Wake up to a delicious breakfast with this new twist on a classic toast-and-eggs dish. Very easy-to-make, Giada whips up lemon and basil eggs and bakes them in a foccacia bowl until light and fluffy.
In this savory Italian Easter pie, the traditional 33 layers of flaky olive oil crust are scaled down to 12, and the filling is a combination of Swiss chard and spinach.
Geoffrey Zakarian stuffs rice paper with finely ground pork and shrimp to make these crispy, flavor-packed rolls. A dipping sauce on the side includes Japanese mayonnaise, apricot jam and sriracha.