This bold twist on the Bloody Mary combines spicy V8 and beef broth with vodka and horseradish, garnished with pickled okra and green beans. The sav

Roasted acorn squash slices served atop baby bitter greens with a smoked paprika vinaigrette. A colorful, seasonal side dish that balances sweet and bitter.

Amaro, dark rum, and sweet vermouth are muddled with fresh mint and combined with citrus juices and simple syrup, then topped with club soda for a refreshing pitcher cocktail. This Italian-inspired drink transports guests straight to Rome and pairs beautifully with a pasta-themed evening.

A rich turkey gravy made from scratch with turkey stock, neck, and gizzards simmered with fresh thyme. The essential companion to deep-fried turkey.

Fresh jalapeno strips dipped in buttermilk batter and fried until golden and crispy, served with a creamy roasted garlic ranch dipping sauce. A fiery, crunchy bar snack that kicks off happy hour with serious heat and flavor.

Grapefruit juice and lemon vodka shaken with pomegranate juice and served in a glass rimmed with grapefruit-zest sugar. A tart, rosy cocktail that shakes off the travel blues and welcomes you home in style.

Tender clam bellies are dipped in an egg-milk wash, dredged in seasoned corn and all-purpose flour with Old Bay, and fried at 365°F until golden and crispy, served alongside homemade tartar and cocktail sauces. These shore-style fried clams bring authentic New England beach shack flavor to a backyard celebration.

A nutrient-packed smoothie blending blueberries, avocado, banana, collard greens, and pineapple with coconut water. A thick, creamy breakfast drink with a hint of lime and ginger.

This one came from one of her mom's old recipe boxes - and Val has no idea where her mom found it, whether it came from a magazine or whether she invented it herself. But it's so good that it didn't matter. Vanilla wafers pulsed into fine crumbs, folded into a warm semisweet chocolate mixture with corn syrup, vanilla, evaporated milk, and powdered sugar, then rolled into walnut-coated nuggets and chilled until set. They look like little truffles, they taste like something between a no-bake cookie and a candy, and they freeze beautifully - which means you make the batch once and pull one out whenever the craving hits. Dessert for one for the next 30 days.

A savory twist on Italian panna cotta infused with horseradish and Dijon mustard. A unique and sophisticated accompaniment to beef tenderloin.