40 recipes for Easter Sunday: ham souffles, frittatas and quiches, and a few choice cocktails to ring in spring.
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. See the recipe for Asparagus Frittata »
Crunchy Spring Salad
This recipe comes from Margo True’s piece ¿The Accidental Pioneer” (April 2005) about Laura Chenel, the pioneering cheese maker who created American chevre. Chenel advised us to use the juice of Meyer lemons–in season from winter through late spring–to dress this salad. See the recipe for Crunchy Spring Salad »
Ono Coconut Cake with Coconut Frosting
The Tabasco Community Cookbook Awards, featured in the 2002 edition of our SAVEUR 100, celebrates people who produce cookbooks that benefit local communities and charities. This recipe is an adaptation of one from Tabasco Award winner The Tastes and Tales of Moiliili, a 1997 collection of recipes and stories from Honolulu’s Moiliili Community Center. See this Recipe Rick Lew
Maurice Vermesch baked these waffles (properly called Brussels waffles and, in Belgium, topped with just confectioners’ sugar) at the 1962 Seattle World’s Fair, but only after he sold them at the 1964-65 New York fair did they soar in popularity in this country. Vermersch’s daughter Mariepaule wouldn’t divulge her family’s recipe, but we think we’ve come very close. One tip she did reveal: Aunt Jemima self-rising flour produces a flavor that is the most like that of the original waffle.
The Best Damn Meyer Lemon Cake
Lemon extract, juice, and zest permeate a rich and moist loaf to create what really is is the best damn lemon cake we’ve ever had.
The simple method of mixing champagne and orange juice, popularized in Paris and London in the 1920s, has an enduring appeal.
Get the recipe »
Bacon-and-Cheese Deviled Eggs
SAVEUR kitchen assistant Max Iattoni gave us the recipe for these eggs, which he based on his favorite breakfast sandwich.
Jacqui Sinclair, food columnist for the Jamaica Observer, gave us the recipe for these mini brunch quiches made with callaloo, a spinach-like Jamaican green.
These sweet spiced buns, best when freshly hot out of the oven, are traditionally served on Easter, marked with a cross to symbolize Jesus’s crucifixion.
Roasting the potatoes for this hash separately gives them a crisp texture without the addition of extra fat.
Joe Gilmore, legendary Head Barman at the Savoy Hotel’s American Bar, invented this cocktail in 1969 to commemorate the first moon landing. The drink—a combination of grapefruit, orange liqueur, and a hint of rosewater, topped with Champagne—was the first thing Neil Armstrong and Buzz Aldrin sipped upon returning to earth.
Mango Bread with Walnuts
The tropical flavors of mango and coconut enliven classic fall spices and chopped walnuts, lending complex flavor to an otherwise simple recipe.
Chef Justin Girouard of the French Press restaurant in Lafayette, Louisiana, replaces the Canadian bacon and hollandaise with boudin and gumbo in this bayou-based twist on the classic breakfast dish.
The recipe for this classic, layered cocktail originally appeared in Bottoms Up! Y Como!, a brochure published in 1934 by the Agua Caliente resort in Tijuana, Mexico. See the recipe for Tequila Sunrise »
Andreas Xerakia, a Greek-born resident of New York City, slow-roasts a whole lamb every year for his family’s celebratory Easter dinner. Our editorial assistant, Maria Xerakia (daughter of Andreas), writes: “My relatives here are crowding around the lamb, enjoying their handpicked petsa (skin) and psaxno (meat).” See the Recipe Anna Stockwell