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Easter

  • Recipe

    Lemon Crostata

    I firmly believe that a lemon crostata can successfully follow just about any meal. Its bright, tart flavor and creamy texture make it thoroughly welcome at the end of dinner.…

  • Recipe

    Crab Benedict with Blender Hollandaise

    An easy blender hollandaise sauce and a fresh crab salad loaded with color make this a brunch home-run. Since the hollandaise and crab salad can be made ahead, you’ll have…

  • Recipe

    Spring Salad with Sugar Snap Peas, Radishes, and Honey-Chive Vinaigrette

    A delicately sweet vinaigrette highlights the sweet crunch of sugar snap peas and the peppery bite of radishes. For best flavor and texture, chill the peas – and dry them…

  • Menu

    A Sweet and Savory Spring Brunch

    As we all know, brunch combines two meals into one: breakfast + lunch = brunch. Brilliant. I’m not much of a breakfast person (meaning not a morning person), so I…

  • Recipe

    Roast Leg of Lamb With Quinoa-Pistachio Stuffing

    Tender quinoa, crunchy pistachios, and salty capers team up with shallots, scallions, and spices to make an unexpected and delightful stuffing for a rolled leg of lamb.

  • Recipe

    Crispy Roasted Potatoes With Garlic and Thyme

    This two-step cooking method (par-boil and then roast) turns out the crispiest, crunchiest roast potatoes ever. It also allows you to prep the potatoes ahead, and then slide them into…

  • Magazine

    One Dough, Four Easter Breads

    These four rich breads share more in common than you might think.

  • Recipe

    Herb and Pepper Pork Tenderloin

    Pork tenderloin is perfect for a crowd, especially when drizzled with a vibrant sauce. To give this mild meat more flavor, I bake it wrapped in foil with fragrant herbs.…

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