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Easter - Page 3 of 51

  • Recipe

    Seared Lamb Chops with Lemon-Mustard Pan Sauce

    The rich, tangy sauce for these chops could not be easier to make; simply add cream to the skillet in which you cooked the chops to harness all the tasty…

  • Recipe

    Maple-Bacon Cornbread French Toast

    French toast made with cornbread is a bit denser and drier than what you’re probably used to, but that makes it all the better for soaking up lots of maple…

  • Recipe

    Quail Egg-in-a-Hole

    Egg-in-a-hole is usually made by frying a chicken egg in a slice of bread, but these little guys are baked, all 12 in one batch. They’re a great appetizer or…

  • Recipe

    Raw Artichoke, Portobello, and Fennel Salad

    Raw artichokes have a mild, intriguing flavor and firm texture. A quick soak in vinaigrette not only enhances their flavor but also tenderizes them a bit. Be sure to slice…

  • Recipe

    Carrot Cake with Mascarpone Frosting

    This carrot cake feels lighter than most, thanks to four thin layers, subtle spicing, and a not-too-sweet frosting made with mascarpone. Candied carrot curls and pecans on top make it…

  • Recipe

    Spring Vegetable Ragoût

    Tender spinach, snap peas, baby turnips, and radishes get tossed with a light butter sauce in this simple but beautiful side dish. I like to leave 1/4 inch or so…

  • Recipe

    Potato and Caramelized Onion Gratin

    Caramelized onions add a touch of sweetness to a classic potato gratin. Though Comté, a nutty and complex French cheese made in the Jura Mountains, is worth seeking out, Gruyère…

  • Recipe

    Apricot-and-Herb-Stuffed Leg of Lamb

    Rolling the lamb around the filling means you get some of those bright flavors in just about every bite. For the best flavor, stuff the lamb the day before you…

  • Recipe

    Asparagus and Pea Shoots with Pistachios and Soft-Cooked Eggs

    Pea shoots have a sweet flavor that pairs well with tendercrisp asparagus. Look for them at the farmers’ market or by the sprouts at your grocery store. Mâche or baby…

  • Recipe

    Chamomile Lemon Bars

    A thick, sturdy-yet-tender cornmeal shortbread crust topped with intensely tangy, chamomile-infused lemon curd makes for a tantalizingly sweet-tart treat.