Season 20, Episode 14

A Bountiful Spring Spread

The Kitchen is serving up a perfect spring menu with showstopping dishes like Katie Lee's Maple Orange Bourbon Glazed Ham with Garlic Drop Biscuits and Jeff Mauro's Baby Shells Bechamel. The hosts demonstrate three fun new ways to decorate eggs for Easter, and then Food and Wine's Justin Chapple stops by with a Roasted Carrot and Avocado Panzanella. The hosts play Pass the Easter Egg Nest Cake, and food stylist Meg Quinn creates epic appetizer and dessert boards.
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More From This Episode

Recipes From This Episode

Garlic Cheddar Drop Biscuits

Baby Shells Bechamel

Maple Orange Bourbon Glazed Ham

Roasted Carrot and Avocado Panzanella

Sunny's Quick Ham and Egg Salad

Easter Egg Nest Cake

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