Rice and Garden Peas in Parmesan Broth | Kitchen Recipe

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.

Sheri hunts for morels deep in the forests of the Blue Ridge Mountains with foraging experts Natalie Dechiara and Luke Gilbert. She then visits the home of farm-to-table pioneer John Fleer to use the morels (aka merkels) in a savory pie. In the kitchen, Sheri shares recipes for double mushroom soup and buttery sauteed mushrooms on toast, plus a tip for cleaning and keeping store-bought mushrooms.