Crispy panko-crusted chicken cutlets served atop a bed of peppery arugula dressed in a tangy lemon-shallot vinaigrette. A satisfying main course that balances crunch with fresh greens.

Roasted carrots and garlic pulsed with tahini, cilantro, lemon juice, and cumin for a vibrant, bean-free hummus variation. A colorful, lighter dip that adds a fresh option to any game-day snack spread.

Val and Sophie take Valerie's can't miss Set-it-and-forget-it Pot Roast leftovers and transforms them into easy but super delicious tacos.

Recipe courtesy of Valerie Bertinelli Light rum, Jamaican rum, orange liqueur, fresh lime juice, orange juice, and orgeat syrup are stirred together in a large pitcher and served over crushed ice with a splash of grenadine. This batch-style Mai Tai brings the spirit of a Hawaiian luau to any backyard party, delivering tropical sweetness and rum punch flavor without tending bar all night.

Butter-toasted farro tossed with roasted beets, beet greens, pistachios, and roasted garlic vinaigrette, topped with creamy goat cheese. A colorful, earthy grain salad that makes an impressive side for dinner parties or a satisfying lunch on its own.

A rich, layered Italian lasagna featuring a hearty meat ragu, creamy besciamella sauce, and loads of Parmigiano-Reggiano and mozzarella. This holiday centerpiece is worth every minute of the labor of love.

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.

Crisp escarole and Treviso radicchio are tossed with toasted almonds, fresh basil, and mint in a honey-caramelized Meyer lemon vinaigrette, then finished with charred cherry tomatoes and shaved Parmesan. This sophisticated, bittersweet salad balances bright citrus and smoky charred tomatoes for an elegant first course.

Tender beef and pork meatballs seasoned with oregano, garlic, and Pecorino Romano, simmered in a rich tomato-basil sauce and served over spaghetti. A beloved family recipe that brings the heart of Little Italy straight to the dinner table.

Tender pumpkin puree doughnuts baked in doughnut pans and coated in cinnamon-sugar with melted butter for a warm, spiced finish. A festive fall treat that fills the house with the irresistible aroma of pumpkin and cinnamon.