Though pierogies are a classic Polish dish, food editor Paul Grimes had them every Easter at his Russian grandmother's house. Pierogies are satisfyingly rich, so you'll only need to serve 2 or 3 per person...
An easy Orange Chiffon Cake recipe
Author: Shelley Wiseman
Eggs, cream, peppery greens. This is a low-fuss, highly satisfying brunch made in a skillet on your stovetop. It's a brunch recipe that'll impress with no fuss.
Author: Christian Reynoso
Author: Gina Marie Miraglia Eriquez
You can totally eat this simple quiche on its own (the crème fraîche and chives keep it from being boring). But things really start to get interesting when you garnish it with lots of salty/saucy/creamy...
Author: Tara O'Brady
On the buffet table, put the ham and mustard sauce next to the Caraway-Dill Biscuits so that your guests can make their own little sandwiches. Prepare the sauce one day ahead.
Author: Sarah Magid
The most perfect sticky glaze is slathered all over this juicy, tender Brown Sugar Mustard Glazed Ham, with crisp edges and an incredible flavour. Don't even be intimidated by a ham this season, with all...
Author: Karina
Author: Karen DeMasco
Author: Gina Marie Miraglia Eriquez
RECIPE VIDEO ABOVE. Baked ham made easy! The most incredible ham glaze ever with a subtle perfurme from maple and festive spices. If using a larger ham, use recipe Scaler (click on Servings and slide)....
Author: Nagi | RecipeTin Eats
Bittersweet chocolate adds depth to this classic, light-as-air, make-ahead dessert that never disappoints. Get the recipe.
Author: Jody Williams
Author: Sisi Carroll
Author: Sisi Carroll
Fingerling potatoes roasted with garlic in a lemon-dill vinaigrette.
Author: Michael Symon
This zippy egg salad spread has all of the flavor and none of the fuss of deviled eggs.
Author: Rhoda Boone
Author: Alison Roman
A coating of toasted, lightly crushed fennel, coriander, and cumin seeds gives grilled or broiled lamb loin chops both a heady scent and a good crunch.
Author: Melissa Clark
Any tender herb or green can be used in this riff on a traditional Georgian spring dish. Try all or a combination of the following: cilantro, tarragon, mint, basil, dill, chives, watercress, and sorrel....
Author: Olia Hercules
Colcannon is a traditional Irish dish for St. Patrick's Day. It's everything you love about creamy mashed potatoes with the hearty twist of cabbage or kale.
A traditional Easter fruitcake decorated with marzipan balls that represent the 11 Apostles (Judas was excluded.) Bake in a deep pan.
Author: Myra
These sweet rolls are soft, pillowy, scented with cardamom, and streaked with a sweet, buttery cinnamon swirl.
Author: Kat Boytsova
To prevent cut artichokes from browning, work with 1 artichoke at a time and lightly toss it in the lemon dressing as you go.
Author: David Downie
Chef Nemo Bolin at Cook & Brown Public House in Providence, RI, turned us on to the technique for this streamlined, no-knead gnocchi dough.
Author: Bon Appétit Test Kitchen
Author: Kristine Kidd
This whimsical bread is studded with dyed Easter eggs for a festive look.
Author: Melissa Roberts
Author: Elisa Mazzaferro-Rosenberg