Author: Oliver Strand
Dairy-free, flourless, kosher for Passover, and pretty in pink-this rhubarb-topped tart is just the thing for all of your spring celebrations. Adding coconut oil to the coconut milk custard gives it an...
Author: Kat Boytsova
Author: Bon Appétit Test Kitchen
It's so easy to elevate asparagus bundles-just wrap them in bacon! Make this sweet and savory side dish for your Easter celebration, or any springtime meal.
Author: Rose Levy Beranbaum
The best authentic Dominican cake!
Author: In the Kitchen with Jonny
Your guests will still be talking about these zingy, crunchy bites long after the party's over. A combination of tender rice, melting Cheddar, and a crisp bread-crumb shell, paired with a spicy vinegar...
Author: Jessica Strand
Author: Matt Lewis
Make use of your leftover ham in this scalloped potatoes and ham casserole. With a salad on the side, it's a meal in itself!
Author: Annabel Langbein
These buns can be assembled the night before, needing only a final rise before baking.
Author: Melissa Roberts
Author: Tracey Seaman
Author: Kathy Casey
Author: Jeanne Kelley
Author: Gina Marie Miraglia Eriquez
Author: Gina Marie Miraglia Eriquez
Hams with a thick honey glaze can sometimes be too cloying. This recipe takes a more balanced approach that results in a light sweetness and a beautiful shine.
Author: Maggie Ruggiero
Chess pie is a decadent combination of butter, sugar, eggs and and milk and tastes as sweet and custardy as you can imagine.
Author: Oriana Neri
Author: Janice Cole
Gem Cakes are mini sour cream cakes dressed up in colorful glaze. Thanks to the addition of sweet rice flour and sour cream, they have a uniquely plush texture.
Author: Joy Cho
Ree Drummond's glazed ham recipe is a must for Easter, or any other holiday. It's got brown sugar, brown mustard, Dr Pepper, and more for a sweet, tangy flavor.
This double-crusted stunner of a savory tart is a traditional Italian Easter dish, but it makes for an impressive vegetarian main no matter what you're celebrating. Just don't expect your first pasqualina...
Author: Ignacio Mattos
This potato-cheese gratin may sound like some ancient Alpine classic, but it's rather more modern than you'd expect.
Author: Tom Parker Bowles
Author: Daniel Patterson
Author: Mimi Thorrison
Author: Aglaia Kremezi
There's no need to buy special kits for dyeing Easter eggs-all the ingredients you need are probably already in your cupboards.
Author: Rose Levy Beranbaum
Author: Gina Marie Miraglia Eriquez
Author: Michael Symon
Author: Jacques Torres