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Easter

Featured in our 2020 Easter Guide
  • 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.…

  • Recipe

    Romanian Easter Bread with Chocolate and Nuts

    This is my spin on cozonac de nuca, a Romanian bread. My version adds chopped chocolate to the traditional cocoa powder for depth of flavor and richness. Walnuts are abundant…

  • Recipe

    Croatian Easter Bread with Citrus and Raisins

    In this version of pinca, a Croatian bread, amaretto joins the traditional rum for soaking the raisins, adding a mellow sweetness to the fruit. The icing isn’t traditional but it’s…

  • Recipe

    Hot Cross Buns

    Hot cross buns are a beloved staple of the United Kingdom and in countries colonized by the British, such as Australia, New Zealand, and Canada. They can be baked as…

  • Recipe

    Greek Easter Bread

    Traditionally, eggs dyed bright red decorate the Greek Easter bread called tsoureki, but you can use undyed eggs, if you like. The spices in this bread can vary regionally, and…

  • Recipe

    Salmon with Roasted Beets

    This lovely, light preparation is marked by the bright, sweet acidity of Meyer lemon and the earthy note of beets. If you have trouble finding chioggias, substitute red beets

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