Farm-Fresh Easter Brunch Recipes

Russian-Style Farmers' Cheese
Russian-Style Farmers' Cheese (Pashka)
This recipe is based on one in Please to the Table (Workman, 1990) by Anya von Bremzen. A clean, one-quart clay flowerpot can be used in lieu of the paskha mold. See the recipe for Russian-Style Farmers' Cheese »Todd Coleman
Rhubarb-Strawberry Jam
Rhubarb-Strawberry Jam
Rhubarb, a reddish pink vegetable that grows in celery-like stalks that start appearing early in the spring, has a pleasing tartness, so it pairs well with sweet strawberries in a jam. See the recipe for Rhubarb-Strawberry Jam »André Baranowski
Braided Cardamom Bread (Pulla)
Braided Cardamom Bread (Pulla)
See Step-by-step instructions on braiding this cardamom-spiced bread, which is eaten with coffee or tea in Finland.Todd Coleman
Greek Easter Bread
Greek Easter Bread
This braided bread, which is probably Byzantine in origin, is traditionally perfumed with the essence of makhlepi, the seeds of Mediterranean wild cherries. Check your local specialty stores for hard-to-find Greek ingredients. See the recipe for Greek Easter Bread »Melanie Acevedo
Fresh Pea Soup
Fresh Pea Soup
The famed 14th-century French chef Taillevent made pea soup with milk, chicken, and eggs. Ours is far simpler. When buying fresh green peas--which appear in markets under several names, among them shell peas, english peas, and garden peas--look for pods that are bright green in color and snap crisply when you bend them. Although peas often become available in the spring, they are usually at their best in the summer months. See the recipe for Fresh Pea Soup »Anita Calero
Crunchy Spring Salad
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 »Ben Fink
Artichoke Hearts Stewed in Olive Oil (Artichauts a la Barigoule)
Artichoke Hearts Stewed in Olive Oil (Artichauts a la Barigoule)
Olive oil and lemon juice complement tender artichokes in this Provençal dish.Todd Coleman
Maple-Glazed Carrots
Maple-Glazed Carrots
Braising carrots slowly in butter, rather than steaming or boiling them, brings out their natural sweetness. Maple syrup adds a delicate glaze and a rich flavor.Laura Sant
Asparagus Frittata
Asparagus Frittata
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 »Nicky Ryan
Apricot-Ginger Glazed Ham
Apricot-Ginger Glazed Ham
A glaze made with apricot and ginger adds a sweet note to salty roasted ham.Todd Coleman
Easter Lamb Pie
Easter Lamb Pie
These moist lamb pies are popular in Sicily during Easter celebrations.Zoe Schaeffer
glasses of tea-infused champagne punch topped with cranberries
Regent's Punch
This tea-infused champagne punch makes an elegant centerpiece for any festive occasion.Vanessa Rees
Ramos Gin Fizz
Ramos Gin Fizz
Even though it's made with cream and egg white, this classic drink is ethereally light.Matt Taylor-Gross
Tomatillo Bloody Mary
Tomatillo Bloody Mary
Tomatillos give this Bloody Mary variation its green hue.Michael Kraus
Cassata Ricotta Cake
Cassata Ricotta Cake
Fabrizia Lanza taught us to make this classic Sicilian ricotta cake (or cassata), rimmed in pistachio marzipan. See Recipe For Ricotta Cake » See our step-by-step guide to making Ricotta Cake »Landon Nordeman
St. Joseph's Day Fritters
St. Joseph's Day Fritters
These crunchy Sicilian fritters are topped with a cinnamon-ricotta filling.Todd Coleman
Coconut Cake
Coconut Cake
This recipe comes from our assistant kitchen director, Ben Mims, whose family enjoys coconut cake every Easter. See the recipe for Coconut Cake »Anna Stockwell