Giada

Giada De Laurentiis Biography* Birth Place: Rome, Italy * Date of Birth / Zodiac Sign: 08/22/1970, Leo * Profession: Chef; TV host; caterer; judgeWebsite: Pamela De Laurentiis was born August 22, 1970, in Rome, Italy. She is the daughter of Veronica De Laurentiis and Alex De Benedetti, and granddaughter of film producer Dino De Laurentiis and Silvana Mangano, a noted Italian actress from th

Piantato in asso, dalla biondina tutto pepe, Christine del Rio, Francesco Botta, si consola, o meglio si fà consolare, dall'esuberante showgirl di Buona Domenica, Giada Di Miceli. Pare infatti che "la rossa" del team domenicale di Sara Varone, Elisabetta Gregoraci e Paola Perego, voglia "accalappiarsi" il bel moro romano, come si vede nelle foto lei lo stuzzica e lo coccola, ma lui pare reagire f

Everyday Italian with Giada De LaurentiisGiada's Vegetarian FavoritesItalian Lentil SaladGrilled Tofu with Asiago and Walnut PestoGoat Cheese and Herb Stuffed Radicchio Leaves Rigatoni with Creamy Mushroom SauceA new Everyday Italian is about to start. Why did they wait so long to air one? (I DID miss a few Saturday's.) Will Giada be pregnant…very pregnant or is this an episode they’ve been ho

Everyday Italian with Giada De LaurentiisSpring ForwardHerbed Chicken with Spring VegetablesStrawberry and Mascarpone GranitaBaked Artichokes with Gorgonzola and HerbsThis week Giada is doing a spring menu. She does looks springy, I must say, smelling flowers and walking around the beautiful outdoors. Giada starts with chicken breasts stuffed under the skin with an herb mixture using parsley and thyme. She chops the fresh herbs, noting that chicken can be a bit bland and this gives it a lot more flavor. She adds that parsley is crisper and brighter in taste and the thyme is warmer...Hmmm.She chops and adds 3 cloves of garlic, fennel seeds, red pepper flakes and a little salt and pepper. Giada stirs that together and heats olive oil in a sauté pan.Giada shows us chicken thighs and boneless

Well, you know I must have been busy not to have posted the news about Giada's baby, born on Saturday, March 29 in LA. She was 5 lbs 13 ounces and her name (most of which we already knew) is Jade Marie De Laurentiis Thompson. (Good luck with THAT on a credit card or driver's license).French posts coming right up...really...in French time...

Celebrity chef Giada De Laurentiis is the new mother of a baby girl, PEOPLE has confirmed.“De Laurentiis and husband Todd Thompson welcomed their first child, a healthy baby girl, on Saturday March 29 in Los Angeles,” her rep tells PEOPLE. “Jade Marie De Laurentiis Thompson weighed in at 5lbs, 13oz.”The baby is the first for [...] Related Entries: Mel B welcomes daughterSpice Girl alum Melanie Brown gave birth to a baby girl early this morning in Santa Monica. "The baby is ...Amanda Peet welcomes her new daughterAmanda Peet and her husband, "Troy" screenwriter David Benioff, are proud parents of an adorable baby girl. Peet had planned ...Giada De Laurentiis: Diet, Workout and a RecipeFitting into a size 2 when you cook heavenly meals for a living may seem imp

Everyday Italian with Giada De Laurentiis Cooking for BeginnersFusilli alla CapreseBlack and White CookiesItalian Fish and Veggie PocketsAu­­nt(???) Carolyna has come over to learn how to cook. I’m not getting this at all. Aunt Carolyna is a lovely young woman, fresh faced and eager, but the moniker “Aunt” doesn’t seem to fit. She and Giada string and take the ends off sugar snap peas and they go into a bowl.Giada gives her a pepper and she keeps one. She shows her how to cut the end off and cut the pepper into strips. Unlike Danny, she works alongside Carolyna. Oh, she explains the family connection. Carolyna is the daughter of Giada’s old fox of a grandfather Dino (her mother is Martha Schumacher). Even though they consider themselves cousins, Carolyna is actually her a

