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Narrow Results You've Selected: Eggs Easter Recipe Bake Remove all Source Saveur (17) All Recipes (1) Epicurious (1) Difficulty Easy (9) Medium (7) Hard (1) Course Breakfast/Brunch (9) Dessert (7) Bread (3) Side Dish (3) Appetizers (1) Show all... Main Course (1) Cuisine American (9) Italian (5) French (2) Eastern European/Russian (1) Gluten-Free (1) Show all... Greek (1) Middle Eastern (1) Southern/Soul Food (1) Season Spring (10) Summer (4) Winter (4) Fall (2) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Technique:Bake"; var omni_prop8 = "Main Ingredient:Eggs,Occasion:Easter,Topic:Recipe,Technique:Bake"; var omni_pageName="saveur:"+omni_prop12; 04/19/2012 Smith Island Cake 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. Issue #145 03/14/2012 Kuku Sabzi (Leek and Herb Frittata) This herb-laced frittata of eggs, potatoes, and leeks is a popular Iranian side dish. Issue #145 02/17/2009 Russian Punch Cake From Vienna’s legendary confectionery shop Demel, this showstopping layer cake has a creamy custard filling and a meringue frosting. This recipe, along with a tep-by-step illustrated guide, appeared in “Vienna’s Sweet Empire” by Nick Malgieri (March 2009). Issue #118 12/27/2009 Ricotta and Roasted Pepper Frittata (Frittata con Ricotta e Peperoni) Calabrians in Italy sometimes add sliced cured sausage to this popular frittata on Easter, to celebrate the end of Lent. This recipe appeared in Janet Fletcher's "The Shepherd's Way," about ricotta made by Calabrian farmers (August/September 2008). Issue #113 10/30/2007 Cheese Soufflé Omelette We were inspired to make this fluffy omelette by a recipe in The Good Cook series Eggs and Cheese (Time-Life Books, 1980). Issue #83 05/04/2011 Smoked Salmon and Dill Quiche For a change, why not have your smoked salmon in a quiche instead of on a bagel? We like to use a half sheet pan to make this large, rectangular quiche. Issue #81 05/06/2011 Asparagus Frittata This recipe appeared with the feature "The Incredible Island of Food and Wine" by Chloe Osborne (April 2004), a close look at the culinary world of Tasmania. Frittatas are typically made on the stove in a skillet, but preparing them in a Bundt pan offers a convenient and beautiful alternative for a festive brunch. Issue #74 05/09/2007 Sour Cream Date Coffee Cake This scrumptious coffee cake is made with medjool dates, which are prized for their rich caramel flavor. Issue #70 04/18/2007 Mother's Asparagus Luncheon Dish Cream, butter, bread crumbs, and cheese make this asparagus casserole a deliciously decadent side dish. This recipe was given to us by Margaret Barstow, who got it from a friend's 89-year-old grandmother. The recipe appeared alongside David Nussbaum’s piece, “Hadley Grass” (April 2001), about asparagus farming in Massachusetts. Issue #50 10/30/2007 Quiche Lorraine In Lorraine, where it was born, quiche is always made in a round dish or flan ring (either fluted or straight-sided), and with a thin, light crust. Issue #36 03/14/2002 Baked Eggs with Feta This flavorful blending of feta, eggs, and tomatoes, though appreciated in Greece, is Bulgarian in origin. Issue #20 04/05/2007 Greek Easter Bread This braided bread is traditionally perfumed with the essence of makhlépi, the seeds of Mediterranean wild cherries. Issue #17 03/29/2007 Eastertide Tart This epic Genoese tart was traditionally made with 33 layers of dough—one for each year of Christ's life. Issue #15 06/28/2007 Lemon Meringue Pie The addition of fresh raspberries makes for a sweet surprise in this otherwise standard lemon meringue pie. Issue #13 04/06/2007 Bread with Prosciutto and Olives This recipe is a savory alternative to pizza pasquale, the sweet bread traditionally served with salame on Easter morning. Issue #11 01/26/2007 Lemon Meringue Cake Refreshing and moist, this cake is a lovely compliment to a hearty meal. Issue #5 05/03/2011 Pineapple Sponge Cake This pineapple sponge cake, developed by chef Judy Haubert as a Mother's Day gift for her mom, swaps coconut flour for the standard all-purpose. Does Not Apply 07/20/2008 Eggs with Cream, Spinach, and Country Ham From Epicurious Does Not Apply Source: Epicurious 07/17/2008 Braided Easter Egg Bread From All Recipes Does Not Apply Source: All Recipes