Season 7

2018 · 8 episodes

Episodes

1On The Road AgainValerie Bertinelli is traveling to Chicago to give a keynote address at a women's expo. To keep her energy up for this quick trip, she's preparing a Breakfast Parfait with Fig Compote, Fruit and Nut Trail Mix for the plane ride, Kale Salad with Peanut Vinaigrette for when she lands in Chicago and a Power Powder Drink to add to coconut water before she gives her speech.
2To Spain for a Little Bit of Everything: TapasFollowing 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.
3Come Cassoulet With Me: A Decadent Dinner on a DimeValerie Bertinelli loves a good slow-cooked dish, and she's making a French classic, Cassoulet, for her friend, Chef Ludo Lefebvre. Even though it sounds fancy, Valerie's version is budget-friendly and so delicious!
4It's Getting Hot in HereValerie Bertinelli has invited her local firefighters over for a big game day feast to thank them for fighting a brush fire near her house. Her table is ablaze with a pot of Four Alarm Ribeye Chili, Spicy, Cheesy Pull-Apart Bread, Bacon-Wrapped Jalapeno Poppers and a flaming Dark and Fiery Cocktail.
5Surf's UpValerie Bertinelli has always loved vacationing in Hawaii, where she enjoys the food, relaxed atmosphere and opportunities to surf! She's bringing the aloha vibe home with a Hawaiian-inspired feast for her husband, Tom, and his brother's family.
6Gal-entine's DayValerie Bertinelli is showing her love and appreciation for her best girlfriends with a treat-filled luncheon a few days before Valentine's Day.
7Spicy Mud's New Orleans FavoritesValerie Bertinelli discovered some of her now-favorite foods while visiting her brother, Patrick, in Louisiana. So she's treating Patrick and his wife to some traditional New Orleans flavors, made her way.
8Celebrating 20 Years of FriendshipValerie Bertinelli invites three of her best friends over to celebrate two decades of friendship. She'll serve Hot Spinach and Crab Dip, Grilled Eggplant Parm, Warm Brussels Sprout Salad, Apricot Manhattans and a Cream Cheese Cherry Galette.