Food
Valerie Bertinelli’s Lemon Blueberry Snacking Cake | Valerie’s Home Cooking | Food Network
Valerie adds fresh lemon zest & juice to blueberry compote for this bright, fruity and tangy spring cake!
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Get the recipe ▶ https://foodtv.com/3lgif4g
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Valerie Bertinelli is more than a successful actress. She’s a homegrown whiz in the kitchen. Influenced by family recipes, her cooking is easy and delectable. Join Valerie as she shares her passion for cooking delicious meals!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Lemon Blueberry Snacking Cake
RECIPE COURTESY OF VALERIE BERTINELLI
Level: Easy
Total: 2 hr 25 min (includes cooling time)
Active: 45 min
Yield: 12 servings
Ingredients
Blueberry Compote:
1 1/4 cups fresh blueberries
1 tablespoon lemon juice
1 tablespoon granulated sugar
Lemon Cake:
Nonstick cooking spray, for the pan
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2/3 cup whole milk, at room temperature
1/4 cup lemon zest plus 1/3 lemon juice (from 3 to 4 lemons)
1 tablespoon vanilla extract
1 cup (2 sticks) unsalted butter, at room temperature
1 1/2 cups granulated sugar
4 large eggs, at room temperature
Lemon Cream Cheese Frosting, recipe follows
3/4 cup fresh blueberries
Lemon Cream Cheese Frosting:
8 ounces cream cheese, at room temperature
1/4 cup (4 tablespoons) unsalted butter, at room temperature
2 tablespoons lemon zest
2 teaspoons vanilla extract
4 cups confectioners’ sugar
Directions
Directions
To make the blueberry compote: Add the blueberries, lemon juice and granulated sugar to a small saucepan and heat over medium heat. Cook, stirring occasionally, until the blueberries begin to soften and release their juices, about 3 minutes. Use the back of a wooden spoon to slightly smash some of the berries. Turn the heat down to low and continue to cook until saucy, 2 to 3 minutes. Turn the heat off and let cool to room temperature.
For the lemon cake: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch cake pan with nonstick cooking spray and set aside.
Add the flour, baking powder, baking soda and salt to a mixing bowl. Whisk the mixture to break up any lumps of flour and to evenly incorporate the ingredients. Set the dry ingredients aside.
Add the milk, lemon juice and vanilla extract to a measuring cup. Whisk to evenly incorporate the ingredients. Set the wet ingredients aside.
Add the butter and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Turn the mixer to medium and cream the butter and sugar together, scraping down the bowl as needed, until light and fluffy, about 3 minutes. Add the eggs, one at a time, allowing each egg to be fully incorporated before adding another. Add the lemon zest and beat until just combined.
With the mixer on low, add the dry and wet ingredients, alternating between the two, starting and ending with the dry ingredients. Mix until just incorporated, being sure not to overmix the batter.
Transfer the batter to the prepared cake pan. Spoon on the blueberry compote. Use a butter knife to fold and swirl the compote into the batter. Transfer the cake to the oven and bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Cool the cake completely in the pan on a wire rack.
Spoon the Frosting onto the cooled cake and use an offset spatula to smooth the frosting over the cake. Garnish with the fresh blueberries.
Serve immediately or cover and leave at room temperature until ready to serve.
Lemon Cream Cheese Frosting:
Add the cream cheese, butter, lemon zest and vanilla to a mixing bowl. Use a hand mixer to beat the ingredients together until smooth and well combined. Add 2 cups of the confectioners’ sugar to the bowl and beat, starting the hand mixer on low and turning the speed up as the sugar is incorporated, until completely smooth. Add the remaining 2 cups confectioners’ sugar and once again beat until completely smooth, about 30 seconds.
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#ValerieBertinelli #ValeriesHomeCooking #FoodNetwork #LemonBlueberrySnackingCake
Valerie Bertinelli’s Lemon Blueberry Snacking Cake | Valerie’s Home Cooking | Food Network
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Chefs battle it out in the Chopped kitchen with taco-themed baskets! From pork shoulder and beans to tequila and chocolate, theses chefs fight to stay off the chopping block.
