You may know Giada De Laurentiis for cooking up classic Italian dishes or adding a California spin to cooking and entertaining on Giada at Home. As a versatile chef, Giada has shown Food Network fans how to make everything from fresh pasta to light and healthy West Coast eats. Most recently we’ve seen Giada exploring her homeland on Giada in Italy — sharing those family traditions and recipes that influenced her early love for cooking — and providing her culinary expertise as a mentor on Food Network Star. Check out Giada’s best-ever dishes below, from her Sunday-supper-ready Bolognese to creamy tiramisu and rich ravioli bites ideal for parties.
Tag: Giada De Laurentiis
For years you’ve watched Giada De Laurentiis make her family’s tried-and-true Italian meals with the most-authentic recipes from where she was born. And now with her all-new series, Giada in Italy, you’ll be able to get an insider’s look at her home country for the ultimate summer vacation adventure.
Premiering Sunday, July 19 at 11a|10c, Giada in Italy will take Giada to Italia for 13 weeks of cooking with the freshest local Italian goods, embracing the beauty of the region, and celebrating with local family and friends. The first stop on the trip is Sorrento, a coastal town in Southern Italy, where Giada sets off to scour for seasonal ingredients, then heads home to put them to work in light, classically Italian dishes.
Leave it to Food Network’s own queen of Italian cuisine, Giada De Laurentiis, to transform a breakfast classic — bacon and eggs — into a rich, hearty pasta ideal for any time of day. While cooking for a packed crowd last weekend at the South Beach Wine & Food Festival, in between answering fan questions and mingling with her onstage guest cook, Giada showed off how simple it is to make her carbonara, a next-level version of a traditional recipe featuring creamy eggs and Italian bacon. Read on below for her top-10 tips for making this silky, comforting pasta, then get her quick-fix recipe.
1. Instead of everyday bacon, Giada uses pancetta — an unsmoked Italian bacon — in her carbonara. When rendered, it becomes crispy and salty, and the drippings can be used to saute the onions.
2. Giada admits that while onions may not be an ingredient in the most-authentic carbonara recipes, they’re indeed a beloved element in her family’s recipe, as they offer sweetness, which offsets the salt, and promise “a lot of flavor.”
Giada De Laurentiis knows a thing or two about entertaining for a crowd. “I’m always trying to find things that are easy for people to eat, because it’s really difficult to hold a plate and try and cut things because it gets all over you, so I try to make things you can just pick up in two or three bites,” says Giada. Here, she reveals her favorite cocktail party staples, as well as larger versions of the same treat for those extravagant, sit-down dinners.
Summer is the time for get-togethers and cocktail parties. While having friends over on warm and sunny evenings is always fun, it can be a bit daunting when you find yourself strapped for time when guests plan to come over at the last minute. To help with that, Giada De Laurentiis has a plan. From a list of ingredients to keep on hand to a bunch of quick and easy recipes, here are Giada’s best last-minute party tips.
Rigatoni, Burrata, mozarella — as much fun as Italian food is to cook, it’s even more fun to say, and Giada De Laurentiis would agree. In true Giada fashion, she’s even added a section on pasta pronunciation at her first restaurant, Giada, in Las Vegas. Click play on the video below to hear a few more terms from Giada herself, as well as recipes for each.
This year’s Daytime Emmy Award nominations are out, and the cooking-show sector was well represented among the nominees. Food Network was honored by the National Academy of Television Arts & Sciences with five nominations. Cooking Channel got four. PBS and syndicated culinary shows were also among the nominees in various categories.
Food Network’s Bobby Flay’s Barbecue Addiction and Giada At Home, and Cooking Channel’s My Grandmother’s Ravioli were nominated for Outstanding Culinary Program, as were PBS’s A Moveable Feast with Fine Cooking, The Mind of a Chef and the syndicated Beer Geeks.
Bobby Flay and Giada De Laurentiis were both also nominated in the category of Outstanding Culinary Host for Bobby Flay’s Barbecue Addiction and Giada At Home, respectively, as was Rachael Ray for her Food Network show Rachael Ray’s Week in a Day. The Mind of a Chef hosts April Bloomfield and Sean Brock shared a nomination, rounding out that category.
Now into its second season, Cutthroat Kitchen has welcomed dozens of chefs into the arena for a competition based on culinary skill, determination and, above all else, sabotage. To succeed in this cutthroat battle, it’s not enough to turn out deliciously inventive dishes; chefs need to think quickly and adapt in order to survive challenges that will inevitably befall them, like mandatory oddball ingredients, prohibited utensils and unconventional cooking devices.
Just in time for yesterday’s special episode of Cutthroat Kitchen wherein Alton hosted his first-ever guest judge, the queen of Italian cuisine, Giada De Laurentiis, Food Network looked back on some of the most-hilarious, unbelievable and downright evilicious sabotages to ever befall competitors. Many of the most-memorable challenges have involved inferior gadgets and utensils: mini pots, cheese graters and whisks made for children, plastic knives instead of steel ones and chopsticks in place of all other tools.
From prohibited cooking utensils to forced ingredient swaps and mandatory products, Cutthroat Kitchen sabotages are the ultimate in culinary challenges. While these sabotages may send contestants into fits of panic during the competition, most rivals manage to turn out acceptable dishes for the judge of the day. No matter if chefs unapologetically show off or brilliantly hide the obstacles that befell them, it’s up to the judges to taste the plates before them and unknowingly eat sometimes hilariously inferior ingredients.
That’s what happened on today’s brand-new episode of Cutthroat Kitchen when special guest Giada De Laurentiis stopped by to judge. In Round 2, Chef La Salle presented her with a dish of chicken and waffles, but instead of using fresh chicken, Chef La Salle featured canned chicken. This chicken, which was packed in liquid, was first ground through a food processor and ultimately turned into chicken pate. When Giada finally saw — and smelled — the canned chicken firsthand during Alton’s After-Show, she couldn’t help but look away and hold her nose to avoid the stench. “The whole thing really reeks,” she admitted of the meat before Alton told her, “You put that in your mouth.”
Fans of Cutthroat Kitchen may think that, given the timed pantry shopping, high-stakes bidding and ruthless sabotaging that takes place in each and every round, there would be few opportunities for laughs or games in the midst of the competition. But Giada De Laurentiis disproves that idea this week when she drops by to guest judge a special episode of the show. She and Alton Brown, longtime colleagues and familiar judge-mentors on Food Network Star, have seemingly developed an almost sibling-like relationship, so it’s no surprise that when they teamed up on Cutthroat Kitchen, playful bickering and well-meaning, friendly scoffs ensued.
Just in time for this Sunday’s episode with Giada, airing at 10pm/9c, we’re giving FN Dish readers the first look at some of the most-hilarious bloopers from the show. Click the play button on the video above to watch bonus outtakes of Giada and Alton in action, and see how these two worked together.