Giada's been busy. She was at the South Beach Wine & Food Festival over the weekend, where she told a People Magazine reporter all about her cravings - steak seems to be the major one.Then she came to New York and did a stint on the Today Show on Tuesday about her favorite spring recipes. She was also given a baby shower by her NBC colleagues.On Wednesday, she said her good-byes to her Today Show buddies. Her last piece was 5 tricks to make life better in the kitchen, which included washing your hands with mouthwash to get rid of a garlic smell. I have never heard that one. I just rub my hands on a stainless steel spoon, or even my sink, and it’s like magic. No more garlic.Natalie and Hoda wanted to know if Giada had discussed names. Then they agreed that she shouldn’t say if she

Everyday Italian with Giada De LaurentiisDining In, With StyleAsparagus LasagnaFresh Tomato and Goat Cheese Strata with Herb OilAmaretti TortaGiada’s setting a beautiful table for dinner with friends. I missed what one of the dishes was called.”Thaahh-duh”. What in the world is that?She starts with an elegant lasagna. She salts the water, adds the long lasagna noodles (no no-bake for her) and drains them. Giada starts on a “pesto”. She processes 2 cups of sun-dried tomatoes in a food processor with 1½ cups basil until coarsely chopped. That goes in a bowl. She grates in 1½ cups of Parmesan cheese. That’s it? Hmmmm. I’m all for no oil in pesto, I don’t add it to mine, but how’s about a bit of garlic or a nut or two? I guess this could be a good low calorie addition to pa

Giada De Laurentiis es una chef, escritora y estrella de television nacida en italia el 22 de Agosto de 1970 en Roma, Italia. Aqui en Noches de nunca acabar esta la mejor recopilacion de fotos de esta hermosa mujer italiana.Giada Laurentiis Giada+De+Laurentiis Giada+De+Laurentiis+fotos Giada+De+Laurentiis+videos Giada+De+Laurentiis+hot Giada+De+Laurentiis+bikini Giada+De+Laurentiis+lenceria Giada+De+Laurentiis+tanga Giada+De+Laurentiis+cola Giada+De+Laurentiis+youtube noches+de+nunca+acabar famosas+italianas

Plus Happy Hanukkah And OY, That Ain't No LatkeEveryday Italian with Giada De LaurentiisChristmas BrunchLinguine and Prosciutto FrittatasArugula and Roasted Fruit Salad with Panettone CroutonsParmesan Potato PancakeTo get the recipes:Click hereGiada is dressed in all white to greet her guests. Oh, I get it, she’s hosting a White Christmas brunch. She’s making individual frittatas…what an excellent idea. Now we’re in the kitchen with her and she’s dressed in another white outfit. She breaks 7 eggs into a blender. WHY is she using a blender? Don’t tell me, it’ll be part of HER cookware line.Anyway, Giada tells us that the idea of a frittata is to use whatever is left over. Of course, she’s not doing that today for THIS special brunch. But it would be a good idea to hold on to her formula of eggs and milk to flavorings and keep it for another time when you are emptying out the fridge. She adds ½ cup of whole milk to the eggs with ¼ cup heavy cream, and ½ cup ofmascarpo

Instead of going through Giada's and Ina's entire Thanksgiving shows, I thought I'd get to the meat of the matter and look at how they they each cook their turkeys. They are somewhat different. (I don't know why the FN couldn't produce NEW Thanksgiving episodes with Giada and Ina, or did they and I missed them?)This is Giada’s Turkey with Herbes de Provence and Citrus. Go to the recipe for the exact cooking times and amounts. Giada cuts lemons, oranges and an onion in wedges to cook inside the turkey. She says they will keep the turkey meat flavorful and tender. She also chops rosemary, oregano and sage. Next Giada melts 2 tablespoons of butter for the rub for the outside of the turkey. She adds herbes de provence, pepper and olive oil. She uses dried herbs for the rub, because fresh will burn during the long oven time. She takes her orange and lemon wedges and places them in the turkey. She squishes in the cut onion last with the fresh herbs and ties the legs. (These herbs will

