Parmesan cheese; parsley; basil; spinach
    • Categories: Sandwiches & burgers; Italian
    • Ingredients: Kalamata olives; lemons; mayonnaise; canned tuna; artichokes; ciabatta bread; tomatoes
    • Categories: Sandwiches & burgers; Italian
    • Ingredients: Gruyère cheese; whole turkey; sourdough bread; store-cupboard ingredients
    • Categories: Sandwiches & burgers; Italian; Vegetarian
    • Ingredients: eggplants; zucchini; red onions; baguette bread; mozzarella cheese; tomatoes; basil; roasted red peppers; yellow peppers; pine nuts; Parmesan cheese
    • Categories: Sandwiches & burgers; Italian
    • Ingredients: focaccia bread; Brie cheese; prosciutto; arugula; cantaloupes
    • Categories: Sandwiches & burgers; Italian
    • Ingredients: mayonnaise; lemons; whole wheat bread; prosciutto; arugula; tomatoes
    • Categories: Sandwiches & burgers; Main course; American; Italian
    • Ingredients: round bread; dried oregano; green olives; Kalamata olives; roasted red peppers; ham; mortadella; salami; provolone cheese; red onions; arugula
    • Categories: Salads; Appetizers / starters; Italian; Vegetarian
    • Ingredients: balsamic vinegar; shallots; honey; beets; arugula; walnuts; dried cranberries; avocados; goat cheese
    • Categories: Salads; Appetizers / starters; Italian
    • Ingredients: canned anchovies; lettuce; sun-dried tomatoes; pine nuts; Parmesan cheese; cornmeal
    • Categories: Salads; Appetizers / starters; Italian; Vegetarian
    • Ingredients: oranges; shallots; balsamic vinegar; basil; arugula
    • Categories: Side dish; Italian; Vegetarian
    • Ingredients: Meyer lemon olive oil; broccoli
    • Categories: Side dish; Italian; Vegetarian
    • Ingredients: thyme; zucchini; yellow squash; white wine vinegar
    • Categories: Side dish; Italian; Vegetarian
    • Ingredients: butternut squash; Parmesan cheese; basil; pine nuts
    • Categories: Sauces, general; Italian; Vegetarian
    • Ingredients: basil; pine nuts; Parmesan cheese
    • Categories: Side dish; Italian; Vegetarian
    • Ingredients: eggplants; tomatoes; dried oregano; canned tomatoes; breadcrumbs
  • Sautéed green beans with tomatoes and basil
    • Categories: Side dish; Italian; Vegetarian
    • Ingredients: green beans; shallots; canned tomatoes; basil
    • Categories: Side dish; Italian; Vegetarian
    • Ingredients: fennel; Parmesan cheese; store-cupboard ingredients
    • Categories: Side dish; Italian; Vegetarian
    • Ingredients: orzo pasta; garbanzo beans; yellow tomatoes; grape tomatoes; red onions; basil; mint; honey; red wine vinegar
    • Categories: Dressings & marinades; Italian
    • Ingredients: red wine vinegar; honey; store-cupboard ingredients

Notes about this book

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Notes about Recipes in this book

  • Tomato soup with pancetta

    • debcapecod on January 31, 2010

      Delicious. I only had small pumpernickel bread in freezer so I used that. The marscarpone and sour cream really added to the taste of the soup. Do not leave out.

    • Lnevva on December 31, 2014

      So good & smoky. Stirred in cheese mix after dollop-ing into bowls. Used: 1pkg broth, diced tomatoes & dried basil. Served on French HoneyWheat Bread

  • Linguine with chicken ragù

    • Breadcrumbs on October 29, 2010

      p. 135 - Oct 2010 - First use of this recipe. Did this in two steps, cooked the chx on the weekend and froze it until it was needed for a weeknight meal. Dish came together very quickly and produced tasty results. Chicken was a nice change from beef/pork/veal in usual ragu. K would have preferred chx to be in larger pieces but it wouldn't have suited the "ragu" style of the dish. I'd definitely make this again as it's super-quick and tasty. K8.

    • Lnevva on January 01, 2015

      Hearty & Delicious!

  • Chocolate anise biscotti

    • sideshoes on October 20, 2010


    • BrendaD1962 on December 07, 2021

      Absolutely delicious! I make these often.

  • Chicken Vesuvio

    • vickster on April 29, 2016

      Very good chicken dish, and easy. I used fresh artichoke hearts. Also made a couple of changes with russet potatoes and a lot of rosemary instead of the oregano and thyme. And I cooked it stovetop instead of in the oven.

    • Zosia on December 12, 2016

      Simple and very tasty but I don't think the frozen artichoke hearts I used added much to the dish, though the sauce certainly made them delicious. I've noticed that some recipes include green peas which I think my family would prefer.

