Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Easter

  • Recipe

    Savory Vegetable Bread Pudding with Ham

    Like quiche or frittata, bread pudding is really just another great way to turn custard—eggs and dairy—into a filling dish. And though it's better known as "strata," that term is…

  • Recipe

    Sourdough Discard Biscuits

    The water from the starter replaces buttermilk or cream in these biscuits, making them a little lighter, but thanks to the fermented flavor and adequate amount of butter, they still…

  • 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…

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial