Peppery arugula topped with quick-pickled red onions and dressed in a bright Champagne vinaigrette. A refined salad that pairs beautifully with hearty mains.

A complex mole sauce built from ancho and pasilla chiles, almonds, pepitas, Mexican chocolate, raisins, chipotles, and warm spices is slow-cooked with chicken for four hours and served with a bright radish salad and charred tortillas. This rich, deeply layered mole showcases the depth of Mexican cuisine and lets the slow cooker do the patient work of melding dozens of ingredients into one extraordinary sauce.

Tender baby beets roasted until caramelized and tossed with fresh parsley and tarragon. A simple, elegant side dish that lets the natural sweetness of the beets shine.

Recipe courtesy of Valerie Bertinelli Mustard greens are braised low and slow for an hour and a half with onions, garlic, chicken stock, vinegar, and a meaty ham hock, then the tender pork is pulled from the bone and stirred back into the pot liquor. These deeply savor

A classic gin martini garnished with Roquefort-stuffed green olives. A sophisticated cocktail that's the definition of indulgence.

On Friday, March 27 at 6pm ET Val and Sophie did a live cook-along with this wonderful take on Beef and Broccoli.