#FoodNetwork #Chopped
Watch #Chopped, Tuesdays at 9|8c!
Subscribe to Food Network ▶ http://foodtv.com/YouTube
Chopped is a cooking competition show that is all about skill, speed and ingenuity. Each week, four chefs compete before a panel of expert judges and turn baskets of mystery ingredients into an extraordinary three-course meal. Course by course, the chefs will be “chopped” from the competition until only one winner remains. The challenge? They have seconds to plan and 30 minutes to cook an amazing course with the basket of mystery ingredients given to them moments before the clock starts ticking! Chopped is a game of passion, expertise and skill — and in the end, only one chef will survive the Chopping Block.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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The ULTIMATE Taco Challenges 🌮 Chopped | Food Network
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Guy Fieri visits Pawley’s Front Porch, a beloved South Carolina burger joint known for its towering burgers and loyal following of college students and locals alike. #FoodNetwork #GuyFieri
Watch #DDD, Fridays at 9|8c!
Subscribe to Food Network ▶ http://foodtv.com/YouTube
Guy Fieri takes a cross-country road trip to visit some of America’s classic “greasy spoon” restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Visit Pawleys Front Porch: https://pawleysfrontporch.com
Follow them: https://www.facebook.com/PawleysFrontPorch
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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South Carolina’s Hidden BURGER GEM 🔥🍔 Diners, Drive-Ins and Dives | Food Network
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These rolls are so nostalgic for @choibites, who grew up eating them on picnics, school trips and car rides.
Watch this episode of #CookingWithChoi on Food Network’s channel!
Get the recipe 👇
Kimbap
Recipe courtesy of Esther Choi
Level: Intermediate
Total: 1 hr
Active: 1 hr
Yield: 8 kimbap (4 servings)
Ingredients
5 large eggs
Kosher salt
Vegetable oil, for the skillet
2 medium carrots, cut into julienne strips
One 5.3-ounce can Korean tuna or regular canned tuna in water, drained
2 tablespoons Japanese-style mayonnaise, such as Kewpie
4 cups cooked rice
2 tablespoons sesame oil, plus more for brushing
2 tablespoons toasted sesame seeds
8 full yaki nori sheets
4 slices American cheese
4 slices deli ham
1 English cucumber, cut into julienne strips
1 yellow pickled daikon, cut lengthwise into 1/2-inch-thick strips
Directions
To prepare the filling, beat the eggs in a medium bowl with a pinch of salt. Place a medium nonstick skillet over medium-low heat, add 1/2 teaspoon vegetable oil and a third of the beaten egg and cook until set, about 3 minutes. Flip and cook until fully cooked, 1 to 2 minutes more.
Remove to a baking sheet to cool. Repeat with the remaining beaten egg, adding additional vegetable oil if needed. When cool, cut the eggs into strips.
Add a little vegetable oil to the same skillet over high heat. Add the carrots and a pinch of salt and cook until just wilted but still slightly firm, 3 to 5 minutes. Set aside on a plate to cool.
Mix together the tuna and mayonnaise in a small bowl. Add the rice to a medium bowl and stir in the sesame oil, sesame seeds and 1 teaspoon salt.
To assemble the ham and cheese kimbap, lay a nori sheet on a clean cutting board and spread a thin layer of the seasoned rice over it (about 1/2 cup). Cut a slice of the American cheese in half and arrange the cheese in a row to form a thin rectangle. Place 1 slice of ham, 3 tablespoons each of the egg strips, carrots and cucumber and 1 strip of daikon on top of the cheese in this order. Roll the kimbap tightly and set aside. Repeat the same process using the remaining ham and American cheese to make 4 kimbap.
To assemble the tuna kimbap, repeat the steps above, but substitute one-quarter of the tuna mixture for the cheese and ham in each kimbap to make 4 additional kimbap.
Lightly brush the kimbap with sesame oil. Slice into 1/2-inch pieces and enjoy.
Cook’s Note: For ease of rolling, use a sushi mat.
Copyright 2026 Television Food Network, G.P. All rights reserved.