Well, that was my impression anyway about Giada's appearance on Oprah yesterday. And I thought Giada did fine with the great Pooh-Bah herself. But Oprah definitely didn't have the same chemistry with Giada as with RR. After all, she gave Rachael her very own show.Oprah WAS ever-gracious, though, complimenting Giada on her first dish - an "easy" appetizer to show Nate that even HE could cook. I don't think fiddling with coating food and frying it in lots of oil is necessarily the easiest thing she could have done, but Ms. Winfrey was impressed with the results, which was the important thing.Giada moved on to a quick little appetizer with blue cheese - crostini with honey drizzled over. Oprah seemed a bit forlorn that the blue cheese didn't get melted over the bread. She was sure it looked like it had been cooked. Giada had to explain that O's hot lights made it look like that. Luckily, Oprah's a grownup and got over it. But, oh my, this next thing WAS kinda bad. Giada made (WHY di

The Star-Ledger says:Milla Jovovich and her Resident Evil writer producer and fiance Paul Anderson have ushered in another member of the fatuously named celebrity kids club Ever Gabo Anderson Founding members Dweezil and Moon Unit Zappa Sage Moonblood Stallone and Heavenly Hiraani Tiger Lily Hutchence welcome you read more ->

Everyday Italian with Giada De LaurentiisKid Friendly DinnersVeggie Stuffed PancakesStrawberry and Mascarpone Filled CupcakesPizza Pot Pies To get the recipes: Click hereWell, well, well. What an appropriate show for Giada. Saturday's Everyday Italian was Kid Friendly Dinners. Little did we know that she was expecting her own little one as we watched. I assume SHE knew, because this was a new show and she's 18 weeks pregnant. But whatev...Let's see what she came up with.The show starts with her amazingly telegenic family of kids and grown-ups playing on a beautiful lawn. Then I think there was a new opening. Giada looks just beautiful.She starts with the tomato sauce for individual pizza pot pies. She heats olive oil in a pan and adds 2 oz of cubed pancetta, reminding us that it's not smoked and so it's a little sweeter for the kids. She adds garlic and freshly chopped rosemary with salt and pepper. She stirs in San Marzano tomatoes and simmers the mixture for 15 minutes. For the

Mobile Press-Register says:NEW ORLEANS Remember that quarterback who led the Saints to the NFC South title a berth in the NFC Championship and finished the year sunning in Honolulu read more ->Sarasota Herald-Tribune says:Inside your favorite cookbook author may be an artist of another kind a poet or a sculptor or a photographer who might have emerged had food not entered the picture I wanted to know more about this year s cookbook authors than what I could read in their books so I asked each the same few questions read more ->USA Today says:Kids used to whip up culinary delights in an Easy Bake Oven or a Snoopy Sno Cone machine Today they re more likely to pull a quiche out of Mom and Dad s Viking In increasing numbers children are becoming pint sized foodies They pore over cookbooks gobble up TV s cooking shows prepare the family dinner read more ->Business Wire via Yahoo! Finance says: NEW YORK Manhattan s sweet tooth will be satisfied like never be

She announced it on the Today Show this morning. She's having a little girl. Giada said wherever she goes, whatever she does, the first question people always ask her is when she's having a baby. She's 18 weeks pregnant, so she's over morning sickness, and she looks glowing. Congratulations!

Everyday Italian with Giada De Laurentiis Fun with FoodRoasted Acorn Squash and Gorgonzola PizzaTilapia with Purple Potato Crust and Chive Rosemary OilMango Cheesecake with Basil Lemon SyrupTo get the recipes:Click hereGiada begins the episode with the statement, "Sometimes I like to play with my food." That explains some of Giada's recent, AHEM, "interesting" recipes.She calls pizza the ultimate "fun food". I guess that's true because you can top it with really anything. Today, she's using acorn squash. She likes it when "sweet and spicy flavors play off each other".Giada prepares the squash for roasting. She cuts off both ends and cuts it in half. She scoops out the seeds and cuts the acorn squash into thinnish slices. Oh, I really hate that. It makes for the maximum amount of peeling. You have to attack each thin slice separately and it's all hot and it's a big pain. I'm not liking this at all. She adds a couple of tablespoonfuls of maple syrup to the squash. (Great, now it wi

