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Easter

  • 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

  • Recipe

    Old-Fashioned Lemon-Lime Pudding Cake

    Definitely one of the best traditional desserts ever. I’ve amped up the citrus,  however, to make it as bright as it is comforting. A little tart and a little sweet,…

  • Recipe

    Brunch Galette with Spring Greens, Herbs, and Feta

    A galette is basically a freeform pie. To save time, make the dough the night before you plan to assemble and bake the galette. I love the way the fresh…

  • Recipe

    Strawberry-Basil Cinnamon Toast Crostini

    If you don’t have fresh basil, you could use mint or even a tiny sprig of fresh thyme. The most important thing is to get the berries nice and juicy.…

  • Recipe

    Violet Lady Cocktail

    This striking cocktail gets its color from crème de violette and a creamy boost from an egg white shaken into the mix. The subtle, sweet perfume of violet is a…

  • Recipe

    Pavlova with Apricots and Almond Praline

    Apricots are more tart than sweet, so they offer a nice contrast to the sugary pavlova and the almond praline. Amaretto’s almond flavor enhances the stone fruit, but brandy is…

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