Easter
563 recipes found
Wine-Stewed Prunes and Mascarpone
Swiss Easter Rice Tart
This is a custard tart, with rice, lemon and almonds in the filling, which is served only at Easter in Switzerland. “It was called gâteau de Pâques and I remember it very well,” said Gray Kunz, the chef who was born in Singapore but grew up in Geneva and Bern. “There would be a bunny in icing sugar stenciled on top.” Nick Malgieri, the baking teacher and author, based this somewhat lighter recipe on several he found in Switzerland.
Ma'amoul (Miniature Date-Nut Pastries)
Fig-and-Raspberry Summer Pudding
Lamb Chops With Lamb's Lettuce
Spoon Lamb
Ana Sortun, the chef at Oleana restaurant in Cambridge, Mass., finished culinary school in Paris in 1988. But the education of her palate wasn't complete, she said, until she apprenticed herself to the Tunisian chef Moncef Meddeb in Boston, then began traveling to Turkey and Greece in the 1990's. Now, Ms. Sortun's food at Oleana is defined by its generous use of seasonings used in balance. Her signature lamb stew has a juicy dose of pomegranate, but its intensity is smoothed out with a final squeeze of lemon juice and (that old cooking school favorite) cold butter.
Easter Lamb From Sicily
Lamb Salad With Cucumber and Mint
Garlic-and-Herb-Rubbed Butterflied Leg of Lamb
Lamb Chops, Yellow Pepper Tarragon Sauce
Lamb Chops With Brussels Sprouts, Red Peppers and Ginger
Slow-Roasted Lamb Shoulder With Coriander Seeds
Roast Chicken With Seasoned Paste
Gwyneth Gooden's Easter Buns
Sautéed Rabbit With Mustard Sauce
Braised Lamb Shanks With Mint and Flageolets
Easter Dandelion Salad (Salade De Pissenlit Pasquale)
Baked Baby Lamb Shanks
Salt-Roasted Rack of Lamb
Machias Festival Baked Blueberry Shortcake
Spring Vegetable Stew
This is inspired by a lush Sicilian springtime stew called fritteda that also includes peas and fava beans (and much more olive oil). This one is simpler, but equally sweet and heady because of all the fennel and the spring onions. I like to serve it with bow tie pasta and a little Parmesan as a main dish, or with grains as part of a meal in a bowl. It also makes a delicious side dish with just about anything. The stewed vegetables will keep for about 3 days in the refrigerator, but the dish is best freshly made.
Pan-Seared Scallops With Cabernet Risotto And Lemon Broth
Quick Puff Pastry
