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Dean Sheremet's Edible Easter Egg Baskets!

6 Ounces of Smoked Salmon, cut in half ½ cup of Gruyere Cheese, Grated ½ cup of Heavy Cream ½ cup of Frozen Chopped spinach, thawed and squeezed of excess moisture Fresh Nutmeg 4 Large Organic Eggs Fresh Chives for garnish

Gazpacho: Two Ways

Debbie Matenopoulos is showing you how two different ways to prepare refreshing gazpacho.

Southern Pecan Pie

Chef and founder of Bird Bakery, Elizabeth Chambers Hammer is baking a delicious Southern dessert with homemade crust.

Seared Salmon with Mustard Lentils

Theodore Leaf is in the kitchen preparing a delicious seafood dish and pairing it with healthy and flavorful lentils that serves 4-6.

Smoked Pork Hash with Poached Eggs and Blackened Cream Sauce

Chef and author Tanya Holland is making a flavorful breakfast dish in the kitchen with homemade chipotle cream sauce.

Spanakopita

Debbie Matenopoulos's recipe for Spinach Feta Pie

Honey’s Kettle Home-Style Smashed Garlic Fried Chicken

Ingredients For Dry-Marinating the Chicken:

Debbie Matenopoulos - Greek Meatballs in Tomato Sauce

Debbie makes a dish very special to her, Greek Meatballs, from her grandmother’s recipe.

King Cake Pancakes

Natasha Feldman of "Nosh with Tash" is making extra-fluffy pancakes with ricotta and buttermilk.

Lydia Shayne - Triple Chocolate Walnut Brownie

An exclusive brownie recipe for our family from the owner of DeLuscious Cookies & Milk.