Whether your Easter morning tradition is a lavish brunch spread or a quiet breakfast with family, we’ve got recipe ideas from light, fluffy frittatas to fruity breakfast breads to the ultimate bloody mary.
Swiss Onion Tart
This tart, which comes from baker Nick Malgieri, uses a salty, smoky ham known as speck; bacon is a good substitute. **See the recipe for Swiss Onion Tart »**
Tortilla española is everything we love about Spanish cooking—lusty, elemental, assuredly simple. Traditionally this Iberian omelet gets its heft from thin-sliced potatoes, but chef Ferran Adria substitutes a generous handful of store-bought thick-cut potato chips. Get the recipe for Spanish Potato Frittata (Tortilla Española) »
As a kid, I wasn’t really into cooking or baking, preferring instead to be outside playing soccer. The one thing that I did enjoy helping my mom make, however, was her strawberry bread: packed with fresh strawberries, I loved to eat it hot out of the oven slathered in butter. It’s so fast and easy, I make it all the time now, with whatever fresh or frozen fruits I have lying around. —Farideh Sadeghin, test kitchen directorGet the recipe for Strawberry Loaf Bread »
With a tender texture thanks to sour cream in the batter, this cake will stay moist for several days after baking, making it a great make-ahead dessert or breakfast. See the recipe for Arlene’s Coffee Cake»
Tsoureki, a braided easter bread that is probably Byzantine in origin, gets its spicy kick from makhlepi, an essence made from the pits of wild cherries, and black cumin seeds. Red-dyed hard boiled eggs that symbolize the blood of Christ are usually tucked into the bread’s folds. Get the recipe for Greek Easter Bread (Tsouréki) »
Leek and Zucchini Galette
Topped with slices of leek and zucchini and brightened by a dollop of lemon-scented ricotta, this light and rustic galette is a perfect dish for spring or early-summer. See the recipe for Leek and Zucchini Galette »
Creamy ricotta, silky roasted peppers, and hearty potatoes combine for an easy one-skillet dish that originates in Calabria, Italy, where sometimes sliced, cured sausage is added to it to celebrate the end of Lent.
Thick Italian meringue is sandwiched between moist layers of cake, which is topped off with sweetened shredded coconut in this recipe from chef Thomas Keller.
This version of the cake is a potluck and bake sale favorite; the addition of crushed pineapple helps to keep it sweet and moist. Get the recipe for Classic Carrot Cake »
The striking geometry of this terrine—an elegantly simple pairing of leeks and goat cheese—makes for a visually arresting presentation. We like it served with dark pumpernickel bread and some briny cured salmon at brunch, or as part of a cheese plate with a casual dinner.
Pleasantly bitter baby artichoke hearts, thinly sliced with a mandolin, are wonderful paired with fresh mint and Parmesan cheese.
Savory Scones
A hybrid between traditional sweet scones and salty, buttery biscuits, this all-purpose dough is ideal for all sorts of savory fillings. See the recipe for Savory Scones »