  • Limoncello cheesecake squares

    • PennyG on November 02, 2013

      Really good. I find that I can trust most of Giada's recipes to make for guests without doing a trial run in advance!

  • Penne with sausage, artichokes, and sun-dried tomatoes

    • crandall57 on April 29, 2023

      Excellent! Family favorite; have made this with several variations many times.

  • Grilled chicken with basil dressing

    • crandall57 on June 17, 2015

      Chicken was great. Nice fennel flavor on the skin. The sauce was so-so.

  • Chicken marsala with mustard and mascarpone

    • Kfaber on September 24, 2013

      This is a family favorite. The mascarpone adds a nice richness to the sauce but is not too heavy.

    • Lnevva on December 31, 2014

      cook slowly or else chicken gets too tough; sauce is great

  • Broiled salmon with garlic, mustard, and herbs

    • ecasey830 on May 28, 2011

      Delicious! Make sure to let the mustard really caramelize over the salmon!

    • Katielang on March 08, 2017

      Really yummy! I added a tsp of honey because I was a bit worried about the acidity of the mustard. It was very good and very fast to make!

    • mfranklin125 on May 14, 2018

      Great sauce

  • Quick marinara sauce

    • jbuchman on September 19, 2015

      Excellent and easy. Keeps well in freezer.

    • averythingcooks on January 15, 2017

      In a sea of available simple marinara sauces , this one is really good! I particularly like the idea of blending the basil and whole tomatoes together at the beginning ( maybe this appears in other recipes but I've never seen it and I certainly didn't think of it myself). The only additions I make include a good pinch of red pepper flakes, a big splash of red wine into the onions/garlic before adding the tomatoes and I do use less oil than she calls for.

  • Sautéed green beans with tomatoes and basil

    • chawkins on January 04, 2015

      The wine and basil stirred in at the end really elevates this dish. I used frozen home grown green beans, and home canned tomato sauce in lieu of fresh tomatoes. Also skipped the Parmesan crisp due to a guest's allergy to dairy products.

    • Lepa on June 06, 2023

      We didn't love this. The green beans may have been the issue- they were unpleasantly stringy and almost made me gag. BUT the soft texture also wasn't great. My husband said this reminded him of canned green beans, which is the ultimate insult for him. I will probably look for a fresher, brighter version of this dish next time I make it.

    • Wojtanowski on August 05, 2018

      DELICIOUS AND easy...great for a dinner party

  • Penne with spinach sauce

    • ckbkaddict on April 02, 2017

      Delicious, easy family recipe. I tweaked the recipe a little. Only added one clove of garlic, upped the cream cheese (regular not low-fat) to 2oz and only used 3/4 cup pasta water. Used fusilli as that is all I had and not the full amount (about 12oz). Still served 4 with a little leftover. Next time will add all the spinach to the food processor, kids did not like the texture of the whole wilted spinach leaves. Weeknight winner!

  • Butternut squash lasagna

    • Yildiz100 on March 05, 2020

      When I first tried this I thought it was a little heavy on the bechamel and a little light on the butternut squash. When I reheated it, I thought the balance was just right. I would make it again exactly as written, but I will also experiment with using just a bit more squash. (My squash weighed 1 lb, 14 ounces before peeling. ) I would also experiment with roasting the squash instead of braising it, and/or adding a bit of onion, slowly sauteed, to the puree. However, I wouldn't be surprised if in the end it is best very simple, just as it is written.

  • Lasagna rolls

    • minervasowl on December 14, 2012

      Somewhat labor intensive, but well worth the effort. The individual noodle rolls make it easy to serve and store.

    • Lnevva on December 31, 2014

      Omit nutmeg; Add Italian sausage instead of prosciutto

    • averythingcooks on September 17, 2020

      I had a box with 5 lingering lasagna noodles to use up and a pot of marinara on the stove so I came here just for the filling - a 1/2 recipe gave me 5 nice sized rolls for the 2 of us. With prosciutto added to the usual suspects, this was a tasty & hearty filling which was good nestled in a meatless sauce. HOWEVER, I would be very careful next time adding the requested salt....go slowly as many of the ingredients are inherently salty. I was also glad I did not put extra parmesan on top with the mozzarella. When I have prosciutto & ricotta in the fridge, I can see myself using this filling again for rolls - or with added mozza/maybe shredded chicken - to stuff shells.

  • Stuffed artichokes

    • Zosia on April 14, 2014

      More of a salad than the dish that normally comes to mind when I think of stuffed artichokes, boiled artichokes act as a vessel for a zingy tomato-caper-bread topping. The artichokes were a little lost amongst the more strongly flavoured ingredients - perhaps grilling them might have helped - but it was a tasty dish nonetheless.

