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At our house “Everyday Italian” is known as “Cooking with Cleavage”. Coined by my husband. We know what he’s paying attention to! I haven’t tried a lot of her recipes, but the mini frittatas I made were tasty and enjoyed by all, even though they may not have been particularly originial. |
39. Betsy |
Wow, there is some serious animosity out there about celebrity chefs! Come on kids – take a chill pill (yes, I’m a child of the 80s). I guess I just think there is no reason to take their personalities so seriously. Yeah, they have some annoying quirks but I agree with the earlier comment that you need some persona... |
40. Like so many others, I feel the same way about Giada. Also, I’m a little frightened by her giant jaw and teeth, and the camera work and music on her show are a little too similar to actual, non-food porn with the close-ups of a tomato being washing and the bowm-chicka-bowm-bowm. But, you usually can’t go all that... |
I’m also willing to put $5 on the short ribs being mucho tasty. |
Us vs. Food |
41. Finn |
I, too, find Giada’s recipes boring and bland. While I will refrain from commenting on her looks (because my mother told me never EVER to comment on something people have no control over) I will comment on the cleavage. It is so effing annoying. The thing is, it is a conscious effort by her handlers, because if you... |
42. Okay, this has nothing to do w/ Deb’s recipe, but I have to say it: Jane M, I LOVE Ina Garten! I know she’s plump and nearly everything she cooks contains two sticks of butter or 1/2 a cup of olive oil, but I think she’s adorable. I mean, if I’m being honest, I think she’s kind of sexy (she has the best skin, a g... |
43. Caroline |
I admit it, I love Giada. She’s just so charming and adoreable. Her food is simple, but that’s why the show is called “Everyday Italian” and not “Gourmet Italian.” Being Italian myself, I know that traditional Italian food is very basic in ingredients and preparation. |
Truth be told, I watch the Food Network for entertainment and occasional ideas, but rarely make a recipe from one of the shows, so maybe Giada’s cleavage is more a priority for me than her food is. |
44. deb |
I actually want to jump it with my own discomfort with the appearance-related comments. I would hate for this site to be part of the relentless cultural dogpile that is judging women by their looks first and foremost. I had hoped to just focus on the recipes: do they work, do I recommend them, what have others’ exp... |
1. eating4feeding |
Is it possible to delete the older, trollish comments on this post that judge women based on their appearances? It’s far beneath what I expect from this website, which I otherwise love. |
45. I’ve made the short-rib tagliatelle and so I can personally vouch that it is very tasty. It’s not at all bland, and the chocolate does add a lovely depth. My only qualm is that the sauce is a bit watery – which can be fixed by reduction. It’s another ‘ugly’ dish, but real comforting to tuck into. Give it a shot t... |
46. Sunny |
I’m delighted to have just discovered your site! I absolutely ADORE eggplant, and can’t wait to try this. I think the modifications you’ve made seem good, although I’m wondering why there are no herbs of any kind suggested here. It seems to me, perhaps some dried basil vs. the mint might be interesting, but who kno... |
As for Giada, cleavage notwithstanding, I’ve got to admit to loving her Lasagna Rolls as a good basic recipe which can be easily augmented to include ingredients of your choice. Others of hers I have tried do seem to be lacking that certain “something” that would make them truly special. Thanks for sharing this one... |
47. Al T |
OK, I watch Giada occasionally,and while it’s difficult to avoid the glam, I really enjoy her style of Italian cooking. It’s down to earth and not overly complicated. Most of all, it’s tasty stuff. The short ribs pasta is a killer…sometimes I look more forward to the left-overs of short ribs with pasta, than the th... |
48. :) |
I just turn 52 and feel I’m young at heart. I also have two grown children and don’t understand today’s generation of clevage. Most of the younger women love to wear low-cut neckline and show their clevage, not only when they dress formal, but with their everyday casual wardrobe, i.e., T-shirts. I’m also seeing a l... |
I also used to love watching Giada, but she’s getting stale. I got tired of her after seeing her on the Next Food Network Star because she had that “fame gotten to her head” attitude. |
