The Kitchen is getting fresh and festive for spring, starting with Sunny Anderson's Grilled Lamb Chops with a "No-Cook" Orange Chutney and Katie Lee's perfect pairing, Roasted Carrots with Honey and Mint. Cookbook author Lidia Bastianich helps celebrate the season with Orecchiette with Asparagus and Peas. The hosts pass the Garden Cake and then open up the Kitchen Helpline with Food Network Fantasy Kitchen's Scott Conant to share spruced-up spring appetizer tips. Finally, it's time to toast to springtime with Geoffrey Zakarian's Tickled Pink Gimlet and a Blooming Easter Basket.
Episode Discussion
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