Valerie Bertinelli has fond memories of learning how to cook from her beloved grandmother, Nonnie. She's celebrating that connection by preparing favorite dishes from childhood -- with a dash of her own personal style -- for her brother, David, and her nephew, Enzo. Valerie's menu includes Kale and Radicchio Salad, Mother's Lasagna and, for dessert, No-Churn Pistachio Gelato. She also makes a Raspberry Prosecco Cocktail for the grown-ups.
Valerie Bertinelli is celebrating spring's colorful bounty by creating a visual feast that delights the senses and her guest, The Kitchen's Katie Lee. The menu includes Golden Raspberry Goat Cheese Crostini, Honey Roasted Rainbow Carrots, Purple and Green Kale Salad with Lemon Anchovy Vinaigrette and Purple Garlic Clove Chicken Thighs. Valerie and Katie sip Blood Orange Brown Derby cocktails and wrap up their meal with White Chocolate Bark with Pistachios and Dried Cranberries.
Valerie Bertinelli is always looking for the latest and greatest ways to prepare and use grilled chicken. She's sharing her latest tricks for picture-perfect birds with recipes like Chicken Fried Rice, Marinated Grilled Chicken Breast with Arugula and Grilled Chicken Tamarind Soup. For dessert, she stays at the grill to make Grilled Chocolate Angel Food Cake with Grilled Berries.