Got an appointment with your favorite Bravo TV show? Here's how to make it an event to remember!


Spend Monday night with INSIDE THE ACTORS STUDIO... and your fellow pop culture-obsessed friends.: The mood:; Casual and cozy - make sure your room is warm and inviting, with lots of pillows for lounging.; The food:; A decadent, satisfying meal that'll make your guests feel like the stars they're watching.

featured recipe
BAKED GNOCCHI WITH TWO CHEESES & WALNUTS
Ingredients:: 1 pouch Bertolli® Premium Champignon and Portobello Mushroom Pasta Sauce; 1/2 cup water; 8 ounces fresh or thawed frozen gnocchi; 1 cup shredded mozzarella cheese (about 4 oz.); 4 Tbsp. grated Parmesan cheese; 2 Tbsp. thinly sliced fresh basil leaves; 2 Tbsp. chopped walnuts; 1 Tbsp. Italian seasoned dry bread crumbs
Instructions:: Preheat oven to 425°.; In 1-1/2-quart casserole, combine Sauce with water. Add gnocchi, 1/2 cup mozzarella, 2 tablespoons Parmesan and 1 tablespoon basil. Top with remaining cheeses, walnuts and bread crumbs. Bake uncovered 12 minutes or until bubbling. Sprinkle with remaining basil.
Serves: 2
Preparation Time: 10 Minute(s)
Cook Time: 20 Minute(s)


Spend Tuesday night with THE REAL HOUSEWIVES OF ATLANTA... and your closest frienemies.: The mood:; Catty to the max. Make sure the TV's big and central - the better for you and your buddy to trash-talk about everything you see.; The food:; Something easy to pull off — real housewives have chefs anyway, don't they?

featured recipe
CHICKEN & BROCCOLI RABE SAUTE
Ingredients:: 8 ounces boneless, skinless chicken breasts, thinly sliced; 1 Tbsp. Bertolli® Extra Virgin Olive Oil; 1 small orange or red bell pepper, thinly sliced; 1 bunch broccoli rabe (about 8 oz.), trimmed, coarsely chopped, blanched and drained*; 1 pouch Bertolli® Premium Summer Crushed Tomato & Basil Pasta Sauce; 2 Tbsp. toasted pine nuts; *SUBSTITUTION: Use 8 ounces trimmed, blanched asparagus instead of broccoli rabe.
Instructions:: Season chicken, if desired, with salt and black pepper. In 12-inch nonstick skillet, heat Olive Oil over medium-high heat and cook chicken, stirring occasionally, 5 minutes. Add orange pepper and cook 2 minutes. Add broccoli rabe and Sauce. Bring to a boil over high heat. Reduce heat to low and simmer 1 minute or until chicken is thoroughly cooked. Sprinkle with pine nuts. Serve, if desired, with crusty Italian bread.
Serves: 2
Preparation Time: 15 Minute(s)
Cook Time: 10 Minute(s)


Spend Wednesday night with TOP CHEF... and your foodie friends.: The mood:; Keep it casual and focused on — what else — the food!; The food:; Hors d'oeuvres – consider it your very own tasting menu.

featured recipe
CARAMELIZED ONION & GORGONZOLA BRUSCHETTA
Ingredients:: 1/3 cup Bertolli® Classico™ Olive Oil, divided; 1 large onion, thinly sliced; 1 loaf Italian bread, cut diagonally into 1/2-inch-thick slices*; 1 clove garlic, halved; 1 package Bertolli® Premium Sun Ripened Tomato & Olive Pasta Sauce; 1 cup crumbled Gorgonzola cheese; 22 Tbsp. toasted pine nuts, chopped; *SUBSTITUTION: Use your favorite prepared pizza crust instead of bread for a quick meal.
Instructions:: Preheat oven 425°.; Heat 2 tablespoons Olive Oil in 10-inch nonstick skillet over medium heat and cook onion, stirring frequently, 15 minutes or until onion is golden.; Arrange bread on baking sheet. Evenly rub with garlic, then brush with remaining Olive Oil. Bake 10 minutes or until golden. Evenly spread Pasta Sauce on bread, then top with cheese, onion and pine nuts. Bake 5 minutes or until cheese is melted.
Makes: about 20 pieces
Preparation Time: 20 Minute(s)
Cook Time: 30 Minute(s)


Spend Thursday night with TIM GUNN’S GUIDE TO STYLE... and the fashionistas in your life.: The mood:; Chic and sophisticated - time to show off all your most interesting conversation pieces.; The food:; It's all about presentation, of course! Go for dishes that demand a bit of style on the plate.

featured recipe
PAN SEARED MEDALLIONS OF BEEF OVER POLENTA WITH CREAMY TOMATO SAUCE
Ingredients:: 1-1/2 Tbsp. Bertolli® Extra Virgin Olive Oil; 4 ounces asparagus, trimmed; 4 slices (1/2 inch thick) refrigerated prepared polenta (about 7 oz.); 2 beef tenderloin steaks (about 4 oz. ea.); 1/4 tsp. Lawry's® Seasoned Salt; 1/8 tsp. Lawry's® Seasoned Pepper; 1 pouch Bertolli® Premium Summer Crushed Tomato and Basil Pasta Sauce; 2 Tbsp. heavy or whipping cream
Instructions:: In 10-inch nonstick skillet, heat 1/2 tablespoon Olive Oil over medium-high heat and cook asparagus, stirring occasionally, 5 minutes or until tender. Remove asparagus from skillet and keep warm.; In same skillet, heat remaining 1 tablespoon Olive Oil over medium-high heat and cook polenta, turning once, 4 minutes or until golden. Remove polenta from skillet and keep warm. With paper towels, wipe skillet.; Season steaks, if desired, with Lawry's® Seasoned Salt and Seasoned Pepper. Heat same skillet over medium-high heat, then cook steaks, turning once, 4 minutes or until desired doneness. Remove steaks and keep warm. In same skillet, bring Sauce and heavy cream just to a simmer over low heat, stirring occasionally. Serve steak with asparagus over polenta with sauce.
Serves: 2
Preparation Time: 5 Minute(s)
Cook Time: 11 Minute(s)


Spend Friday night with THE BIG PICTURE... and your sweetheart: The mood:; Romantic and simple - all you really need are some votive candles and a good sofa for snuggling.; The food:; A big bowl of anything you can easily split (think the pasta-sharing scene from Lady and the Tramp, and you're on the right path).

featured recipe
LINGUINE FINI WITH SHRIMP, OLIVES & PEPPERONCINI - A Rocco DiSpirito recipe
Ingredients:: 1/4 cup Bertolli® Extra Virgin Olive Oil; 1/4 cup garlic paste; 1 pouch Bertolli® Premium Summer Crushed Tomato and Basil Pasta Sauce; 1 lb. uncooked medium shrimp, peeled and deveined; 3/4 cup pitted green olives, chopped; 1/2 cup pepperoncini, stems removed and pepperoncini chopped; 2/3 cup chopped fresh parsley; 8 ounces linguine, cooked and drained
Instructions:: In 12-inch nonstick skillet, heat Olive Oil over medium heat and cook garlic paste, stirring occasionally, 2 minutes or until slightly golden. Stir in Sauce. Bring to a boil over high heat. Reduce heat to low.; Season shrimp, if desired, with salt and pepper. Into skillet, stir in shrimp, olives and pepperoncini. Cook covered 3 minutes or until shrimp turn pink. Stir in parsley and toss with hot linguine.
Serves: 4
Preparation Time: 20 Minute(s)
Cook Time: 10 Minute(s)