Everyday Italian with Giada De LaurentiisChocolate Tasting PartyGiandua SouffleChocolate Espresso BelliniPanini with Chocolate and BrieTo get the recipes:Click hereIn the shadow of my recent defeat, I see that Giada is hosting a chocolate-only party. It's ok, I'll be strong and try to make it through the show. We see her serving chocolate dishes to her guests. Then we return to her usual cozy chair and back into the kitchen. Thank goodness there was no snapping or kicking of legs. Giada is making a soufflé with a wonderful Italian invention of hazelnut and milk chocolate - Gianduja. That's how I spell it, anyway. She exclaims that "the combination together is astounding". We don't usually hear such hyperbole from Giada, so I'm really paying attention to this recipe. In the top of a double boiler, she mixes butter, vanilla, sugar, and, in lieu of ground hazelnuts, Frangelico, which makes "a nice smooth filling." She stirs it until melted. Off the heat, she stirs 3 oz. of milk choc

Friday Night DinnerPea and Basil SoupProsciutto Lamb BurgersChocolate Espresso CupsFennel PureeClick hereGiada’s doing a Friday night menu after a hard week. She wants it to be easy, but interesting.She starts with unusual Lamb Burgers. She heats her pan with olive oil and pours ½ cup store-bought breadcrumbs into a bowl. "I always start with the seasoning first...that way I don't overwork the actual meat." Excellent point. She adds parsley for its freshness and then adds sundried tomatoes. (I LOVE that in meatloaf, so why not in burgers?) Oh, she tells us that this can be a meatloaf or meatball mixture. She adds milk to keep the mixture moist. Then 1 egg goes in with salt and pepper. She adds freshly grated Pecorino Romano and mixes all those ingredients well. She mixes in 1 lb. of ground lamb by hand - not too much mixing though - and divides it into 4 burgers. She wraps each one in a wide slice of prosciutto and sautés them 6 to 8 minutes on each side. Wow! They look good. Giad

Everyday Italian with Giada De Laurentiis Greek FusionGreek CaponataOrzo Stuffed PeppersSimple Baklava Crispy Smoked Mozzarella with Honey and FigsTo get the recipes: Click here Giada looks just stunning against the Greek backdrop of a white-washed building set against brilliant sunshine. Of course, she'd look beautiful in a dusty old shed in the middle of a hailstorm. She tells us that "the flavors of Greece and Italy complement each other in some surprising ways." Why is that surprising? When you think that the Romans have been borrowing from the Greeks (sorry, Giada), since they took Zeus and turned him into Jupiter, and Aphrodite and Ares became Venus and Mars, you'd think there would have been even more intermingling of the 2 cultures, not to mention cuisines. But I guess that when you have two proud peoples, they like to keep certain aspects of their heritages separate. (According to some olive oil producing Spanish friends, Italians do like to pass off Greek olive oil as their

There comes a time in every man's life when he needs to make a very important decision: Who is hotter: Rachael Ray or Giada DeLaurentiis. I will use this blog entry to help you guide you in your decision. First of all, it is important that you know how to properly pronounce Giada's name. It's pronounced JAH-dah. It's Italian, that's how it works. Many people don't know this, and pronounce her name as jee-AH-dah.This is bad for a variety of reasons. Most importantly, it's only a matter of time before you accidentally scream her name in bed while you're making love to your homely wife, and when you do, you might as well get it right. You'll just be even more embarrassed in divorce court if you don't. With that said, let's move on to the comparison. Over the next few weeks, I will compare these two angelic specimens of loveliness in several categories, starting with beauty.Both of these ladies are exceptionally beautiful, probably more so than your wife, from what I've been to

