Sauteed mushrooms, shallots, and spinach mixed with mozzarella, Parmesan, and eggs, baked inside a golden crescent roll dough crust. A savory, Italian-inspired pie that showcases the kind of family recipe passed between kitchen cousins.

Buttery slice-and-bake cookies studded with dried cherries and a subtle kick of white pepper, shaped into logs and chilled overnight before slicing. A surprising sweet-spicy combination that makes for an unexpected and delightful wine club dessert.

When summer hits, the best way to celebrate is to head outside and grill the perfect cheeseburger. Add in Valerie's special burger sauce and it's a can't miss hit.

Recipe courtesy of Valerie Bertinelli Peppery baby arugula, crisp Belgian endives, and sliced white mushrooms are tossed in a bright Champagne vinegar-Dijon vinaigrette with minced shallots and fresh chives. This lilight, elegant salad provides a refreshing contrast to a richly flavored chicken dinner.

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.

Eight varieties of summer vegetables are grilled until smoky and tender and served alongside a creamy dip made from grilled avocado, yogurt, and roasted garlic with za'atar-seasoned grilled pita on the side. This colorful, shareable platter celebrates the peak of summer produce and gives guests a healthy, satisfying option at the center of any patio party spread.

A crunchy medley of wheat, rice, and oat cereals mixed with fish crackers is tossed in a fragrant honey-butter-rosemary mixture, then baked at 300°F until toasted and irresistible. This sweet-savory-herby snack mix is perfect for munching during a competitive payback showdown.

Thick bologna rounds are pan-fried in butter until caramelized, then served on toast rounds with mustard and tangy quick-pickled squash in a vinegar-dill brine. These crispy, nostalgic bites elevate a Midwestern childhood favorite into a fun party appetizer.

Thinly shaved fennel tossed in a red wine vinaigrette and topped with crumbled goat cheese and toasted pine nuts. A light, elegant salad for a Valentine's dinner.

Fudgy chocolate brownies swirled with peanut butter and studded with chopped salted pretzels for a sweet-salty crunch. A crowd-pleasing tailgate treat that disappears fast whenever football fans gather.