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This is a nod to the first hotdish Molly ever had that her mother-in-law, Roxanne, made. It’s a balance of creamy and fresh, filled with savory sausage and loads of earthy kale… and the chewy star: wild rice!
#MollyYeh #GirlMeetsFarm #FoodNetwork #Sausage #Wildrice #Hotdish
Get the recipe ▶ https://foodtv.com/4vQeRjg
Subscribe to Food Network ▶ http://foodtv.com/YouTube
Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Sausage and Wild Rice Hotdish
Recipe courtesy of Molly Yeh
Level: Easy
Total: 1 hr 20 min (includes cooling time)
Active: 40 min
Yield: 8 to 10 servings
Ingredients
Hotdish:
1 cup (180 grams) wild rice, rinsed well
1 bay leaf
1 1/2 teaspoons kosher salt, divided
8 ounces (226 grams) sweet Italian sausage, removed from the casings
2 medium leeks, white and light green parts, halved and thinly sliced
2 tablespoons extra-virgin olive oil, divided, plus more as needed
1 medium bunch kale (about 10 ounces/283 grams), stemmed and coarsely chopped
2 tablespoons (28 grams) unsalted butter
2 tablespoons (16 grams) all-purpose flour
1 1/2 cups (360 grams) heavy cream
1 cup (240 grams) low-sodium chicken stock
1/4 teaspoon freshly grated nutmeg
4 ounces (113 grams) fontina cheese, shredded (about 1 cup)
1/4 cup (40 grams) grated Parmesan
1 sleeve salted butter crackers, processed into breadcrumbs
2 tablespoons chopped fresh flat-leaf Italian parsley, for garnish
Arugula Salad:
2 teaspoons olive oil
2 teaspoons lemon juice
Kosher salt and freshly ground black pepper
4 cups arugula
Directions
For the hotdish: Into a medium saucepan, add the rice and cover with 2 1/2 cups of water. Add the bay leaf and 1/2 teaspoon salt. Bring to a boil over medium-high heat. Reduce to a simmer and cook over low heat, covered, until the rice is cooked through but still has a little bite, 30 to 35 minutes. Drain off excess water, discard the bay leaf and set aside.
Preheat the oven to 400 degrees F.
Heat a large skillet over medium heat and add the sausage. Using a wooden spoon, break up the sausage into smaller pieces and cook until browned, 3 to 4 minutes. Add the leeks to the skillet and cook until just softened, 2 to 3 minutes. Add 1 tablespoon of olive oil if the pan is dry. Add the kale (or as much as will fit) and toss to coat in the oil. Season with 1/2 teaspoon of salt. Allow the kale to cook down enough to add the remaining kale and continue to cook until wilted but still bright green, 4 to 5 minutes. Remove the sausage mixture to a large bowl.
Add the butter into the pan to melt. Add the flour and stir to make a paste. Cook for 1 minute, then gradually whisk in the cream, whisking to thicken before adding more. Gradually add the chicken stock and season with nutmeg and the remaining 1/2 teaspoon salt. Bring to a gentle boil to thicken, about 1 minute. Stir in the wild rice and kale-sausage mixture. Sprinkle the fontina and Parmesan cheeses evenly over top. Mix the cracker crumbs with the remaining 1 tablespoon of oil and sprinkle all over the cheese to cover.
Bake in the oven until nicely browned and bubbly around the edges, 18 to 20 minutes. (Note: depending on the variety of wild rice, you may need to cook longer.) Set aside to cool slightly for 10 minutes.
For the arugula salad: In a medium mixing bowl, whisk together the olive oil, lemon juice, salt and pepper. Add the arugula and toss in the dressing until coated.
Garnish the hotdish with a sprinkling of fresh parsley and serve with a simple arugula salad on the side. Leftover gratin will keep in a covered container in the fridge for up to 3 days.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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Molly’s Sausage and Wild Rice Hotdish | Girl Meets Farm | Food Network
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Fried chicken… made Tuscan-style with warm spices and fried herbs!
