There's no need to buy special kits for dyeing Easter eggs-all the ingredients you need are probably already in your cupboards.
Serve these crab cake bites at your next party, but don't sleep on 'em-they disappear fast.
Author: Betty Rosbottom
This easy Meringues recipe is an accompaniment for Vanilla Mousse Meringues and Fresh Berries.
Author: Colin Cowie
Author: Tracey Seaman
Author: Marge Perry
Hams with a thick honey glaze can sometimes be too cloying. This recipe takes a more balanced approach that results in a light sweetness and a beautiful shine.
Author: Maggie Ruggiero
Bittersweet chocolate adds depth to this classic, light-as-air, make-ahead dessert that never disappoints. Get the recipe.
Classic carrot-coconut cake is a Southern tradition. Ours has a healthy dose of ginger and cinnamon for a nice spice and cream cheese frosting sprinkled with pretty coconut flakes for a beautiful finishing...
Author: Katherine Sacks
Author: Gina Marie Miraglia Eriquez
Author: Jeanne Thiel Kelley
Author: Betty Rosbottom
Author: Gina Marie Miraglia Eriquez
You can totally eat this simple quiche on its own (the crème fraîche and chives keep it from being boring). But things really start to get interesting when you garnish it with lots of salty/saucy/creamy...
Author: Tara O'Brady
Author: Gael Greene
This zippy egg salad spread has all of the flavor and none of the fuss of deviled eggs.
Author: Rhoda Boone
Author: Maggie Ruggiero
A cross between brioche and challah, this bread is a lightly sweetened, egg-glazed cylinder, often baked in a coffee can to make a tall loaf. The kulich would sit proudly in the center of the family Easter...
Whether they're freshly baked or toasted, I love these buns and bake a batch whenever it takes my fancy, leaving off the crosses if it isn't Easter. I also like to vary the dried fruit - a mix of chopped...
Quickly shallow-frying the chicken halves in shallot oil after they've been roasted locks in their juices and results in beautiful golden brown and crispy skin. Served with garlicky boiled potatoes, then...
Author: Kat Boytsova
Baker's sugar, a favorite of pastry chefs, is also called superfine sugar. It measures the same as regular but dissolves more quickly. It's available at some supermarkets. You can also make your own by...
Author: Diane Rossen Worthington
Author: Kemp Minifie
Author: Alison Roman
Author: Mary McCartney
Author: Michael Symon
This spin on a classic carrot cake recipe uses golden beets and a remarkable ermine frosting, which spreads like a dream. It's the ideal springtime dessert.
Author: Joe Sevier
The beauty of this basic recipe is that it can be tweaked in numerous ways. For a spicy version, add some sriracha sauce. Try swapping out the lemon juice for lime juice and use feta cheese instead of...
Author: Molly Wizenberg
Author: Gina Marie Miraglia Eriquez
Though pierogies are a classic Polish dish, food editor Paul Grimes had them every Easter at his Russian grandmother's house. Pierogies are satisfyingly rich, so you'll only need to serve 2 or 3 per person...
Author: Rose Levy Beranbaum
To prevent cut artichokes from browning, work with 1 artichoke at a time and lightly toss it in the lemon dressing as you go.
Author: David Downie
Author: Tracey Seaman
Author: Aglaia Kremezi
An easy Orange Chiffon Cake recipe