Simply Delicioso with Ingrid HoffmanGone SailingArugula, Avocado and Fennel SaladMicheladaChipotle Tamale PieLychee Gelatin ShotsTo get the recipes:Click hereObviously what we have here is a case of the Food Network wanting to capitalize on Giada's enormous success. Just like Survivor spawned The Amazing Race and American Idol spawned Dancing With The Stars which spawned Skating With People who aren't even fifth rate stars and, of course, there’s America's Invented People Losing Weight Along With Their Talent. ANYWAY, the point is that ONCE one thing is successful, it's often given a little tweak and recycled to try to match the success of the original. I feel like that’s what they’re trying to do here. We shall see… Simply Delicioso uses the slightly dumb conceit of freezing the action as host Ingrid Hoffman is serving a meal - today is lunch on a boat - and then scurrying back to the kitchen to show us how it's done. Not necessary and slightly jejune.The "anchor of meal"

Everyday Italian with Giada De Laurentiis Cooking From The Heart Crostini with Sun-Dried Tomato JamSide Car MartiniGiada's CarbonaraAlmond and Chocolate ClustersTo get the recipes:Click hereA big crowd is gathered around the table at Giada’s. She’s cooking her favorite foods in “Cooking from the heart.” By the look of her top, we can practically SEE her heart.Giada starts with an interesting spin on Carbonara, by adding asparagus to it. She keeps the asparagus bundled up in its rubber bands and cooks it in salted water for 3 to 4 minutes. (I’ve never seen that before - the rubber bands, not the cooking technique.) She shocks it in ice water to stop the cooking.In the same pot of water, she cooks the linguine and then slices the asparagus on the diagonal.Another unusual addition to the Carbonara is a basil aioli. Because raw eggs are being used (they do get heated up slightly from the hot pasta), she advises us to use only the freshest eggs possible.2 egg yolks get mixed in t

Has anyone seen Giada De Laurentiis’ new show on Food Network, Giada in Paradise? As far as I can tell from the listings it is a special only. So far she has been to Santorini, which is my ultimate dream trip and Capri, which is not too far behind! When we watch this show at my house, it must sound like we are watching sports. We make all the same noises that sports fans make when their team scores a point, falls down or takes a hit to the stomach with a flying ball. We love this show, but we also are tortured by it because we want to be there more than anything else! When Giada takes a bite of something delicious you hear groans from our couch, when she steps foot somewhere we’d like to be, you will often hear a “yes!” as she starts describing a dream spot. This show is really giving me the travel bug big time, which is a great motivational tool to get me fired up to continue with all my projects and find more! (more…)

Everyday Italian with Giada De Laurentiis Great Weekend Hors d' OeuvresPolenta and Chicken TartletsTuscan MushroomsMediterranean BruschettaPizza Pockets To get the recipes: Click hereThe show begins with Giada signing books for her public. She does seem quite lovely to people.Back to the kitchen, she's doing elegant hors d'oeuvres today. Why is my husband lurking in front of the television? Oh, cleavage check. I should have known.She goes on, “You don’t need fancy ingredients to make elegant hors d'oeuvres." (Is that a see-through top?) I kinda think it is.She begins by cooking sausages in olive oil. BTW, the sausage is out of its casing. Meanwhile, she mixes 4 oz of cream cheese with Parmesan and a little salt and pepper. She pushes at it rather ineffectually with a spatula. Maybe room temperature cream cheese would have helped. She ANNOUNCES that she's making an egg wash. Well, that IS good news, but I'm not sure it warranted a special mention. She beats one egg and sets i

Everyday Italian with Giada De LaurentiisGiada's Bikini Ready DinnersRoasted Halibut with Grapefruit Fennel SalsaWhole-Wheat Linguine with Green Beans, Ricotta, and LemonMixed Berries with LimoncelloShaved Carrot and Pear Salad with Curry VinaigretteTo get the recipes:Click hereOk, really, they must be kidding me. I know the close-up shots of Giada's chest have become fodder for many an internet search, but titling an episode Giada's Bikini Ready Dinners is ridiculous. This is nothing more than blatant pandering to those Giada viewers who watch her for no other reason than her evident sex appeal. Oh, sorry, it's starting...I have to grab a closer seat and pay attention to the "recipes". Dang, there isn't even a faraway filmy shot of her in a bikini. There WAS, though, on her Giada's Weekend Getaways. All we got here was Giada SHOPPING for a bikini. I guess those college boys, who are her biggest fans, will just have to use their imaginations. Eeewww. Okay, back to business, she'