  • Arugula and orange salad with basil vinaigrette

    • Zosia on December 05, 2015

      Bright and very fresh tasting salad.

  • Pork chops alla pizzaiola

    • Zosia on August 10, 2020

      Really delicious! I cooked the pork until the internal temperature was 135F (instead of 160F) then simmered the chops for about 5 minutes in the sauce. The meat was cooked through and very tender. I used boneless loin chops.

    • Lnevva on December 31, 2014

      Good - spicy! Usually use boneless pork chops; Do the chops about six minutes per side; make the sauce for 15 minutes, then put chops back in sauce about 5 - 10 minutes.

  • Chicken tetrazzini

    • Zosia on October 16, 2014

      Made as a way to use up leftover Thanksgiving turkey, it turned out to be one of the better variations I've tried. I replaced the chicken with cooked turkey breast, used the same amount of pasta but reduced the sauce ingredients by half, replacing the cream with extra stock. It was a lighter, less saucy version but still creamy and very tasty. Of course in my family any baked pasta with a crisp cheesy topping is always a hit.

    • Lnevva on December 31, 2014

      So good; Cook chicken before hand using Barefoot Contessa method

  • Grilled chicken with gremolata

    • Zosia on April 14, 2014

      What a great idea to add that classic Italian topping to grilled chicken.

  • Roasted red snapper with parsley vinaigrette

    • Zosia on April 14, 2014

      Delicious. My fish were the size called for in the recipe and they were perfectly cooked following the instructions provided. The parsley vinaigrette really enlivened this dish but would also be very good with grilled chicken.

  • Pot roast with porcini mushrooms

    • Zosia on November 01, 2020

      The meat turned out well and we loved the sauce. I added the rosemary to the pot with the liquid to extract more flavour and removed it before pureeing.

    • Shelmar on September 06, 2019

      Melts in your mouth. Fabulous.

  • Espresso brownies

    • mharriman on April 22, 2019

      This recipe makes a rich, dense espresso and chocolate brownie that was loved by 8 people after our Easter holiday dinner. The glaze is a wonderful complement because it is just right in creaminess and flavor - not overpowering. I made this 24 hours ahead of time. I usually don’t cook with mixes, but decided to try this and glad I did - It tastes homemade. It was easy to make and easy to cut into squares the next day at serving time. Really delicious with vanilla ice cream.

  • Chicken carbonara

    • Lnevva on January 25, 2015

      Didn't toast walnuts, and halved egg yolks & cream for two

  • Baked angel hair timbale

    • Lnevva on January 05, 2017

      Make mixture earlier in day to cool; used 1 big regular eggplant; only cooked 1 hour until done

  • Stuffed zucchini and red bell peppers

    • Lnevva on December 31, 2014

      Use Italian Sausage instead of ground turkey; Sub dried oregano for parsley

  • Grilled steak sandwiches

    • Lnevva on December 31, 2014

      Used rondele garlic & herb for cheese spread

  • Grilled lamb with salsa verde

    • Lnevva on January 01, 2015

      Easy & sauce is great! Grilled lamb on indirect medium for about 1 hour & rested about 10 minutes

  • Swordfish spiedini

    • Lnevva on January 01, 2015

      Don't use the EVOO & added garlic powder to spice rub; Grill about 10 minutes

  • Fresh fettucchine with roasted chicken and broccoli rabe

    • Lnevva on January 01, 2015

      Use regular broccoli & cooked chicken breasts (BC method); Also good with Angel Hair

  • Garlic and citrus chicken

    • Lnevva on December 31, 2014

      Very good & moist, but way too much sauce - cut amount in half & would still be plenty for basting (and not wasted afterwards)

  • Chicken Florentine

    • Lnevva on December 31, 2014

      Cut sauce amount in third - makes way to much as written; Cook chicken again in sauce for about 10 minutes at the end

  • Tilapia with citrus bagna cauda

    • Lnevva on December 31, 2014

      Easy & good... sauce is great. Used anchovy paste instead of anchovies

  • Flank steak with red wine sauce

    • Lnevva on December 31, 2014

      Cut sauce amount in half - way too much as is

  • Parmesan-crusted pork chops

    • Lnevva on December 31, 2014

      Bake instead - about 30 minutes @ 400

    • averythingcooks on August 18, 2022

      We really enjoyed these crispy pork chops. The breading order of just the cheese then egg & lastly seasoned bread crumbs (this time I used panko with some Italian seasoning stirred in) ensured a good cheesy flavour. We cooked them in the air fryer and I would use this recipe again.

