The recipe for this Polish Easter soup calls for fresh horseradish, but it works just as well with the prepared version.
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.
These pillow-soft gnocchi come from Boston’s Sportello.
Our favorite method for whole roasted fish is a Portuguese-inspired preparation that combines red snapper, sausage, potatoes, clams, olives, and fennel.
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).
This succulent lamb dish is slowly roasted on a bed of potatoes, fennel, and onions.
The recipe for this "fava vichyssoise" is based on one from Colman Andrews's Catalan Cuisine.
French chef Paul Bocuse's idea of encrusting fish filets with "scales" of potato has been widely copied.
This tangy side dish, a variation on classic German potato salad.
You can smell the milk and cream turn from sweet to savory as this dish bakes.
The secret to this simple dish is to use the best-possible bacon.
Raclette, essential to this treat from Juveniles in Paris, is a flavorful Alpine melting cheese.
A flavorful but underappreciated cut of meat, fresh ham—an un-cured leg of pork—is great for roasting and braising. This recipe is a version of a Mexican adobado, a preparation that calls for slathering meat with chile paste and then grilling, frying, or roasting it.
This traditional Greek dish is unfailingly served on Easter Sunday, though it's delicious any time of year.
The delicate sweetness of the fresh peas makes this soup shine.
Food writer David Downie sang the praises of abbacchio (Italian for suckling lamb) in his tribute to classic Roman Easter foods in SAVEUR’s March/April 1996 issue.
Simple to prepare, but sophisticated in look and taste, this dish is the perfect accompaniment to any entrée.
This spring Easter menu is pure celebration food perfect for your entire extended family.
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This hearty spring soup comes from a small village near Cahors, in France. It's deliciously fresh but thick enough to satisfy on a brisk spring day.
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