Author: Giada De Laurentiis
Author: Tracey Seaman
Ask your butcher for quick-cooking lamb backstraps, an interior cut from the loin that is lean and exceedingly tender.
Author: Donna Hay
Author: Frank Stitt
Author: Abigail Johnson Dodge
Author: Anne Jones
Author: Kimberley Hasselbrink
These buns can be assembled the night before, needing only a final rise before baking.
Author: Melissa Roberts
Author: Gina Marie Miraglia Eriquez
Author: Kristine Kidd
Author: Shelley Wiseman
Author: Michael Symon
Author: Oriana Neri
Author: Bon Appétit Test Kitchen
Author: Martha Stewart
Author: Colin Cowie
Author: Alison Roman
Author: Francine Segan
Author: Maria Speck
Author: Tamra Davis
White chocolate shavings form a "nest" for chocolate eggs on this pretty pink cake. Malted milk powder gives both the cake and the frosting a toasty flavor and creamy richness.
Author: Adrianna Adarme
Eggs, cream, peppery greens. This is a low-fuss, highly satisfying brunch made in a skillet on your stovetop. It's a brunch recipe that'll impress with no fuss.
Author: Christian Reynoso
Author: Gina Marie Miraglia Eriquez
Author: Daniel Patterson
Author: Melissa Roberts
Author: Jacques Torres
Author: Giada De Laurentiis
This double-crusted stunner of a savory tart is a traditional Italian Easter dish, but it makes for an impressive vegetarian main no matter what you're celebrating. Just don't expect your first pasqualina...
Author: Ignacio Mattos
Author: Bon Appétit Test Kitchen
Author: Lane Crowther
Author: Jeanne Kelley
Author: Tracey Seaman
This whimsical bread is studded with dyed Easter eggs for a festive look.
Author: Melissa Roberts
Author: Melissa Hamilton
Who doesn't love the combination of chocolate and peanut butter? These eggs are like an upscale version of Reese's Peanut Butter Cups. You can actually make them in any mold you like, but I generally make...
Author: Jacques Torres