Eat The Rainbow (S36E08)

The Kitchen is all set to host a vibrant and joyous spread ideal for welcoming spring! Geoffrey Zakarian crafts a delightful Italian cocktail named The Lungarno, while Sunny Anderson adds a zesty twist to her Whipped Ricotta, pairing it with Charred Rosemary Bread. Next, Katie Lee Biegel prepares a lively Spring Cobb Salad, followed by Geoffrey’s Grilled Lamb Chops served with a fresh Green Salsa Verde and Butter Roasted Radishes. Finally, Jeff Mauro presents a show-stopping spring treat with his Carrot Cake topped with Cream Cheese Frosting and adorned with Candied Rainbow Carrots.