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Easter: A Fresh Feast

Six simple recipes for Easter -- or any sunny spring celebration.

The Menu

Apricot-Bourbon Glazed Ham
Cheese-and-Chive Biscuits
Buttered Snap Peas and Carrots
Golden Mashed Potato Gratin
Leeks Vinaigrette with Hard-Cooked Egg
Strawberry-Rhubarb Slab Pie

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Prep Schedule

Up to 1 Week Ahead

  • Make apricot-bourbon glaze; cover and refrigerate.

2 Days Ahead

  • Make pie dough; refrigerate, wrapped well in plastic. Cut strawberries and rhubarb for pie; refrigerate in an airtight container.

1 Day Ahead

  • Make mashed potatoes; transfer to a baking dish, cover, and refrigerate. Make breadcrumb mixture; cover and refrigerate.
  • Clean and steam leeks; cover and refrigerate. Make vinaigrette; cover and refrigerate. Cook egg and refrigerate in an airtight container.
  • Prep carrots and snap peas; cover with damp towels, then wrap tightly in plastic and refrigerate.
  • Assemble and bake pie; let cool completely, then tent with foil and keep at room temperature.

4 Hours Before

  • Make biscuits; let cool, cover, and keep at room temperature.

3 Hours Before

  • Bake ham.
  • Bring leeks and vinaigrette to room temperature; peel egg.

30 Minutes Before

  • Tent ham loosely with foil and let rest 30 minutes.
  • Sprinkle breadcrumbs over mashed potatoes and bake.
  • Wrap biscuits in parchment-lined foil and reheat in oven.
  • Finish snap peas and carrots.
  • Assemble leeks vinaigrette.

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