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Main Course (53)
Side Dish (42)
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For this cake made in the style of a tarte Tatin, rhubarb is caramelized until soft before being topped with batter and baked.
Easter Comfort Melissa Pasanen
Melissa Pasanen discovers a Polish White Borscht still made for Easter in West Rutland, Vermont.
The recipe for this Polish Easter soup calls for fresh horseradish, but it works just as well with the prepared version.
Our recipe for this towering dessert, featuring eight layers of buttery yellow cake with chocolate-fudge icing, was inspired by a decadent version served at Becca's Smith Island Cakes in Tasley, Virgina.
This simple sour cream cake is brightened by lemon zest and dotted with ripe apricot halves that cook down to intense tangy sweetness in the oven.
Our favorite fillings for Venetian tea sandwiches are asparagus and eggs, tuna and olives, and arugula with cured beef.
This herb-laced frittata of eggs, potatoes, and leeks is a popular Iranian side dish.
Though cream cheese frosting is typically used nowadays on red velvet cake, classic whipped cream frosting makes for a more balanced sweetness.
Lemon infuses this layered masterpiece in three ways: zested into the batter, in a tart syrup that gets drizzled over the cakes, and in a thick lemon curd frosting.
Seasoned with fresh rosemary and garlic, this juicy beef tenderloin is the perfect main dish to serve to big groups; any leftovers can be used in sandwiches the day after.
Seniard Creek cook Clarence Bratton's method for roasted potatoes, which calls for cooking them at a high temperature, turns them golden brown on the outside and creamy within.
For this simple Sicilian Easter dish, Cosciotto di Agnello con Patate, a leg of lamb is roasted over a bed of potatoes.
Holy Week in Sicily Dana Bowen
Traveling to Sicily for Easter week is a special time: there's a special energy in the air. You feel it in the markets, where butchers are busy trimming baby lambs for all the family feasts; at bakeries, where shoppers stock up on colorful breads adorned with eggs; and in the streets, where at any given moment you might catch a chord of distant music from one of the many processions moving through town.
Fabrizia Lanza taught us to make this classic Sicilian cake, rimmed in pistachio marzipan.
Sicilian home cook Giovanna Giglio Cascone taught us how to make these moist lamb pies.
The recipe for these crunchy fritters called Zeppole di San Giuseppe, courtesy of Malgieri, are topped with a cinnamon-ricotta filling.
Visiting Cairo, chef Anita Lo is captivated by koshary, a vegetarian mixture of toasted pasta, rice, lentils, chickpeas, and fried onions doused in flavorful sauces.
Use a good salted butter with a high butterfat content, such as Kerrygold, to make these shortbread cookies. This recipe is based on one in Dorie Greenspan's Paris Sweets (Broadway Books, 2002).
This recipe is based on one in Please to the Table (Workman, 1990) by Anya von Bremzen.
Easter Sweet Anna Stockwell
Russian paskha has universal appeal.