Giada De Laurentiis

By Food & Wine
Updated January 12, 2017
Star chef and TV hostess Giada De Laurentiis shares some of her top recipes, from her expert version of roast chicken cacciatore to a moist ricotta orange poundcake.
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Ricotta-Orange Pound Cake with Prosecco Strawberries

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Strawberries, sprinkled with Prosecco and a little sugar, are a pretty, accompaniment to Giada De Laurentiis's wonderful, moist orange-infused cake.

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Mustard Salmon with Cannellini Bean Ragù

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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.

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Nonna's Artichokes

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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.

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Roast Chicken Cacciatore with Red Wine Butter

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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.

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Lemon Spaghetti with Shrimp

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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.

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Chopped Kale Salad with Prosciutto and Figs

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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.

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Roasted Pork Loin Stuffed with Spinach and Prosciutto

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When shopping for this recipe, ask your butcher to butterfly the pork loins for you (slice them in half lengthwise almost all the way through, leaving a hinge of uncut meat).

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Tuna, Green Bean And Potato Salad

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A recipe from Giada De Laurentiis, from the 2007 Classic in Aspen.

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Swordfish Spiedini

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Giada De Laurentiis 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."

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Baked Rigatoni with Mushrooms and Prosciutto

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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.

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Creamy Ricotta Tart with Pine Nuts

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This Italian dessert incorporates roasted pine nuts in the tart shell, which is then filled with a creamy ricotta filling.

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