Silver tequila, mango nectar, and orange juice are poured over ice with a layer of deep-hued creme de cassis settled at the bottom. This fruity, layered cocktail delivers a visually striking tropical twist on the classic tequila sunrise.

Recipe courtesy of Valerie Bertinelli Peppery baby arugula, crisp Belgian endives, and sliced white mushrooms are tossed in a bright Champagne vinegar-Dijon vinaigrette with minced shallots and fresh chives. This lilight, elegant salad provides a refreshing contrast to a richly flavored chicken dinner.

This one is a keeper: Ginger Miso Pasta Salad. Grab your ingredients and cook along with her.

Dry-aged prime rib slow-roasted at 225 degrees on a bed of fresh herbs, flash-finished at 500 degrees for a gorgeous crust, served with a tangy creme fraiche horseradish sauce. A majestic, foolproof roast that brings old-world grandeur to the modern dinner table.

Gingerbread-espresso cookie dough is shaped into cones, filled with a pecan-brown sugar-cherry mixture, and baked until golden and fragrant. These charming bell-shaped cookies are a treasured holiday heirloom recipe with warm spice, toasty nuts, and a touch of fruity sweetness in every bite.

As seen on the Today Show... Forget the appetizer, we’ve turned the classic jalapeño popper into a main event. These bone-in chicken breasts are stuffed under the skin with a savory blend of garlic, shallots, and spicy jalapeño cream cheese. As it roasts, the skin gets golden and shattered-glass crisp, while the filling melts into the meat for the ultimate juicy, "how-is-this-so-good" dinner.

A creamy stovetop pumpkin pudding made with whole milk, pumpkin puree, and warm cinnamon. A cozy, homemade dessert made with love for Wolfie.

Crunchy twice-baked biscotti loaded with toasted walnuts and a surprising kick of black pepper. Flavored with orange zest and vanilla for a cookie that pairs perfectly with coffee.

Caramel ice cream blended with rich stout beer and topped with whipped cream and malt powder for a decadent, boozy shake

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