49. Courtney |
Maybe a little red wine to make the sauce saucier? I will definitely be trying this, probably with whole wheat rigatoni and a little less oil to up the health factor. |
50. PC |
High Five Alex on getting busted. |
Giada is an amateur in the Food Er0t1ca department when compared to Nigella. |
I’m with Mike on Sandra Lee and Paula Dean. I can’t believe people cook with Velveeta. And as for the Krispy Kreme Bread Pudding with Butter Rum Sauce, it was just wrong. |
51. Sue |
I rarely miss her show (the new ones, not all the weekday repeats) and her recipes ARE getting a bit bland and repetitive, but I do, in principle, love her. She seems to add ricotta to most of her sauces these days. Frankly, I’d rather add cream and often do. |
The BEST eggplant recipe ever is this recipe of Ina’s: http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_23515,00.html |
I have made it dozens of times and it’s fabulous. |
52. jeannie |
I guess I have the opposite of the “never trust a skinny cook” perspective – I have a difficult time getting interested in cooking shows hosted by fat, unhealthy looking people, even if I know they’re fabulous chefs, even if they’re Iron Chefs…yet even so, Giada doesn’t usually inspire me, and I do wonder how she s... |
I love the shows where she ends sitting around a table with her skinny fabulous girlfriends eating insane amounts of pasta and cheese and ice cream… |
I think the fact that she started as a food stylist is telling. |
The appearances of things are an art in themselves. |
53. Nina |
Wow, I have recently discovered your site and really enjoy it. Beautiful photos, interesting content. |
As for Giada, I do watch her but have a hard time with the camera ogling her – how many times can we watch her wash her hands and who smiles that much, I mean, come on. I’m not surprised to learn that she started as a food stylist: so many of her comments about her creations are about how “pretty” they look, or how... |
Skinny cooks, fat cooks, drunk cooks, slutty cooks – – all that really matters is what the food tastes like. If it looks good, too, that’s a bonus. Personally, I’d trust a lot of these personality cooks more if just once in a while they tasted the finished dish and said, hmm, needs some salt! How many of us (and I ... |
54. Erinn Johnson |
This looks great. I will give it a try next week. Over the past two weeks I have made several of your recipes and they have all been hits, which is some what a challenge, trying to please 4 kids from 8 to 3 years old and a husband. |
55. To be perfectly honest, I’m one of those rare creatures- a food blogger who hardly ever watches Food Network. That said when I do happen to see one of Giada’s programs I think most of what she makes looks good, but I would agree that it looks fairly basic. By basic I mean something that would be appealing to me, ... |
I personally am not crazy about mint. Do you think this would be good with oregano perchance? |
56. deb |
I think you could definitely use oregano, but if it is fresh, I might use a little less because I understand it to have a very strong flavor (I haven’t cooked with it, yet). Basil would also work in this. However, I was very wary of the mint flavor and it was subtle, and went surprisingly well with the eggplant wit... |
57. It’s always interesting to roast vegetables — the flavors come out in a completely different way. I may try this dish. |
My few cents about Giada — she’s a successful young woman, who, according to many, looks good. Good for her. |
58. cookie |
Most of the Food Network so called chefs are entirely lame including Giada, the annoying Rachel Ray, the sickenly sweet Paula Deen not to mention the helmet haired blond I don’t even know her name. |
59. santadad |
Just a side note: Your Dental Hygienist has been a daily lurker on this site, and is absolutely in love with it. She doesn’t miss a day. She said she would love to see some more kosher recipes. I told her, “Improvise.” :-) |
60. I’ve never really watched Everyday Italian but caught an episode randomly. And I have to say: try Giada’s Butternut Vanilla Risotto. |
My husband is lukewarm on risottos but I love them so he’s tried more than a few variations. He would not stop raving about the butternut vanilla one. I honestly had a brain block, always preferring savory to sweet myself, but it was actually amazing. |
61. N |
Ha! I busted my boyfriend for the exact same ogling. |
