Valerie is a chef, food stylist, consultant and cookbook author, based in Los Angeles. She has cooked in leading American restaurants and styled food for movies such as Titanic and Oceans 11.
She is the author of Salt, Smoke & Spice, Juicy Drinks, Pickled & Packed, and Cooking in Cast Iron.
An all-out extravaganza of caramelised sugar, s’mores are one of those desserts that have no rules. Have fun by wrapping the marshmallows up in doughnuts, then toasting them and dunking them in a wonderful spice-infused chocolate sauce.
This is a showstopper, believe me. Grilled panettone topped with sozzled apricots, lavishly dolloped with orange cream and a decadent drizzle of honey. It is the most delicious dessert to serve when apricots are in season.
Avocados trees grow all over California and their fruits are a big part of everyday meals. Grilling them deepens the flavour, while dousing them in a perfumed mezcal and lime dressing is divine. Next time you make guacamole, try charring the avocados on the grill before mashing them.
These spicy pork skewers dipped in peanut sauce are heaven on a stick. They are great for weekend get-togethers, when you want to make delicious, easy food with minimum kitchen time. You can also pop these on a barbecue grill and forgo the stovetop.
Serve these hot off the grill with a cooling citrus-honey sauce and a large crispy green salad.
Use lamb shoulder for these kebabs as it holds up well on a hot grill and marinating overnight helps to tenderise the meat.
