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Showing 2,381 - 2390 of 12,238 results for italian
Herbed Chicken with Spring Vegetables
Recipe
| Courtesy of Giada De Laurentiis
- Total Time:
- 45 minutes
Giada's Italian Easter Party
Episode
| From:
Giada Entertains
Giada De Laurentiis hosts a big Italian family Easter celebration, complete with giant chocolate eggs filled with candy. Her table is filled with traditional dishes, including Simple Spring Salad, Pesto and Prosciutto Asparagus, Sweet and Smokey Lamb Ribs and Baked Mushroom Rigatoni with Kale Gremolata.
Apple Zeppole with Cinnamon Whipped Cream
Recipe
| Courtesy of Giada De Laurentiis
- Total Time:
- 40 minutes
Italian, Hawaiian and Colombian
Episode
| From:
Diners, Drive-Ins and Dives
On this trip, Guy Fieri's digging into a multicultural flavorfest. In Hawaii, a poke place knocking it out of the park with their island specialties. In San Carlos, Calif., a crazy Italian spot putting tasty twists on their homemade pasta. Plus, in Miami, a Latin joint servin' up killer Colombian specialties.
16 Minute Meals: Italian
Episode
| From:
The Pioneer Woman
Ree Drummond makes a trio of marvelous 16-minute Italian meals. There's Speedy Pork Scaloppini for a fast family dinner and snappy, saucy Steak Pizzaiola that the boys absolutely adore. Then, for a get-together with her sister and nephew, she whips up Pantry Pizza Pronto and delicious Ravioli a la Betsy, named in honor of her sibling.
Italian-German-Irish Mashup
Episode
| From:
Opening Night
In Detroit, restaurant consultant Brian Duffy helps executive chef Matt McGrail execute a tricky concept for his first restaurant, Cork and Gabel. Combining Matt's Italian and Irish roots with his co-owner's love for German food is a unique challenge. With an evolving menu, improvised dishes and no written recipes, Matt is heading toward a disastrous opening night. Brian works with Matt to create a new signature dish and finalize a menu that merges all three cuisines.
Irish-German-Italian Mashup
Episode
| From:
Opening Night
Brian Duffy helps executive chef Matt McGrail execute a tricky concept for his first restaurant, Cork and Gabel in Detroit. Combining Matt's Irish and Italian roots with his co-owner's love for German food is a challenge, and with an ever-evolving menu, improvised dishes and no written recipes, Matt is heading toward a disastrous opening night. Brian works with Matt to not only create a new signature dish but also finalize a menu that merges all three cuisines from Matt's unique IGI concept.