Although my opinion on Giada tacks pretty closely to yours, Deb, I still like her a lot better than some of her Food Network peers—to paraphrase Anthony Bourdain, she actually knows her way around a kitchen. Since the Food Network is focused on peddling aspirational products anyway, at least there are figures on ... |
That being said, I do love Giada’s cornbread panzanella, and that short ribs recipe is giving me ideas for this weekend. … |
62. jane |
Although I’m not a big fan of Giada, I have make the Short Ribs with Tagliatelle twice. |
For some reason that recipe appealed to me as well! I think it’s definitely worth giving a try. Rating: 4 out of 5. |
63. Lisa |
I tried this last night and it was wonderful. Thank you. Your pictures inspired me to make it. I added a spoonful of creme fraiche at the end and it came out perfect. I also didnt puree all the tomatoes and eggplant and left some chunks in the sauce. Cant wait to see what you make next. |
64. Lauren |
This looks amazing! I definitely have to give it a try :) Re the short rins tagliatelle… I’ve made it twice: Once as written and once without dredging the short ribs in flour… The second time was a million times better. I sprinkled a LITTLE arrowroot on them and rubbed it in with the salt and pepper and the sauce e... |
65. christa |
Made this last night….apprehensively as I am not a huge eggplant fan but it sounded good and relatively good for you. Loved it!! I used basil instead of mint and asiago instead of parmesean because it was what I had. Fabulous..I left the sauce a little thick….stick to your ribs thick. The red wine comment above sou... |
66. Lisa |
Normally I don’t love any of the Food Networks’ folks either. However, I tried Giada’s sea bass fusion thing, and it is now a staple item in our household. We use whatever white fish is available. VERY good! |
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_30002,00.html |
Oh, also Tyler Florence’s polenta with raisins and pine nuts kicks butt, served in ramekins every time we make veal chops. |
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_23207,00.html |
But otherwise we’re in agreement. :) |
67. Cookies and Milk |
Deb you’re hilarious! I don’t think I’ll be trying Sandra Lee’s Kwanzaa Cakes any time soon!!! As for “Everyday Italian” recipes I’ve tried and loved: |
Sea Bass alla Fiorentina (love this one!) http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_34109,00.html |
Ginger Sea Bass over Wilted Greens (are you seeing a pattern? ;) |
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_30002,00.html |
Lemon Spaghetti |
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_26916,00.html |
68. demelza |
Deb – The recipe calls for cherry tomatoes, but your photo shows grape tomatoes, which are different in flavor as well as juiciness. I’d imagine that might have affected the result. |
69. Carla Hinkle |
I made it and it was delicious — though I might cut down the red pepper flakes a bit. With one teaspoon the hotness risks overwhelming the eggplant and tomatoes. |
Love the blog, keep it up. |
70. Kelly |
Deb – Thank you for this site. I’ve just been steered here, and am so enjoying your way with food and words. There is fried chicken in my (very) near future. |
As to Giada, I agree with your point as to her dishes typically lacking something to set them apart, but I do find her show a nice source for ideas (I made a modratley successful re-tooled version of the spicy bean and veg soup from last week). And really, her ways are not at all offensive –unlike some of her colle... |
kitchenatricities.blogspot.com/ |
71. Anneke |
Deb, thanks for your response to all the appearance-related comments. They were making me uncomfortable as I was reading them. I find the constant close-ups on Everyday Gourmet off-putting, but I’ve enjoyed some of the recipes. |
Your eggplant is on tonight’s menu! |
Thanks for the great blog! |
72. Oh, that looks good. I love roasted eggplant and roasted vegetables in general on pasta. I’ve never watched Giada, as I’m not a TV person. But her name scares me… a little too close to giardia, which is a water-borne intestinal parasite. I can’t quite get beyond that. I’ll still try this recipe, though. |
73. Gaida can’t possibly eat her own cooking–she is so scrawny! |
I’m going to make this for dinner tonight. But I think roasted porchini mushrooms would make a good addition. I’ll let you know how it turns out. |
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