Giada at Home: Family Recipes from Italy and California by Giada De Laurentiis

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Notes about this book

  • Cheri on September 18, 2010

    Stuffed baby pepper appetizers were excellent. Omitted peas. Used rest of stuffing spread on toast with a slice of tomato on the top. Yummy

Notes about Recipes in this book

  • White bean and chicken chili

    • kleins99 on January 20, 2021

      I find this to be a family favorite with corn. We use super greens in lieu of chard because it's already triple washed, cutting down on prep time. We omit the fennel because we despise fennel.

    • Breadcrumbs on November 25, 2010

      p. 50 - Nov 2010 -simple to make and uses ground chicken. I simmered it for over an hour so it reduced and thickened nicely. The dish is topped with parmesan which seemed a little odd for a Mexican-style dish but we went with it and it turned out to be a good addition. Was this the best chicken chili we’ve had? No. It was a good quick dinner but I won’t likely make this again with so many other recipes to try!!

    • AgusiaH on November 29, 2014

      Quick and easy. I added some red peppers with onions and then a bit of tomato purée to round the flavour. I omitted parmesan cheese. My husband loved it but I think we have already tried better chicken chilies.

  • Stuffed baby peppers

    • Cheri on October 25, 2010

      This was excellent. Skipped the peas and used remaining stuffing on toast, which was also delicious.

    • thekitchenchronicles on November 04, 2014

  • Chicken Milanese with tomato and fennel sauce

    • Cheri on January 06, 2013

      This comes together quickly and easily. Ok for a weeknight meal, even in winter, when one can get ok cherry tomatoes. We like this spin on chicken milanese, especially when I have some fennel sitting around.

  • Italian lentil salad

    • Cheri on October 30, 2010

      Used 1 cup lentils and 1/2 of other stuff. Excellent. Lemoney. Served with grilled sausages and bread over watercress.

  • Orecchiette with greens, garbanzo beans, and ricotta salata

    • Breadcrumbs on November 10, 2010

      p. 81 - uses 12 oz swiss chard and 12 oz baby spinach

    • Breadcrumbs on November 11, 2010

      Nov 2010 - First use of this recipe. Selected it as I had ricotta salata and some chard to use up. Dish came together very quickly. I did skip the step of removing the garlic from the pan. I started w one clove of sliced garlic then added a second clove, crushed, after the chard was almost cooked through. Otherwise made dish per instructions and we were quite pleased with the results. A good, filling, meatless meal and the lemon zest really added brightness and zip to the dish. Would also make a great side pasta sans ceci. I'd definitely make this again and will add some crushed chilli flakes to mine. Delicious. 9

  • Roasted eggplant and white bean crostini

    • Breadcrumbs on October 06, 2014

      p. 22 - A delicious smoky earthy dish perfectly suited to fall entertaining when these ingredients are available fresh and at their prime. The dish is simple to prepare and comes together very quickly once the eggplant has been roasted. We finished with a high quality evoo and guests couldn’t get enough of this spread. mr bc said it was “perfect” – high praise from an eggplant averse meat-loving guy!!

  • Pea pesto crostini

    • minervasowl on December 14, 2012

      So easy and so tasty. The only thing is that the pesto doesn't keep very well, so be sure to eat it within about a day of preparation.

  • Pecorino and bean salad

    • thekitchenchronicles on January 16, 2013

      I love pecorino, but think the cheese ratio in this recipe is a little high given how salty it is.

  • Chocolate honey almond tart

    • thekitchenchronicles on January 16, 2013

      Didn't love this- was like eating a really rich, one-note piece of fudge.

  • Artichoke and bean bruschetta

    • julesamomof2 on December 01, 2019

      This needs a considerable amount of seasoning and extra lemon juice to make it taste decent. I found it to be fairly bland even with the last minute doctoring-up.

  • Rigatoni with creamy mushroom sauce

    • mharriman on January 21, 2019

      Really Good! I halved everything since I was making it for just my husband and me. I used shiitake and cremini mushrooms and they had a lovely earthy taste and texture with the cheese and pasta. This comes together easily after doing all the prep work.

  • Roasted halibut with pea and mint salad

    • mharriman on September 18, 2020

      As described in Giada’s introductory remarks for the recipe, this was a light and flavorful halibut entree. I halved everything for two people. Substitutions: I used roasted bell peppers from a jar with great results and a thinly sliced yellow onion instead of shallots. I didn’t have enough mint to make a half cup, but used 1/3 cup straight from my waning herb garden. I substituted dried thyme for fresh since I had no fresh on hand. With those changes, this is still a recipe definitely worth repeating.

  • Turkey meatloaf with feta and sun-dried tomatoes

    • mharriman on January 14, 2019

      “Incredible!” Is how my husband described this loaf I made tonight. The sun dried tomatoes, olive oil, feta cheese, and Italian parsley create several flavor notes that help make it surpass the usual meatloaf. I made mashed potatoes by cooking red potatoes in the microwave at the end of the loaf’s baking time. This was nice comfort food at the end of a snowstorm.

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Reviews about this book

  • Kitchn

    She blends family traditions with fresh twists, and with chapters on apps, sides, sweets, and brunch, you can use it anytime you’re bringing family and friends together.

    Full review
  • ISBN 10 0307451011
  • ISBN 13 9780307451019
  • Linked ISBNs
  • Published Mar 30 2010
  • Format Hardcover
  • Page Count 240
  • Language English
  • Countries United States
  • Publisher Random House

Publishers Text

Since her debut on Food Network in 2002 with the hit program "Everyday Italian," Giada De Laurentiis has been enticing Americans with her updated twists on Italian favorites. Her dedication to ease, healthfulness, and-—above all else-—flavor have won her a permanent place in the hearts of home cooks. In Giada at Home, she shares a personal look into how she cooks for those dearest to her, with simple recipes inspired by her television show of the same name.

Born in Italy, Giada was raised in Los Angeles by a gregarious Italian family. While her grandmother, aunt, and mother brought her up on generations-old recipes, Giada also became enamored with the bright and clean flavors of California’s abundant seasonal fruits and vegetables. Giada at Home presents recipes from both traditions, all with Giada’s signature style. She shares classic Italian recipes passed down through the years, like cheese-stuffed dates wrapped in salty prosciutto, creamy risotto with the earthy and deep flavors of mushrooms and gorgonzola, and lamb chops basted with honey and balsamic vinegar. New family favorites include grilled asparagus and melon, game hens roasted with citrus and herbs, and a sorbet made with pomegranate and mint, all bursting with fresh, vibrant flavors.

No meal would be complete without the company of family and Giada particularly enjoys bringing her loved ones together over meals. For the first time, she incorporates her go-to brunch recipes—what she cooks when setting up a feast on her back patio for everyone on weekend mornings—from Jade-approved Panini, with gooey mozzarella, luscious raspberries, and a sprinkling of brown sugar, to Todd’s favorite pancetta-studded waffles scented with cinnamon.

No matter which recipe you choose—classic or contemporary—Giada at Home makes gathering the favorite people in your life for fabulous weeknight meals and family celebrations delicious and easy.

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