Easter brunch, lamb, ham, and other recipes to help you celebrate Easter
Pea Custard Salad
Serve an elegant and spring-inspired first course of creamy custard made with green peas accompanied by an asparagus and butter lettuce salad.
The classic side dish of toasted rice cooked in flavorful chicken broth with onion, garlic, butter, and parsley.
Warm Spring Vegetable Salad with Favas, Green Beans, and Radicchio
A satisfying salad by Jody Adams, chef-owner of Rialto Restaurant + Bar in Cambridge, Massachusetts.
Mediterranean Braised Chard
A mix of olives, garlic, raisins, and capers dresses up a side of winter greens.
Roasted Fingerling Potatoes
Just potatoes tossed with olive oil, salt, and pepper, then roasted until tender.
Roasted Cauliflower with Crispy Breadcrumbs and Golden Raisins
Torn breadcrumbs, sherry vinegar–plumped raisins, and red pepper flakes flavor this easy roasted cauliflower side dish.