Season 30, Episode 8

Perfect Plate of Spring

The Kitchen hosts are sharing the ultimate menu for the perfect spring feast, from the main course to dessert. Alex Guarnaschelli kicks off the feast with the main course: Slow Cooked Brisket with Carrots, Brown Sugar and Gremolata. Katie Lee Biegel adds some citrus with her Lemon Caper Deviled Eggs and Lemon Meringue Pie Cupcakes. Geoffrey Zakarian's Spring Pea Salad with Jamon Ham and Mustard Vinaigrette is the perfect veggie side. Jeff Mauro and his son Lorenzo go on the ultimate spring break food tour. The hosts enjoy their spring feast together, and Katie Lee shows off some beautiful table decor using spring produce!
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More From This Episode

Recipes From This Episode

Spring Pea Salad with Jamon and Mustard Vinaigrette

Lemon Meringue Cupcakes

Lemon Caper Deviled Eggs

Slow Cooked Brisket with Brown Sugar, Carrots and Gremolata

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