RECIPE 👇
Pollo Fritto
Recipe courtesy of Gabriele Bertaccini
Level: Intermediate
Total: 1 hr 50 min
Active: 35 min
Yield: 4 servings
Ingredients
1 whole chicken (about 4 pounds), cut into 8 pieces (legs split into drumsticks and thighs, breast halved plus wings), backbone reserved for stock
1/4 cup plus 1 tablespoon fresh lemon juice (from 3 lemons)
2 medium cloves garlic, minced
1 teaspoon kosher salt, plus more for seasoning
Freshly ground black pepper
1/8 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
Vegetable, peanut, canola or olive oil, for frying
1 cup all-purpose flour
2 tablespoons cornstarch
4 large eggs, beaten
1 small bunch rosemary
1 bulb garlic, smashed
Lemon wedges, for serving
Directions
Special equipment: a deep-fry thermometer; an instant-read thermometer
In a 1-gallon zip-close bag, combine the chicken, lemon juice, garlic, salt, a generous grinding of pepper, the cinnamon and nutmeg. Seal the bag and shake to combine thoroughly. Refrigerate for at least 1 hour and up to 2 hours.
When ready to fry the chicken, fill a wok, Dutch oven or large cast-iron skillet with about 1 1/2 inches of oil and heat the oil until it registers 375 degrees F on a deep-fry thermometer. Place the flour and cornstarch in a wide, shallow bowl and season with salt and pepper. Place the eggs in another wide bowl.
Drain the chicken pieces. Mix the flour and cornstarch in a shallow bowl and season with salt and pepper. Dredge each piece of chicken in the flour, shaking off excess, then dip in egg to coat. Let excess egg drizzle off. Dredge again in flour and add to the hot oil; the oil temperature will drop. Fry the chicken, turning the pieces occasionally and maintaining an oil temperature between 325 and 350 degrees F, until the chicken is golden brown outside and the pieces register an internal temperature of 155 degrees F on an instant-read thermometer, about 15 minutes. About 5 minutes before the chicken is done frying, add the rosemary and garlic to the oil.
Transfer the fried chicken pieces and fried rosemary and garlic to a pan lined with paper towels to drain, then transfer to a wire rack set over a baking sheet. Sprinkle with salt. Allow the chicken to rest and for the internal temperature to rise to 165 degrees F, then allow to rest for a full 3 minutes longer. Serve the chicken along with the fried rosemary and garlic and lemon wedges. Alternatively, allow to the chicken pieces to cool to room temperature, then re-fry in hot oil until heated through just before serving.
Copyright 2025 Television Food Network, G.P. All rights reserved.
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@clayclifton3895
January 14, 2024 at 10:13 am
❤❤❤yeah🎉🎉🎉
@aaronkohlhoff9121
January 14, 2024 at 10:13 am
I Love your cooking 😋👌🏻
@pinkiepinkster8395
January 14, 2024 at 10:13 am
We should be snacking on blueberries and not cake. She needs to hire a raw vegan chef and a fitness guru. Please stop eating junk food. Sugar and butter cause diabetes and obesity.
@Beehashe
January 14, 2024 at 10:13 am
One cake at a time!
@nikkirichards4952
January 14, 2024 at 10:13 am
Imagine Val making something with lemon!! everytime I see lemon stuff I instantly think of her.. cuz it's her favorite 🍋🍋she is so cute
@juliet6101
January 14, 2024 at 10:13 am
Haven’t made this for awhile it’s a good one 👍 🍋 🫐
@marieh9204
January 14, 2024 at 10:13 am
It looks like a decadent cake but very unhealthy. Tons of sugar and you can make just as delicious of cakes with natural sugar substitutes, Like erythritol or Monk fruit and also way less fat!!!!! because the blueberries and lemons can handle much less sugar and still be delicious In baking!
@msr1116
January 14, 2024 at 10:13 am
I could definitely see these as muffins for breakfast —-and with a little spoonful of frosting, but only if I'm feeling especially wicked.
@wellofcire
January 14, 2024 at 10:13 am
it's only 500 calories per bite ya'll….
@stephen8433
January 14, 2024 at 10:13 am
Great video. I think it would be good made with blackberries as well.
@frankendoll1455
January 14, 2024 at 10:13 am
Looooove watching Valerie!!! My favorite!✌️💜
@carlavision6143
January 14, 2024 at 10:13 am
Valerie, your cake really looks so yummy and delicious! I love blueberries!