Everyday Italian with Giada De Laurentiis Dressing Up BBQChicken or Steak with Balsamic BBQ SauceAmaretto and Raspberry SmoothieRoman Summer SaladTri-Coloré OrzoTo get the recipes:Click hereGiada's having a barbecue that's dressed up enough for a dinner party. It better be, because I've spied a celebrity as one of her guests, Mariel Hemingway. That's exciting, but I guess Giada is becoming such a celebrity herself that it's quite a coup to get a seat at her table.She begins by making a barbecue sauce made from balsamic vinegar, which is itself made from Trebbiano grapes. 1 cup goes into the pan with 3/4 of a cup of ketchup. Giada explains that barbecue sauce from the North is tomato-based, and sauce from the South has a vinegar base. This one is a mixture of both. She stirs in brown sugar, Worcestershire sauce, Dijon, garlic, salt and pepper.She moves on to the side dish of Tri-colored Orzo, while the barbecue sauce is reducing. Giada cooks the orzo and removes it from the water

Everyday Italian with Giada De LaurentiisGiada's Bake SaleMozzarella PillowsChocolate Chunk Cookies with Pine NutsMascarpone Mini Cupcakes with Strawberry GlazeItalian Ice To get the recipes:Click hereGiada is helping her friend's daughter, Daisy, with a bake sale. Apparently, the poor child just wants to go on a field trip and she has to raise the money herself by slaving in the kitchen to get the funds. Luckily, she has Giada to help.Giada starts with mini-cupcakes. Whoa!!! Her cleavage is a good 3 inches lower than in the opening segment...She's using a cake mix AGAIN?! This is becoming a pattern with her. It would be one thing if we were watching Sandra Sem-Eye Lee, but this is Giada. Anyway, she adds luscious marscapone to the bowl. She has to add something good to make them palatable. (I DO love her triple strand gold necklace, though). She finishes the batter and uses a small ice cream scoop to scoop the batter into a mini-muffin pan that she's lined with little foil cups. O

Everyday Italian with Giada De LaurentiisFriends and Family FeastRigatoni with Vegetable BologneseRoasted Pork Loin with Roasted Garlic VinaigretteCaraway and Parmesan GrissiniHazelnut Crunch Cake with Mascarpone and Chocolate To get the recipes:Click hereGiada is cooking a "feast for family and friends", including a really cute guy, who I think is her younger brother. Whoever he is, he has beautiful curls. She's making a pasta dish, which she says is an easy way to cook for a crowd.She describes the Vegetable Bolognese as being "rustic, hardy home cooking." She begins by "putting together the aromatics." She chops the onion, carrots and garlic, and adds some red pepper into the mix. Giada mentions that carrots are the secret ingredient in many Italian sauces, because they add a sweetness without sugar. She processes all the vegetables into oblivion. The recipe confusingly instructs us to process until "finely chopped but still chunky." Huh? Hers were definitely finely chopped and not

Everyday Italian with Giada De LaurentiisWedding Shower Italian Chicken Salad in Lettuce CupsGoat Cheese ToastsBellini BarWhite Chocolate Hazelnut TartletsTo get the recipes:Click here The gals have gathered in the garden to admire their friend's engagement ring. Giada's giving the wedding shower lunch. Her menu is "sweet and cute, just like the wedding couple". She is starting with chicken salad dressed up with an Italian touch. Personally, I don't like the idea of Parmesan in a chicken salad, but maybe she'll win me over... "Before I start making my froufrou Italian chicken salad", she tells us that she wants to get the dressing made. 1/2 cup red wine vinegar plus 1/4 cup lemon juice into...Oh good, she's using a blender. She adds a couple teaspoons of honey, way too much...well, maybe not with all that vinegar and lemon juice. She adds the oil slooowwww-leeeeee. Here we go again. IT'S NOT NECESSARY. There is no difference between adding the oil all at once, or slowly. "I'm us

