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Easter

Explore 254 recipes, 182 projects, 55 articles, 64 galleries, 234 videos, and more

Colomba Pasquale

Other Ideas:
Bread course, Italian
Ingredients
  • 4 teaspoons active dry yeast
  • 3/4 cup warm milk (110 degrees)
  • 4 cups all-purpose flour, plus more for rolling out dough
  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for bowl
  • 1 cup granulated sugar
  • 4 large whole eggs, plus 2 large egg whites
  • 2 tablespoons grated lemon zest (about 2 lemons)
  • 2 teaspoons salt
  • 1 cup candied orange strips, finely chopped
  • 3/4 cup golden raisins
  • 1 cup blanched whole almonds
  • 1 tablespoon pearl sugar
  • 1/4 cup blanched slivered almonds
  • 3 tablespoons confectioners' sugar
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Carrot Pudding Souffles with Buttered Spring Vegetables

Ingredients
  • 1/2 cup (1 stick) unsalted butter, plus more for ramekins
  • 1 small shallot, thinly sliced (about 1/4 cup)
  • 2 pounds medium carrots, peeled and cut into 1/2-inch pieces (about 4 cups)
  • 1 bay leaf
  • Coarse salt
  • 1 cup heavy cream, plus more if needed for reheating souffles
  • 6 tablespoons all-purpose flour
  • 2 1/2 cups whole milk
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground ginger
  • Freshly ground pepper
  • 6 large egg yolks
  • 4 large egg whites
  • 16 baby carrots, peeled and trimmed
  • 32 sugar snap peas, trimmed, strings removed, plus pea shoots for garnish
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Ukrainian Easter Bread

Other Ideas:
Eastern European
Ingredients
  • 2 packages active dry yeast
  • 12 cups plus 1 tablespoon sifted all-purpose flour
  • 2/3 cup plus 1 tablespoon sugar
  • 2 to 3 tablespoons warm water, 100 degrees to 110 degrees
  • 2 cups warm milk, 100 degrees to 110 degrees
  • 6 large eggs, 3 whole, 3 separated, room temperature
  • 8 large egg yolks, room temperature
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • Zest of 1 lemon
  • Zest of 1 orange
  • 3 tablespoons rum or brandy
  • 8 tablespoons (1 stick) unsalted butter, melted, plus more for pans
  • 1/2 cup vegetable oil
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Galaktoboureko Beggar's Purses

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Lemon-Ricotta Fritters with Lemon Curd

Ingredients
  • 8 large egg yolks
  • 4 cups vegetable oil, for deep-frying
  • 1/2 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup cake flour
  • 2 teaspoons finely grated lemon zest
  • 1/2 cup plus 2 tablespoons fresh lemon juice (from 3 lemons)
  • 1 tablespoon baking powder
  • 1 teaspoon coarse salt
  • 1/4 teaspoon coarse salt
  • 4 large eggs
  • 4 ounces (1/2 cup) cold unsalted butter, cut into small pieces
  • 1/4 cup granulated sugar
  • 1 pound ricotta cheese, drained
  • 2 tablespoons finely grated lemon zest
  • 1/2 teaspoon pure vanilla extract
  • Confectioners' sugar, for dusting
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Easter Waffles Florentine

Ingredients
  • 3 cups whole milk
  • 1/4 cup white vinegar
  • 2 cups all-purpose flour
  • 1/4 cup coarse cornmeal
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons coarse salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 large eggs, separated, plus 1 large egg white
  • 1 1/2 cups sour cream
  • 10 tablespoons unsalted butter, melted
  • 1 1/2 cups grated Gruyere cheese
  • 3 ounces fresh goat cheese, crumbled
  • 1/2 cup packed fresh flat-leaf parsley leaves, chopped
  • 3 tablespoons fresh chopped chives
  • 2 tablespoons fresh tarragon, chopped
  • Nonstick cooking spray
  • Sauteed Spinach
  • Poached Eggs
  • Lemony Hollandaise
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Roast Boneless Leg of Lamb with Potatoes, Lemon, and Marjoram

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Honey-Orange Baked Ham

Other Ideas:
Ham, Honey, Juice, Main course, Oranges
Ingredients
  • 1 whole smoked ham (14 to 18 pounds), bone in and rind on
  • 1/2 cup honey
  • 1/3 cup freshly squeezed orange juice
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 large onion, cut into 6 wedges
  • 1 large orange, cut into 6 wedges
  • 4 sprigs rosemary
  • 1/2 cup cider vinegar
  • 3 1/2 cups homemade or low-sodium canned chicken stock
  • 3 tablespoons all-purpose flour
  • Coarse salt and freshly ground pepper
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Citrus Sponge Pudding with Rhubarb Sauce

Ingredients
  • 2 tablespoons unsalted butter, room temperature, plus more for ramekins
  • 3/4 cup sugar, plus more for ramekins
  • 1 pinch of salt
  • 1 teaspoon grated lemon zest
  • 1 teaspoon grated lime zest
  • 2 large egg yolks
  • 3 tablespoons all-purpose flour
  • 1 1/2 tablespoons fresh lemon juice
  • 1 1/2 tablespoons fresh lime juice
  • 3/4 cup plus 1 tablespoon milk
  • 3 large egg whites
  • 1 1/2 cups fresh or frozen rhubarb, cut into 1/2-inch dice
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Leg of Lamb with Greens

Other Ideas:
Feta, Greek, Leg of lamb, Main course
Ingredients
  • 1/3 cup extra-virgin olive oil plus 1 tablespoon, for brushing
  • 1 fennel bulb, trimmed and finely chopped
  • 1 medium bunch scallions, white and most of the greens, thinly sliced (about 1 cup)
  • 1 tablespoon coarsely chopped garlic, plus 1 garlic clove, quartered
  • 1 1/2 cups thinly sliced wild greens (such as baby spinach, tender Swiss chard leaves, mustard greens, miner's lettuce, dandelion greens, orache, outer leaves of escarole or romaine lettuce, and/or beet greens)
  • 1 teaspoon toasted fennel seeds, freshly ground or crushed in a mortar
  • Freshly ground black pepper
  • 1/4 cup chopped fresh mint
  • 1/2 cup crumbled feta cheese
  • 1 half leg of lamb (3 1/2 to 4 pounds), semi-boned and butterflied (with shank bone)
  • Coarse salt
  • 1 teaspoon dried Greek oregano, crumbled
  • 1/2 cup dry white wine, plus more if needed
  • Okra, Onion, and Tomato Stew, optional
  • Phyllo Rolls with Wild Greens, optional
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