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8 Episodes 2018 - 2018
Episode 1
Sat, Jan 6, 201822 mins
Valerie travels to Chicago to give a keynote address at a women's expo. To keep her energy up, she prepares a breakfast parfait with fig compote, fruit and nut trail mix for the plane ride, kale salad with peanut vinaigrette for when she lands, and a power powder drink to add to coconut water before she gives her speech; she makes plans to come home to a make-ahead meal of nutritious chicken sambal as a reward.
Episode 2
Sat, Jan 13, 201822 mins
Following a trip to Spain, Valerie Bertinelli has developed a love of Spanish foods, especially the small plates, or tapas, that the Spaniards do so brilliantly.
Episode 3
Sat, Jan 20, 201822 mins
Valerie Bertinelli loves a good slow-cooked dish and she's making a French classic, Cassoulet, for her friend, chef Ludo Lefebvre.
Episode 4
Sat, Jan 27, 201822 mins
Valerie Bertinelli prepares a game-day feast for local first responders; four-alarm chili; spicy cheesy pull-apart bread; smoky bacon jalapeno poppers; a flaming dark 'n' fiery cocktail; she cools things off for dessert with Grasshopper Ice Box Pie.
Episode 5
Sat, Feb 3, 201822 mins
Valerie creates a Hawaiian-inspired feast for her husband, Tom, and his brother's family; her menu includes pineapple salsa with taro chips, a poke bar, roasted pork sliders, Valerie's spin on the mai tai, and chocolate macadamia candy for dessert.
Episode 6
Sat, Feb 10, 201822 mins
Valerie is showing her love and appreciation for her best girlfriends with a treat-filled lunch. The menu includes Green Pea Arancini with Herby Lemon Dipping Sauce followed by a Whole Roasted Side of Salmon and Escarole Salad with Roasted Meyer Lemon Vinaigrette. For dessert, a Citrus Pavlova.
Episode 7
Sat, Feb 17, 201822 mins
Valerie discovered some of her favorite foods while visiting her brother in Louisiana. So she's treating Patrick and his wife to some traditional New Orleans flavors. Muffaletta Bruschetta, Quick Rotisserie Chicken Gumbo, and King Cake.
Episode 8
Sat, Feb 24, 201822 mins
Valerie challenges herself to use every part of the chicken in a delicious and creative menu, just as her mother and Nonnie used to do as part of their belief that nothing should go to waste.