Easter
563 recipes found
Simple French Toast
I realize this is the most basic recipe in the world. One of the first things that my sister and learned how to cook by watching our mom. I remember standing in the kitchen with her on Saturday mornings, beating the eggs and milk in a shallow metal pie plate. We always used whatever bread was in the house, and we always topped it with powdered sugar. (And sometimes syrup too!) Over the years, I have tried different variations (adding cinnamon, sugar, and vanilla to the egg mixture) but I come back to this one and realize for me, it is all about the cooking technique rather than the ingredients. This yields french toast that is more bready than custardy, as is my preference. It serves one because believe it or not, my husband doesn't like french toast, custardy or not.
Bell-less, Whistle-less, Damn Good French Toast
There are things in life that just ought to be simple, and to my taste buds, French toast is one of them. My recipe has only three ingredients.
Tarty Rhubarb-Thyme Compote
My mother often made a rhubarb sauce in the spring to have on hand as a treat, usually with vanilla ice cream. Rhubarb is often paired with strawberries to temper its tartness, but as I get older, I appreciate a bit of tartiness in a woman (or a man, for that matter), and certainly in my compote. Although thyme is usually served in savory dishes, with rhubarb it adds an earthiness and depth of flavor that takes this beyond a typical sweet treat. In this super simple recipe, the thyme flavor is subtle because I still want the rhubarb to be the star of the show, but you could play with it to suit your taste. I love this compote best for breakfast spooned on toast, over a scone, on pancakes, or swirled into yogurt. But Mom was on to something pairing it with vanilla ice cream. - Margy@hidethecheese
Mint Sauce for Lamb
This mint sauce recipe is fleet-of-foot, capable of cutting through the richness of lamb with just the right mix of acid, fragrance, and sweetness.
Port Wine Glazed Ham
My cousin gave me this recipe. Though extremely simple, it is the best way that I've found to cook a ham. The Port improves and opens the flavor of the ham.
Bacony Brussel Sprouts
We loved the combination of brussel sprouts and pancetta from Babbo... so we set off to make our own version. As someone who hadn't had a brussel sprout in her life until after age 25, this has come to be one of my all-time favorite side dishes!
Asparagus Frittata
This frittata is not only easy to make, but you can vary the ingredients to whatever you have on hand - change the vegetables and the cheese to reflect what you have in your fridge!
pineapple mint punch
i love offering up a house cocktail especially if it is never the same one twice. i make them when i am in an expansive but no fuss mood and have some fruit or juice in the house. they are super easy. these quantities are approximations. i pour and then doctor if it is too strong or weak. you can use really juicy ripe plums in place of the pineapple juice if they are in season and almost too soft to bite into.
Creamsicle Cocktail
I have a very stocked liquor cabinet, and in the name of using up less desirable items (vanilla vodka much?), I invented this cocktail, which tasted exactly like an alcoholic creamsicle! It's citrusy and sweet, goes down like ice cream and still packs a boozy punch.
"Tomato" Cocktail
This French aperitif is called a "tomate," or "tomato" because of its bright red-pink hue.
Easter Barszcz
Most of these products are available at a Polish deli if you can’t find them elsewhere.
Herbed and Butterflied Leg of Lamb
Winter Squash Braised in Cider
Here, sweet delicata squash is braised in cider with balsamic vinegar and rosemary. The amount of the herb may seem like a lot, but it mellows out in the cooking and gives the squash an unmatched savoriness.
Polenta With Bay Leaves
Sautéed Spinach
This is a wonderfully simple, snappy side dish, and it welcomes variations. Try a little lemon zest, sauteed onion or white wine mixed in.
Easter Twist (Tsoureki)
Molded Spinach Phyllo Pie (Spanakopita se Forma)
Stuffed Crown Roast of Lamb (Korona Arniou Gemisti)
Galette Of Strawberries and Rhubarb
French Green Beans and Shallots
These are perfect green beans: simple and elegant. They go with almost anything, and are delicious with roast chicken.
Pierre Franey’s Creamed Spinach
"I happen to have a minor passion for creamed spinach," Pierre Franey wrote in The Times in 1987. His passion shines here with this simple, richly flavored dish. Spinach that has been cooked briefly and pureed in a food processor is combined with a fast bechamel sauce. The result is just so good.
Marinated Lamb Riblets
Strawberry Cheesecake Bars
Great for picnics or potlucks, these portable cheesecake bars incorporate cooked berries directly into the custard, which means they take on a rosy hue. You can even add a few drops of red food coloring if you want to make up for out-of-season berries, which are less vibrantly colored, or if you just want a livelier result. Feel free to use frozen berries in place of fresh, though you’ll need to thaw them fully before beginning the process.
Lemon Sheet Cake With Buttercream Frosting
This pleasantly zesty lemon cake is baked in a standard 9-by-13-inch pan, no layering or trimming required, and is easy enough to bake on a weekday. Cover the cake with casual swoops of fluffy lemon buttercream for the perfect teatime or anytime treat.