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Valerie Bertinelli's book group is celebrating its 25th anniversary; Valerie makes antipasti skewers, shrimp scampi zoodles, herby snap peas salad and a one ingredient tangerine sorbet with a champagne topper.

Valerie's Home Cooking

25 Years of Book Group

Valerie Bertinelli prepares a beach picnic for her longtime producer's birthday; the summer menu includes a ham caprese picnic sandwich, cauliflower potato salad and chili lime fruit salad.

Surprise Beach Birthday

Valerie Bertinelli is treating herself and the animals to a hearty meal, including homemade bird food and honey mustard chicken thighs with cipollini onions, mushrooms and peas; Valerie makes a fennel and apple slaw and secret ingredient lemon bars.

A Feast for All

Valerie Bertinelli revels in the spirit of summer by putting together a delicious meal with grilled cherry pie for dessert.

American as Cherry Pie

Valerie cooks some of her dad's favorites to honor his Italian roots and passes down the family secrets to her nephew, Enzo; the flavorful menu includes fried bread 2-Ways, beef braciole and burrata caprese with basil garlic oil.

Sunday Gravy

Valerie Bertinelli is updating her favorite dishes from restaurants around Los Angeles; the menu includes clams casino, focaccia pizza, a Beverly Hills chopped salad and a top-shelf cadillac margarita.

Retro Refresh

Valerie Bertinelli makes a lunch with a few twists for friends; the menu includes grilled lamb pita sandwiches with Mediterranean salsa and Mediterranean grilled veggie orzo salad; dessert features the classic combo of peanut butter and jelly.

Deceptively Easy

Valerie Bertinelli is using all the herbs in her garden for lunch before making a summer wreath with her guest, George Lopez; the fresh menu includes salmon kabobs with herb sauce, grilled none-in ribeye and cauliflower with cilantro cashew pesto.

Parsley, Sage, Rosemary and Thyme

Valerie Bertinelli invites her friends Jet Tila and his wife, Ali, for an evening around the fire pit; she makes pimento cheese dip, veggie chili, and creamed corn skillet cornbread.

Warm Days and Chili Nights

Valerie Bertinelli makes an elegant, fancy breakfast for dinner; the menu includes soft scrambled eggs, roasted garlic mushrooms and bacon jam with toast; Valerie makes a colorful strawberry arugula salad and a bloody maria cocktail.

Elevated Breakfast for Dinner

Valerie Bertinelli is paying homage to her mother's Irish roots by making healthier stuffed cabbage, an Irish pub salad and Irish soda bread with cheddar and chives; for dessert, Valerie makes sticky toffee pudding.

Warm as a Mother's Hug

Valerie Bertinelli is celebrating a new book by making some of the recipes for two dear friends; she cooks sausage and peppers, a tuna egg salad melt and a delightful butter lettuce salad with zesty green goddess dressing.

Cooking the Books

Valerie Bertinelli shares her passion for cooking delicious meals for her friends and family.

S13 E6 | Parsley, Sage, Rosemary and Thyme

E13 | 25 Years of Book Group

E12 | Surprise Beach Birthday

E11 | A Feast for All

E10 | American as Cherry Pie

E9 | Sunday Gravy

E8 | Retro Refresh

E7 | Deceptively Easy

E6 | Parsley, Sage, Rosemary and Thyme

E5 | Warm Days and Chili Nights

E4 | Elevated Breakfast for Dinner

E3 | Warm as a Mother's Hug

E2 | Cooking the Books