Hot-Smoked Trout and Potato Soup | Kitchen Recipe

Sheri shares peach recipes, including peach sorbet and fresh peach and summer vegetable salad with basil-lemonade dressing. She stops at peach stands on her way to the coast and reunites with Cheryl Day, cookbook author and founder of Southern Restaurants for Racial Justice, who shows how she bakes her prized peach hand pies. Sheri also shares a tip to prevent peeled peaches from turning brown.

Sheri explores delicious ways to enjoy crab, including deviled crab and warm crab dip with crostini. She then catches crabs off a Charleston river dock with Tia Clark of Casual Crabbing, and Charlotte chefs Oscar Johnson and Daryl Cooper cook one of their favorite crab recipes with her. Sheri also explains the differences between various types of crab meat and their best culinary uses.

Host Sheri Castle is busy as a bee as she prepares honey-roasted peanut crispy rice treats and honey-glazed chicken thighs, plus offers a tip on reviving the crystallized honey in your pantry. She dons a bee suit with beekeeper Mary Garrison to learn why pollinators are so vital, and then makes a spiced honey cake pie with award-winning baker Camille Cogswell.