Giada De Laurentiis

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

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 

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 

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 

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 

As an easy way to add variety to her hors d'oeuvre course, Giada De Laurentiis uses at least two other pizza toppings besides the classic one here, like one with rosemary and sea salt and another with olive tapenade. If you have two pizza stones, or one large one, you can bake two pizzas at a time. More Great Pizza Recipes

Bagna cauda literally means "warm bath." It's a warm garlicky sauce that is used for dipping vegetables in the Piedmont region of Italy. Giada de Laurentiis add some orange juice and lemon zest to lighten the flavors and make it perfect for pouring over flaky tilapia fillets. Use leftovers to brighten the flavor of steamed cauliflower or simple boiled potatoes.Adapted from Giada's Family Dinners book, by Giada De Laurentiis.Plus: More Seafood Recipes and Tips

Giada De Laurentiis, host of Food Network's Everyday Italian and Behind the Bash, cuts swordfish into chunks and cooks them on skewers so the fish is done extra fast. Alternatively, "I like to skewer the swordfish on rosemary sticks before grilling them," De Laurentiis says. "The rosemary sticks infuse the fish with such a nice flavor."

Your butcher can butterfly the pork loins for you (slice them in half lengthwise almost all the way through, leaving a hinge of uncut meat).Plus: More Pork Recipes and Tips

 More Pizza Recipes

As an easy way to add variety to her hors d'oeuvre course, Giada De Laurentiis uses at least two other pizza toppings besides the classic tomato-mozzarella, like this one with olive tapenade and another with rosemary and sea salt. If you have two pizza stones, or one large one, you can bake two pizzas at a time. More Great Pizza Recipes

Surprisingly, lettuce is fabulous grilled! If you're bored with the same old salads, try this one; it's really special and different. Adapted from Giada's Family Dinners book, by Giada De Laurentiis. Healthy Grilling Recipes

Farro, an ancient Italian grain with a wonderfully chewy texture, is available at specialty shops and Italian markets. Terrific Green Salads

Plus: More Dessert Recipes and Tips

A recipe from Giada De Laurentiis, from the 2007 Classic in Aspen. Giada de Laurentiis: Crab NapoleonsPlus: More Seafood Recipes and Tips

Unlike most pasta dishes, which are best served immediately, this baked rigatoni is perfect for preparing ahead and heating just before serving. To make this recipe for 12, double it and bake it in two 9-by-13-inch baking dishes. Baked Pasta Dishes

For a slightly moister texture, Giada De Laurentiis adds sour cream to this traditionally all-butter cake.Plus: More Dessert Recipes and Tips