Fusilli is tossed in an oregano-honey-Parmesan vinaigrette with artichoke hearts, roasted red peppers, olives, fresh mozzarella, salami, and torn basil. This Italian deli-inspired pasta salad is a beach party essential that travels well and tastes even better after the flavors meld.

Pork shoulder slow-cooked for six hours with BBQ sauce, beer, and spices, then piled high with crispy flour-coated fried shallots and Fresno chiles. A tender, smoky showstopper that wins over every crowd at the table.

A sophisticated cocktail combining gin, Campari, sweet vermouth, and fresh orange juice, stirred and strained over ice. Garnished with an orange peel for a citrusy take on the classic Negroni.

This clever "shortcut" turns store-bought staples into a layered masterpiece that tastes like those nostalgic strawberry shortcake bars from the ice cream truck. With crunchy Golden Oreo bits and creamy swirls, it’s a total freezer-aisle glow-up that requires zero actual baking!

Crème de cassis and lemon juice are frozen with fresh raspberries into jewel-toned ice cubes, then dropped into flutes of chilled prosecco that slowly turn pink as they melt. This gorgeous, inventive cocktail doubles as a conversation piece and delivers a gradually deepening berry flavor with every sip.

Recipe courtesy of Valerie Bertinelli Hearty kale, carrots, radishes, cucumbers, and peppers are tossed in a creamy peanut butter-vinegar-honey-sesame vinaigrette and topped with crispy roasted garbanzo beans and crunchy peanuts. This nutrient-packed salad travels well and eats like a meal, making it an ideal make-ahead lunch for road trips or busy days.

This cozy miso soup is one of those bowls that instantly makes you feel cared for; warm, nourishing, and full of beautiful textures from all the veggies and mushrooms. It comes together so quickly, but tastes like you spent the whole afternoon letting the flavors mingle.

This is the sandwich I grew up on and it still hits exactly the same way. Prosciutto, hot capicola, Genoa salami, and provolone layered onto ciabatta with plum tomatoes, shredded lettuce, red onion, and pickled pepperoncini — all drizzled with a simple red wine vinegar dressing. Wrapped in wax paper and sliced in half the way a proper hero should be. This is not just a sandwich. This is a love letter to my mom.

Light bittersweet chocolate mousse piped into homemade cone-shaped tuile cookies with a hint of ginger. A showstopping Valentine's Day dessert.

A vibrant brunch frittata loaded with asparagus, cherry tomatoes, goat cheese, and fresh herbs. Finished under the broiler for a golden top and served straight from the skillet.