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This was such a joy to write. Nathan Congleton/NBC/Getty Images Theres so many anticipated cookbooks and memoirs (hey, Ina!) set to be on shelves in 2024, and Valerie Bertinellis next release is a prime example of both. Photo:Nathan Congleton/NBC/Getty Images Her new book,Indulge, will include a collection of 100 recipes as well as personal essays. Set to be released on April 2, Bertinellis cookbook is nowavailable for preorder. Yes, its a cookbook, but its so much more, she says in the video....

If you tap on links we provide, we may receive compensation. We loved herfavorite old-fashioned snack, and now the actor andFood Networkhost has another simple recipe to share. In a recent Instagram post, Bertinelli shared an easy dessert that only takes four ingredients to make. Photo: Nathan Congleton/NBC/Getty Images It’s customizable, tasty and may even help reduce inflammation. Here’s what she had to say about her go-to cold dessert. Chia pudding is a great way to incorporate the healthy seeds into your diet in a delicious way....

If you select links we provide, we may receive compensation. If you see them at your grocery store, I recommend. One of her latest Instagram posts reflects on her wellness while recommending a satisfying snack. Photo:Jeff Kravitz/FilmMagic/Getty Images Heres the snack Bertinelli is loving right nowplus where to buy it and the nutrition breakdown. The snack in question isGenius Gourmets Creamy Peanut Butter Chocolate protein bars. Yes it says keto but Im not doing keto, Bertinelli says....

It just brings up a lot of the flavors in the veggies. I wanted to start off simple, so I tried her vinaigrette recipe that she raved over. The dressing in question is her Ginger-Miso Vinaigrette, which is the star of herGinger-Miso Pasta Salad. Heres how I made it and why I cant stop putting it on all of my greens. I chose to stick to the recipe as-is. The result is a vibrant vinaigrette thats ready to be poured on anything you desire....

Transfer to a bowl and add beet and rice; stir well to combine. Refrigerate for 1 hour. Meanwhile, whisk chili sauce, vinegar and the remaining 1 teaspoon soy sauce in a medium bowl. Add coleslaw mix; toss to coat. Shape the beet mixture into 4 patties. Heat oil in a large nonstick skillet over medium-high heat. Add the patties and cook until golden and beginning to crisp, 4 to 5 minutes....

Sprinkle cucumber with dill. Keep refrigerated until ready to use. Tips To make ahead: Refrigerate for up to 1 day. Daily Values (DVs) are the recommended amounts of nutrients to consume each day. (-) Information is not currently available for this nutrient.

Cumin and chipotle chile powder give these vegan burgers a Southwestern spin. Using your hands to combine the mixture creates a soft, uniform texture. Shape into six 3/4-inch-thick patties. Arrange the patties on a plate; refrigerate for 10 minutes. Heat oil in a large cast-iron skillet over medium-high heat. Add the patties; cook until golden brown, 3 to 4 minutes per side. Divide the avocado mixture evenly among top and bottom bun halves....

Add shiitakes and stir until all the liquid is absorbed. Stir mayonnaise and garlic together in a small bowl. Spread 1 tablespoon of the mayonnaise mixture on each of 4 pieces of toast. Divide avocado, tomato, lettuce and the roasted shiitakes over the toasts. Top with the remaining toasts. Daily Values (DVs) are the recommended amounts of nutrients to consume each day. (-) Information is not currently available for this nutrient....

Thai spices and creamy coconut milk distinguish this version from traditional butternut squash soup. Add onion, garlic and ginger; cook, stirring, until starting to soften, about 3 minutes. Add curry paste and cook for another minute. Add broth, squash and salt; bring to a boil. Stir in coconut milk and lime juice and cook until heated through, 1 to 2 minutes more. Puree the soup in the pot using an immersion blender or in batches in a blender....

Vegan butter and vegan cream cheese combine with rice flour to create a creamy, tangy frosting. Letting the frosting chill in the fridge is crucial so it thickens, giving it a more spreadable consistency. Photographer: Stacy K. Allen. Photo:Photographer: Stacy K. Allen. Food Stylist: Ana Kelly, Prop Stylist: Christina Brockman Coat two 9-inch round cake pans with cooking spray; line the pan bottoms with parchment paper. Fold in carrot, coconut, raisins and pecans until combined....

A mixture of flax and water makes a sturdy substitute for eggs in this vegan cake. Plus, sweet crushed pineapple helps to make this cake delicious with less added sugar. Combine flaxmeal and water in a small bowl. Let stand for a few minutes. Add carrots, pineapple and brown sugar; stir until the carrots and pineapple are completely coated. Whisk oil, vinegar and 1 teaspoon vanilla in a medium bowl....

Looking for a healthy appetizer for your Super Bowl party or another casual get-together? These vegan Buffalo cauliflower wings are sure to hit the spot. This is one of those healthy Super Bowl recipes you won’t be able to resist. Add cauliflower; toss well to coat. Place panko in another large bowl. Using a slotted spoon, remove the cauliflower from the batter, letting excess drip off. Add the cauliflower to the panko; toss to coat....

The highlight of this gorgeous vegan holiday main dish recipe is the surprisingly rich dairy-free mushroom gravy. The roasted cauliflower is also pleasantly delicious thanks to a little caramelization while roasting. Smother a side of vegan mashed potatoes with any extra gravy. Remove any outer leaves from cauliflower, but leave stem intact. Place on a cutting board, stem-side down. Using a large chef’s knife, cut into 1/2- to 3/4-inch-thick slices....