@edlobato1251
January 14, 2024 at 10:13 am
Valerie understands quality.
@dgruber2126
January 14, 2024 at 10:13 am
Lovely recipe. Could make this using strawberry compote too?
@zachbmeyer
January 14, 2024 at 10:13 am
Just made this yesterday, and it was amazing! So much flavour and freshness
@blee4974
January 14, 2024 at 10:13 am
Miss Valerie I have always thought your a natural in acting and watching you do recipes shows your still wonderful and beautiful.
Thanks for recipe and I’m going to make this weekend for myself and grandkids ❤️
@josieesquivel8692
January 14, 2024 at 10:13 am
Hello valerie I being trying to make thi recipe. Thank you very much you are a good cook.
@user-kv5mg7hu1c
January 14, 2024 at 10:13 am
https://youtu.be/lnxyKvSiEr8 !
@corrinejacobson9232
January 14, 2024 at 10:13 am
Yummmmmmmmmmmmm!
@saritakotze5638
January 14, 2024 at 10:13 am
It looks amaizing, thank you.
Can I get the butter etc in grams please…….I live in Namibia and love baking. Thank you very much.
@allentrice1547
January 14, 2024 at 10:13 am
I love that dessert! It's always like lemon and blueberries together! 🫐 ➕ 🍋 ➕ 🎂 = delicious cake! 🍰
@ood0929
January 14, 2024 at 10:13 am
“Your imagine is the only thing that’s going to stop you” 🫶🏽
@nancylaird1719
January 14, 2024 at 10:13 am
OMG! Love this recipe. Lemon, lemon, lemon…You're awesome, Valerie.
@francislawver8901
January 14, 2024 at 10:13 am
That looks so delicious
@Manieplayz
January 14, 2024 at 10:13 am
Allen Trice
@LadyDragonsblood
January 14, 2024 at 10:13 am
THANK YOU for NOT being AFRAID of BUTTER!!!!! There is absolutely NOTHING wrong with butter. As a matter of fact, it is much better for you than all that chemical laced "margarine".
@claramiranda2049
January 14, 2024 at 10:13 am
🤤😋👍🏽
@Majg2023
January 14, 2024 at 10:13 am
I love blueberries 😋😋😋😋
@johnmirbach2338
January 14, 2024 at 10:13 am
🤓👍🖖✌️👌😎
@denisestrawford80
January 14, 2024 at 10:13 am
love ya from canada
@tanyasells9877
January 14, 2024 at 10:13 am
That looks pretty yummy
@dalefirebirdd
January 14, 2024 at 10:13 am
Shhheeeeeeeesh
@wendybertie1395
January 14, 2024 at 10:13 am
Hello Valerie this cake looks so fresh and delicious 🤤🤤 and I absolutely love lemon and blue berry together Thank You for sharing. Still love you from your One Day At A Time years what a great show that was.
@KitKat-jk3pl
January 14, 2024 at 10:13 am
I love lemons but lemons are sooo expensive due to inflation omg!
@nattywho
January 14, 2024 at 10:13 am
Looove lemon and blueberries…looks delish!!!
@Manieplayz
January 14, 2024 at 10:13 am
Allen Trice
@deidregoodman6485
January 14, 2024 at 10:13 am
Look very delicious 🤤 😋 I love defferent kind of cakes
@farrahskitchen
January 14, 2024 at 10:13 am
looks like a nice fluffy light cake absolutely delicious cant wait to make this thank you <3
@jennglow4647
January 14, 2024 at 10:13 am
😋
@jx9936
January 14, 2024 at 10:13 am
Valerie's recipes never cease to amaze us, it looks simply delicious and nothing short of spectacular. Apparently she's not just Hot in Cleveland, and we all couldn't agree more indeed!!
@barbarabanks7273
January 14, 2024 at 10:13 am
I miss Kelsey's show
@nataliemscrzysxycoolharris
January 14, 2024 at 10:13 am
Blueberries are very good for you too. Hmm…just thinking why not all kinds of berries together?