In Italy and in America, a panettone is a traditional hostess gift during the holidays. Though it's great to eat on its own, this may be my favorite way to use up any leftovers. And because all the flavorings are already in the bread, this recipe is simplicity itself.Adapted from Giada's Family Dinners book, by Giada De Laurentiis.Plus: More Dessert Recipes and Tips
Advertisement
Giada De Laurentiis's nonna Luna was a great cook, and the star chef loves her artichokes, which are quickly braised in a mix of garlic and anchovies, then broiled with Parmesan bread crumbs. Slideshow: More Giada De Laurentiis Recipes
Giada De Laurentiis tops her colorful chopped salad of greens, figs and prosciutto with shavings of Gorgonzola. She freezes the cheese first, so it's firm enough to shave, but you can always crumble it over the salad instead. Slideshow: More Kale Recipes
These rustic cannellini beans don't cook for very long, but they have a rich, rustic flavor because they're simmered with prosciutto and escarole. Along with the mustard-and-garlic-glazed salmon, it's a great one-dish meal. Slideshow: Salmon Recipes
The combination of orzo and ricotta make these little cinnamon-spiced meatballs nicely light. Slideshow: Meatball Recipes
Fried capers add a crisp, pungent hit to De Laurentiis's lovely seafood pasta. The sauce that coats the spaghetti is a simple mix of olive oil, Parmesan and lemon. Slideshow: Seafood Pasta Recipes
Giada De Laurentiis likes to pump up the flavor of grains by adding plenty of chopped herbs instead of a fatty dressing. Her healthy quinoa dish is packed with basil, as well as arugula. Slideshow: More Quinoa Recipes
Advertisement
Strawberries, sprinkled with Prosecco and a little sugar, are a pretty accompaniment to Giada De Laurentiis's wonderful, moist orange-infused cake. Slideshow: More Cake Recipes
Giada De Laurentiis is a chicken cacciatore expert: She's been making variations of it for years. For this exceptional version, the chef roasts a whole bird with red wine butter under the skin, on a bed of fennel, cherry tomatoes and Peppadew peppers. Plus: More Italian Recipes