Giada did Wilted Greens last week, and it got me thinking about different ways to cook these Great Greens. They seem to benefit considerably from Asian style seasonings, as well as Italian style sautéeing with plenty of garlic and garnished with cheese.The list of nutritional benefits of kale and Swiss chard and other greens is long, but don't let that stop you from enjoying them. Blanching or steaming them before sautéeing makes them more tender and easier for first timers to appreciate. They cook down substantially, so allow 1 big bunch for 2 people.Kale with Garlic and Ginger (serves 4)There are 2 methods for this recipe. The first is to cook the kale first and THEN sauté. The second is to skip to precooking. This gives you a stronger, heartier flavor. 2 tsps. olive oil 2 cloves garlic, minced 1 inch piece fresh ginger 2 bunches kale, washed, large stems removed water as needed 1 tbl. soy sauce or tamari 1 tbl. sesame seeds 1 tsp. sesame oil Method 1: Cook kale in boiling salted

Giada De Giada De Laurentiis will be at Books Inc. in Palo Alto today to sign copies of her new Pasta book. You had better get in line by 10am if you want to see her at 2pm. My brother may go to see her, but it sounds as though she'll get mobbed. Not much fun for anyone. But still, I'd love to see my brother get to the table, hand her a pre-purchased copy, and say "HI GIADA! I'm Ahren and my little sister wants to be just like you when she grows up." And Giada will flash her famous mouth full of perfect teeth at him and say "Awww how sweet, how old is she? Should I make this out to her?" And Ahren will say "Yes Please! Her name is Sara and she'll be 27 in 2 weeks." But what I really want is for him to go, have her sign a book to me and then have him ask what sunglasses she wears. I totally need to know that. EDIT---> Eeep! Ahren says she wears Celine, a lovely French Couture line.

I rewatched, super carefully this time, Giada's Everyday Lunches. This is the recipe they left out on the website. I reconstructed it for you. Giada's Pear and Gorgonzola Tart3 pears, cored and thinly sliced2 tbls. unsalted butter4 oz. cream cheese, at room temperature2 oz. Gorgonzola, at room temperature1 tbl. fresh thyme, finely shoppedFreshly ground black pepper and saltprebaked pastry shell3 slices prosciutto, juliennedSauté the pears for 5 minutes in butter until slightly softened and warm.In a small bowl, mix together the 2 cheeses and thyme. Season with freshly ground black pepper and a tiny amount of salt. Spread mixture in bottom of pastry shell. Cover with pears. Sprinkle over julienned prosciutto. Cut into wedges to serve.Note:I would prefer this in little individual phyllo cups, which are available frozen. Just cut the pears in a small dice, before you sauté them.

Everyday Italian with Giada De LaurentiisEveryday LunchesRotini with Salsa di LimoneTaleggio and Pear PaniniChicken and Orzo FrittataTo get the recipes:Click hereI love the idea of adding orzo to a frittata, but frankly, I'm not sure I would make it JUST for this. Instead, I would probably wait until I had leftover orzo and then make it.Giada mixes 1/3 cup whole milk ricotta...Sorry, I have to interrupt again. Honestly, give your arteries a rest and go for low or even no-fat here. This is going to get mixed with plenty of eggs, which will pick the slack in the creaminess department, so it's really ok. Now she's adding creme fraiche. I'm beginning to think we're watching Ina. Again, if you want to take it down a notch or two, use sour cream of any fat content (even no-fat.) If these were the only sources of richness in the dish, then you might have a problem, but you already have 6 eggs, so you'll be fine. All kinds of other wonderful things are being added - roasted red peppers,

Buzz has been growing over the prospect of Tiki Barber (who has already signed on) being paired with Giada for the new fourth hour of Today. It's slated to begin airing in September. That's great for us Giada fans, but I feel sort of sorry for Natalie Morales. She will have a role, but, once again, it seems she has been passed over for the big job. BTW, did you know that Meredith Vieira is contractually prevented from appearing after 9 a.m. ET/PT ? I wondered why she always RAN off at 8:59am.

