A fresh green salad topped with crispy pan-fried polenta croutons and dressed in balsamic vinaigrette. A clever twist on a classic salad with satisfying crunch.

Recipe courtesy of Valerie Bertinelli Hearty kale, carrots, radishes, cucumbers, and peppers are tossed in a creamy peanut butter-vinegar-honey-sesame vinaigrette and topped with crispy roasted garbanzo beans and crunchy peanuts. This nutrient-packed salad travels well and eats like a meal, making it an ideal make-ahead lunch for road trips or busy days.

Jumbo shrimp stuffed with fresh jalapeno strips and wrapped in bacon, pan-cooked until crisp and served with a homemade cherry cola ba

A whole chicken is brined in buttermilk and hot sauce, coated in seasoned panko breadcrumbs, and oven-baked at 425 degrees on a wire rack until golden and shatteringly crisp without any frying. This clever technique delivers all the crunch and juiciness of classic fried chicken with far less mess and a fraction of the oil.

A classic Italian appetizer featuring ripe heirloom tomatoes, fresh basil, and kalamata olives piled high on grilled bread. This bruschetta is Valerie's go-to starter for entertaining close friends.

Steel-cut oats combined with mashed bananas, nutmeg, and a cinnamon stick, cooked overnight in a slow cooker for eight hours. A warm, nourishing breakfast that greets you in the morning with zero effort and pure whole-grain goodness

Crispy French bread rolls spread with tarragon-cornichon mayo and filled with leftover beef bourguignon, lettuce, and tomato.

A classic pumpkin pie with a homemade flaky crust and warmly spiced pumpkin custard filling. A Thanksgiving staple made entirely from scratch.