This is where everything starts.
All of Val's cooking shows and every recipe from every episode — right here in the kitchen where they were made.
SHOWS
ALL RECIPES
Valerie's Gravy for Fried Turkey
A rich turkey gravy made from scratch with turkey stock, neck, and gizzards simmered with fresh thyme. The essential companion to deep-fried turkey.
Italian Pizzeria Salad
Romaine and spring mix tossed with marinated artichokes, tomatoes, fresh mozzarella, olives, basil, and oregano in a homemade vin
Easy Guac
Val and Sophie's easy to make guacamole recipe.
Baked Pumpkin Doughnuts
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.
Shrimp And Veggie Lettuce Cups
Get ready to wrap up a tropical flavor bomb with these snappy shrimp lettuce cups that perfectly balance a spicy chili-crisp kick with a sweet pineapple punch!
Honey Mustard Glazed Ham
A bone-in ham slow-roasted at 325 degrees until tender, then brushed with a glossy honey-mustard-brown sugar glaze and finished at 375 degrees until lacquered and golden. A grand, centerpiece-worthy roast that commands the table at any dinner fit for royalty.
Banana Cherry Custard Muffins
Flourless muffins made with just mashed bananas, eggs, vanilla, and cherries for a naturally gluten-free, low-calorie treat. A wholesome, clean-eating breakfast that proves healthy baking can still be delicious and satisfying.
Refried Beans
Pinto beans simmered with cumin, coriander, and chipotle, mashed to a thick paste with some texture left for body, and finished with fresh lime. A flavorful, from-scratch staple that outshines any canned version and anchors the whole So-Cal menu.
Fresh Salmon Burgers
Hand-ground fresh salmon patties seasoned with Dijon, jalapeno, lemon zest, and herbs, grilled and served on buns with all the fixings. A lighter, flavorful alternative to beef burgers that's ideal for closing out grilling season.
Skirt Steak with Chermoula
Toasted coriander and cumin seeds are blended with fresh herbs, paprika, garlic, and lemon into a vibrant North African chermoula, half used as a marinade and half reserved as a finishing sauce for skirt steak grilled three minutes per side. This boldly spiced, herbaceous steak is a stunning patio party centerpiece that delivers layers of toasty, bright flavor in every charred slice.
OTHER ROOMS
There's more to explore — take a look around.
