In the series opener, Giada De Laurentiis creates fresh, simple dishes for a neighborhood block party. On the menu: chicken and shrimp with pancetta chimichurri; orecchiette with greens; garbanzo beans and ricotta salata; blueberry-and-mascarpone turnovers.
Homemade Halloween treats are made, including spice cake and chocolate-dipped nougat with dried apricots.
An Italian meal features vegetable fritto misto with lemon mayonnaise and bucatini all'amatriciana with spicy mozzarella meatballs.
Giada creates a stylish, eclectic menu for a trunk show she's hosting at her home. Included: shrimp spring rolls with cucumber-yogurt dip; beef pops with pineapple-parsley sauce; blended cherry mojitos.
Los Angeles-inspired Thanksgiving dishes. Included: spiced turkey breast; poached pears in honey, ginger and cinnamon syrup; sweet-and-savory bread pudding.
Giada De Laurentiis plans a traditional lobster bake on the beach. The menu includes lobster tails with clarified butter, corn-and-black-bean salad with basil-lime vinaigrette, and spiked watermelon pops.
Giada prepares a colorful menu for an art show she's hosting at her house.
Italian dishes are made for a holiday get-together. Included: penne with shrimp and herbed cream sauce; Gorgonzola-stuffed portobello mushrooms; cranberry-cornmeal cake topped with caramel-walnut sauce.
The host serves eggs for dinner. Also: Lamill Coffee in Los Angeles is visited.
Giada hosts a recipe swap. Included: a fig-and-almond tart.
The host puts a healthful spin on indulgent foods for a relaxing spa party.
A healthful menu featuring grilled chicken and avocado Napoleons, citrus salad and angel-food cake with lemon-honey-yogurt sauce.
A Moroccan-themed gathering, featuring honey-balsamic lamb chops, couscous cakes, and hibiscus tea with vodka and citrus.
Giada prepares a picnic brunch to take to a polo match. The menu includes "Champagne Sangria", "Crispy Parmesan Biscuits" and "Espresso Chip Meringues".
The host throws a sushi-making party. Included: vegetable rolls with chili mayonnaise; salmon hand rolls.
The host plans a meal inspired by Paris. On the menu: steak-and-cheese croissant sandwiches; mushroom-and-parsley salad; raspberry-rose pots de crème.
Giada De Laurentiis puts her spin on typical picnic fare. Included: deviled eggs with crab; caponata paninis; a chocolate-honey-almond tart.
Giada and her husband Todd share a romantic evening while daughter Jade stays with a sitter. The recipes shared are "Roasted Citrus-Herb Game Hen", "Crouton Salad" and "Olive and Sun-Dried Tomato Vegetables".
On the menu: red snapper with fava-bean puree; fried cheese-stuffed zucchini blossoms; mini pineapple cakes.
Giada prepares a menu for a bridal shower. Included: open-faced tuna sandwiches; hummus; coffee-glazed Italian donuts.
The host packs an eco-friendly picnic to take along on a hike. Included: cranberry-nut granola; grilled vegetable, herb and goat cheese sandwiches; chocolate-raspberry bars.
Mini Italian pub burgers, beer-battered apple and onion rings, and spicy chocolate milkshakes are made.
Trinidadian chicken stew, citrus-rice salad and mango-and-lime lassi complete an internationally inspired meal.
Desserts, including pomegranate-mint sorbet; strawberry-rosemary scones; and chocolate-hazelnut-dipped fruit.
Zucchini-olive flatbread, cauliflower-and-bacon gratin, and mascarpone-chocolate toffee bars are made.
Appetizers are made, including spiced cocktail nuts; crispy zucchini-and-potato pancakes; cheese-stuffed dates and prosciutto; and blueberry-limoncello coolers.
A portable menu, featuring thyme-pasta frittatas, crunchy slaw and cupcakes with chocolate chips and walnuts.
A Mother's Day brunch menu, featuring baked French toast with blueberries, steak involtini (meat parcels) and frozen banana-ice-cream sandwiches.
A Father's Day menu, featuring paninis with mozzarella, raspberries and brown sugar; egg salad with Gorgonzola and pancetta; and sweet-apple iced tea.
The host serves brown-butter risotto with lobster, salmon-and-apple carpaccio, and cinnamon twists with cardamom-honey dipping sauce at a luncheon.
Turkey Milanese with bacon-and-pancetta potatoes and roasted-apple pie are made.
White-bean-and-chicken chili, paired with cheddar-scallion bread and limoncello granitas.
Finger foods are featured, including stuffed baby peppers; tomato-basil tartlets; apricot-and-walnut phyllo cups; and whole-wheat pita chips with mascarpone-chive dipping sauce.
A simple lunch menu is featured.
A pasta buffet is featured.
On the menu: penne with braised short ribs; bibb salad with Parmesan-butter crostini; apple-cider shandy.
Giada makes a picnic lunch to take with on her day volunteering in a community garden for OXFAM, a charity to combat world hunger. The portable foods prepared are "Smoked Salmon BLT", "Pecorino and Bean Salad" and "Ginger-Tea Lemonade".
On the menu: Asian chicken salad; ricotta parfaits; ravioli with arugula, tomatoes and pancetta.
Giada whips up a family-style meal for a makeover party with her girlfriends. On the menu: artichoke-and-bean crostinis; vegetable Parmesan; melon-and-mint slush.
Light springtime dishes are featured.
Healthful freezable meals are made. Included: an egg-white frittata with lox and arugula; chicken Milanese with tomato-and-fennel sauce; mini pancakes with raspberry sorbet and chocolate sauce.
Penne with Treviso and goat cheese, chicken-and-arugula pita pockets, and raspberry-vanilla smoothies are packed for a picnic.
Israeli coucous with apples, cranberries and herbs; chicken burgers with garlic-rosemary mayo; and toasted pound cake with citrus cream.
The host visits the Cheese Store of Beverly Hills before preparing turkey meat loaf with feta and sun-dried tomatoes; cheesy baked farro; and crostata with apples, walnuts and Gorgonzola.
Giada spends an afternoon teaching kids how to cook a simple meal at a local cooking school.
Money-saving meals are featured. Included: lemon chicken soup with spaghetti; pea-pesto crostini; lemon-mint cake with lemon syrup.