Valerie and Sophie turn Val’s mother’s lasagna recipe into a simple, modern, super skillet-ready dinner, so bubbly and cheesy, it’ll make you think lasagna can be more than just a Sunday special.

Ground turkey simmered with tomato paste, allspice, cinnamon, coriander, cumin, cloves, vinegar, Worcestershire, and a touch of chocolate is ladled over spaghetti and topped with shredded Cheddar and green onions in true Cincinnati style. This warmly spiced, unconventional chili is a beloved Ohio comfort food tradition that converts skeptics with every bite.

Chicken breasts poached in stock are shredded and simmered with white beans partially blended for body, green chiles, ancho chile powder, cumin, and coriander, then served with extensive toppings. This creamy, mild chili is a crowd-pleasing game-day staple that invites everyone to customize their bowl.

Cumin-rubbed pork shoulder slow-cooked for six hours until tender, shredded and layered with ham, Swiss cheese, pickles, and mustard on pressed Cuban bread. A hearty, crispy-outside, melty-inside sandwich that brings the authentic flavors of a Cuban cafe right to your kitchen.

Shrimp seasoned with coriander and red pepper flakes are broiled alongside colorful peppers until charred, then drizzled with a vibrant parsley-vinegar-oregano chimichurri. This quick, boldly flavored dish makes an impressive party-ready appetizer or light main that comes together in minutes under the broiler.

Basmati rice simmered with dried cranberries in chicken broth, then folded with toasted almonds and fresh parsley. A festive, jeweled side dish that bridges traditions and ties together any blended holiday menu.

Brisket slow-cooked for six hours with onion soup mix until meltingly tender is piled onto potato buns and drizzled with a tangy Alabama-style white barbecue sauce made from mayo and vinegar. These rich, fork-tender sliders are an ideal make-ahead main for outdoor entertaining, with the creamy white sauce adding a Southern twist that cuts through the beef's richness.

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.

Steeped hibiscus-lavender tea is mixed with vodka, honey simple syrup, and lemon, then topped with prosecco and served over ice cubes frozen with sprigs of fresh lavender. This gorgeous, ruby-hued punch is as visually stunning as it is refreshing, making it an unforgettable signature drink for a summer patio party.

Chicken wings baked at high heat are tossed in a tequila-lime-agave sauce and broiled until crisp, then served with a cool, spicy avocado crema for dipping. These sticky, tangy wings with their creamy dipping sauce are a guaranteed crowd-pleaser for any fiesta-themed party.