In fact, it’s such a versatile recipe that you can serve it as a dip at your next backyard party, put it on pasta for dinner, or spread it on a sandwich to bring to the beach.

And this artichoke arugula pesto recipe from Giada De Laurentiis is all that and more. In fact, it’s such a versatile recipe that you can serve it as a dip at your next backyard party, put it on ...

Whether it's a beloved 4-ingredient tomato sauce, a creamy Calabrian chili pasta, a weeknight Bolognese, a cold peanut noodle ...

In a medium bowl, beat six eggs with 1/2 cup of Parmesan and 1 1/2 teaspoons of salt.

“Between the arugula, which is a cruciferous vegetable, the artichokes, the olive oil, the lemon—I mean, it’s good for you,” De Laurentiis says in her post about the recipe.

Italian-American chef, Food Network star, and Oceania Cruises Culinary Advisory Board co-chair Giada De Laurentiis calls the ...

2. Cook pasta to al-dente. Reserve 1 cup of pasta water; drain and return to pot. 3. In a food processor, blitz garlic, arugula, pistachios, remaining kosher salt and pepper. With the motor runnin ...

“Between the arugula, which is a cruciferous vegetable, the artichokes, the olive oil, the lemon—I mean, it’s good for you,” De Laurentiis says in her post about the recipe.