Recipe courtesy of Valerie Bertinelli Boiled lima beans and corn are tossed with golden sauteed onions and plum tomatoes in a bright cider vinegar dressing seasoned with parsley, sage, and nutmeg. This hearty, rustic salad celebrates classic American harvest ingredients and makes a wonderful Thanksgiving side dish.

A tender food processor crust made with lard and butter cradles Granny Smith apples spiced with brown sugar, cinnamon, ginger, and nutmeg under a woven lattice top, served with dollops of mascarpone whipped cream. This heirloom family recipe is the definitive all-American apple pie, with a flaky, old-fashioned crust and a filling that honors tradition in every spiced, buttery bite.

A simple fresh salsa made with Roma tomatoes, scallions, jalapeno, and cilantro. Dominic's go-to recipe for easy snacking with tortilla chips.

Dill pickle spears are breaded in cayenne-spiked flour, dipped in egg, coated in panko, and deep-fried for one minute until shatteringly crispy, served alongside a tangy food processor ranch dip. These crunchy, briny, spicy pickle fries are an addictive fair food sensation that will have everyone reaching for just one more.

Equal parts gin, Campari, and sweet vermouth are shaken over ice and strained into a glass, garnished with a twisted orange peel. This perfectly balanced, bittersweet classic is a sophisticated way to toast the birthday guest of honor.

Seared shrimp tossed in a garlicky white wine-butter sauce over delicate capellini, topped with crunchy brown butter herb breadcrumbs. A quick yet elegant dinner that brings restaurant-quality comfort to a blustery weeknight.

Spicy, garlicky Calabrian chili shrimp piled on crispy golden toast with creamy avocado and a bright squeeze of lemon. This one comes together in 20 minutes and feels like a treat every single time.

Julienned chayote, red cabbage, carrots, jicama, and scallions are tossed in a creamy avocado-crema-cilantro dressing blended in the food processor. This vibrant, crunchy slaw adds a fresh, colorful contrast to any Latin-inspired spread.

Pizza dough is rolled paper-thin, spread with a silky creme fraiche-nutmeg-egg yolk base, scattered with bacon and leeks, topped with Gruyere, and baked on a pizza stone at 550 degrees until blistered and charred at the edges. This Alsatian flatbread is a stunning savory addition to a holiday party spread, offering a crispy, creamy, smoky bite that rivals any pizzeria.

Thinly sliced red onion and shallot rings are quick-pickled in a warm brine of vinegar, sugar, and salt until vibrant pink and tangy. These crunchy, acidic pickles cut through the richness of tacos and carnitas, adding the essential bright contrast every taco bar needs.