Season 13, Episode 1

Spring Feast

Spring has sprung in The Kitchen, and Marcela Valladolid celebrates by making a Savory Spring Roasted Rack of Lamb. Learn new and natural techniques for decorating Easter eggs and making food-inspired bouquets. It's time to Pass the Carrot Cake Trifle made with store-bought cake mix, and Chef James Briscione stops by to make a Spring Vegetable Salad. Geoffrey Zakarian toasts the season with a refreshing Rhubarb Lemonade.
See Tune-In Times

Similar Topics:

More From This Episode

Recipes From This Episode

Get More Recipes

Carrot Cake Trifle

Apple-Mint Rack of Lamb

Spiced Yogurt Sauce

Rhuberry-Basil Pink Lemonade

Spring Vegetable Salad with Horseradish and Lemon Vinaigrette

Previous Episode

Bottomless Breakfast

Next Episode

Spring Chicken

On TV