This healthier and simplified version of eggplant parmesan is a perfect fit for an easy weeknight meal. I absolutely adore this recipe; the flavors are so delicious, and it really evokes all the irresistible flavors and textures of a classic eggplant Parmesan, but it's so much easier and lighter to throw together. I love using these skinny Japanese or Chinese eggplants, because they have less water and I find them to be less bitter than more generic alternatives - but you can use whatever is available to you. Larger eggplants just might need a bit more time in the oven!
I was skeptical at first. But after trying it, I was actually pleasantly surprised.
Giada's classic pesto is based off of the traditional version from Genoa - with basil, pine nuts, garlic, Parmesan and olive oil.
In my pasta alla vodka, the vodka brings out incredible flavor in the tomato sauce, all while the cream gives it a velvety texture.
Sicilian tomato pesto, also known as "Pesto alla Trapanese," is a bright, summery and refreshing version of the beloved Italian condiment.
Giada’s famous Neapolitan-style pizza dough!
Giada De Laurentiis' Roman-Style Chicken, from Everyday Italian on Food Network, is the perfect make-ahead recipe; it tastes even better reheated the next day.
Before I get to the recipe, I just wanted you all to know I have hopped on board and Macaroni and Cheesecake is now on Facebook. I would love for you to like my page here. I will not only be postin…
My skepticism vanished after taking my first bite.
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When I was growing up, my mom had this amazing knack of turning leftover pasta into something new entirely. She would usually do something like a pizza di spaghetti, which is more similar to a frittata. These pasta cupcakes are a spin on my mom’s creations that Jade and I came up with together. I used to make them all the time for her for her school lunches, and she still loves them now. The beauty of this recipe is you really can customize it to your tastes: feel free to use ground sausage in place of the ground turkey, add different veggies or different cheese. It’s a perfect way to use up odds and ends that you have left in the fridge, for example! You can even freeze these little cups and heat them up whenever you need a quick hearty snack--it’s a great thing to have on hand.
Ciambella is a delicious classic Italian cake that's traditionally eaten for breakfast, and it's incredibly simple and easy to make. Light, fluffy, tender, and with a great aromatic flavor of lemon and olive oil - it really is perfect with espresso in the morning!
Giada's simple bolognese is a longtime favorite among readers, and it's no question why.
Inspired by a famous pasta in Capri, Italy, Giada's easy lemon spaghetti has become a fan favorite in both her restaurants and online!
I adapted my popular short rib ragu for the slow cooker to make it extra easy and hands-off.
This simple dish is full of delicious cheese and pepper flavor.
She doesn't use regular tomatoes.
I love one pot (or pan in this case)dishes! Less stuff to clean up afterwards is always a very good thing. The other great thing about this classic from Giada,is that it tastes a little lighter than traditional chicken Parmesan recipes that are dipped in egg and breaded. This dish works well for a weeknight meal. Just be sure to check that your cookware is safe for high oven temps. I use Calphalon Tri-ply stainless steel, which are oven safe up to 500 degrees. If your cookware isn't rate for high oven temps, you can always transfer the chicken to a baking dish after cooking it on the skillet. Click HERE to see video of this dish. Ingredients 3 tablespoons olive oil 1 teaspoon chopped fresh rosemary leaves 1 teaspoon chopped fresh thyme leaves 1 teaspoon chopped fresh Italian parsley leaves Salt and freshly ground black pepper 8 (3-ounces each) chicken cutlets 1 1/2 cups tomato sauce,homemade or purchased marinara sauce 1/2 cup shredded mozzarella 16 teaspoons grated Parmesan 2 tablespoons unsalted butter, cut into pieces Preheat the oven to 500 degrees F. Stir the oil and herbs in a small bowl to blend. Season with salt and pepper. Brush both sides of the cutlets with the herb oil. Heat a heavy large oven-proof skillet over high heat. Add the cutlets and cook just until brown, about 2 minutes per side. Remove the skillet from the heat. Spoon the marinara sauce over and around the cutlets. Sprinkle 1 teaspoon of mozzarella over each cutlet, then sprinkle 2 teaspoons of Parmesan over each. Sprinkle the butter pieces atop the cutlets. Bake until the cheese melts and the chicken is cooked through, about 3 to 5 minutes.
The only thing we love more than binge-watching various television shows starring Giada de Laurentiis is actually making her recipes. She has phenomenal pasta recipes, delicious pantry recipes, and comes up with unique ideas for serving them all - like, have you ever seen anything as cute as her lemon risotto cups? Another thing we love about her recipes is the fact that so many of them are vegetarian. You can find tons of vegetarian Italian recipes on her blog, and many of her recipes are easily made vegetarian by simply swapping chicken broth for veggie. Looking for a satisfying,...
I was skeptical at first. But after trying it, I was actually pleasantly surprised.
This is a really fun way to cook a whole head of cauliflower - stuff it with cheddar, and top it with crispy Parmesan breadcrumbs!
Giada's classic pesto is based off of the traditional version from Genoa - with basil, pine nuts, garlic, Parmesan and olive oil.
One big skillet of comfort, coming right up. Pasta alla Gricia is one of the quintessential pasta dishes of Rome, and what makes it so fantastic is how simple it is.
Giada's classic Fettuccine Alfredo recipe is perfectly creamy with a welcome hint of citrus.
Giada's classic pesto is based off of the traditional version from Genoa - with basil, pine nuts, garlic, Parmesan and olive oil.
Giada De Laurentiis’ Festive Christmas Holiday Biscotti Recipe
These gluten free pancakes are super fluffy and hearty all at once!
Giada’s famous Neapolitan-style pizza dough!
Thin, crispy- Zucchini Scarpaccia! https://giadzy.com/blogs/recipes/zucchini-scarpaccia | zucchini
Giada’s famous Neapolitan-style pizza dough!
Inspired by the famous pear and cheese fiocchetti at 4Leoni in Tuscany!
Crushed tomatoes get flavored with onions, garlic, celery and carrots, creating a richly flavored marinara that you can use on anything.
In my pasta alla vodka, the vodka brings out incredible flavor in the tomato sauce, all while the cream gives it a velvety texture.
Ultimately, there was just *too* much decadence.
I was skeptical at first. But after trying it, I was actually pleasantly surprised.
From craveable pasta to refreshing cocktails, check out classically Italian eats and drinks featured on Food Network's Giada in Italy.
This simple and classic Bolognese pasta sauce from Giada is easy to make and so rewarding. Who doesn't love a big bowl of meat sauce over pasta?
This no-cook spaghetti sauce is a weeknight savior, even for beginner cooks.
This meatless version of spaghetti carbonara has a similar depth of flavor to the original, thanks to browning the zucchini before adding it to the pasta. And, of course, it has all the rich, creamy goodness you look for in a carbonara.
