Recipe courtesy of Valerie Bertinelli Light rum, Jamaican rum, orange liqueur, fresh lime juice, orange juice, and orgeat syrup are stirred together in a large pitcher and served over crushed ice with a splash of grenadine. This batch-style Mai Tai brings the spirit of a Hawaiian luau to any backyard party, delivering tropical sweetness and rum punch flavor without tending bar all night.

A tangy, cinnamon-spiced whipped cream made with heavy cream and buttermilk. The ideal finishing touch for pumpkin pie and holiday desserts.

Grapefruit juice and lemon vodka shaken with pomegranate juice and served in a glass rimmed with grapefruit-zest sugar. A tart, rosy cocktail that shakes off the travel blues and welcomes you home in style.

Salmon fillets baked with a creamy honey-mustard sauce made with Dijon, mayo, and fresh chives. A simple weeknight main that feels elegant enough for company.

Heirloom cherry tomatoes charred in a dry cast-iron skillet and finished with red onion, balsamic vinegar reduction, sea salt, and fresh basil. A stunning, rustic appetizer that lets peak-season tomatoes shine with minimal effort.

Ready for a "fish sammie" that packs a punch? Val whips up a gourmet-style meal for one, featuring a perfectly sizzled tilapia fillet and a hit of spicy chili crisp! It’s a kitchen adventure filled with quick flips, zesty flavors, and a final taste test that’s so good, even her cat wants a bite!