Giada at Home 2.0

- Season 8

(2015)

Giada puts her own spin on popular snacks for football fans, including sticky baked chicken wings with a Korean twist; a French lentil-and-hominy chili; mini twice-baked potatoes; and a roasted mushroom-and-kale pizzette.

Chocolate Valentine's Day treats are prepared, including Brazilian-style truffles, double-chocolate-glazed donuts, and red-velvet whoopie pies filled with chocolate-cheese cream.

Giada takes inspiration from old Hollywood, when preparing a menu that includes veal saltimbocca; a smoky, meaty chili; and orange sticky buns.

Light night munchies are prepared, including mortadella bites, an Italian Monte Cristo, pretzel-crusted chicken fingers with curry ketchup, and a chocolate-curry ice cream float.

Giada creates a springtime feast to celebrate the season with family and friends. On the menu: herb-roasted pork loin with gremolata; grilled potato salad; peas, bacon and Prosecco; raspberry clafoutis.

Giada prepares small bites for a cocktail party with a star theme. On the menu: bacon-wrapped dates with lemon-basil crema; crostini with ricotta and pink peppercorns; chocolate-amaretti cookies.

Giada visits a Los Angeles butcher to learn about different cuts of meat, before returning to her kitchen to make 3 steak dishes and special cocktail. On the menu: broiled porterhouse with salmoriglio; flat iron steak with piquillo-pepper pesto.

Giada prepares a kid-friendly lunch, which includes chicken Parmesan sandwiches; creamy cucumber salad; and chocolate fluffy peanut butter sundaes.

Giada demonstrates four pasta dishes that can be made in 15 minutes. Included: gemelli with kale pesto and olives; penne with corn and spicy sausage; orecchiette with broccoli; and pecorino and orzo with cherry tomatoes, feta and mint.

Aunt Raffy joins Giada in the kitchen for a day of fun and laughter, while her sister, Eloisa De Laurentiis, joins them to try their family dishes of Polpettone Two Ways, Quinoa Pilaf and Aunt Raffy's Peach and Blueberry Crisp.

Giada puts a modern spin on a tea party. On the menu: tre fagioli with fregola; open-faced tuna sandwiches with white bean spread; lavender-chamomile spritzer; and milk-and-honey cake.

Fennel is the featured ingredient, when Giada creates a small plate tasting menu for some of her friends. Dishes include a citrus-fennel salad; pan-roasted salmon with fennel puree; fennel upside-down cake; and a fennel martini made with fennel vodka.

Giada explores Japanese-Italian fusion in Los Angeles. Also: she prepares recipes for blistered shishito pepper with olive-and-basil salt; Asian mushroom risotto; and Far East spaghetti.