  • Roasted eggplant and tomatoes

    • Lnevva on December 31, 2014

      Used regular eggplants - delish!

  • Roasted fennel with Parmesan

    • Lnevva on December 31, 2014

      Served over farro

  • Braised Swiss chard

    • Lnevva on December 31, 2014

      1/2 the garlic, onions & tomatoes

  • Pepperoncini oil

    • Lnevva on December 31, 2014

      Used on Rockfish - baked 15 min @ 350. Pretty good.

  • Pasta e fagioli

    • Lnevva on December 31, 2014

      Better Day 2

  • Escarole and bean soup

    • Lnevva on December 31, 2014

      Easy & delicious; Added browned sausage & used kale

  • Italian wedding soup

    • Lnevva on December 31, 2014

      Mods: Used Fresh Thyme, 1/2 onion & 1 shallot in meatballs Broth = 7 cups chicken broth, 1 cup wine, 3 cups water

  • Broccoli florets with Meyer lemon olive oil

    • Lnevva on December 31, 2014

      Also zested with lemon

  • Marinated zucchini and summer squash

    • Lnevva on December 31, 2014

      Easy & Delicious; Also can use Italian Dressing in a pinch

  • Butternut squash gratin with pesto

    • Lnevva on December 31, 2014

      Very good, but a lot of work (& dishes / 2 uses of food processor) for a weeknight; Mix basil into squash & parm into pesto so top isn't crunchy

  • Farfalle with asparagus and mushrooms

    • Lepa on May 10, 2023

      This is really easy and delicious. The walnuts put it over the top!

  • Apricot crostata

    • tmitra on July 07, 2017

      Good use of pie dough scraps!

  • Basil pesto

    • averythingcooks on July 13, 2023

      What sets this apart from other pestos I've made is that this one is made in a blender. I would actually pre-chop my pine nuts a bit if I used this method again and as much as I did get a lovely, vibrant green & brightly flavoured (pretty smooth) is a total pain to get out of my blender compared to the food processor.

  • Baked mashed potatoes with Parmesan cheese and bread crumbs

    • averythingcooks on July 10, 2022

      I cut this back to 1/3 for the 2 of us and we enjoyed this little side with steak & a green salad. The only changes were mixing in chopped scallions and then using fresh bread crumbs (granted, from the freezer) mixed with melted butter & the parmesan for the crumb topping. Very tasty and worth repeating.

  • Chocolate chip cookies with hazelnuts

    • averythingcooks on April 15, 2021

      Oh boy - these are really good cookies. I used Skor bits & also pecans in place of hazelnuts. I made a 1/2 recipe which yielded 31 cookies (using 24 g of dough per cookie). I will absolutely make these again!

  • Turkey with herbes de Provence and citrus

    • Shelmar on September 06, 2019

      Favorite spicing for turkey, though used Alton for cooking method.

  • Roasted beet and arugula salad with goat cheese and avocado

    • BrendaD1962 on March 05, 2022

      Absolutely delicious. Followed the recipe exactly except cooked my beets in my Instant Pot and left out the avocado. Will be making again this week.

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  • ISBN 10 030723827X
  • ISBN 13 9780307238276
  • Linked ISBNs
  • Published Apr 04 2006
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher Clarkson Potter

Publishers Text

Nothing is more important than family. Bring yours to the table with Giada's irresistibly unpretentious, authentic Italian cooking!

In her New York Times bestseller Everyday Italian, Giada De Laurentiis introduced us to the basic, fresh flavors of her native Italian cuisine. Now, America's favorite Italian cook is back with a new batch of simple, delicious recipes geared toward family meals--Italian style.

These unpretentious and flavorful meals are at the center of some of Giada's warmest memories of sitting around the table with her family, passing bowls of wonderful food, and laughing over old times. Recipes for soups like Escarole and Bean and hearty sandwiches such as the classic Italian Muffuletta make casual, easy suppers, while one-pot dinner like Giada's Chicken Vesuvio and Veal Stew with Cipollini Onions are just as simple but elegant enough for company. You'll also find recipes for holiday favorites you'll be tempted to make all year round, including Easter Pie, Turkey and Ciabtta Stuffing with Chestnuts and Pancetta, and Panettone Bread Pudding with Amaretto Sauce.
Giada's Family Dinners celebrates the fun of family meals with photographs of Giada's real-life family and friends as well as the wonderful dishes she shares with them in her kitchen. Suggested menus help you put together a family-style meal for any occasion, from informal to festive.

The heart of Italian cooking is the home, and Giada's Family Dinners--full of fantastic recipes that require a minimum of fuss to prepare--invites you to treat everyone like a member of the family.

Giada De Laurentiis is the star of Food Network's Everyday Italian and Behind the Bash. 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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