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Explore 254 recipes, 185 projects, 55 articles, 63 galleries, 230 videos, and more

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Ham with Parsley-Mustard Sauce

Time:5 mins
Other Ideas:
Easy recipes, Ham, Main course
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Beet Ravioli Stuffed with Ricotta, Goat Cheese, and Mint

Ingredients
  • 3/4 cup fresh ricotta cheese (about 6 ounces), drained 30 minutes
  • 3/4 cup fresh goat cheese (about 5 ounces), room temperature
  • 2 tablespoons finely chopped fresh chives
  • 2 tablespoons finely chopped fresh mint, plus small sprigs for garnish
  • Coarse salt and freshly ground pepper
  • 1/2 recipe Fresh Beet Pasta Dough
  • Semolina flour or fine cornmeal, for dusting
  • 2 tablespoons coarse salt
  • Extra-virgin olive oil, for drizzling
  • 6 tablespoons unsalted butter
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Hot Cross Buns with Dried Cherries

Ingredients
  • 1 cup plus 3 tablespoons and 2 teaspoons whole milk
  • 3/4 cup granulated sugar
  • 1/2 ounce (4 1/2 teaspoons) active dry yeast
  • 6 ounces (1 1/2 sticks) unsalted butter, melted and cooled, plus more for bowl and baking sheet
  • Salt
  • 1/2 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground cinnamon
  • 4 large eggs, lightly beaten
  • 5 1/2 cups all-purpose flour, plus more for surface
  • 4 ounces (3/4 cup) dried cherries, coarsely chopped
  • 4 ounces (3/4 cup) golden raisins, coarsely chopped
  • 1 large egg white
  • 1 tablespoon water
  • 2 cups confectioners' sugar, sifted
  • 1/2 teaspoon pure vanilla extract
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Dolmades (Stuffed Grape Leaves)

Ingredients
  • 1/2 medium onion, finely minced
  • 1/4 cup plus 2 tablespoons uncooked rice
  • 8 ounces ground lamb
  • 8 ounces ground beef
  • 1 small clove garlic, minced
  • 3 tablespoons finely chopped flat-leaf parsley
  • 1 small carrot, peeled and finely diced
  • 1 teaspoon grated lemon zest
  • 4 tablespoons olive oil, plus more for drizzling
  • 1 heaping tablespoon fresh mint leaves, minced, plus 3 more sprigs
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 sixteen-ounce jar grape leaves, rinsed
  • 3 cups Homemade Chicken Stock Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
  • 1/2 lemon, cut into 4 slices
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Marmalade-Glazed Ham

Other Ideas:
Ham, Main course, Marmalades
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Scalloped Potatoes with Leeks

Ingredients
  • 2 tablespoons unsalted butter, plus more for baking dish
  • 2 leeks, trimmed, thinly sliced, and rinsed well (about 1 cup)
  • 6 russet potatoes (2 1/2 pounds), peeled and thinly sliced
  • 1/2 teaspoon coarse salt
  • 1/8 teaspoon freshly grated nutmeg
  • Freshly ground pepper, to taste
  • 8 ounces Gruyere cheese, shredded (about 3 cups)
  • 1 cup heavy cream
  • 1 cup homemade or low-sodium store-bought chicken stock
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Piped Spring Flowers

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Greek Tsoureki

Other Ideas:
Eggs, Greek, Oranges
Ingredients
  • 1 cup milk
  • 2 1/2 cups all-purpose flour, plus more for rolling out dough
  • 3/4 cup sugar
  • 4 1/2 teaspoons active dry yeast
  • 3 large whole eggs plus 1 large egg yolk
  • 1 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, room temperature, plus more for bowl and plastic wrap
  • Grated zest of 1 orange
  • 2 tablespoons freshly squeezed orange juice
  • 2 teaspoons pure vanilla extract
  • 3 cups bread flour
  • 8 Red Easter Eggs
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Whitefish Quenelles with Beets, Horseradish, and Fresh Herbs

Ingredients
  • 3 1/2 pounds fish bones (from whitefish, pike, or carp, or a combination), rinsed well
  • 3 medium yellow onions, peeled and quartered
  • 3 medium carrots, peeled and cut into 1-inch pieces
  • 2 celery stalks, cut into 1-inch pieces
  • 8 sprigs fresh thyme
  • 6 sprigs fresh flat-leaf parsley
  • 1 bay leaf
  • 1 bottle (750 mL) dry white wine
  • 1 medium yellow onion, coarsely chopped
  • 1 1/4 pounds skinned pike fillets, cut into 3-inch pieces
  • 1 1/4 pounds skinned whitefish fillets, cut into 3-inch pieces
  • 1/2 pound skinned carp fillets, cut into 3-inch pieces
  • 2 large eggs, plus 2 large egg whites
  • 3 tablespoons matzo meal
  • 1 tablespoon coarse salt, plus 3/4 teaspoon
  • 1 1/2 teaspoons sugar
  • 3/4 teaspoon fresh lemon juice
  • 1/2 teaspoon freshly ground white pepper
  • 1/4 to 1/2 teaspoon freshly grated nutmeg
  • 1/2 cup ice water
  • 3 medium red beets, stems and greens removed
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt
  • 2 tablespoons white-wine vinegar
  • 1 cup finely grated peeled fresh horseradish
  • 1/2 cup white-wine vinegar
  • 1/2 teaspoon sugar
  • Pinch of coarse salt
  • 2 bunches fresh dill, separated into small sprigs
  • 2 bunches fresh flat-leaf parsley, separated into small sprigs
  • 1 bunch fresh chives (about 12), cut into 1-inch pieces
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Mustard-Maple Glazed Ham

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