Easter
563 recipes found
Key Lime & Kumquat Curd
Smash two tiny, cute fruits together with some eggs and sugar and you get this Key Lime & Kumquat Curd recipe! The kumquat adds sweet/tart essence to the curd.
Cashew Cream of Broccoli Soup
I try to save my dairy for really good cheese, but that doesn't mean I don't like a nice, rich cream-of-whatever soup once in a while. Soaked cashews blend up nicely and give this broccoli soup a velvety texture.
Sweet Celery and Pineapple Sorbet
this is a great summer delight i love adding this to my mojitos or margaritas to add that little extra OH YEAH!
Tartine Bakery's Lemon Cream
This lemon cream recipe takes the traditional lemon curd process and reverses it, not only saving time, but producing something better, smoother, and lighter.
Chocolate-Covered Potato Chips with Coconut, Chile Powder, & Toasted Almonds
This recipe literally came to me in a dream. Cover your potato chips in melted chocolate, dip in shredded coconut, and season with chile powder and cinnamon.
Blood Orange and Pea Sprout Salad
This is a salad that just works. I think I started making it for Easter when the blood oranges and sprouts appeared at the same time in the farmers' market. Who knew a person who doesn't like peas could like them in the sprouted form. This salad doesn't need a dressing since the juice of the blood oranges does the trick.
Anchovy Puffs
I've beeen making these for so long I barely recall where I found the recipe - I think it was an old Bon Appetit (c. 1978ish?) The original recipe couldn't have been simpler - 3-ingredient dough and a tube of anchovy paste. I decided I could improve on the anchovy paste a little. Best part is they freeze really well and can just be popped into a hot oven for 8-10 minutes and voila! Everyone who has ever tasted these wants more, even those who profess to hate anchovies! They are the perfect blend of salty, creamy, puffy and are indeed a single bite.
Boiled icing (aka Italian meringue)
An old standby also known as an Italian meringue, there are many uses for boiled icing including the Cinnamon Balls we make at Passover (use food52 recipe search to find my recipe). - olinsloan
Fresh Homemade Mozzarella
Ever get the itch to make your own homemade mozzarella cheese? if the answer is yes, please read on.
Abuelito's Super-Special Punch
I promise, this Special Punch recipe will make you very popular with kids of all ages. For an adult version, try adding a hint of rum. Cheers!
IRISH BUTTER SHORTBREADS WITH LEMON ZEST
I have fond memories of these melt-in-your-mouth Irish butter shortbreads. These cookies literally melt in your mouth with lemon zest and melty Irish butter.
Creamy Cashew Marzipan
I was inspired to make this marzipan after discovering a recipe for a peanut-based on in Fany Gerson's "My Sweet Mexico." She said you could substitute pecans, pistachios or almonds, but, in honor of my grandfather, whose favorite nut is the cashew, I went for cashews instead. This was simple and fun to make, as well as a real time-saver. I made it for a party and it seemed to be a hit; the fun shapes--from dachshunds to hearts--probably didn't hurt.
Mint Iced Tea
You don't need much in order to make this Mint Iced Tea recipe. Basically just use tea bags, sugar, water and lots of fresh mint leaves. Lemon is optional.
Pink Lavender-Lemon [Very] Simple Syrup
The lemon juice reacts with the lavender and makes the syrup turn a light pink.
Rhubarb Lime Spring Spritzer
When a neighbor let me pick rhubarb, I found ALittleZaftig's recipe for One-pot Rhubarb Cordial, Sauce, & Compote (http://www.food52.com/recipes/12016_onepot_rhubarb_cordial_sauce_compote). When I finished making it tonight, I really wanted a cool, refreshing drink in my hot kitchen on this early June night.. A little sweet, a little tart, a lovely pale pink -- this is the result, delightful!
ZESTY HALF AND HALF
I love ice tea and drink it all year long. There is always a jar brewing on my countertop; what is called sun tea. A big squeeze of lemon juice or two or three are always added...no sugar. In restaurants I often order that drink named after a famous golfer. I love the combo of ice tea and lemon juice. Sometimes it is called a half and half because that is the ratio of ice tea to lemon and water. My version has a rim of lemon zest to punctuate the flavor of the lemon.
Lime Mint Spritz
Moving to the desert has given me a new obsession with cold drinks- you can only convince yourself to chug so much water! This recipe sprung from a local deli's lime spritzer offering that I craved every day last summer and the fact that I just can't tame my mint! So what if I accidentally re-invented a mojito? I certainly won't judge if you a splash of rum (preferably white).
All-Purpose Recipe for Food (a la Bittman)
We’ve found this all-purpose recipe to be adaptable to almost any cuisine.
Violet Lassi
This recipe was created because we were at the wonderful Radiance Dairy in Fairfield, Iowa and wanted to try their yogurt -- also their fields were full of violets. These mystical flowers have many health benefits including bountiful Vitamin C and anti-oxidants. The blueberries are included because the violet color didn't come through when I first made it on the road -- they should make it seem a little more like a violet drink. Alternatively, you can take out the honey and blueberries and use this as a sauce for a light fish, or serve it with dandelion fritters (recipe also on food52).
Beets with Horseradish or Polish "?wik?a".
This is a Polish recipe of Beets And Horseradish, a spicy condiment that goes well with ham or kielbasa. So easy to make! Keep refrigerated up to 2 weeks.
Galletas de Suero (Buttermilk Biscuits)
These galletas are the perfect recipe for your feast. Mom whipped these up one day and they were a hit. They’re simple to make and smell so good when baking!
Raw Butternut Squash Salad With Raisins and Ginger
This is a very simple yet very delicious salad, and it appeals to ominvores and vegans. The natural sweetness of raisins and squash are cut through by sherry vinegar and black pepper, and ginger lends complexity.
Strawberry Preserves: for when you feel like having magic (or a delicious memory) for breakfast
When I was 8 we met my mother's Aunt Frances for brunch at a French restaurant. Aunt Frances was a very distinguished woman who never seemed to age in all of her 90-something years. She would offer you a cocktail upon entering her Upper East Side apartment (even if it was barely 11 am) and she wore her black hair in a chignon until the end. I still remember that brunch-- eating a hot baguette spread with butter and strawberry jam with my chin barely above the crumb covered white tablecloth. It tasted like magic-- and somehow this simple combination of flavors and textures continues to taste like magic even now.
Fresh Sumac Berry Iced Tea
Without any sweetener added, this fresh sumac berry iced tea recipe gives a tart, yet subtle, and refreshingly clean impression with pale pink color.