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.
The recipe for this "fava vichyssoise" is based on one from Colman Andrews's Catalan Cuisine.
This tangy side dish, a variation on classic German potato salad.
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.
This spring Easter menu is pure celebration food perfect for your entire extended family.
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