As Valerie Bertinelli’s fans and followers probably already know, the star rose to fame through her acting work. Her debut role came in 1974 when she was cast as Peggy on the CBS series Apple’s Way.

Calling all cheese lovers! If you're a big fan of cheese, then you've got to have burrata on your radar. Creamy, melty and oh-so delicious, there's almost nothing burrata can't make any better. Salads ...

Although Southern California menus are filled with salad options year-round, chefs often find renewed inspiration as warm weather arrives. Readers of our Culinary SOS column, which brings requested ...

Over the years as a chef, I’ve become fixated with understanding the intricacies of various ingredients, but I’d never given horseradish a second thought until fairly recently, when I became obsessed ...

If you’ve ever found yourself in your local grocery store’s produce department pondering the persimmon–a strange orange fruit resembling a tomato–then allow this recipe to quench your curiosity. Local ...

Bake: Preheat oven to 375° F. Place tomatoes and shallot on a baking sheet lined with foil, then drizzle with olive oil. Bake for 15-20 minutes, or until tomatoes pop. Assemble: Place arugula on a ...

Not that long ago, burrata was a niche cheese imported from Italy. But the voyage it took was a race against time since the brine it traveled in often soured before the cheese could land on your plate ...

If you've never tried burrata, this summer salad is the perfect introduction to it. In this recipe, the creamy cheese is nestled on a bed of peppery arugula surrounded by juicy marinated tomatoes.

Summer comes knocking, and suddenly you have a whole bunch of seasonal harvests sitting on the kitchen counter, just waiting to be transformed. Vibrant tomatoes become gazpacho and Caprese toasts.

Malibu Farm’s Helene Henderson dishes on Lanai, Nobu and burrata Malibu Farm recipe: Halibut Sandwiches with Black Olive Aioli Malibu Farm recipe: Basil Ice Cream Serves 6 Note: Malibu Farm restaurant ...

This super-fresh salad is easy to make and packed full of flavour – perfect for a starter or light lunch Diana Henry The Telegraph's award-winning cookery writer Diana Henry is the Telegraph’s ...