Pull up a chair for a special holiday edition of DinnerChats at 9 a.m. As Easter approaches and the produce aisle starts looking a lot greener, Jenabeth and Liz dive into the traditions, flavors, and family rituals that shape their spring kitchens.

The episode kicks off with a look at their recentItalian-inspired weeknight wins—from a “cheater” baked eggplant parm to the technical triumph of a perfectly silky Roman Carbonara. From there, the conversation turns to springtime “pantry pulls” and all things Easter.

Liz shares the multi-generational secrets behind her family’s Hungarian Easter bread (Kalács) and the hearty, peasant-style “Hungarian Easter Breakfast,” while Jenabeth discusses her evolution from classic au gratin potatoes to a crowd-pleasing fennel gratin (and a rare foray into homemade marshmallows!).

Whether you’re looking for brunch inspiration, tips forfoolproof pasta, or just a nostalgia trip through the best and worst of Girl Scout cookie season, this episode is packed with fresh flavors and plenty of heart.

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Theme Music by: Chris Smith

Show Branding By: Melissa Cercone, melissacercone.com