Ep 11. Spring Pantry

In season 12 episode 11 of The Kitchen, titled "Spring Pantry," the hosts are preparing for the season of fresh ingredients by stocking their pantries with all the essentials. This episode kicks off with Jeff Mauro making an easy yet flavorful roasted garlic potato salad that's perfect for outdoor dining. The key to this dish is to roast the garlic first to create a more complex and aromatic flavor.

Next up, Katie Lee shares her recipe for a delicious and healthy grain bowl that's loaded with fresh veggies and protein. This dish is perfect for meal prep since you can make a big batch ahead of time and enjoy it all week long.

Then, Sunny Anderson whips up a refreshing citrus salad with avocado and jicama. This dish is a great way to incorporate more fruits and veggies into your diet and is perfect for a light lunch or as a side dish.

Geoffrey Zakarian takes center stage with his take on a spring pasta dish. He makes a lemony pasta with peas, asparagus, and pancetta that's easy yet elegant. This dish is bright, fresh, and perfect for any springtime occasion.

Finally, the hosts wrap up the episode with a delicious dessert that's sure to impress your guests. Alex Guarnaschelli creates a strawberry rhubarb crisp that's sweet, tart, and full of juicy fruit. This dessert is the perfect way to end any meal and is a great way to incorporate seasonal ingredients into your cooking.

Throughout the episode, the hosts share their favorite tips and tricks for stocking your pantry with all the essentials for spring cooking. They discuss everything from which grains to keep on hand to what spices and seasonings work best with different types of produce.

As always, the hosts bring a fun and approachable vibe to the show, making even the most complicated dishes seem easy and achievable for home cooks of any skill level. With plenty of fresh ideas for springtime cooking and entertaining, this episode of The Kitchen is not to be missed.