A light sponge cake is soaked through with a luscious blend of sweetened condensed milk, evaporated milk, and half-and-half infused with cinnamon and vanilla, then crowned with billowy whipped cream. This classic Latin American celebration cake is moist, creamy, and utterly indulgent — the perfect sweet ending to a tamale party.

Blanched and grilled carrots, green beans, mushrooms, zucchini, squash, and radicchio chopped over Bibb lettuce with a light lemon vinaigrette. A vibrant, veggie-packed salad with beautiful char marks that makes eating clean feel anything but boring.

Bone-in, skin-on chicken thighs are seared golden, then braised low and slow with white wine, kalamata olives, thyme, heirloom garlic cloves, and shallot at 375°F for over an hour. The meltingly tender garlic and briny olives create a rustic, deeply savory braise perfect for the episode's celebration of vibrant, colorful ingredients.

Crispy baked kale chips prepared three ways: classic with olive oil, Italian-style with Parmesan and pine nuts, and seaside spice with Old Bay and cayenne. A healthy, crunchy snack with something for everyone.

Boiled potatoes are dressed while still hot with a punchy mayo-horseradish-Dijon dressing seasoned with celery salt and cayenne, then finished with chopped hard-boiled eggs and parsley. This bold, zesty potato salad packs more personality than the usual picnic version and pairs especially well with rich, smoky brisket.

A puffy, golden oven-baked pancake risen in a preheated cast-iron skillet, served with a vibrant strained raspberry-orange sauce. A dramatic yet effortless breakfast-for-dinner that is just the thing after a long day of travel.

This is a mid-week can't miss meal features a Valerie fave ingredient, chicken thighs, and transforms them into the most delectable Chicken Parm you'll ever eat.

Bite-sized sausage and cheese balls made with biscuit mix, spicy sausage, and two types of Cheddar. A quick and crowd-pleasing appetizer with a kick of hot sauce.

Fresh strawberries muddled with lemon juice, vodka, and elderflower liqueur, topped with sparkling club soda. A pretty, fizzy cocktail that sets a festive, welcoming mood when friends come together.

Chocolate pizzelle cookies are shaped into taco shells while still warm, then filled with scoops of vanilla ice cream and a fresh strawberry-mint topping. These whimsical dessert tacos cleverly riff on Neapolitan ice cream flavors while keeping the taco theme going through the final course.