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.
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Recipes From This Episode

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Carrot Cake Trifle

Spiced Yogurt Sauce

Apple-Mint Rack of Lamb

Rhuberry-Basil Pink Lemonade

Spring Vegetable Salad with Horseradish and Lemon Vinaigrette

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Bottomless Breakfast

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Spring Chicken


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