Ep 2. Bounty of Fall Flavors

In season 19 episode 2 of The Kitchen, titled "Bounty of Fall Flavors," the hosts celebrate the season's richness of fruits and vegetables. Sunny Anderson kicks off the episode by making a sweet and savory side dish featuring roasted acorn squash and bacon. Then, Jeff Mauro adds some Mediterranean flair to the menu with a roasted beet hummus that is perfect for dipping. Katie Lee Biegel puts her own spin on a classic fall dessert by making apple crisp bars with a crumbly oat topping.

As the show moves into the main course, Geoffrey Zakarian takes center stage with his recipe for an herb and dijon-crusted pork loin that is sure to impress dinner guests. Later, the hosts demonstrate how to make a seasonal salad with roasted pears, goat cheese, and pepitas.

The final segment of the episode focuses on creative ways to use up leftover holiday ingredients. Mauro shows how to turn leftover stuffing into a delicious frittata, while Anderson transforms mashed potatoes into crispy potato cakes. Lee Biegel rounds out the show with tips for using up extra cranberry sauce in a festive cocktail.

Throughout the episode, the hosts share their knowledge and appreciation for the unique flavors and ingredients that come with the fall season. Tips for cooking with seasonal produce, creative menu ideas, and expert cooking techniques make this episode a must-watch for anyone looking to spice up their autumn meals.