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Valerie's Home Cooking
Actress Valerie Bertinelli modernizes favorite recipes that have been passed down through her family over the years in this weekly series. Her closest friends -- including "Hot in Cleveland" co-stars Betty White, Jane Leeves and Wendie Malick -- are the beneficiaries of Bertinelli's cooking, as she invites them over to indulge in her meals and share a laugh or two. Dishes including Italian tuna salad, baked salmon and blueberry smoothies are on the menu in Bertinelli's kitchen. Good conversation and spending time with friends are also on tap for the Golden Globe-winning actress and cookbook author.
S13, EP10 "American as Cherry Pie"
Valerie Bertinelli revels in the spirit of summer by putting together a delicious meal with grilled cherry pie for dessert.
S6, EP3 "Touchdown!"
Valerie kicks off football season with a touchdown-worthy feast for family and friends; white chicken chili with a toppings bar; a football cheese ball with herbed crackers; a simple green salad with champagne vinaigrette; crunchy toffee buckeyes.
S14, EP6 "Recording Studio Stock Up"
Valerie stocks up the freezer with enough food for hungry rock stars; she preps freezer-friendly baked ziti, quick turkey and butternut squash soup, and egg bites; she satisfies everyone's sweet tooth with triple chocolate salted brownie cookies.
S13, EP13 "25 Years of Book Group"
Valerie Bertinelli's book group is celebrating its 25th anniversary; Valerie makes antipasti skewers, shrimp scampi zoodles, herby snap peas salad and a one ingredient tangerine sorbet with a champagne topper.
S14, EP4 "Friends Through the Years"
Valerie Bertinelli dishes up some new recipes for longtime friend Mackenzie Phillips; they catch up over sweet and savory baked brie, cheesy grilled eggplant rollatini, cacio e pepe brussels sprouts and some sweet, crunchy millionaire bars.
S7, EP12 "Gal-entine's Day"
Valerie serves a treat-filled luncheon in appreciation of her best girlfriends; green pea arancini with herby lemon dipping sauce; a whole roasted side of salmon; escarole salad with roasted Meyer lemon vinaigrette; a citrus Pavlova for dessert.