Chuck makes three super mayos: smoked paprika, jerk and arugula.
Italy's never more than a bite away when you serve this savory-sweet salad.
Toss arugula with seafood for a delicious side dish or main course.
Cilantro and sweet heat from Fresno chiles give this pesto a Mexican flair.
Giada makes a gourmet dish of linguine with frozen shrimp and lemon oil.
Turn simple pizzas into a sophisticated appetizer.
Accent this light green salad with nuggets of gorgonzola cheese.
Giada prepares whole wheat spaghetti with lemon, basil and salmon.
This panzanella, or bread salad, is rich with the flavors of autumn.
Giada's artichoke and tuna panini is served with a garbanzo bean spread.