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Easter - Page 2 of 51

  • Recipe

    Pistachio Phyllo Bites

    Reminiscent of baklava, these treats are ready in minutes. A perfect sweet bite to cap off a meal, they look especially pretty garnished with a bright green raw pistachio.

  • Recipe

    Pistachio Pesto Pasta Primavera

    In this pretty dish, the vegetables are shaved to mimic the pasta. Blanching the parsley makes the pesto more vivid, but you may omit that step.

  • Recipe

    Ham, Leek, and Cheese Bread Pudding

    This savory stratalike dish would work well as part of an Easter brunch. Choose your favorite style of ham to tailor the dish to your taste.

  • Recipe

    Charred Leeks with Caper-Herb Sauce

    Sweet grilled leeks topped with a tangy herb sauce are ideal as a first course or as a side to grilled steak. Because you cook the leeks intact, try to…

  • Recipe

    Salt-Baked Fingerling Potatoes

    Baking potatoes on a bed of salt gives their flesh a drier, fluffier texture (and of course seasons them beautifully). Tossing them with some lemon and herbs after cooking really…

  • Recipe

    Fried Egg on Toast with Kale and Pickled Peppers

    This open-face sandwich works for supper, thanks to earthy greens, sweet-tart peppers, and nutty cheese.

  • Moveable Feast

    Little Gem Salad with Prosciutto

    If Little Gem lettuce is unavailable, bright green, crisp hearts of romaine or baby romaine are a fine substitution.

  • Recipe

    Orange and Brown-Sugar-Glazed Cake with Orange-Flecked Whipped Cream

    Surprisingly light and airy, the cake on its own would make a delightful snack or breakfast treat. Brush on the glaze and pile on the whipped cream, though, and you…

  • Recipe

    Sautéed Seasonal Greens with Pine Nuts and Raisins

    At most Sunday roasts, the green vegetable can feel like an afterthought, just some peas or green beans for color. Not so for this lemony chard. Studded with pine nuts…

  • Recipe

    Yorkshire Pudding with Fresh Thyme

    Chef Thomas doesn’t mess much with Yorkshire puddings, the classic partner for a roast in England. Though the popoverlike side is often made with fat from the roast, this one…