Ep 18. Our Brightest Summer Dishes

In season 20 episode 18 of The Kitchen, titled "Our Brightest Summer Dishes," the hosts celebrate the flavors of summer with their brightest and most colorful recipes.

The episode begins with a segment on summer drinks, featuring a recipe for a refreshing watermelon and basil cocktail. The hosts also discuss different types of wine and beer that pair well with summer dishes.

Next, the focus turns to appetizers, with Sunny Anderson demonstrating how to make mini crab cakes with a spicy tartar sauce. Jeff Mauro follows with a recipe for grilled avocado toast topped with a cherry tomato and corn salsa.

For the main course, the hosts showcase their favorite summer proteins. Katie Lee prepares a grilled pork chop with a peach and bourbon glaze, while Geoffrey Zakarian makes a lemon and herb marinated grilled chicken. Alex Guarnaschelli rounds out the meal with a seared tuna steak served with a colorful vegetable slaw.

Finally, the hosts show off their favorite summer desserts. Mauro creates a no-bake blueberry and pecan cheesecake, while Lee makes a classic strawberry shortcake with homemade whipped cream.

Throughout the episode, the hosts provide tips and tricks for cooking and entertaining during the summer months, including ways to use fresh herbs and how to prepare dishes in advance for a stress-free hosting experience.

Overall, "Our Brightest Summer Dishes" is a fun and informative episode of The Kitchen that showcases the mouthwatering flavors of summer.