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.

See Tune-In Times

More From This Episode

3 New Ways to Decorate Easter Eggs

Make Your Own Epic Easter Appetizer or Dessert Board

Recipes From This Episode

Garlic Cheddar Drop Biscuits

Maple Orange Bourbon Glazed Ham

Baby Shells Bechamel

Easter Egg Nest Cake

Sunny's Quick Ham and Egg Salad

Roasted Carrot and Avocado Panzanella

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Spring Ahead

Going Green

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