Everyday Italian with Giada De LaurentiisPasta with Tomato and PeasRibollitaGnudiTo get the recipes: Click here Actually, it was her idea. She was the one that suggested cooking"Gnudi", literally "naked" in Italian. These little dumplings have become the rage of many trendy restaurants from New York to Los Angeles.Giada explains that they fall somewhere between gnocchi and ravioli. They are like eating the ravioli filling without the pasta around it.She starts with frozen spinach, well squeezed out, ricotta and 1 cup of freshly grated Parmesan, plus a hint of nutmeg. She's adding a lot of eggs - 2 whole eggs and 2 yolks. I don't think I'll add that many. Oops...she must have heard me, because now she's saying "It's important that you stick to this recipe." to keep the little gnudi together...I can't helping thinking of a nude beach with groups of ”naturists” eating gnudi.She mixes in the flour by hand and forms flats balls. They are cooked in DELICATELY boiling water, just 3

Guess which beautiful cook from a famous Italian movie family was on Today again this morning? Finally, I get that she was obviously spending a week in New York on their couch. Today's story was sad. It was about her brother, Dino, who died of melanoma when he was 30. (His obit said 31, but she was his sister, so she should know.) She doesn't talk about it too much, but it was mentioned in her Chefography.On a happier and more delicious note, there was a segment with Chef Scott Conant cooking a lighter version of Fritto Misto. It was Natalie Morales's story, supposedly, but Giada was standing to the side, commenting on everything and interrupting the chef...as she's done with every cooking story this week. I love Giada, but it's not always about her!!! She asked the chef what his secrets were for frying, adding "I have MY OWN, but what are yours?" Apparently, she approved of his answers - have the oil at the right temperature and don't fry too much at once, because she allowed hi

What was Giada doing on The Today Show, sitting on the end of the chat couch next to David Gregory and Natalie Morales and some rather cute weatherman this morning (Monday, March 26th)? Apparently, she's a Today contributor. Who knew? (I stopped watching when Jane Pauley left.) I was just channel surfing, while on the treadmill (Christina Aquilera had finished and I was waiting for Fergie and Luda) and I spied Giada. She was working out with the Jackie Warner from Bravo's WORK OUT. If that's not cross promotion gone haywire, I don't what is... Anyway, Jackie, famous for her volatile girlfriends, is literally ALL OVER Giada. She makes her do a "man's" push up and poor little Giada really looks like she's never done one before. That gave Jackie the perfect opportunity to practically LIE ON TOP OF HER. Then, she gave Giada milk "jugs" to lift with - who calls them THAT unless you're thinking of something entirely different? Thankfully, Giada thought to zip up, really high, nothing

Everyday Italian with Giada De Laurentiis -Special Single ServingsRisotto in a Lemon CupSpinach Salad in a Parmesan Frico CupIndividual Orange and Chocolate CheesecakesTo get the recipes:Click hereNice idea....this show. Giada starts with lemon risotto in a lemon cup. I thought when I first saw it that it was rice pudding, because I'm used to seeing something sweet in a lemon cup, like lemon sorbet...(Think Citron Givree after couscous in those wonderful North African restaurants in Paris.) She's preparing the lemon. It looks like she hasn't made an opening much larger than a tablespoon. Strange...She's making the risotto. Very nice recipe. She's cooking it in an attractive white enamelled cast iron paella pot. I have that pot!!!... If only I could have that cleavage...She's adding marscapone to the risotto at the end of cooking time. How luscious! She's filling the lemons with risotto. I was wrong before! That's not a tablespoon opening, it's a friggin' TEASPOON!! Come on, G

The Food Network is becoming a more diverse place. Instead of just featuring so-called master chefs, iron chefs, executive chefs and the like, the Food Network has also started featuring just really good cooks. One such cook on the Food Network is Giada De Laurentiis, otherwise known as “Sorriso a 64 Denti” in my family. My [...]