Recipe courtesy of Valerie Bertinelli A whole side of salmon is spread with a mustard-honey-mayonnaise mixture, coated in seasoned panko breadcrumbs, and roasted at 400 degrees until the crust is golden and the fish is perfectly flaky. This impressive, single-platter entree feeds a crowd beautifully and makes an elegant centerpiece for a dinner party with minimal hands-on effort.

Light, airy ricotta doughnuts scented with orange zest and cinnamon, deep-fried and dusted with confectioners' sugar. S

Spaghetti tossed with Italian olive oil-packed tuna, tomato bruschetta topping, briny capers, and a kick of red pepper flakes. A pantry-friendly Italian classic that makes a satisfying solo dinner in under twenty minutes.

Cajun-spiced catfish fillets grilled with red onion and tucked into tortillas with fresh avocado, tomatoes, sour cream, and a squeeze of lime. A bold, smoky taco that's the star of any stress-free summer spread.

Fresh lemon juice and simple syrup are churned in an ice cream machine until smooth, then scooped into hollowed-out frozen lemon halves and garnished with sugared lemon zest. This palate-cleansing sorbet served in its own natural cup makes a beautiful, refreshing finale to a rich French-inspired meal.

A versatile fresh salsa made with Roma tomatoes, scallions, cilantro, and lime, divided into two servings. Half is served as classic salsa and the other half is mixed with mashed avocado for instant guacamole.

Fresh corn and cauliflower florets sauteed in a homemade bourbon-infused butter. A unique side dish that bridges Italian and Southern cooking.

A traditional Tuscan bread salad with crusty cubes, ripe tomatoes, and a simple vinaigrette. A rustic Italian classic that celebrates summer produce.

Val and Sophie make a fun, melty, cheese-y twist on the old-school ham and cheese sandwich.

Toasted pumpkin seeds coated in butter, sugar, and salt for an addictive sweet-salty crunch. A simple holiday snack or salad topper.