Recipe courtesy of Valerie Bertinelli Thick eggplant slices are grilled until smoky and tender, then layered with a chunky tomato-olive sauce, melty mozzarella, and Parmesan and baked until bubbly. This lighter take on eggplant Parmean trades the fryer for the grill, adding charred depth while keeping the dish satisfying and full-flavored.

Light, airy ricotta doughnuts scented with orange zest and cinnamon, deep-fried and dusted with confectioners' sugar. S

A buttery tart crust blind-baked to golden perfection, filled with cream cheese whipped cream, and topped with jewel-toned fresh berries under a gleaming apricot glaze. A classic French-style tart that bridges old-world pastry technique with fresh, new-world fruit.

Crisp-tender green beans tossed in a tangy red wine vinaigrette with minced shallots. A simple, flavorful side dish from Tom's kitchen.

A three-layer gluten-free cake made with coconut flour, oat flour, coconut oil, coconut sugar, grated carrots, and applesauce is frosted with a luscious coconut cream cheese frosting. This wholesome celebration cake proves that gluten-free baking can be every bit as tender, moist, and festive as the traditional version.

Asparagus and cremini mushrooms roasted until caramelized and finished with a homemade chile-lemon salt. A simple side dish elevated with a bright, spicy kick.