Ep 9. Plate of Fall

The Kitchen season 18 episode 9, titled "Plate of Fall," is a must-watch for anyone who loves the flavors of autumn and cozy comfort food. The hosts of the show are bringing their A-game as they showcase the best recipes for fall, using fresh and seasonal produce to create hearty meals that are perfect for cooler weather.

In this episode, the hosts are focusing on the humble pumpkin, taking this versatile vegetable to new heights as they create savory and sweet dishes that are sure to impress. From pumpkin soup to pumpkin pie, there's no shortage of ideas on how to use this fall staple in creative and delicious ways.

One of the standout dishes of the episode is a rich and creamy pumpkin risotto, packed full of hearty flavors that are perfect for a cozy night in. Another dish features pumpkin gnocchi, rolled into pillowy pasta pillows and then tossed with sage and brown butter for a comforting, satisfying meal. But the hosts aren't just sticking to savory dishes - there's a sweet and spicy pumpkin spice latte cake that's sure to satisfy anyone's autumn sweet tooth.

Alongside the pumpkin-themed dishes, the hosts are also making use of other fall produce to create dishes that utilize the best flavors of the season. There's a beautiful roasted beet salad, featuring jewel-toned beets paired with creamy goat cheese and crunchy walnuts, as well as a juicy pear and bacon grilled cheese that's perfect for lunch or dinner.

The Kitchen is known for its expert tips and tricks, and this episode is no exception. From teaching viewers how to perfectly roast a pumpkin to sharing ideas for using up leftover pumpkin puree, the hosts are full of insights and ideas that will inspire even the most seasoned home cooks.

As always, the hosts are bringing their signature sense of fun and camaraderie to the show, making for a lively and entertaining viewing experience. With plenty of delicious recipes and expert advice, The Kitchen season 18 episode 9 is a can't-miss episode for anyone who loves the flavors of fall.